Sausage, Egg, and Cream Cheese Hashbrown Casserole

Ingredients
• 1 lb breakfast sausage
• 1 (8 oz) block cream cheese, softened
• 1 (30 oz) bag frozen shredded hashbrowns, thawed
• 8 eggs
• 1 cup milk (or heavy cream for extra richness)
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Optional: green onions or diced bell peppers for more color and flavor

Instructions

1. Heat oven to 375°F (190°C). Grease a 9×13 pan.

2. Cook sausage in a skillet until browned. Add cream cheese and melt it into the sausage until creamy and combined.

3. Spread thawed hashbrowns evenly into the baking dish.

4. Pour sausage-cream cheese mixture over the hashbrowns.

5. In a bowl, whisk eggs, milk, salt, pepper, and garlic powder. Pour over the casserole.

6. Sprinkle cheddar cheese on top like you’re decorating a cheesy Christmas tree.

7. Bake 35–45 minutes until the center sets and edges turn golden and irresistible.

8. Let cool just a few minutes before slicing into squares of happiness.