Nostalgic Appeal
This casserole evokes memories of cozy mornings and celebratory brunches. The combination of sausage, eggs, and cheese is a classic comfort food combination, and the addition of cream cheese elevates it to a whole new level of deliciousness. It’s the kind of dish that makes everyone feel happy and satisfied.
Homemade Focus
While store-bought versions might exist, nothing beats the taste and satisfaction of a homemade breakfast casserole. You control the ingredients, ensuring freshness and quality. Plus, the aroma that fills your kitchen while it bakes is simply irresistible.
Flavor Goal
The flavor profile we’re aiming for is rich, creamy, and savory, with a delightful contrast of textures. The sausage adds a savory and slightly spicy note, the cream cheese provides a creamy tang, the cheddar cheese adds a sharp and melty element, and the hash browns offer a crispy and satisfying base. It’s a symphony of flavors and textures that will leave you wanting more.
Ingredient Insights
Let’s talk about the key players in this culinary masterpiece! We start with [describe the sausage: flavorful breakfast sausage, mild or hot, browned to perfection and adding a savory, meaty base]. Then comes the [describe the eggs: six large eggs, whisked with milk to create a rich and custard-like base for the casserole]. The star of the show is the [describe the cream cheese: softened cream cheese, blended with sour cream and spices to create a creamy, tangy layer that adds incredible depth of flavor]. We can’t forget the [describe the hash browns: a bag of frozen hash browns, thawed and pressed to remove excess moisture, ensuring a crispy and golden-brown crust]. And finally, the crowning glory is the [describe the cheese: generous amount of shredded cheddar cheese, melted and bubbly, adding a sharp and cheesy finish]. Each ingredient plays a vital role in creating the overall deliciousness of this casserole.
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a large skillet for cooking the sausage, a 9×13 inch baking dish, a large mixing bowl, a whisk, a mixing spoon, and measuring cups and spoons.
Ingredients
- 1 lb (450g) breakfast sausage (mild, hot, or your choice)
- 6 large eggs
- 1 cup (240 ml) milk (whole, skim, or a milk alternative)
- 8 oz (225g) cream cheese, softened and cut into cubes
- 1 (30 oz / 850g) bag of frozen hash browns, thawed
- 1½ cups (170g) shredded cheddar cheese
- ½ cup (120 ml) sour cream
- ¼ cup (60g) diced green onions (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Butter or cooking spray (for greasing the baking dish)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set it aside.
- Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through, about 7-10 minutes. Break it into small crumbles as it cooks. Once done, drain any excess fat and set the sausage aside.
- Prepare the Hash Browns: While the sausage is cooking, take the thawed hash browns and press them between paper towels or a clean kitchen towel to remove any excess moisture. This step helps the hash browns become crispy when baked.
- Mix the Cream Cheese and Sour Cream: In a mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and well combined. Add the garlic powder, onion powder, and green onions (if using). Set this mixture aside.
- Assemble the Casserole: Layer the thawed hash browns evenly across the bottom of the greased baking dish. Sprinkle the cooked sausage evenly over the hash browns. Spoon dollops of the cream cheese mixture over the sausage, spreading it out as evenly as possible.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until fully blended. Pour this egg mixture evenly over the hash brown, sausage, and cream cheese layers.
- Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden and bubbly.
- Cool and Serve: Allow the casserole to cool for about 5-10 minutes before slicing. Serve warm and enjoy!
Troubleshooting
- Casserole is too watery: Ensure you drain the sausage well after cooking and that you’ve pressed the hash browns to remove excess moisture.
- Hash browns are not crispy: Make sure the hash browns are thawed and as dry as possible before baking.
- Cream cheese mixture is lumpy: Ensure the cream cheese is fully softened before mixing. You can also use a hand mixer to make it extra smooth.
Tips and Variations
- For a spicier kick, use hot sausage or add some red pepper flakes to the sausage while cooking.
- Add other vegetables, such as diced bell peppers, onions, or mushrooms, for extra flavor and nutrition. Sauté them before adding them to the casserole.
- You can use different cheeses, such as Monterey Jack, pepper jack, or a blend of cheddar and mozzarella.
- For a vegetarian version, omit the sausage and add more vegetables or a meat substitute.
Serving and Pairing Suggestions
This Sausage, Egg, and Cream Cheese Hash Brown Breakfast Casserole is delicious on its own, but it also pairs well with other breakfast favorites like fresh fruit, toast, or a side salad. It’s also great with hot sauce, salsa, or sour cream.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/8th of the casserole. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 400-500
- Fat: Approximately 30-40g
- Saturated Fat: Approximately 18-25g
- Cholesterol: Approximately 200-250mg
- Protein: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 2-3g
- Sugar: Approximately 5-7g
- Sodium: Approximately 700-900mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., turkey sausage for pork sausage), adjust the calculations accordingly.
Creamy Dream: Sausage, Egg, and Cream Cheese Hash Brown Breakfast Casserole
Description
This Sausage, Egg, and Cream Cheese Hash Brown Breakfast Casserole is a decadent and delicious breakfast or brunch treat! Creamy, cheesy, and savory, it’s a guaranteed crowd-pleaser. Learn how to make this easy and impressive recipe
Ingredients
- 1 lb (450g) breakfast sausage (mild, hot, or your choice)
- 6 large eggs
- 1 cup (240 ml) milk (whole, skim, or a milk alternative)
- 8 oz (225g) cream cheese, softened and cut into cubes
- 1 (30 oz / 850g) bag of frozen hash browns, thawed
- 1½ cups (170g) shredded cheddar cheese
- ½ cup (120 ml) sour cream
- ¼ cup (60g) diced green onions (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Butter or cooking spray (for greasing the baking dish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set it aside.
- Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through, about 7-10 minutes. Break it into small crumbles as it cooks. Once done, drain any excess fat and set the sausage aside.
- Prepare the Hash Browns: While the sausage is cooking, take the thawed hash browns and press them between paper towels or a clean kitchen towel to remove any excess moisture. This step helps the hash browns become crispy when baked.
- Mix the Cream Cheese and Sour Cream: In a mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and well combined. Add the garlic powder, onion powder, and green onions (if using). Set this mixture aside.
- Assemble the Casserole: Layer the thawed hash browns evenly across the bottom of the greased baking dish. Sprinkle the cooked sausage evenly over the hash browns. Spoon dollops of the cream cheese mixture over the sausage, spreading it out as evenly as possible.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until fully blended. Pour this egg mixture evenly over the hash brown, sausage, and cream cheese layers.
- Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden and bubbly.
- Cool and Serve: Allow the casserole to cool for about 5-10 minutes before slicing. Serve warm and enjoy!
Recipe Summary and Q&A
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole the night before, cover it, and refrigerate it. Bake it in the morning, adding a few extra minutes to the baking time if needed.
Q: Can I freeze this casserole?
A: Yes, you can freeze it. Bake it first, let it cool completely, then wrap it tightly and freeze it. Thaw overnight in the refrigerator and reheat in the oven.
Q: Can I use different types of cheese?
A: Absolutely! Feel free to use your favorite cheese, such as Monterey Jack, pepper jack, or a blend of cheddar and mozzarella.