Sausage, Egg and Cream Cheese Hashbrown Casserole
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
Instructions:
-Preheat your oven to 375°F (190°C). Grease a 9×13-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.
-Spread the cooked sausage over the cheese layer, ensuring an even distribution.
-Pour the egg and cream cheese mixture over the sausage, making sure it covers the entire casserole.
-Top the casserole with the remaining shredded cheddar cheese.
-If desired, sprinkle chopped green onions on top for added freshness and flavor.
-Bake the casserole in the preheated oven for about 35 to 45 minutes or until the eggs are fully set and the top is golden brown and slightly bubbly.
-Remove the casserole from the oven and let it rest for a few minutes before serving. This will allow the flavors to meld and make it easier to cut into neat servings.
-Serve the Sausage, Egg, and Cream Cheese Hashbrown Casserole warm and enjoy!
