Dinner

Sausage Egg and Cream Cheese Hashbrown Casserole Recipe

Name: Sausage Egg and Cream Cheese Hashbrown Casserole Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound breakfast sausage; 8 ounces cream cheese; 3 cups shredded hashbrowns (thawed if frozen); 1 tablespoon butter (optional, for greasing); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cups shredded cheddar cheese, divided; 8 large eggs; 3/4 cup whole milk; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Byreem everly December 12, 2025December 12, 2025

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Introduction

This Sausage Egg and Cream Cheese Hashbrown Casserole is a comforting and hearty dish perfect for breakfast or brunch. Packed with savory sausage, creamy cheese, and crispy hashbrowns, it’s sure to please a crowd. Easy to prepare and generously serves eight, it’s an ideal make-ahead meal for busy mornings.

A close-up shows a square slice of a layered dish on a white plate with a golden fork beside it. The dish has three visible layers: the top is a golden-brown, slightly crispy cheesy layer with a few sprigs of fresh green parsley as garnish; the middle layer is a white creamy texture mixed with browned ground meat; the bottom layer is a soft, yellow, smooth base. The white marbled texture is softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage
8 large eggs
8 ounces cream cheese
3 cups shredded hashbrowns (thawed if frozen)
2 cups shredded cheddar cheese
3/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter (optional, for greasing)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain excess grease.
Step 3: While the sausage is still warm, stir in the cream cheese until fully melted and combined.
Step 4: Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 5: Spread the thawed hashbrowns evenly in the dish and season lightly with salt and pepper.
Step 6: Add the sausage and cream cheese mixture on top of the hashbrowns, spreading it out evenly.
Step 7: Sprinkle half of the cheddar cheese over the sausage layer.
Step 8: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well blended.
Step 9: Pour the egg mixture evenly over the casserole.
Step 10: Top with the remaining cheddar cheese.
Step 11: Bake uncovered for 45–50 minutes, or until the center is set and the top is golden and bubbly.
Step 12: Let rest for 5–10 minutes before slicing and serving.

Tips & Variations

Use mild or spicy breakfast sausage to adjust the dish’s heat level to your preference.
Swap cheddar cheese with Monterey Jack or pepper jack for a different flavor profile.
For a lower-fat version, use reduced-fat cream cheese and milk, and turkey sausage instead of pork.
Adding diced onions or bell peppers to the sausage mixture adds extra flavor and color.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the whole dish covered with foil in a 350°F oven for about 20 minutes.

How to Serve

A close-up image of a square slice of layered breakfast casserole sits on a white plate with a golden fork beside it. The casserole has three visible layers: the bottom and middle layers are light yellow, soft, and fluffy scrambled eggs mixed with crumbled browned sausage pieces that add patches of light brown and beige texture. The top layer is a deeper golden-yellow, slightly browned, and baked with small browned sausage crumbles scattered on top. Sprigs of green parsley garnish the top, adding a fresh contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the baking time if starting cold.

Can I freeze the casserole?

This casserole freezes well. After baking, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.