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Sausage, Egg And Cream Cheese Hashbrown Casserole

How to make Sausage, Egg And Cream Cheese Hashbrown Casserole


2 lb. Breakfast Sausage Ground

16 oz. Cream Cheese Softened To Room Temperature

32 oz. Frozen Hashbrown Potatoes

2 cup Cheese Shredded

8 Large Eggs

2 cup Milk

¼ tsp. Onion Powder

¼ tsp. Garlic Powder

Salt And Pepper To Taste


Set your oven to preheat to 350 degrees.

Place the sausage in a skillet over medium high heat, and cook until completely browned. Drain any extra fat.

Mix together the cream cheese and meat in a bowl.

Saute the hashbrowns in the skillet until slightly browned.

Place the hashbrowns in a 9×13 dish that has been well greased.

Layer the meat on top of the hashbrowns. Spread the cheese over the meat.

In a bowl, combine the eggs, milk, garlic powder, onion powder and salt and pepper to taste.

Pour the egg mixture over the ingredients in the baking dish.

Bake for 40-50 minutes until cooked through.


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