Sausage, Egg, and Cream Cheese Hashbrown Casserole
Introduction
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a cozy breakfast dream come true! Crispy hash browns form the base, layered with savory sausage, creamy eggs, and rich cream cheese for a melt-in-your-mouth experience. It’s the kind of dish that fills your kitchen with irresistible aroma and keeps everyone coming back for seconds. Ideal for family gatherings, weekend brunches, or meal prep — it’s easy to assemble and bakes up golden and delicious every time.
Prep Time: 15 minutes
Cooking Time: 45–50 minutes
Total Time: 1 hour – 1 hour 5 minutes
Ingredients
For 6–8 servings:
1 lb (450 g) breakfast sausage (pork, turkey, or chicken)
1 (8 oz / 225 g) package cream cheese, softened
1 (30 oz / 850 g) bag frozen hashbrowns, thawed
8 large eggs
1 cup (240 ml) milk (whole or 2%)
2 cups (200 g) shredded cheddar cheese (divided)
1/2 cup (50 g) shredded mozzarella cheese (optional for extra cheesiness)
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
2 tbsp butter or nonstick spray (for greasing the dish)
Equipment Needed
9×13-inch (23×33 cm) baking dish
Large skillet
Mixing bowls
Whisk
Spatula
Oven
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Cook the Sausage:
In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up into crumbles. Drain excess grease.
Add Cream Cheese:
Reduce the heat to low and stir in the softened cream cheese. Mix until fully combined and creamy. Remove from heat and set aside.
Prepare the Hashbrowns:
Spread thawed hashbrowns evenly into the prepared baking dish. Season lightly with salt, pepper, garlic powder, and onion powder.
Add Sausage Mixture:
Spoon the sausage and cream cheese mixture evenly over the hashbrowns.
Mix the Egg Layer:
In a mixing bowl, whisk together eggs, milk, and 1 cup of shredded cheddar cheese. Pour the mixture evenly over the sausage and hashbrowns.
Top with Cheese:
Sprinkle the remaining cheddar (and mozzarella if using) evenly on top.
Bake:
Bake uncovered for 45–50 minutes, or until the eggs are set and the top is golden brown.
Cool and Serve:
Let the casserole rest for 5–10 minutes before slicing and serving.
Pro Tips
For a crispy top, broil for 2–3 minutes after baking.
Use spicy or maple sausage for a flavor twist.
Add diced bell peppers, onions, or spinach to the egg mixture for extra color and nutrients.
This dish reheats beautifully — perfect for meal prep!
Serving Suggestions
Serve warm with:
Fresh fruit salad or berries
Toast or warm biscuits
A drizzle of hot sauce or ketchup for extra zing
Nutrition Facts (Per Serving, Approximate)
Calories: 480
Protein: 24g
Fat: 35g
Carbohydrates: 12g
Fiber: 1g
Sodium: 850mg
Final Remarks
Every bite of this delicious, filling, and simple-to-make sausage, egg, and cream cheese hashbrown casserole is classic comfort food. It’s a surefire hit whether you’re preparing a make-ahead breakfast or feeding a large gathering. Maximum taste, minimal cleanup, and just one dish!