Name: Sausage, Egg and Cream Cheese Hashbrown Casserole
Ingredients: 8 large eggs; 2 cups whole milk; 2-pounds breakfast sausage, ground; 32 ounces frozen shredded hash brown potatoes; 16 ounces cream cheese, softened; ¼ tsp. garlic powder; ¼ tsp. onion powder; 2 cups shredded cheese, your choice; Salt and pepper, to taste

Sausage, Egg and Cream Cheese Hashbrown Casserole

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Ingredients

8 large eggs
2 cups whole milk
2-pounds breakfast sausage, ground
32 ounces frozen shredded hash brown potatoes
16 ounces cream cheese, softened
¼ tsp. garlic powder
¼ tsp. onion powder
2 cups shredded cheese, your choice
Salt and pepper, to taste

Instructions

Pre-heat the oven to 350°F.
Sauté the sausage, over medium-high heat, until completely browned; drain excess grease.
Add the sausage to a bowl and combine with the cream cheese.
Place the hashbrowns into the skillet used to cook the sausage; sauté until lightly browned.
Layer the hashbrowns in the bottom of a well greased 9-inch x 13-inch baking dish.
Top the hashbrowns with the meat mixture.
Sprinkle the cheese over the meat.
In a bowl, whisk together the eggs, milk and seasonings until well combined.
Pour the egg mixture over the cheese in the casserole dish.
Place in the pre-heated oven and bake for 40 to 50 minutes until cooked through completely.

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