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 bake perfect for feeding a crowd. Packed with crispy hashbrowns, savory sausage, creamy eggs, and rich cream cheese, this casserole offers comforting flavors in every bite. Ideal for holiday mornings, weekend brunches, or meal prep, it’s easy to make ahead and always a hit.

ingredients

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

frozen hashbrownspork breakfast sausagescream cheeseeggswhole milkshredded cheddar cheesesaltpepperbutter or non-stick spray

directions

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

In a skillet over medium heat, cook the sausage until browned and crumbled. Drain excess fat.

Add the cream cheese to the cooked sausage and stir until fully melted and combined. Set aside.

In a large bowl, whisk together the eggs, milk, salt, and pepper.

Spread the hashbrowns evenly in the bottom of the prepared baking dish.

Spoon the sausage and cream cheese mixture over the hashbrowns.

Pour the egg mixture evenly over the top.

Sprinkle the shredded cheddar cheese over everything.

Bake for 35-45 minutes, or until the eggs are set and the top is golden brown.

Let it rest for 5-10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 15 minutesCooking time: 40 minutesCooling time: 10 minutesTotal time: 65 minutes

Variations

Substitute turkey sausage or vegetarian sausage for a lighter or meat-free version.

Add chopped bell peppers, onions, or spinach for extra veggies and color.

Use pepper jack or mozzarella cheese for a different flavor profile.

Top with chopped green onions or hot sauce for a flavorful finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven until heated through.For longer storage, freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I prepare this casserole the night before?

Yes, assemble it the night before, cover, and refrigerate. Bake in the morning as directed.

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, just shred and drain them well to remove excess moisture.

Can I use low-fat cream cheese?

Yes, low-fat or Neufchâtel cheese works fine in this recipe.

What kind of sausage works best?

Pork breakfast sausage is traditional, but any ground sausage will do.

Can I make this dairy-free?

Use dairy-free cream cheese and milk alternatives, and skip the cheese or use a dairy-free version.

Does this casserole freeze well?

Yes, it’s freezer-friendly. Bake, cool completely, and freeze in portions.

Can I use egg whites instead of whole eggs?

Yes, substitute about 2 egg whites for each whole egg if desired.

Is this recipe gluten-free?

Yes, as long as all your ingredients (like sausage and cream cheese) are certified gluten-free.

Can I make this in a slow cooker?

Yes, cook on low for 6-8 hours or on high for 3-4 hours.

What should I serve with this casserole?

Pair it with fresh fruit, toast, or a green salad for a balanced meal.

Conclusion

Sausage, Egg and Cream Cheese Hashbrown Casserole is the ultimate comfort breakfast, blending creamy, savory, and cheesy elements into one easy-to-make dish. Whether you’re hosting a brunch or planning weekday breakfasts, this recipe delivers on flavor and convenience every time.

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