Here is a creamy, comforting Sausage, Egg & Cream Cheese Hashbrown Casserole — rich, cheesy, and perfect for breakfast, brunch, holidays, or meal prep. This is a crowd-pleaser!
Sausage, Egg & Cream Cheese Hashbrown Casserole
Ingredients (serves 8–10)
- 1 lb (450 g) breakfast sausage (mild or hot)
- 8 oz (225 g) cream cheese, softened
- 1 (30–32 oz) bag frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 cup (240 ml) milk (or half-and-half for richer texture)
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella (optional but melts beautifully)
- 1 small onion, diced (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Optional add-ins:
- ½ cup diced green bell pepper
- ¼ cup chopped green onions
- ½ cup cooked bacon bits
- A dash of hot sauce or red pepper flakes
Instructions
1. Cook the sausage
- In a skillet over medium heat, brown the sausage.
- Add onion if using; cook until softened.
- Reduce heat to low and stir in the cream cheese until melted and combined.
- Set aside.
2. Prepare the egg mixture
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
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 potatoes.
- Sprinkle cheddar (and mozzarella, if using) evenly.
- Pour the egg mixture over the entire casserole.
4. Bake
- Bake 45–55 minutes, or until eggs are set and the top is golden and bubbly.
- Let rest 10 minutes before serving.
Serving Ideas
- Top with green onions, salsa, or sour cream
- Serve with biscuits, fruit, or a simple side salad
- Great reheated and excellent for meal prep
Make-Ahead Tips
- Assemble the casserole the night before, cover, and refrigerate.
- Bake in the morning for an easy breakfast.
- Freezer-friendly: assemble, wrap tightly, and freeze up to 2 months.
If you’d like, I can also give you a spicy version, a keto/low-carb version, or a tater tot casserole variation!
