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Egg & Cream Cheese Hashbrown Casserole

Egg & Cream Cheese Hashbrown Casserole: A Cozy Breakfast Wonder

Egg & Cream Cheese Hashbrown Casserole is a comforting and budget-friendly breakfast that combines crispy hashbrowns, creamy cheese, and savory sausage.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 30 oz Frozen Hashbrowns Feel free to use fresh potatoes that are grated and pre-cooked instead.
  • 1 lb Breakfast Sausage Substitute turkey or vegetarian sausage for a lighter version.
  • 1 Onion, diced Shallots can be used instead or omit for a simpler taste.
For the Egg Mixture
  • 8 Eggs Be sure to beat them before adding for even distribution.
  • 0.5 cup Milk Almond or oat milk works for a dairy-free option.
For the Creamy Goodness
  • 8 oz Cream Cheese, cubed Ricotta or cottage cheese are great substitutions for a different texture.
  • 1.5 cups Cheddar Cheese, shredded Try using Monterey Jack or mozzarella for variation.

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large skillet over medium heat, brown the breakfast sausage until fully cooked, about 5-7 minutes.
  3. Layer the thawed hashbrowns evenly across the bottom of the greased baking dish, pressing them down gently.
  4. Sprinkle the crumbled sausage over the hashbrown layer, followed by the diced onion.
  5. Scatter the cubed cream cheese evenly on top of the sausage and onion layers.
  6. In a mixing bowl, whisk together the eggs, milk, and desired seasonings until well combined.
  7. Pour the egg mixture over the layered ingredients in the baking dish, spreading it if necessary.
  8. Sprinkle shredded cheddar cheese evenly over the top of the casserole.
  9. Bake for about 45 minutes, until the eggs are set and the cheese is bubbling.
  10. Let the casserole rest for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

Ensure hashbrowns are thawed and patted dry to avoid sogginess. Customize flavors with different cheeses or proteins.

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