Sausage, Egg, and Cream Cheese Hash Brown Casserole

Ingredients

• 30 oz frozen shredded hash browns, thawed and squeezed bone-dry
• 4 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1 lb ground breakfast sausage
• 8 oz sharp cheddar cheese, freshly grated
• 0.5 cup green onions, thinly sliced
• 10 large eggs
• 8 oz cream cheese, softened to room temperature
• 1 cup whole milk
• 1 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.25 tsp black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.

2. 2

   In the baking dish, toss the dried hash browns with melted butter and salt. Press firmly into the bottom and up the sides. Bake for 15–20 minutes until edges are golden.

3. 3

   While potatoes bake, brown the sausage in a large skillet over medium-high heat, breaking it into small crumbles. Drain excess fat and set aside.

4. 4

   In a large bowl, use an immersion blender or whisk to combine eggs, softened cream cheese, milk, garlic powder, smoked paprika, and black pepper until completely smooth.

5. 5

   Reduce oven temperature to 375°F (190°C). Layer the cooked sausage, shredded cheddar, and green onions over the par-baked hash brown crust.

6. 6

   Pour the egg and cream cheese mixture evenly over the layers. Bake for 30–35 minutes until the center is set and the top is golden brown.