Sausage, Egg and Cream Cheese Hashbrown Casserole – Page 2

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the Sausage: In a large skillet over medium heat, cook the sausage until browned and cooked through. Break it apart as it cooks. Drain any excess grease and set aside.
Mix the Cream Cheese: In a mixing bowl, combine the softened cream cheese, eggs, milk, garlic powder, salt, pepper, and paprika (if using). Whisk until smooth and well blended.
Assemble the Casserole: In the greased baking dish, spread the thawed hashbrowns evenly across the bottom. Layer the cooked sausage over the hashbrowns, then pour the cream cheese mixture on top. Sprinkle the shredded cheddar cheese evenly over everything.
Bake: Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown. You can cover it with aluminum foil for the first 30 minutes to prevent over-browning.
Serve: Allow the casserole to cool slightly before slicing. Garnish with chopped green onions or parsley if desired. Serve warm.

Meat Options: Feel free to use cooked bacon or ham instead of sausage for a different flavor.
Vegetable Add-Ins: You can add sautéed vegetables like bell peppers, onions, or spinach for extra nutrition.
Cheese Variations: Experiment with different cheeses, such as pepper jack or mozzarella, for added flavor.