Sausage, Egg and Cream Cheese Hashbrown Casserole Recipe

If you’re searching for the ultimate comfort breakfast to bring a smile to every sleepy face at your table, look no further than the Sausage, Egg and Cream Cheese Hashbrown Casserole. This cozy classic marries everything we adore about morning meals—fluffy eggs, savory sausage, perfectly crispy hashbrowns, and the creaminess of both cream cheese and melted cheddar. Whether you’re hosting a brunch crowd or simply want to make your family’s weekday mornings feel special, this dish is your golden ticket. It’s irresistibly cheesy, totally satisfying, and so simple to pull together, you’ll return to it time and time again.

Sausage, Egg and Cream Cheese Hashbrown Casserole Recipe - Recipe Image

Ingredients You’ll Need

The best part about this recipe is how every ingredient plays a crucial role, combining for a casserole that’s creamy, hearty, and full of flavor and color. You can find everything at your usual grocery store, and each addition brings something wonderful to the table.

  • Breakfast sausage: Go for your favorite kind—mild, spicy, or even turkey—this is your main flavor booster.
  • Cream cheese (softened): Adds incredible creaminess and makes every bite luscious.
  • Large eggs: These provide the structure and that classic breakfast casserole feel.
  • Milk: Helps make the eggs super fluffy and gently firms up the bake.
  • Salt and black pepper: Just enough to bring out all the other flavors and add a gentle kick.
  • Frozen shredded hashbrowns (thawed): They’re the crispy, golden backbone—no peeling, no fuss.
  • Shredded cheddar cheese: Melty and sharp, cheddar delivers cheesy goodness on top and throughout.
  • Garlic powder: For a subtle savory depth that ties everything together.
  • Onion powder: Adds gentle sweetness and complexity, rounding out the flavors.
  • Chopped chives or green onions (optional): For a pop of freshness and a bit of color on top—totally worth it!

How to Make Sausage, Egg and Cream Cheese Hashbrown Casserole

Step 1: Cook the Sausage

Start by preheating your oven to 350°F (175°C) and giving your trusty 9×13-inch baking dish a quick grease. Next, grab a large skillet and crumble the sausage as it cooks over medium heat. You want it nice and browned—no pink left anywhere! Letting the meat crisp up a bit adds extra flavor to your casserole foundation.

Step 2: Melt in the Cream Cheese

Once your sausage is cooked, reduce the heat to low and add your softened cream cheese right into the skillet. Gently stir and watch as it transforms into a silky, creamy dream. This step is key—it melds the sausage and cheese together so every bite is rich and comforting.

Step 3: Whisk the Eggs and Seasonings

In a big bowl, crack your eggs and pour in the milk, then whisk until smooth. Sprinkle in the salt, pepper, garlic powder, and onion powder. These seasonings make all the difference, balancing the richness of the sausage and cheese and adding just the right hints of savory flavor.

Step 4: Combine with Hashbrowns and Cheese

Stir the thawed shredded hashbrowns and a generous cup of cheddar cheese into your egg mixture. This forms the body of your casserole, making it hearty and irresistibly cheesy. If you like an extra gooey bite, you can use a cheese blend or toss in a bit more cheddar at this stage.

Step 5: Mix in the Sausage and Cream Cheese

Now, take the warm sausage and cream cheese mixture and fold it into your bowl. Mix until everything is evenly distributed, so each scoop is loaded with that magical combination of creamy, eggy, cheesy, and meaty goodness. You’ll want a nice, even consistency throughout.

Step 6: Layer and Top

Pour the mixture into your prepared baking dish, spreading it to all corners with a spatula for an even bake. Sprinkle the remaining cheddar cheese on top—this will bake into a gorgeously golden and bubbling crust that nobody can resist.

Step 7: Bake to Perfection

Place your casserole in the oven and let it bake for 35 to 40 minutes. You’re looking for the eggs to set (give the center a gentle jiggle) and the top to become perfectly golden. Let it rest for 5 to 10 minutes before cutting, so it slices up beautifully and holds its shape.

How to Serve Sausage, Egg and Cream Cheese Hashbrown Casserole

Sausage, Egg and Cream Cheese Hashbrown Casserole Recipe - Recipe Image

Garnishes

For that final flourish, sprinkle chopped chives or green onions over the top just before serving. This adds a dash of color and gentle oniony freshness, perfectly balancing the richness beneath.

