Creamy Sausage Hashbrowns (Printable Version)
# What You'll Need:
→ Casserole Base
01 -
6 large eggs
02 -
8 ounces cream cheese, let it get soft
03 -
Salt, add what you like
04 -
Black pepper, add as you want
05 -
1/2 cup milk
06 -
1 cup shredded cheddar cheese, split up
07 -
30 ounces frozen hashbrowns
08 -
1 pound breakfast sausage
# How to Make It:
01 -
Let it rest for a minute or two, slice it up, and dig in while it's still warm.
02 -
Pop the dish in your hot oven and bake for 35 to 40 minutes. You’re looking for the middle to set and the cheese to get bubbly and golden.
03 -
Spread the sausage and creamy mix right over the hashbrowns. Top everything with the rest of that cheddar.
04 -
Now, gently stir the sausage you cooked and half your cheddar into the creamy bowl. Make sure it all gets together nice and even.
05 -
In a big old bowl, whisk up your eggs, soft cream cheese, milk, plus salt and pepper so it's smooth and blended.
06 -
First, coat your 9x13 dish with a little nonstick spray. Then spread all the hashbrowns out in there, making a nice even layer.
07 -
Toss your sausage in a skillet, chop it up with a spoon, and brown until no bits look pink.
08 -
Turn your oven on and set it to 350°F (175°C). That way everything cooks evenly.
# Additional Tips:
01 -
You can toss in some peppers or onions with the sausage to punch up the flavor. Turkey sausage is great if you want it lighter.