If you are on the hunt for a comforting breakfast or brunch dish that feels like a warm hug on a plate, you are in for a treat with this Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe. It blends hearty breakfast sausage with fluffy eggs, creamy tang from the cream cheese, and golden hashbrowns to create a dish that’s both satisfying and utterly crave-worthy. Each bite offers a delightful mix of textures and flavors that will have everyone asking for seconds. Whether you’re feeding a crowd or just treating yourself, this recipe is a guaranteed crowd-pleaser that’s as easy as it is delicious.
Ingredients You’ll Need
Gathering the ingredients for this casserole is simple, and each one plays a vital role in the final masterpiece. From the savory sausage to the rich cream cheese and fluffy eggs, every element contributes to the irresistible flavor and perfect texture of this dish.
- Breakfast sausage (1 pound): Choose spicy or mild based on your preference; it brings savory richness and depth.
- Frozen hashbrowns (30 ounces): These provide a crispy, hearty base that balances the soft eggs and creamy cheese.
- Cream cheese (8 ounces, softened): Adds a luscious, smooth texture with a slight tang that elevates the casserole.
- Large eggs (8): The binder that makes the whole dish come together light and fluffy.
- Shredded cheddar cheese (1 cup): Melts into a golden, flavorful crust on top that’s utterly addictive.
- Milk (1 cup): Keeps the eggs tender and helps create the perfect custard consistency.
- Garlic powder (1 teaspoon): Adds subtle, savory depth without overpowering.
- Onion powder (1 teaspoon): Brings a gentle sweetness and complements the garlic perfectly.
- Salt and pepper: Essential seasonings to enhance every flavor in the casserole.
- Chopped green onions (1/4 cup): Fresh garnish that adds a pop of color and a mild onion bite.
How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Step 1: Prepare Your Oven and Sausage
Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking the casserole evenly without drying it out. Next, warm a large skillet over medium heat and add your breakfast sausage. Breaking it apart with a spatula, cook until the sausage is nicely browned and cooked through. Once done, drain the excess grease so your casserole doesn’t turn greasy, then set the sausage aside to cool slightly.
Step 2: Mix the Cream Cheese Base
In a large bowl, soften the cream cheese by whisking it with the milk until completely smooth and free of lumps. This creamy mixture forms the custard base for the casserole and ensures a rich, velvety texture throughout.
Step 3: Whisk in Eggs and Seasoning
To the cream cheese and milk mixture, add the eggs, garlic powder, onion powder, salt, and pepper. Whisk everything together vigorously until the mixture becomes light and airy. This step is crucial because it helps the eggs blend seamlessly, guaranteeing that creamy, fluffy texture everyone loves.
Step 4: Assemble the Layers
Grab a greased 9×13-inch baking dish and spread the frozen hashbrowns evenly on the bottom. Then, layer the cooked sausage over the hashbrowns, distributing it as evenly as possible so every bite gets some savory goodness.
Step 5: Pour and Top
Slowly pour the egg and cream cheese mixture over the sausage and hashbrowns, making sure it covers the layers completely and settles evenly. Finish by sprinkling shredded cheddar cheese generously on top—this will melt into a golden crust that adds both flavor and visual appeal.
Step 6: Bake to Perfection
Bake your casserole in the preheated oven for 45 to 55 minutes, or until the eggs are fully set and the cheese turns a beautiful golden brown. You’ll know it’s ready when a knife inserted near the center comes out clean and the top is lightly crisped.
Step 7: Rest and Garnish
Remove the casserole from the oven and allow it to cool for about 10 minutes—this helps it firm up, making it easier to slice. Before serving, sprinkle chopped green onions over the top to add a fresh, vibrant touch and a mild crunch.
How to Serve Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Garnishes
Fresh chopped green onions are a classic garnish that adds a burst of color and a gentle onion flavor that complements the rich casserole. You can also experiment with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives for a bright, delicious finish.
Side Dishes
This casserole is a meal on its own but pairs beautifully with fresh fruit salad or roasted vegetables to balance out the richness. A light arugula salad with lemon vinaigrette can also cut through the creaminess and add a refreshing contrast.
