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Sausage Egg and Cream Cheese Hashbrown Casserole Recipe

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★★★★★

4.7 from 80 reviews

This Sausage Egg and Cream Cheese Hashbrown Casserole is a hearty and comforting breakfast dish that combines savory breakfast sausage, creamy melted cream cheese, fluffy eggs, and crispy hashbrowns into a cheesy baked casserole. Perfect for feeding a crowd or meal prepping for busy mornings, this casserole offers a delicious blend of rich textures and flavors with minimal effort.

Ingredients

Scale

Sausage Mixture

  • 1 pound breakfast sausage
  • 8 ounces cream cheese

Casserole Base

  • 3 cups shredded hashbrowns (thawed if frozen)
  • 1 tablespoon butter (optional, for greasing)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Cheese

  • 2 cups shredded cheddar cheese, divided

Egg Mixture

  • 8 large eggs
  • 3/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking the casserole.
  2. Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until it is browned and crumbled. Drain off any excess grease to keep the dish from becoming too oily.
  3. Combine Cream Cheese: While the sausage is still warm, add the cream cheese to the skillet and stir continuously until the cream cheese has melted completely and combined well with the sausage.
  4. Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking during baking.
  5. Layer Hashbrowns: Spread the thawed shredded hashbrowns evenly across the bottom of the greased baking dish. Sprinkle them lightly with salt and pepper to season.
  6. Add Sausage Mixture: Evenly spread the sausage and cream cheese mixture over the hashbrowns, making sure to cover the entire surface.
  7. Sprinkle Cheese: Sprinkle half of the shredded cheddar cheese evenly over the sausage layer.
  8. Mix Eggs and Milk: In a medium mixing bowl, whisk together the eggs, whole milk, salt, and pepper until the mixture is smooth and well blended.
  9. Pour Egg Mixture: Carefully pour the egg mixture evenly over the layered ingredients in the baking dish.
  10. Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly on top of the egg mixture.
  11. Bake: Place the casserole uncovered in the preheated oven and bake for 45 to 50 minutes, or until the center is set, and the top is golden brown and bubbly.
  12. Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing and serving. This allows the casserole to set and makes it easier to serve.

Notes

  • For a lower fat option, use turkey sausage and reduced-fat cream cheese.
  • Make sure hashbrowns are fully thawed and drained of excess moisture to avoid a soggy casserole.
  • This casserole can be assembled the night before and refrigerated until ready to bake.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Add chopped onions or bell peppers to the sausage mixture for extra flavor and texture.

Keywords: sausage casserole, breakfast casserole, hashbrown casserole, baked breakfast dish, cream cheese casserole

Find it online: https://reemcook.com/sausage-egg-and-cream-cheese-hashbrown-casserole-recipe/