Whether you are trying to make breakfast for a large group or just yourself, this Sausage, Egg, Cream Cheese and Hashbrown Breakfast Casserole is sure to please.
Ingredients:
- 8 Large eggs
- 2 C. Milk
- 2 lb. Breakfast sausage ground
- 32 oz. Frozen shredded hash brown potatoes
- 16 oz. Cream cheese softened
- ¼ tsp. Garlic powder
- ¼ tsp. Onion powder
- 2 C. Shredded cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350 degrees.
- Saute the sausage over medium-high heat until completely browned. Drain any excess grease.
- Add the sausage to a bowl, and combine with the cream cheese.
Place the hashbrowns into the skillet that you cooked the sausage in, and saute until lightly browned. - Layer the hashbrowns in the bottom of a well greased 9×13 baking dish.
- Top the hashbrowns with the meat mixture.
- Sprinkle the cheese over the meat.
- In a bowl, whisk together the eggs, milk, and seasonings until well combined.
- Pour the egg mixture over the cheese in the casserole dish.
- Bake for 40-50 minutes until cooked through completely.
- Enjoy!
