SAUSAGE, EGG & CREAM CHEESE HASH – Page 2

Instructions

Prep: Preheat your oven to 375°F (190°C). Generously grease a 9×13 inch baking dish.
Cook the Sausage: In a large skillet over medium heat, cook the sausage, breaking it into crumbles with a spoon, until it’s browned and no longer pink. Drain off any excess grease.
Layer the Base: Spread the thawed hash browns in an even layer at the bottom of the prepared baking dish. Scatter the cooked sausage crumbles evenly over the hash browns.
Create the Creamy Egg Mixture: In a large bowl, whisk the eggs, milk, salt, and pepper together until smooth and well-combined. Add the softened cream cheese and whisk vigorously until the mixture is mostly smooth (a few small lumps are okay).
Assemble the Casserole: Pour the egg and cream cheese mixture evenly over the sausage and hash brown layers. Gently shake the dish to ensure the liquid distributes throughout.
Add the Cheese Topping: Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
Bake: Bake uncovered for 35-40 minutes, or until the center is fully set (doesn’t jiggle) and the top is golden brown and bubbly.
Serve: Let the casserole rest for 5-10 minutes before slicing. This allows it to set for cleaner portions. Garnish with green onions or chives if desired, and serve warm.

Make-Ahead Marvel: Assemble the entire casserole the night before, cover tightly, and refrigerate. In the morning, bake straight from the fridge, adding 5-10 minutes to the baking time.
Vegetarian Twist: Simply omit the sausage. For added heartiness, sauté 1 cup of diced bell peppers and onions, or use a plant-based sausage alternative.
Customize Your Casserole: Feel free to add in ½ cup of diced cooked bacon, ham, sautéed mushrooms, spinach, or jalapeños for a kick.
Thawing Hash Browns: For the best texture, place frozen hash browns in the refrigerator overnight. For a quick thaw, spread them on a baking sheet in a single layer for 30-60 minutes.