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Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe

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This recipe for Sausage, Egg, and Cream Cheese Hashbrown Casserole is from Steve & LaDawnya's Food Love Story, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 lb (450g) ground breakfast sausage
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 8 oz (225g) cream cheese, softened
• 1 package (30 oz or 850g) frozen shredded hash browns, thawed
• 2 cups shredded cheddar cheese
• 1/4 cup chopped green onions (optional)
• Salt and pepper to taste
Directions:
Directions:
• Preheat your oven to 375°F (190°C). Grease a 9Χ13-inch baking dish with cooking spray or butter.
• In a large skillet over medium heat, cook the ground breakfast sausage until it’s browned and fully cooked. Use a spatula to crumble the sausage while cooking. Once cooked, remove the sausage from the skillet and drain any excess fat.
• In a mixing bowl, beat the eggs with the heavy cream and milk. Add salt and pepper to taste. You can also add some other seasonings of your choice, like garlic powder or paprika, for extra flavor.
• Add the softened cream cheese to the egg mixture and whisk until well combined. The cream cheese should be thoroughly incorporated.
• In the greased baking dish, spread the thawed hash browns evenly to form the bottom layer.
• Sprinkle half of the shredded cheddar cheese over the hash browns.

 

 

 

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