This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate breakfast comfort food! It’s creamy, cheesy, hearty, and packed with flavor—perfect for feeding a crowd, meal prepping, or serving as a holiday brunch dish. The combination of crispy hashbrowns, savory sausage, fluffy eggs, and smooth cream cheese makes every bite irresistible.
Why You’ll Love This Recipe
✔ Make-Ahead Friendly – Assemble the night before and bake fresh in the morning.
✔ Crowd-Pleaser – Perfect for holiday brunches, family breakfasts, or potlucks.
✔ Customizable – Add veggies, switch up the cheese, or make it keto-friendly.
✔ One-Dish Wonder – Less cleanup, more deliciousness!
Ingredients
For the Casserole:
- 1 lb breakfast sausage (pork, turkey, or chicken)
- 1 (8 oz) package cream cheese, softened
- 6 large eggs
- 1 cup milk (whole, 2%, or heavy cream for extra richness)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 cups frozen shredded hashbrowns, thawed
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Optional Add-Ins:
- ½ cup diced bell peppers (for extra flavor and color)
- ½ cup chopped spinach (for a nutrient boost)
- ½ tsp red pepper flakes (for a spicy kick)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Cook the Sausage
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up into crumbles.
- Once fully cooked, drain any excess grease.
- Stir in the softened cream cheese until fully melted and combined with the sausage. Remove from heat and set aside.
Step 3: Prepare the Hashbrowns
- Spread the thawed hashbrowns evenly into the greased baking dish.
- Sprinkle half of the shredded cheddar cheese on top.
Step 4: Make the Egg Mixture
- In a medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until fully combined.
Step 5: Assemble the Casserole
- Spread the sausage and cream cheese mixture over the hashbrowns.
- Pour the egg mixture evenly over the top.
- Sprinkle with remaining cheddar cheese and mozzarella cheese.
Step 6: Bake the Casserole
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Cook Notes & Tips
- Make it Extra Crispy – For crispier hashbrowns, sauté them in a little butter before adding them to the casserole.
- Spice it Up – Add diced jalapeños, hot sauce, or cayenne pepper for some heat.
- Lighter Version – Use turkey sausage and reduced-fat cream cheese to cut down on calories.
- Cheese Variations – Swap cheddar for pepper jack, Swiss, or Monterey Jack.
Variations
✅ Make It Keto-Friendly – Replace the hashbrowns with cauliflower rice or chopped steamed broccoli.
✅ Vegetarian Option – Swap sausage for sautéed mushrooms, bell peppers, and spinach.
✅ Tex-Mex Style – Use chorizo instead of sausage, and top with salsa and avocado.
✅ Make It in a Slow Cooker – Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Frequently Asked Questions (FAQs)
Can I Make This Ahead of Time?
Yes! Assemble the casserole the night before, cover it with plastic wrap, and store it in the fridge. In the morning, bake as directed.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 minutes or microwave individual portions.
Can I Freeze This Casserole?
Absolutely! After baking, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven at 350°F for 20-25 minutes.
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is everything you want in a breakfast dish—savory, creamy, cheesy, and so easy to make. Whether you’re serving it for a weekend brunch, a holiday gathering, or meal-prepping for the week, this dish is sure to be a hit! Try it today and enjoy every delicious bite!
