Please rewrite This dish always puts a smile on everyone’s faces when they eat it.
Sausage, Egg and Cream Cheese Hashbrown Casserole
Ingredients:
1 pound breakfast sausage
1 small onion, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (30 oz) package frozen shredded hash browns, thawed
1 cup shredded cheddar cheese
8 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 oz cream cheese, cut into small cubes
Chopped fresh chives (optional, for garnish)
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Remove excess grease if needed.
Add the chopped onion and bell peppers to the skillet and sauté until they are softened.
In a large mixing bowl, combine the cooked sausage, vegetables, thawed hash browns, and shredded cheddar cheese. Mix well.
Spread the mixture evenly in the prepared baking dish.
In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
Pour the egg mixture over the hash brown mixture in the baking dish.
Place the cream cheese cubes evenly over the top.
Bake in the preheated oven for about 40-45 minutes or until the eggs are set and the top is golden brown.
