Sausage, Egg and Cream Cheese Hashbrown Casserole

8 Large eggs

2 C. Milk

2 lb. Breakfast sausage ground

32 oz. Frozen shredded hash brown potatoes

16 oz. Cream cheese softened

¼ tsp. Garlic powder

¼ tsp. Onion powder

2 C. Shredded cheese

Salt and pepper to taste

Preheat the oven to 350 degrees.

Saute the sausage over medium-high heat until completely browned. Drain any excess grease.

Add the sausage to a bowl, and combine with the cream cheese.

Place the hashbrowns into the skillet that you cooked the sausage in, and saute until lightly browned.

Layer the hashbrowns in the bottom of a well greased 9×13 baking dish.

Top the hashbrowns with the meat mixture.

Sprinkle the cheese over the meat.

In a bowl, whisk together the eggs, milk, and seasonings until well combined.

Pour the egg mixture over the cheese in the casserole dish.

Bake for 40-50 minutes until cooked through completely.

Enjoy