Sausage, Egg, and Cream Cheese Hashbrown Casserole

Ingredients

• 1 pound of sausage (breakfast sausage or your preferred variety)
• 1 bag (30 ounces) of frozen hashbrowns
• 8 ounces of cream cheese, softened
• 6 large eggs
• 1 cup of shredded cheddar cheese
• 1 cup of milk
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• Salt and pepper, to taste
• 1 cup of additional shredded cheddar cheese for topping
• Fresh chopped parsley or chives for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the sausage until browned and fully cooked, about 5-7 minutes.
3. In a large mixing bowl, combine the softened cream cheese with the cooked sausage.
4. Crack the eggs into the same bowl and pour in the milk. Add garlic powder, onion powder, salt, and pepper. Whisk everything together until fully combined.
5. Gently fold in the frozen hashbrowns and 1 cup of shredded cheddar cheese into the egg mixture until evenly distributed.
6. Lightly grease a 9x13 inch baking dish with cooking spray or butter. Pour the hashbrown mixture into the baking dish, spreading it evenly.
7. Place the casserole in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the center is set.
8. About 10 minutes before the casserole is done, sprinkle the additional cup of cheddar cheese on top for a cheesy crust.