SAUSAGE, EGG AND CREAM CHEESE HASHBROWN CASSEROLE

Why You’ll Love This Recipe

Sausage, Egg and Cream Cheese Hashbrown Casserole is a hearty and satisfying breakfast dish perfect for feeding a crowd or meal prepping for the week. With layers of crispy hashbrowns, creamy eggs, savory sausage, and rich cream cheese, this casserole is a comforting, all-in-one breakfast that’s both flavorful and easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

breakfast sausage
eggs
cream cheese
shredded cheddar cheese
frozen hashbrowns
milk
salt
black pepper
onion powder
garlic powder
butter or nonstick spray (for greasing the pan)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.

In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease.

Add the cream cheese to the skillet and stir until melted and combined with the sausage. Remove from heat.

In a large bowl, whisk together eggs, milk, salt, black pepper, onion powder, and garlic powder.

Add the frozen hashbrowns to the baking dish and spread them out evenly.

Top the hashbrowns with the sausage and cream cheese mixture.

Pour the egg mixture evenly over the top.

Sprinkle the shredded cheddar cheese across the surface.

Bake for 40-45 minutes or until the casserole is set and the top is golden and bubbly.

Let cool for a few minutes before slicing and serving.

Servings and timing

This recipe yields approximately 8 servings.
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Cooling time: 5 minutes
Total time: 60-65 minutes

Variations

Add chopped bell peppers or spinach for extra veggies and color.
Swap sausage for cooked bacon or ham for a different meat flavor.
Use a Mexican cheese blend for a zesty twist.
Try adding a dash of hot sauce or red pepper flakes for a bit of heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1-2 minutes or bake in the oven at 350°F until heated through.
You can freeze the casserole after baking—cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this casserole ahead of time?
Yes, assemble the night before, refrigerate, and bake in the morning.

Can I use fresh potatoes instead of frozen hashbrowns?
Yes, but shred them and remove excess moisture before layering.

Is it spicy?
Not inherently, but you can add spice with hot sausage or chili flakes.

Can I make it without meat?
Absolutely—substitute with mushrooms or other hearty vegetables.

What’s the best way to serve this?
It’s great with a side of fruit, toast, or a green salad.

Can I double the recipe?
Yes, just use a larger baking dish or two and adjust baking time as needed.

Conclusion

Sausage, Egg and Cream Cheese Hashbrown Casserole is a comforting, all-in-one breakfast that’s rich, flavorful, and simple to prepare. Whether you’re hosting brunch or planning weekday meals, this dish delivers on taste and convenience. It’s a guaranteed crowd-pleaser that’s easy to customize to your liking.

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