Sausage, Egg, and Cream Cheese Hashbrown Casserole

Ingredients:

• 1 pound breakfast sausage (crumbled)
• 1 package (30 oz) frozen hashbrowns, thawed
• 8 large eggs
• 8 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1 small onion, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup shredded mozzarella cheese (optional for topping)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
2. In a large skillet, cook the crumbled breakfast sausage over medium heat, breaking it up with a spoon, until fully cooked. Drain any excess grease and set aside.
3. In the same skillet, sauté the chopped onion until softened, about 3-4 minutes.
4. In a separate large bowl, beat the eggs and add the softened cream cheese. Mix well until smooth. Then add the milk, garlic powder, salt, and pepper, and stir until combined.
5. Add the thawed hashbrowns, cooked sausage, and sautéed onions to the egg mixture. Mix everything together.
6. Pour the mixture into the prepared baking dish, spreading it evenly.
7. Sprinkle the shredded cheddar cheese evenly on top. If using mozzarella, add that on top as well.
8. Bake for 40-45 minutes, or until the casserole is set and the top is golden and bubbly.
9. Remove from the oven and let it cool for 5-10 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: 400 kcal | Servings: 8 servings