Sausage, Egg and Cream Cheese Hashbrown Casserole

Ingredients:

• 1 lb ground breakfast sausage
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1 package (30 oz) frozen shredded hash browns, thawed
• 8 large eggs
• 1/2 cup milk
• Salt and pepper to taste
• 8 oz cream cheese, softened
• 1 1/2 cups shredded cheddar cheese
• Chopped green onions for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the ground sausage until browned and cooked through. Drain any excess grease.
3. Add the chopped onion and diced bell pepper to the skillet with the sausage. Cook until the vegetables are softened. Remove from heat.
4. In a large mixing bowl, combine the thawed hash browns with the sausage and vegetable mixture. Mix well.
5. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
6. Add the softened cream cheese to the egg mixture and whisk until smooth.
7. Pour the egg and cream cheese mixture over the hash brown and sausage mixture. Mix until everything is well combined.
8. Fold in 1 cup of shredded cheddar cheese.
9. Transfer the mixture to the prepared baking dish, spreading it out evenly.
10. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
11. Bake in the preheated oven for 35-40 minutes or until the casserole is set, and the edges are golden brown.
12. If desired, garnish with chopped green onions before serving.
13. Allow the casserole to cool for a few minutes before slicing and serving.