Here’s a rich, comforting, and make-ahead-friendly recipe for a Sausage, Egg, and Cream Cheese Hashbrown Casserole — perfect for breakfast, brunch, or holiday mornings.
🥓🥚🧀 Sausage, Egg & Cream Cheese Hashbrown Casserole
⭐ Ingredients (Serves 6–8)
- 1 lb breakfast sausage (pork, turkey, or chicken)
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or more for extra cheesy)
- 6 large eggs
- 1/2 cup milk (whole or 2%)
- 1 small onion, finely diced (optional)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper, to taste
- 1/2 cup additional shredded cheese for topping (optional)
👩🍳 Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Cook sausage
- In a skillet over medium heat, cook sausage until browned and cooked through.
- Remove from skillet and drain excess grease.
- Optional: sauté onions in the same skillet until softened.
3. Prepare hashbrown mixture
- In a large bowl, combine thawed hashbrowns, cooked sausage, onions, and shredded cheddar.
- Cut cream cheese into small cubes and fold into the mixture.
4. Make the egg mixture
- In a separate bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
5. Combine & assemble
- Pour egg mixture over the hashbrown mixture.
- Stir gently to combine everything evenly.
- Transfer to prepared 9×13 pan.
- Sprinkle additional shredded cheese on top, if desired.
6. Bake
- Bake 45–55 minutes, uncovered, until eggs are fully set and top is golden.
- Let cool 5–10 minutes before serving.
7. Serve
- Cut into squares and serve warm.
- Great with salsa, hot sauce, or a dollop of sour cream.
⭐ Tips & Variations
- Make-ahead: Assemble casserole the night before, cover, and refrigerate. Bake the next morning.
- Extra cheesy: Add mozzarella or pepper jack cheese.
- Vegetable boost: Add bell peppers, mushrooms, or spinach.
- Mini versions: Use a muffin tin for individual breakfast bites.
- Spicy kick: Add diced jalapeños or a pinch of cayenne to the egg mixture.
If you want, I can also give you a slow cooker version so it’s ready to serve in the morning without baking!
