Sausage, Egg, and Cream Cheese Hashbrown Casserole
This hearty and comforting Sausage, Egg, and Cream Cheese Hashbrown Casserole is the perfect dish for breakfast, brunch, or even a cozy dinner.
Loaded with savory breakfast sausage, creamy cheese, fluffy eggs, and crispy hashbrowns, it’s a guaranteed crowd-pleaser for family gatherings or lazy weekend mornings.
The blend of textures and rich flavors makes every bite satisfying and delicious.
Whether you’re feeding a big group or meal-prepping for the week, this casserole delivers on convenience and flavor.
It’s easy to make, can be customized to your liking, and bakes beautifully in one dish. This is the kind of recipe you’ll come back to over and over again.
especially because it can be assembled the night before and popped in the oven when you’re ready to eat.
Ingredients:
1 lb breakfast sausage
6 large eggs
8 oz cream cheese, softened
3 cups frozen hashbrowns
1 cup shredded cheddar cheese
1/2 cup milk
Instructions:
Begin by preheating your oven to 375°F and greasing a 9×13-inch baking dish.
This helps ensure the casserole doesn’t stick and makes cleanup much easier. A light coating of butter or non-stick spray works well.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked
breaking it apart with a spatula as it cooks. Once done, drain any excess grease and set the sausage aside to cool slightly.
In a large mixing bowl, beat the eggs until fully combined. Add in the softened cream cheese and continue mixing until smooth. If your cream cheese is still a bit firm, you can microwave it for a few seconds to make it easier to mix.
Stir in the milk, followed by the shredded cheddar cheese. This forms the rich and cheesy egg base that binds everything together in the casserole.
Add the cooked sausage and frozen hashbrowns to the egg mixture. Fold everything together gently until well combined, ensuring that the hashbrowns are evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly. Smooth the top with a spatula for even baking.
At this point, you can cover it and refrigerate overnight if you’re prepping ahead.
Bake the casserole in the preheated oven for about 40 to 45 minutes, or until the top is golden brown and the center is set. Let it rest for a few minutes before slicing and serving to allow it to firm up.
How to Make:
The process starts with cooking the sausage thoroughly to develop that deep savory flavor that sets the tone for the whole dish. Using a quality breakfast sausage can really enhance the taste.
Mixing the eggs and cream cheese provides a unique creamy texture you won’t get from regular scrambled eggs. Cream cheese gives it that subtle tang and helps the casserole stay moist.
Adding milk to the mixture softens the hashbrowns and blends everything into a silky, rich base. The milk ensures the casserole doesn’t dry out during baking.
The shredded cheddar cheese melts beautifully into the egg mixture, creating gooey pockets of cheese throughout the casserole that complement the sausage and potatoes.
Frozen hashbrowns are a convenient and time-saving ingredient that work perfectly here. There’s no need to thaw them; they bake up tender and flavorful in the oven.
The final bake melds all the ingredients together. The eggs puff up slightly, the cheese melts, and the hashbrowns crisp around the edges, creating a golden, irresistible top.
Letting the casserole rest after baking is key. It helps everything firm up, making it easier to slice and allowing the flavors to settle and develop fully.
Variations:
Try using spicy sausage for a little heat, or switch to turkey sausage for a leaner option. Chorizo is another flavorful alternative that adds a smoky kick.
You can mix in some sautéed vegetables like bell peppers, onions, or spinach for extra color, texture, and nutrients.
Change up the cheese by using pepper jack for spice, mozzarella for gooeyness, or a sharp cheddar for a bolder taste.
Swap the hashbrowns for tater tots for a crispier, chunkier base. They add a fun twist and are just as easy to work with.
For a low-carb version, use riced cauliflower or shredded zucchini instead of hashbrowns. Just be sure to squeeze out excess moisture.
Add a southwestern flair by mixing in diced green chiles, cumin, and a handful of crushed tortilla chips on top.
To make it even more indulgent, top with crispy bacon bits or an extra layer of cheese before baking.
Tips:
Soften your cream cheese ahead of time to make it easier to mix into the eggs. This helps prevent clumps and ensures a smooth texture.
If you want a more browned top, broil the casserole for the last few minutes of baking. Just watch it carefully to avoid burning.
You can prepare this casserole the night before and refrigerate it, then bake it fresh in the morning. It’s great for holidays or busy mornings.
Let the casserole rest for at least five to ten minutes after baking. This allows it to firm up for easier slicing and serving.
Use a sharp knife to cut clean slices, especially if you’re serving guests or portioning it for meal prep.
If you’re short on time, pre-cooked sausage or even leftover cooked meat can save a few steps and still taste great.
Leftovers can be stored in the fridge for up to four days and reheat beautifully in the microwave or oven. It’s even freezer-friendly for long-term storage.
Conclusion:
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate comfort food, offering a perfect balance of savory flavors.
creamy texture, and satisfying crunch. It’s versatile, easy to prepare, and works for just about any meal of the day.
Whether you’re serving it to a brunch crowd or enjoying it solo with a cup of coffee, this casserole is sure to become a staple in your kitchen. Once you try it, you’ll want to make it again and again, with your own personal twists each time.