🥔 Sausage, Egg & Cream Cheese Hashbrown Casserole (Mediterranean)
⏱ Prep Time: 15 minutes
⏱ Cook Time: 40–45 minutes
🍽 Serves: 6–8
🧺 Ingredients
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1 lb breakfast sausage (pork or chicken; Mediterranean-style if available)
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2 tbsp extra-virgin olive oil
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1 small onion, finely diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 tsp dried oregano
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½ tsp smoked paprika
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½ tsp black pepper
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Salt, to taste
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3 cups frozen hashbrowns, thawed and squeezed dry
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6 large eggs
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6 oz cream cheese, softened
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1 cup shredded mozzarella
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½ cup grated Parmesan or Pecorino Romano
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½ cup milk or light cream
Optional Mediterranean Add-Ins
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¼ cup sun-dried tomatoes, chopped
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¼ cup olives, sliced
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½ cup fresh spinach, chopped
Topping (optional)
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Chopped parsley or fresh basil
👩🍳 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 375°F (190°C).
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Grease a 9×13-inch baking dish with olive oil.
2️⃣ Cook the Sausage Base
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Heat olive oil in a skillet over medium heat.
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Add sausage and cook until browned.
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Stir in onion, bell pepper, garlic, oregano, paprika, salt, and pepper.
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Cook until vegetables soften; remove from heat.
3️⃣ Mix the Eggs & Cheese
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In a large bowl, whisk eggs, milk, and softened cream cheese until mostly smooth.
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Stir in mozzarella and Parmesan.
4️⃣ Assemble the Casserole
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Spread hashbrowns evenly in the baking dish.
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Top with sausage mixture.
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Add optional sun-dried tomatoes, olives, or spinach.
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Pour egg-cheese mixture evenly over everything.
5️⃣ Bake
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Cover loosely with foil and bake 25 minutes.
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Remove foil and bake another 15–20 minutes, until set and lightly golden.
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Rest 5–10 minutes before slicing.
🌿 Mediterranean Tips
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Swap sausage for spiced lamb or turkey sausage
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Use olive oil only for lighter flavor
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Add feta for a tangy finish
🍽 Serving Suggestions
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Fresh tomato & cucumber salad
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Greek yogurt with olive oil drizzle
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Warm flatbread or sourdough
🧊 Make-Ahead & Storage
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Assemble the night before and refrigerate
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Refrigerate leftovers up to 4 days
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Freezes well up to 2 months
