Hashbrown Casserole

  • Cooking spray
  • 2 c. frozen hashbrowns
  • 1/2 medium onion, sliced
  • 1 red pepper, diced
  • 2/3 c. crumbled, cooked sausage
  • 5 eggs
  • 1/2 c. milk
  • 4 oz. cream cheese

Preheat the oven to 400 degrees.

Spray a 8-inch square baking pan with cooking spray and layer the frozen hashbrowns in the bottom. Bake in the preheated oven for 15 minutes.

Meanwhile, in a 10-inch skillet sprayed with cooking spray, saute the onion and pepper. Add the sausage, eggs and milk; mix thoroughly and cook for 1 minute. Fold in the cream cheese and cook an additional 3-5 minutes or until the mixture has the consistency of soft scrambled eggs. Remove from the stove.

Pour the hot egg mixture over the partially cooked hashbrowns and return to the oven. Bake for an additional 15 minutes. Allow the casserole to rest for 5 minutes before cutting and serving.

  • Yields: 6 servings
  • Preparation Time: 40 minutes
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