Get ready for a heavenly breakfast experience with this Sausage, Egg and Cream Cheese Hashbrown Casserole! This savory, cheesy bake brings together all the best breakfast flavors in one golden, bubbling dish. Fluffy eggs, creamy tang from cream cheese, hearty potato hashbrowns, and flavorful sausage unite for a casserole that’s just as fitting for a lazy Sunday brunch as it is for feeding a hungry crowd. Whether you’re entertaining or just want leftovers to savor, this casserole has the power to turn any morning into something special.
Ingredients You’ll Need
What makes this Sausage, Egg and Cream Cheese Hashbrown Casserole so swoon-worthy is its lineup of simple, everyday ingredients—each one playing a crucial role in the dish’s crave-worthy layers of flavor and texture. Here’s what you’ll need, along with a handy tip for each:
- Breakfast sausage: Use a good-quality breakfast sausage, either spicy or mild, for your favorite level of kick and hearty flavor.
- Cream cheese (softened): This velvety addition makes the casserole extra creamy and rich, binding everything together beautifully.
- Eggs: Fresh eggs are the backbone here, lending structure and that quintessential breakfast taste.
- Milk: The secret to fluffier eggs and a lighter texture—whole milk or 2% work perfectly.
- Salt: Just enough to enhance all the flavors without overpowering them.
- Black pepper: Brings a gentle spice that balances the richness.
- Frozen shredded hashbrowns (thawed): Hashbrowns offer hearty potato flavor and comforting texture; don’t skip the thawing step for best results.
- Shredded cheddar cheese: Melty, sharp cheddar infuses every bite with gooey, golden goodness.
- Garlic powder: A touch of this brings out the savory notes in the casserole.
- Onion powder: Deepens the overall flavor without needing to chop fresh onions.
- Chopped chives or green onions (optional): A sprinkle on top adds a fresh, herby pop of color and brightness.
How to Make Sausage, Egg and Cream Cheese Hashbrown Casserole
Step 1: Preheat and Prep
Start by firing up your oven to 350°F (175°C) and giving a 9×13-inch baking dish a light coating of grease. This sets you up for an easy release when it’s time to serve.
Step 2: Brown the Sausage
Over medium heat, crumble and cook your breakfast sausage in a large skillet. Make sure every morsel is browned and cooked through—this not only develops flavor, it also gives the casserole great texture. Don’t rush this, and savor the aroma that fills your kitchen!
Step 3: Melt in Cream Cheese
With the heat down low, stir in the softened cream cheese until it’s fully melted and the mixture is smooth and luscious. It should wrap itself around the sausage crumbles, turning them ultra-creamy.
Step 4: Whisk the Eggs and Seasonings
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined. This simple mixture lays the foundation for fluffy, perfectly seasoned layers.
Step 5: Add Hashbrowns and Cheese
Time to stir in the thawed hashbrowns and 1 cup of the shredded cheddar cheese. This duo brings the heartiness and melty topping you expect from a stellar breakfast bake.
Step 6: Combine Everything
Add the sausage and cream cheese mixture to the bowl, folding gently until everything is evenly distributed. You’ll see creamy, cheesy ribbons running through potatoes and eggs—pure magic!
Step 7: Assemble and Bake
Pour it all into your prepared dish, smoothing out the top. Scatter the remaining ½ cup of cheddar cheese over everything for a crust that gets golden and bubbly in the oven. Bake for 35–40 minutes, until the casserole is set in the center and gloriously browned on top.
Step 8: Rest and Serve
Patience pays off here—let your Sausage, Egg and Cream Cheese Hashbrown Casserole sit for 5–10 minutes after baking. This rest lets the flavors meld and makes slicing easier. Top with chopped chives or green onions for added freshness if you like!
How to Serve Sausage, Egg and Cream Cheese Hashbrown Casserole
Garnishes
A light sprinkle of fresh chopped chives or green onions is a classic way to finish Sausage, Egg and Cream Cheese Hashbrown Casserole—adding just the right touch of color and zing. For a little heat, try dusting the top with smoked paprika or a few red pepper flakes. Even a dollop of sour cream can bring a creamy, tangy flourish.
Side Dishes
Pair this casserole with a simple green salad tossed in lemony vinaigrette for balance, or fresh fruit for a sweet and juicy counterpoint. Fluffy buttermilk biscuits or a crusty slice of sourdough make the meal heartier and are perfect for soaking up any cheesy bits left on your plate!
Creative Ways to Present
Hosting brunch? Cut the casserole into small squares for adorable, hand-held bites on a platter—ideal for parties or potlucks. Or, serve individual portions in mini ramekins for an elegant touch. A little hot sauce bar lets everyone customize their slice for extra fun.
Make Ahead and Storage
Storing Leftovers
Let your Sausage, Egg and Cream Cheese Hashbrown Casserole cool completely before covering tightly and refrigerating. It keeps well for up to 4 days, making it a weekday breakfast hero straight from the fridge.
Freezing
For longer storage, slice cooled casserole into portions and wrap each tightly in foil or plastic wrap. Pop the portions into a freezer bag—they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating for best texture and freshness.
Reheating
Warm servings in the microwave for a quick breakfast, or cover with foil and bake at 350°F until heated through. This brings back the gooey, creamy texture and keeps the eggs tender.
FAQs
Can I use a different type Breakfast
Definitely! Swap in turkey, chicken, or even a spicy Italian variety based on what you love. Just make sure it’s fully cooked and crumbled for easy mixing.
Can I make this casserole vegetarian?
Absolutely—leave out the sausage and add sautéed mushrooms, spinach, or bell peppers for a veggie-packed twist. The cream cheese still brings all the creamy goodness.
Do I need to thaw frozen hashbrowns first?
Thawing hashbrowns is best—this keeps your casserole from turning watery and ensures everything bakes up deliciously tender and cohesive.
Is it possible to prepare Sausage, Egg and Cream Cheese Hashbrown Casserole ahead of time?
Yes, you can assemble the casserole a day before and pop it in the fridge. In the morning, just bake as usual—so blissfully easy for busy mornings or special gatherings!
Can I make it gluten-free?
Yes, as long as your sausage and hashbrowns are gluten-free, the rest of the ingredients in Sausage, Egg and Cream Cheese Hashbrown Casserole fit the bill. Always double check your labels to be sure.
Final Thoughts
I can’t wait for you to dig into this Sausage, Egg and Cream Cheese Hashbrown Casserole—it’s the kind of breakfast that brightens up any morning and brings everyone together at the table. Whether it’s a holiday brunch or a cozy weekend, you’ll come back to this satisfying bake again and again. Give it a try and make mornings a little more delicious!
Print
Sausage, Egg and Cream Cheese Hashbrown Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a delicious and hearty breakfast dish that combines savory sausage, creamy cream cheese, fluffy eggs, and crispy hashbrowns all baked together with a cheesy topping.
Ingredients
Ingredients:
- 1 pound breakfast sausage
- 1 (8 oz) package cream cheese (softened)
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles. Reduce the heat to low and stir in the cream cheese until melted and well combined. Remove from heat.
- Whisk egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Stir in the hashbrowns and 1 cup of the cheddar cheese.
- Combine ingredients: Add the sausage and cream cheese mixture to the egg mixture and mix until evenly combined. Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of cheddar cheese.
- Bake: Bake for 35–40 minutes, or until the eggs are set and the top is golden brown.
- Rest and garnish: 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
