Sausage, Egg, and Cream Cheese Hashbrown Casserole

INGREDIENTS:

For the Casserole:

30 oz frozen shredded hashbrowns (thawed and drained)

1 lb breakfast sausage (mild or spicy, depending on your preference)

8 large eggs

1 cup milk (whole milk or half-and-half for extra richness)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper (to taste)

2 cups shredded cheddar cheese

8 oz cream cheese (cut into small cubes)

Optional Add-Ins:

1 cup diced bell peppers

1 cup chopped onions

1 cup cooked bacon bits

1/4 teaspoon red pepper flakes (for a spicy kick)

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C) . Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

Step 2: Cook the Sausage

In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and set aside.

Step 3: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.

Step 4: Assemble the Casserole

Spread half of the thawed hashbrowns evenly across the bottom of the prepared baking dish.

Sprinkle half of the cooked sausage over the hashbrowns, followed by half of the shredded cheddar cheese.

Scatter the cream cheese cubes evenly over the top …