Here it is — the BEST Sausage, Egg & Cream Cheese Hashbrown Casserole. It’s creamy, cheesy, hearty, and perfect for breakfast, brunch, holidays, or meal prep. This is one of those dishes everyone asks the recipe for!
🥘 Sausage, Egg & Cream Cheese Hashbrown Casserole
Ingredients
- 1 lb breakfast sausage (mild or hot)
- 8 oz cream cheese, softened
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1 (30–32 oz) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheese (cheddar or cheddar-jack)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional add-ins:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup diced onions or peppers
- Extra cheese on top
Instructions
1. Cook the sausage
- In a skillet, cook sausage over medium heat until browned.
- Drain excess grease.
- Add the cream cheese to the warm sausage and stir until melted and combined.
(This is what makes the casserole ultra creamy!)
2. Prep the egg mixture
In a large bowl, whisk together:
- Eggs
- Milk
- Salt & pepper
- Optional seasonings
3. Assemble the casserole
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread thawed hashbrowns evenly in the dish.
- Spoon the sausage-cream cheese mixture over the hashbrowns.
- Sprinkle 2 cups shredded cheese over the top.
- Pour the egg mixture evenly across everything.
4. Bake
- Bake 40–50 minutes, or until the center is set and the top is lightly golden.
- Let sit 5–10 minutes before serving so it slices cleanly.
⭐ Tips & Variations
Make it spicy
- Use hot sausage
- Add diced jalapeños
- Use pepper jack cheese
Make ahead
- Assemble the whole casserole the night before.
- Cover and refrigerate.
- Bake the next morning, adding 10 extra minutes.
Add veggies
- Sautéed bell peppers
- Spinach
- Mushrooms
- Onions
Extra cheesy version
- Add ½–1 cup cheese on top in the last 10 minutes of baking.
If you want, I can also give you:
🥓 A bacon version
🧀 A keto / low-carb version (no hashbrowns)
⏲ Slow cooker version
Just tell me!
