First of all—thank you so much for stopping by today! Whether you’re planning a holiday brunch, prepping for the week ahead, or just searching for something warm and filling to serve your favorite people, I’m beyond thrilled to share this gem of a recipe with you.
This Sausage, Egg and Cream Cheese Hashbrown Casserole is what I call a comfort classic. Creamy, cheesy, savory, and soul-satisfying. It’s one of those dishes that gets people out of bed in the morning (yep, even the teenagers!). Every bite is rich, flavorful, and brings the cozy vibes straight to your table.
This breakfast casserole combines browned breakfast sausage, shredded hashbrowns, rich cream cheese, eggs, and cheddar cheese into one creamy, hearty bake. It’s baked until golden and bubbling—perfectly crispy on top and soft and savory in the center.
Whether you’re hosting brunch or meal-prepping for the week, this dish is always a hit!
Ingredients Sausage, Egg and Cream Cheese Hashbrown Casserole
Here’s everything you need to make this casserole magic happen:
- 1 lb breakfast sausage (pork or turkey)
- 1 (30 oz) package frozen hashbrowns, thawed or partially thawed
- 8 oz cream cheese, softened
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions Sausage, Egg and Cream Cheese Hashbrown Casserole
Step 1: Preheat & Prep
Preheat oven to 350°F. Grease a 9×13 inch baking dish with butter, oil, or non-stick spray.
Step 2: Cook the Sausage
In a skillet over medium heat, cook sausage until browned and crumbly. Drain off any excess grease and let it cool slightly.
Step 3: Mix It All Together
In a large mixing bowl, combine:
- Cooked sausage
- Thawed hashbrowns
- Softened cream cheese
- Eggs
- Milk
- Cheddar cheese
- Salt & pepper
Mix everything until fully combined and creamy.
Step 4: Bake
Pour mixture into the prepared baking dish. Spread evenly. Bake for 45–50 minutes, or until golden brown on top and the center is set.
Step 5: Cool & Serve
Let cool for 5–10 minutes before slicing. Serve warm and enjoy!
Notes
- Be sure your cream cheese is fully softened so it blends well with the other ingredients.
- You can use mild or spicy sausage depending on your preference.
- Thawing the hashbrowns ahead of time helps the mixture come together more evenly.
Helpful Tips Sausage, Egg and Cream Cheese Hashbrown Casserole
- Don’t skip the grease removal after cooking sausage—excess oil can make the casserole soggy.
- If you’re making it ahead of time, assemble it, cover, and refrigerate overnight. Bake as directed in the morning, adding 5–10 extra minutes if needed.
- Letting the casserole rest before serving helps it set and slice more cleanly.
Conservation and Storage
Refrigerator:
- Store leftovers in an airtight container or cover the dish with foil or plastic wrap.
- Keeps well for up to 4 days in the fridge.
Freezer:
- Cut into individual portions and wrap tightly.
- Freeze for up to 2 months.
- To reheat, thaw overnight and warm in the oven or microwave.
Substitutions and Variations
Make this recipe your own! Here are some ideas:
Swap the Meat:
- Use turkey sausage, chorizo, or crumbled bacon for a different flavor.
Add Veggies:
- Try sautéed spinach, onions, peppers, or mushrooms for extra nutrition.
Change Up the Cheese:
- Swap cheddar for pepper jack, Colby, or a Mexican blend.
Make It Spicy:
- Add a dash of hot sauce, red pepper flakes, or use spicy sausage for heat.
Storage Instructions
- Cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- Freeze slices for up to 2 months.
- Reheat in microwave or oven until warmed through.
Tip: If reheating from frozen, cover with foil and bake at 350°F for about 20–25 minutes.
Frequently Asked Questions
Can I make this casserole the night before?
Yes! Prepare the casserole, cover, and refrigerate overnight. Bake the next morning—just add an extra 5–10 minutes of cook time.
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely. Shred them and be sure to squeeze out any excess moisture with a towel or cheesecloth.
Can I make it vegetarian?
Sure! Skip the sausage or use a meatless breakfast sausage alternative, and add more veggies like mushrooms or zucchini.
How do I know when it’s done?
The center should be set and not jiggly. The top will be golden brown and slightly crispy. Insert a knife—if it comes out clean, it’s ready!
Can I use low-fat cream cheese or cheese?
Yes, but it may slightly alter the texture. Full-fat cream cheese makes it extra creamy and rich.
Conclusion
If you’re craving a warm, cheesy, soul-soothing breakfast that feeds a crowd—or just feeds your fridge for a few days—this Sausage, Egg and Cream Cheese Hashbrown Casserole is your new go-to. It’s simple, satisfying, and endlessly customizable.
You’ll make it once and come back to it again and again.
Want More Comforting Breakfast Recipes?
Try these next:
- Peach & Ricotta French Toast Bake
- Bacon and Egg Crescent Roll Ring
- Sweet Potato and Chorizo Breakfast Skillet
- Maple Glazed Ham with Peach Preserves
Nutritional Information (Per Serving, approx. based on 10 servings)
- Calories: 380
- Protein: 17g
- Carbs: 15g
- Fat: 29g
- Fiber: 1g
- Sugar: 2g
Sausage, Egg and Cream Cheese Hashbrown Casserole
Description
This breakfast casserole combines browned breakfast sausage, shredded hashbrowns, rich cream cheese, eggs, and cheddar cheese into one creamy, hearty bake. It’s baked until golden and bubbling—perfectly crispy on top and soft and savory in the center.
Ingredients
1 lb breakfast sausage (pork or turkey)
1 (30 oz) package frozen hashbrowns, thawed or partially thawed
8 oz cream cheese, softened
6 large eggs
½ cup milk
1 cup shredded cheddar cheese
Salt and pepper, to taste
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F. Grease a 9×13 inch baking dish with butter, oil, or non-stick spray.
Step 2: Cook the Sausage
In a skillet over medium heat, cook sausage until browned and crumbly. Drain off any excess grease and let it cool slightly.
Step 3: Mix It All Together
In a large mixing bowl, combine:
Cooked sausage
Thawed hashbrowns
Softened cream cheese
Eggs
Milk
Cheddar cheese
Salt & pepper
Mix everything until fully combined and creamy.
Step 4: Bake
Pour mixture into the prepared baking dish. Spread evenly. Bake for 45–50 minutes, or until golden brown on top and the center is set.
Step 5: Cool & Serve
Let cool for 5–10 minutes before slicing. Serve warm and enjoy!
Notes
Be sure your cream cheese is fully softened so it blends well with the other ingredients.
You can use mild or spicy sausage depending on your preference.
Thawing the hashbrowns ahead of time helps the mixture come together more evenly.
