Sausage, Egg and Cream Cheese Hashbrown Casserole

Why You’ll Love This Recipe

Sausage, Egg and Cream Cheese Hashbrown Casserole is a hearty, comforting breakfast bake that’s perfect for feeding a crowd or prepping ahead. Packed with savory sausage, fluffy eggs, crispy hashbrowns, and a rich layer of cream cheese, it’s the ultimate morning indulgence. Easy to assemble and bursting with flavor, it’s ideal for brunch, holidays, or busy weekdays.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

breakfast sausage
cream cheese
eggs
milk
frozen hashbrowns (thawed)
cheddar cheese (shredded)
salt
black pepper
onion powder
garlic powder
butter or nonstick spray (for greasing the baking dish)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up as it cooks. Drain excess grease.

Add cream cheese to the hot sausage and stir until melted and well combined. Set aside.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder.

Spread the thawed hashbrowns evenly in the bottom of the greased baking dish.

Top the hashbrowns with the sausage and cream cheese mixture, spreading evenly.

Pour the egg mixture over the top, ensuring it covers everything.

Sprinkle shredded cheddar cheese evenly over the casserole.

Bake for 35-40 minutes, or until the eggs are set and the top is golden and bubbly.

Let cool slightly before slicing and serving.

Servings and timing

This recipe serves 8-10 people.
Preparation time: 15 minutes
Baking time: 35-40 minutes
Cooling time: 5-10 minutes
Total time: 55-65 minutes

Variations

Use spicy sausage for added heat.
Swap cheddar for pepper jack, mozzarella, or Swiss cheese.
Add sautéed peppers, onions, or spinach for extra veggies.
Use cubed potatoes instead of hashbrowns for a different texture.
Substitute turkey sausage or plant-based sausage for a lighter version.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes.
Freeze baked casserole in portions for up to 2 months; thaw overnight before reheating.

FAQs

Can I make this casserole ahead of time?
Yes, assemble it the night before and refrigerate. Bake in the morning.

Do I need to thaw the hashbrowns first?
Yes, thawing ensures even cooking and prevents excess moisture.

Can I use fresh potatoes?
Yes, shred and squeeze out excess moisture before using.

Is this casserole gluten-free?
Yes, as long as your sausage and cream cheese are certified gluten-free.

Can I make it without cream cheese?
Yes, but the texture and richness will be lighter.

Can I double the recipe?
Yes, use a larger baking dish and adjust baking time as needed.

Can I add hot sauce?
Absolutely—mix it into the eggs or serve on the side.

Is it good for meal prep?
Yes, it reheats well and makes excellent leftovers.

Can I bake and freeze it whole?
Yes, cool completely before wrapping and freezing.

Can I use egg whites only?
Yes, use about twice as many egg whites to replace whole eggs.

Conclusion

Sausage, Egg and Cream Cheese Hashbrown Casserole is the ultimate make-ahead breakfast dish that brings creamy, cheesy, savory flavor to every bite. Whether you’re hosting brunch or planning your week’s meals, this easy casserole is a crowd-pleasing solution that delivers warmth and comfort every time.

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