Sausage, Egg, and Cream Cheese Hashbrown Casserole
Description:
This hearty and satisfying casserole is a perfect dish for breakfast or brunch, combining all the best breakfast favorites into one easy-to-make meal. The creamy texture of the cream cheese blends wonderfully with the savory sausage, fluffy eggs, and crispy hashbrowns, while the cheddar cheese adds a deliciously melty topping. It’s an ideal dish to prepare for family gatherings, weekend mornings, or meal prep for the week ahead. Plus, it reheats beautifully, making it a great option for busy mornings!
Ingredients:
- 1 lb breakfast sausage (crumbled)
- 1 (30 oz) package frozen hashbrowns
- 8 oz cream cheese (softened)
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
- In a skillet, cook the breakfast sausage over medium heat, breaking it up with a spoon, until browned and fully cooked. Drain any excess grease.
- In a large mixing bowl, combine the cooked sausage, frozen hashbrowns, softened cream cheese, eggs, milk, shredded cheddar cheese, and season with salt and pepper. Stir until the mixture is evenly combined.
- Pour the mixture into the prepared baking dish, spreading it out into an even layer.
- Bake for 45-50 minutes, or until the casserole is set, golden brown on top, and a toothpick inserted into the center comes out clean.
- Let the casserole cool for a few minutes before cutting into it. Serve warm and enjoy!
Reheating and Storage Tips:
- Storage: Once the casserole has cooled completely, store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: This casserole can be frozen for up to 3 months. To freeze, cover the casserole tightly with plastic wrap and aluminum foil, then place it in the freezer. Thaw overnight in the fridge before reheating.
- Reheating: To reheat, cover the casserole with foil and bake at 350°F for 15-20 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes or until warm.
Frequently Asked Questions (FAQs):
- Can I use fresh hashbrowns instead of frozen?
- Can I substitute the breakfast sausage for a different kind of sausage?
- Can I make this casserole ahead of time?
- Is there a dairy-free version of this casserole?
- Can I add vegetables like bell peppers or onions?
- Can I use a different type of cheese?
- How can I make this recipe spicier?
- Is this casserole gluten-free?
- How do I know when the casserole is fully cooked?
- Can I make this recipe in a smaller dish?
- Can I prepare this dish the night before and bake it in the morning?
- How do I prevent the casserole from getting soggy?
- Can I use turkey sausage instead of pork sausage?
- Can I use frozen scrambled eggs in this recipe?
- How can I make the casserole more fluffy?
- Can I add bacon instead of sausage?
- How long does this casserole last in the fridge?
- Can I make individual servings of this casserole?
- Can I double the recipe for a larger crowd?
- How can I make the top of the casserole extra crispy?
Best Tips for Making This Casserole:
- Use full-fat cream cheese for the richest and creamiest texture.
- Cook the sausage well to develop more flavor before mixing it with the other ingredients.
- If you prefer a lighter casserole, try using a reduced-fat cream cheese or milk.
- Let the casserole rest for a few minutes after baking so it sets up nicely for serving.
- For added flavor, season the hashbrowns with a pinch of garlic powder or onion powder before adding to the mixture.
- Grate your own cheese for a smoother melt compared to pre-shredded cheese.
- Don’t skip draining the sausage to avoid excess grease making the casserole too oily.
- If you want a crispy top, broil the casserole for 1-2 minutes at the end of baking.
- Add fresh herbs like chives or parsley for a burst of flavor and color.
- For extra texture, mix in a small handful of cooked bacon bits along with the sausage.
- Avoid thawing the hashbrowns; use them straight from the freezer for a better consistency.
- Use a baking dish with a light-colored surface to ensure even cooking and prevent the top from over-browning.
- For a cheesy crust, top with additional shredded cheese before baking.
- If the casserole seems too runny, add a little more hashbrowns or reduce the amount of milk.
- Sprinkle a little paprika or cayenne on top of the casserole for an added kick of flavor.
- If you prefer a vegetarian version, replace the sausage with a plant-based sausage or sautéed veggies.
- Preheat your oven so the casserole begins baking right away.
- Cut into squares and serve with a dollop of sour cream or salsa for extra flavor.
- If you want a lighter version, use egg whites instead of whole eggs.
- Consider mixing in a bit of salsa or hot sauce for an extra burst of flavor before baking.
Enjoy your delicious and versatile Sausage, Egg, and Cream Cheese Hashbrown Casserole!
