Sausage Egg And Cream Cheese Hashbrown Casserole

SERVES 8-10

For the Breakfast Casserole
1 lb ground turkey breakfast sausage or regular breakfast sausage
4 large eggs
8 oz cream cheese, softened
30 oz frozen shredded hash browns, thawed
1 cup shredded cheddar cheese
½ cup milk
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt, or to taste
¼ tsp black pepper, or to taste

For Garnish
2 tbsp fresh chives, finely chopped

Prepare the Oven & Baking Dish
1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.

Cook the Sausage
2. Heat a large skillet over medium heat. Add the sausage and cook for 5–7 minutes, breaking it into small crumbles until browned and fully cooked. Drain any excess grease and set aside.

Prepare the Egg Mixture
3. In a large mixing bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, whisking until well combined.

4. Add the milk, garlic powder, onion powder, salt, and black pepper. Whisk until the mixture is mostly smooth and evenly combined.

Combine the Casserole Ingredients
5. Add the thawed hash browns, cooked turkey sausage, and shredded cheddar cheese to the egg mixture. Gently fold everything together until evenly incorporated.

Assemble the Casserole
6. Transfer the mixture to the prepared baking dish and spread evenly into a single layer.

Bake the Casserole
7. Bake covered with foil for approximately 40-45 minutes or until the center is set and the top is golden brown. Finish uncovered for 5 minutes for the cheese to get golden brown. The center should reach an internal temperature of 165°F.

Rest & Serve
8. Remove from the oven and let rest for 5–10 minutes before slicing. Garnish with freshly chopped chives and serve warm.