This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a hearty, comforting dish perfect for breakfast, brunch, or dinner. Packed with flavorful sausage, creamy eggs, crispy hashbrowns, and melted cheese, this casserole is a crowd-pleaser that’s easy to make and full of savory goodness.
Ingredients
- 1 pound breakfast sausage
- 1 (30 oz) bag frozen hashbrowns, thawed
- 1 (8 oz) package cream cheese, softened
- 8 large eggs
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
Step 1: Cook the Sausage
In a large skillet, cook the breakfast sausage over medium heat, breaking it apart with a spatula as it cooks. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess grease and set the sausage aside.
Step 2: Prepare the Casserole Base
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter. In a large bowl, combine the thawed hashbrowns, softened cream cheese, 1 1/2 cups cheddar cheese, garlic powder, onion powder, and salt and pepper to taste. Stir until well mixed.
Step 3: Prepare the Egg Mixture
In a separate bowl, whisk together the eggs and milk until smooth. Add the cooked sausage to the egg mixture and stir to combine.
Step 4: Assemble the Casserole
Spread the hashbrown mixture evenly in the prepared baking dish. Pour the sausage and egg mixture over the top, spreading it evenly with a spatula.
Step 5: Bake the Casserole
Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown. If you’re using mozzarella cheese, sprinkle it over the casserole during the last 10 minutes of baking and return it to the oven to melt.
Step 6: Serve
Once the casserole is fully baked, remove it from the oven and let it cool for a few minutes before slicing. Serve warm, and enjoy!
Cooking Notes
- Hashbrowns: Ensure the hashbrowns are fully thawed before using them to prevent excess moisture in the casserole.
- Sausage Options: You can use mild or spicy breakfast sausage, or try ground turkey sausage for a lighter option.
- Make-Ahead: You can assemble the casserole the night before and refrigerate it overnight. Bake it the next morning for an easy breakfast.
Variations
- Vegetarian Version: Omit the sausage and add sautéed vegetables like bell peppers, onions, and spinach for a meatless version.
- Cheese Variations: Use any shredded cheese you prefer, such as pepper jack, mozzarella, or Monterey Jack.
- Low-Carb Option: Use cauliflower rice or low-carb hashbrowns to make this casserole keto-friendly.
Frequently Asked Questions (FAQs)
Can I freeze the casserole?
Yes, you can freeze this casserole! Assemble it as directed, but instead of baking, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. To bake, thaw in the refrigerator overnight and bake as directed.
Can I use fresh hashbrowns instead of frozen?
Yes, fresh hashbrowns will work just as well. Just make sure to cook and drain any excess moisture before adding them to the casserole.
Can I make this casserole without cream cheese?
Yes, if you don’t have cream cheese, you can substitute it with sour cream or even ricotta cheese for a creamy texture.
How many servings does this casserole make?
This recipe typically serves 8-10 people, depending on portion sizes.
Sausage, Egg, and Cream Cheese Hashbrown Casserole is a delicious, filling dish that’s perfect for any occasion. It’s easy to make, full of flavor, and customizable to suit your preferences. Whether you’re serving it for breakfast, brunch, or dinner, this casserole will be a hit with everyone at the table. Try it today for a satisfying and comforting meal!
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