Here’s a rich, cheesy, comforting Sausage–Egg–Cream Cheese Hashbrown Casserole—perfect for breakfast, brunch, or meal prep. This one is creamy, hearty, and EASY.
🥘 Sausage, Egg & Cream Cheese Hashbrown Casserole
Servings: 8–10
Bake Time: 45–55 minutes
Dish Size: 9×13 baking dish
🧂 Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 8 large eggs
- 1 (8 oz) block cream cheese, softened or cubed
- 1 (30–32 oz) bag frozen shredded hashbrowns
- 2 cups shredded cheese (cheddar, Colby Jack, or a blend)
- 1 cup milk or half-and-half
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- Optional add-ins: diced onions, diced bell pepper, green onions, or jalapeños
🔥 Instructions
1. Brown the Sausage
- In a skillet, cook sausage over medium heat until browned.
- Drain excess grease.
- Add the cream cheese to the hot sausage and stir until melted and combined.
- (If using cold cubes, it will melt as you stir—just keep mixing.)
2. Prep the Egg Mixture
In a large bowl whisk:
- Eggs
- Milk
- Salt, pepper, garlic/onion powder
3. Assemble the Casserole
- Preheat oven to 350°F (175°C).
- Grease a 9×13 pan.
- Add the frozen hashbrowns to the bottom of the dish (no need to thaw).
- Spread the sausage + cream cheese mixture evenly over the top.
- Pour the egg mixture all over the casserole.
- Sprinkle shredded cheese evenly over the top.
4. Bake
- Bake uncovered for 45–55 minutes
or until the center is set and the top is bubbly and lightly golden. - Let rest 10 minutes before serving.
🌟 Tips & Variations
- Spicy version: use hot sausage + pepper jack cheese + jalapeños.
- Veggie version: add sautéed peppers, onions, spinach, or mushrooms.
- Make-ahead: assemble the night before, cover, and refrigerate. Bake in the morning (add ~10 extra minutes).
- Freezer-friendly: assemble, freeze, then bake from frozen (add ~20–30 minutes).
If you want, I can also give you a low-carb/keto version, a tater-tot version, or a biscuit-style breakfast casserole!
