Sausage, Egg and Cream Cheese Hashbrown Casserole is the ultimate hearty breakfast bake. Packed with seasoned sausage, fluffy eggs, golden hashbrowns, and a creamy layer of cream cheese, this casserole is rich, cheesy, and guaranteed to keep you satisfied. It’s perfect for holiday mornings, weekend brunches, or meal prep when you need a filling breakfast that reheats beautifully.
This dish has all the flavors of a classic breakfast skillet but in an easy, make-ahead casserole form. With its crispy edges, gooey cheese, and savory sausage, it’s a crowd-pleaser that works just as well for breakfast-for-dinner nights as it does for mornings.
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 1 package (8 oz) cream cheese, softened
- 6 large eggs
- 3 cups frozen hashbrowns (thawed)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh chives or parsley (for garnish)
Preparation
Step 1: Cook the Sausage
- In a skillet over medium heat, cook sausage until browned and fully cooked.
- Drain excess grease, then stir in cream cheese until melted and combined. Remove from heat.
Step 2: Prepare the Egg Mixture
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
Step 3: Assemble the Casserole
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread thawed hashbrowns evenly in the bottom.
- Add the sausage and cream cheese mixture over the potatoes.
- Pour egg mixture on top, then sprinkle with cheddar and mozzarella cheeses.
Step 4: Bake
- Cover with foil and bake for 35 minutes.
- Remove foil and bake another 10–15 minutes, until cheese is golden and casserole is set.
Step 5: Serve
- Let rest for 5 minutes before slicing. Garnish with chives or parsley.
Variations
- Spicy Kick: Use hot sausage or add diced jalapeños.
- Loaded Style: Top with crispy bacon and green onions.
- Veggie Boost: Add sautéed bell peppers, mushrooms, or spinach.
- Make Ahead: Assemble the night before, cover, and refrigerate. Bake in the morning.
Cooking Notes
- Thaw frozen hashbrowns fully and pat dry to avoid excess water.
- Full-fat cream cheese gives the best creamy texture.
- The casserole puffs slightly while baking and settles as it cools.
- For extra crisp hashbrowns, bake them alone for 10 minutes before layering.
Serving Suggestions
- Pair with fruit salad or fresh berries for balance.
- Serve alongside toast, biscuits, or English muffins.
- Enjoy with hot coffee or fresh orange juice for a complete breakfast.
Tips
- Let casserole rest before slicing for clean cuts.
- Use freshly grated cheese for smoother melting.
- Store leftovers in fridge up to 4 days; reheat in oven or microwave.
- Freeze individual portions for easy grab-and-go breakfasts.
Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (per serving, 8 servings)
- Calories: 410
- Protein: 24g
- Sodium: 690mg
FAQs
Q1: Can I use fresh potatoes instead of frozen hashbrowns?
- Yes, shred raw potatoes and squeeze out excess water before using.
Q2: Can I make this casserole ahead of time?
- Yes, assemble up to 24 hours in advance and refrigerate until ready to bake.
Q3: Can I freeze sausage, egg and cream cheese hashbrown casserole?
- Yes, freeze baked portions for up to 2 months. Reheat covered in the oven.
Q4: Can I substitute turkey sausage?
- Absolutely, it makes the dish lighter but still flavorful.
Q5: Can I double the recipe?
- Yes, just use a larger baking dish and increase cooking time slightly.
Conclusion
Sausage, Egg and Cream Cheese Hashbrown Casserole is a rich, cheesy, and hearty breakfast bake that’s perfect for family gatherings, holiday mornings, or meal prep. With layers of creamy sausage, crispy hashbrowns, and fluffy eggs, it’s a versatile dish that satisfies every craving. Easy to make, freezer-friendly, and endlessly customizable, this casserole is guaranteed to become a go-to recipe in your kitchen.