Side Dishes

Pair your Sausage, Egg and Cream Cheese Hashbrown Casserole with a side bowl of fresh fruit or a crisp green salad to lighten things up. Classic toast, a buttery biscuit, or even some roasted tomatoes also make wonderful accompaniments, especially for brunch spreads with friends or family.

Creative Ways to Present

If you’re hosting, cut the casserole into neat squares and serve on a large platter with toothpicks for brunch bites. Or, for a more intimate breakfast, plate it with a dollop of sour cream or a little hot sauce for those who like a spicy kick. This dish also looks impressive when served in individual ramekins for a personalized touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sausage, Egg and Cream Cheese Hashbrown Casserole in an airtight container in the refrigerator for up to four days. The flavors only get better after a night in the fridge, making it a dream for busy mornings.

Freezing

This casserole freezes beautifully! Once cooled, slice into portions and wrap tightly in plastic wrap or foil, then freeze for up to three months. For best results, thaw overnight in the fridge before reheating.

Reheating

To reheat, warm slices in the microwave on medium power or pop the whole casserole in a low oven (about 325°F) until heated through. If you want the top extra crispy, uncover for the last few minutes in the oven.

FAQs

Can I make Sausage, Egg and Cream Cheese Hashbrown Casserole the night before?

Absolutely! Just assemble the casserole as directed, cover, and refrigerate overnight. In the morning, bake as instructed—just keep in mind you might need a few extra minutes in the oven if it’s cold from the fridge.

What kind of sausage works best in this recipe?

You can use any breakfast sausage you like, including pork, chicken, or turkey varieties. Spicy, sage, or maple flavors all add a different twist, so choose your family’s favorite.

Are there easy ways to add extra veggies to this casserole?

Definitely! Sautéed bell peppers, spinach, or mushrooms work beautifully here. Just make sure to cook out any excess moisture before adding them to the mix, so your casserole doesn’t get soggy.

Is this Sausage, Egg and Cream Cheese Hashbrown Casserole gluten-free?

Yes, it can be totally gluten-free as long as your sausage and hashbrowns don’t contain any hidden gluten (some brands add fillers, so check labels).

Can I use fresh potatoes instead of frozen hashbrowns?

Sure! Just peel and shred your potatoes, then squeeze out as much moisture as you can before using. If you have the time and energy, nothing beats the flavor and texture of fresh potatoes.

Final Thoughts

Whether you’re gathering a hungry crowd, prepping for a busy week, or just looking to treat yourself, the Sausage, Egg and Cream Cheese Hashbrown Casserole is every bit as comforting and delicious as it sounds. I hope you’ll give this recipe a try—it’s guaranteed to bring warmth, smiles, and maybe even a few requests for seconds to your table!

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Sausage, Egg and Cream Cheese Hashbrown Casserole Recipe

Sausage, Egg and Cream Cheese Hashbrown Casserole Recipe


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4.7 from 24 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Non-Vegetarian

Description

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a hearty and flavorful breakfast dish that is perfect for feeding a crowd or meal prepping ahead of time. The combination of savory sausage, creamy cream cheese, fluffy eggs, and crispy hashbrowns baked together with melted cheddar cheese creates a delicious and satisfying meal.


Ingredients

Scale

Sausage Mixture:

  • 1 pound breakfast sausage

Cream Cheese Mixture:

  • 1 (8 oz) package cream cheese (softened)

Egg Mixture:

  • 6 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Additional Ingredients:

  • 3 cups frozen shredded hashbrowns (thawed)
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons chopped chives or green onions (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Cook the sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles.
  3. Prepare the cream cheese mixture: Reduce the heat to low and stir in the cream cheese until melted and well combined. Remove from heat.
  4. Whisk the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
  5. Combine ingredients: Stir in the hashbrowns and 1 cup of the cheddar cheese. Add the sausage and cream cheese mixture and mix until evenly combined.
  6. Bake: Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of cheddar cheese. Bake for 35–40 minutes, or until the eggs are set and the top is golden brown.
  7. Rest and serve: Let it rest for 5–10 minutes before serving. Garnish with chives or green onions if desired.

Notes

  • You can prepare this casserole the night before and bake it in the morning.
  • For added flavor, use spicy sausage or mix in sautéed peppers and onions.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 1g
  • Sodium: 680mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 195mg

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