Looking for a warm and hearty breakfast that can easily feed a crowd?

This savory Sausage, Egg, and Cream Cheese Hashbrown Casserole is a delicious way to start your day with a bang. Imagine crispy hashbrowns layered with creamy cheese, spicy sausage, and fluffy eggs all baked together to create a comforting dish that fills your kitchen with mouthwatering aromas. One bite of this luscious casserole, with its creamy texture and delightful flavor combinations, will make you and your loved ones come back for seconds.

This recipe is perfect for busy mornings when you need a fuss-free meal. It takes minimal effort to prepare, and most of the ingredients can be found in your pantry or freezer. Whether you’re feeding the family before a hectic school day or hosting friends for brunch, this casserole is a fantastic choice.

Why You’ll Love This Recipe

Ready in about an hour: Perfect for when you’re in a rush but still want a hearty meal.
Made with simple ingredients: No need for fancy shopping just grab what you have at home!
Great for meal prep: Enjoy leftovers or prepare it in advance for a quick breakfast option throughout the week.
Comfort food at its best: Rich, warm, and satisfying, it’s bound to please everyone at the table.

Ingredients

1 pound breakfast sausage (pork or turkey)
8 ounces cream cheese (softened)
1 (30-32 oz) bag frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
8 large eggs
1 cup milk (whole or 2%)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter (melted for greasing or drizzling on top)
Optional garnish: chopped green onions or parsley

Step-by-Step Instructions of Sausage, Egg, and Cream Cheese Hashbrown Casserole

Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking dish with melted butter.
Brown the sausage in a skillet over medium heat until fully cooked, breaking it into small pieces. Drain any excess fat.
In a large bowl, mix the softened cream cheese with the milk until smooth and creamy.
Add the thawed hashbrowns, cooked sausage, garlic powder, onion powder, salt, and pepper to the bowl, stirring until everything is well combined.
Spread the mixture evenly in the prepared baking dish.
Whisk the eggs in a separate bowl until frothy, then pour the eggs over the hashbrown mixture.
Top with shredded cheddar cheese, spreading it evenly over the top.
Bake for 45-50 minutes until the casserole is set and the top is lightly golden.
Garnish with chopped green onions or parsley, if desired. Serve warm.

Tips for Success

Thaw your hashbrowns thoroughly before mixing to prevent excess moisture.
Feel free to mix in vegetables like bell peppers or spinach for added nutrition and flavor.
Let the casserole rest for a few minutes before slicing to help it hold its shape better.

Substitutions & Variations of Sausage, Egg, and Cream Cheese Hashbrown Casserole

To Make It Gluten-Free: Confirm your hashbrowns are gluten-free and choose a brand of sausage that’s labeled gluten-free.

Variations: Add diced tomatoes for a touch of freshness or some cooked bacon for an extra punch of flavor. You can also switch up the cheese by using pepper jack for a spicy kick!

Storage Instructions of Sausage, Egg, and Cream Cheese Hashbrown Casserole

Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or oven before enjoying.

Freezer: This casserole freezes wonderfully for up to 3 months. Just cover it well before freezing. Thaw overnight in the fridge before reheating.

Make-Ahead: Assemble the casserole the night before and bake it in the morning for a hassle-free breakfast.

Frequently Asked Questions (FAQ) of Sausage, Egg, and Cream Cheese Hashbrown Casserole

Can I use fresh hashbrowns instead of frozen?
Yes, fresh hashbrowns can be used. Just make sure to cook them until they are tender before mixing.

Is there a way to make this recipe lighter?
Absolutely! You can use turkey sausage, low-fat cream cheese, and 1% milk for a lighter version.

Can I leave out the sausage?
Yes, it’s delicious without sausage! You can substitute it with veggies or even make it with just egg and cheese for a vegetarian option.

Final Toughts

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is not only a great way to kickstart your day but also a dish that your family will love. It brings warmth and comfort, perfect for any occasion. We encourage you to give this recipe a try and share your thoughts. Did your family enjoy it? Leave a comment and a star rating to let us know!

Sausage, Egg, and Cream Cheese Hashbrown Casserole

Print Recipe

A warm and hearty breakfast casserole featuring crispy hashbrowns, creamy cheese, spicy sausage, and fluffy eggs—a perfect dish for feeding a crowd.

Total Time: 60 minutes
Yield: 8 servings

Ingredients

Scale

1 pound breakfast sausage (pork or turkey)
8 ounces cream cheese (softened)
1 (30-32 oz) bag frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
8 large eggs
1 cup milk (whole or 2%)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter (melted for greasing or drizzling on top)
Optional garnish: chopped green onions or parsley

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking dish with melted butter.
Brown the sausage in a skillet over medium heat until fully cooked, breaking it into small pieces. Drain any excess fat.
In a large bowl, mix the softened cream cheese with the milk until smooth and creamy.
Add the thawed hashbrowns, cooked sausage, garlic powder, onion powder, salt, and pepper to the bowl, stirring until everything is well combined.
Spread the mixture evenly in the prepared baking dish.
Whisk the eggs in a separate bowl until frothy, then pour the eggs over the hashbrown mixture.
Top with shredded cheddar cheese, spreading it evenly over the top.
Bake for 45-50 minutes until the casserole is set and the top is lightly golden.
Garnish with chopped green onions or parsley, if desired. Serve warm.

Notes

Thaw your hashbrowns thoroughly before mixing to prevent excess moisture. Feel free to mix in vegetables for added nutrition and flavor.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Omnivore