Sausage, Egg, and Cream Cheese Hashbrown Casserole Delight

Ingredients

• 1 pound breakfast sausage, crumbled
• 6 large eggs
• 1 cup cream cheese, softened
• 4 cups frozen hashbrowns, thawed
• 1 cup shredded cheddar cheese
• 1 2 milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• 1 4 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
2. In a large skillet over medium heat, cook the crumbled sausage until it is browned and fully cooked, about 7-8 minutes. Remove from heat and set aside.
3. In a mixing bowl, beat together the eggs, cream cheese, and milk until smooth and well combined.
4. In the greased baking dish, evenly spread the thawed hashbrowns as the base layer.
5. Sprinkle the cooked sausage over the hashbrowns, followed by the garlic powder, onion powder, salt, and pepper.
6. Pour the egg and cream cheese mixture over the sausage and hashbrowns, ensuring even coverage.
7. Sprinkle the shredded cheddar cheese on top of the egg mixture.
8. Bake in the preheated oven for 40-45 minutes, or until the casserole is set and the cheese is bubbly and golden brown.
9. Remove from the oven and let it cool for 5 minutes before slicing. Garnish with fresh green onions before serving.