Sausage, Egg, and Cream Cheese Hashbrown Casserole
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It’s time to break out the 9×13 baking pan – it’s casserole o’clock! 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.
Combining savory sausages with creamy cream cheese, eggs, and hash brown potatoes makes for one delicious dish that will make your mouth water.
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Does the recipe call for pre-cooked or uncooked sausage?
You’ll need to use uncooked sausage and then brown it while you are making this recipe. Pre-cooked sausage won’t be near as good, so try to avoid it unless that is all you have.
Is it possible to substitute other ingredients for the sausage?
Yes, it’s fine to swap it for veggies, tofu, or tempeh. It would also be pretty tasty to use crumbled and cooked bacon or turkey bacon. Just make sure to pre-cook the bacon!
What type of egg is called for in the recipe?
You’ll need 8 large eggs for this sausage and cream cheese breakfast casserole. If you don’t have large eggs, you can use small or medium, but you will need to add more so the ratios balance out.
How Many servings does the recipe make?
You’ll get about 8 servings out of each casserole. So it’s great when you are feeding a hungry crowd. You can actually double it and make a second dish if you are feeding a lot of people.
- Breakfast sausage ground
- Frozen shredded hash brown potatoes
- Cream cheese softened
- Garlic powder
- Onion powder
- Shredded cheese
- Salt and pepper to taste
How to make Sausage, Egg and Cream Cheese Hashbrown Casserole:
Step 1. Preheat the oven to 350 degrees.
Step 2. Saute the sausage over medium-high heat until completely browned. Drain any excess grease.
Step 3. Add the sausage to a bowl, and combine with the cream cheese.
Step 4. Place the hashbrowns into the skillet that you cooked the sausage in, and saute until lightly browned.
Step 5. Layer the hashbrowns in the bottom of a well-greased 9×13 baking dish.
Step 6. Top the hashbrowns with the meat mixture.
Step 8. Sprinkle the cheese over the meat.
Step 9. In a bowl, whisk together the eggs, milk, and seasonings until well combined.
Step 10. Pour the egg mixture over the cheese in the casserole dish.
Step 11. Bake for 40-50 minutes until cooked through completely.
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Sausage, Egg and Cream Cheese Hashbrown Casserole
- 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
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- 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.
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How much time does it take to prepare the casserole?
It takes about an hour to make this sausage egg and hashbrowns breakfast casserole. Most of the time is waiting for it to bake, and the rest of the time. Worth the wait!
How long does the cooked casserole need to stay in the oven?
You’ll need to bake the sausage hashbrowns breakfast casserole for 40-50 minutes.
Can the casserole be prepared ahead of time and reheated?
Yes, it sure can! After you cook it, allow it 10–15 minutes to cool. Once cooled, either cut it into single serving sizes or leave it in the dish and cover it with plastic wrap. Then place in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Are there any dairy-free alternatives for the cream cheese?
Yes, they sell several different brands of dairy-free cream cheese. Daiya has a great one, but you can use any brand you like.
Are there any gluten-free alternatives for hashbrowns?
Hashbrowns don’t actually have any gluten in them, so it’s fine to leave them in the dish. However, if you simply don’t like hashbrowns, you can swap them for veggies such as peppers or mushrooms.
Can the recipe be modified to make a vegetarian version?
Yes, leave out the sausage completely, or swap it for some vegetables or tofu. Both are great options.
Does the recipe require any special cooking equipment?
No, you just need basic equipment like a skillet, spatula, bowl, measuring cups, measuring spoons, and a whisk. It’s pretty easy!
Can the cooked casserole be frozen for later use?
Yes, I find it works better if you cut it up and wrap each piece individually with plastic wrap then place it in an airtight container. It gives added protection. Thaw in the fridge before reheating.
What tips can be used to ensure the casserole comes out perfect?
- Don’t over or undercooked the casserole. When the eggs are done and the cheese is melty it’s done! Overcooking will lead to dry eggs.
- Feel free to add any of your favorite vegetables or herbs to add some more flavor and nutrients.
- It’s important to use thawed hashbrowns to ensure that they cook properly.
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