Creative Ways to Present
Serve this dish in individual ramekins for a charming single-serving presentation or pack it into muffin tins for portable, perfectly portioned bites. Adding a drizzle of hot sauce or a spoonful of salsa on the side can pump up the flavor and add a little zing.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftovers tightly with plastic wrap or transfer to an airtight container and store in the refrigerator. The casserole keeps well for up to 3 days, making it a fantastic option for easy reheated breakfasts all week long.
Freezing
This casserole freezes beautifully. To freeze, wrap it tightly in plastic wrap and then foil or place it in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat individual slices in the microwave for about 1 to 2 minutes or until heated through. If reheating a larger portion, cover it with foil and warm it in a 350°F oven for 20 to 25 minutes to preserve the texture and prevent dryness.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
While fresh potatoes can be used, frozen hashbrowns save time and provide consistent texture. If using fresh potatoes, shred and parboil them first to ensure they cook properly in the casserole.
Is it possible to make this casserole vegetarian?
Absolutely! Simply substitute the sausage with sautéed mushrooms, plant-based sausage, or your favorite veggie protein to maintain the hearty flavor without the meat.
How can I make this casserole ahead of time?
Assemble the casserole the night before, cover it tightly, and refrigerate. When ready, bake it directly from the fridge, adding a few extra minutes to the baking time to ensure it cooks through.
Can I use a different cheese instead of cheddar?
Feel free to experiment with cheeses like Monterey Jack, mozzarella, or pepper jack for a different flavor profile. Each brings a unique twist, but cheddar’s sharpness and meltability make it a top choice.
What is the best way to get a crispy top on the casserole?
To achieve a crispy, golden top, make sure to sprinkle the cheese evenly and avoid covering the dish during baking. Leaving it uncovered allows the cheese to brown nicely and adds a satisfying crunch.
Final Thoughts
This Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe is one of those dishes that feels like comfort food at its finest while being surprisingly simple to prepare. It’s a perfect way to bring everyone to the table with smiles and full bellies, whether for a lazy weekend breakfast or a special brunch. I can’t wait for you to try it and watch it become your go-to favorite, just like it did for me!
Print
Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
- Prep Time: 0h 25m
- Cook Time: 1h 0m
- Total Time: 1h 25m
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a hearty and comforting breakfast dish that combines savory breakfast sausage, creamy eggs mixed with cream cheese, and crispy hashbrowns baked together to golden perfection. Perfect for feeding a crowd or meal prepping for busy mornings, this casserole is flavorful, easy to make, and sure to be a family favorite.
Ingredients
Meat
- 1 pound of breakfast sausage (your choice of spicy or mild)
Base
- 1 (30-ounce) bag of frozen hashbrowns
Dairy
- 8 ounces of cream cheese, softened
- 1 cup of shredded cheddar cheese
- 1 cup of milk
- 8 large eggs
Seasonings
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Garnish
- 1/4 cup of green onions, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and thoroughly cooked, breaking it into small pieces. Drain any excess grease and set the sausage aside.
- Mix Cream Cheese and Milk: In a large bowl, combine the softened cream cheese and milk. Whisk until the mixture is smooth and free of lumps, creating a creamy base for the casserole.
- Add Eggs and Seasoning: To the cream cheese mixture, add the eggs, garlic powder, onion powder, salt, and pepper. Whisk until fully combined and the mixture becomes light and airy.
- Layer Hashbrowns: Grease a 9×13 inch baking dish and spread the frozen hashbrowns evenly across the bottom to form the base of the casserole.
- Add Sausage: Distribute the cooked sausage evenly over the layer of hashbrowns.
- Pour Egg Mixture: Pour the egg and cream cheese mixture evenly over the sausage and hashbrowns, ensuring full coverage for uniform baking.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese on top of the casserole to provide a melty, flavorful crust.
- Bake: Place the casserole in the preheated oven and bake for 45-55 minutes or until the eggs are set and the top is golden brown, indicating it’s fully cooked.
- Cool: Remove the casserole from the oven and allow it to cool for about 10 minutes, which helps it set for easier slicing.
- Garnish and Serve: Sprinkle chopped green onions on top for a fresh, mild onion flavor before serving warm.
Notes
- You can use either spicy or mild breakfast sausage depending on your flavor preference.
- If you prefer a cheesier casserole, increase the shredded cheddar cheese to 1 ½ cups.
- Make sure the cream cheese is softened for easy mixing with milk and eggs.
- This casserole can be prepared the night before and baked in the morning for a convenient breakfast.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
