Hashbrown Casserole
A comforting breakfast casserole featuring crispy hashbrowns, savory sausage, fluffy eggs, and creamy cheese, perfect for weekends and gatherings.
Ingredients
Main Ingredients
- 1 package Frozen shredded hashbrowns or diced hashbrown potatoes Thaw before using for even cooking.
- 1 pound Breakfast sausage Bulk sausage or sausage links with casings removed.
- 6 large Eggs
- 8 ounces Cream cheese, softened Use softened for easier mixing.
- 2 cups Shredded cheese Cheddar, Monterey Jack, or Mexican cheese blend.
- 1/2 cup Milk or half-and-half
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- to taste Optional seasonings Garlic powder, onion powder, paprika, or dried herbs.
- as desired Optional vegetables Diced onion, bell pepper, spinach, mushrooms, or green onions.
- as needed Butter or cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a large baking dish with butter or cooking spray.
Cook the Sausage
- Brown the sausage in a skillet over medium heat, breaking it into small pieces. Cook until fully cooked, then drain excess grease. If using onion or bell pepper, sauté it with the sausage until tender.
Prepare the Egg Mixture
- In a bowl, whisk together the eggs, milk, salt, pepper, and any additional seasonings. Add the softened cream cheese and whisk until mostly smooth.
Layer the Ingredients
- Spread the thawed hashbrowns evenly in the greased baking dish. Sprinkle the cooked sausage over the potatoes, followed by any optional vegetables.
- Pour the egg and cream cheese mixture evenly over the hashbrowns and sausage.
- Sprinkle the shredded cheese over the top.
Bake
- Bake for about 45 minutes, or until the eggs are fully set, the potatoes are tender, and the cheese is melted and lightly golden. If the top browns too quickly, cover loosely with foil.
- Let the casserole rest for several minutes before slicing.
Notes
Serve warm with fresh fruit, green salad, or classic breakfast sides. Allow leftovers to cool before refrigerating, and reheat gently. Thaw and drain hashbrowns for the best texture.