If you’re on the hunt for a breakfast dish that’s comfort personified and guaranteed to have everyone coming back for more, this Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe is your new go-to. It’s a luscious, cheesy, savory celebration of all the best morning flavors combining fluffy eggs, creamy cheese, hearty sausage, and crispy hashbrowns in one glorious bake. This casserole is the perfect blend of textures and tastes, making it a crowd-pleaser whether for a busy weekday, a slow weekend brunch, or a special holiday gathering.
Ingredients You’ll Need
Before you start, gather these simple yet essential ingredients that work harmoniously to bring this dish to life. Each one adds its own special touch—whether it’s the creamy tang from sour cream, the savory punch from sausage, or the cheesy richness that ties it all together.
- Ground breakfast sausage (1 lb.): This provides a savory, meaty base full of warmth and flavor.
- Cream cheese (8 oz., softened): Gives the casserole a rich, velvety texture that coats every bite.
- Sour cream (1 cup): Adds a subtle tanginess and creaminess that balances the sausage.
- Milk (½ cup): Keeps the casserole moist and helps blend the ingredients smoothly.
- Salt (1 tsp.): Enhances all the flavors perfectly without overpowering.
- Pepper (½ tsp.): Adds a gentle spice to keep things interesting.
- Onion powder (¼ tsp.): Lends a sweet, aromatic layer without any crunch.
- Garlic powder (¼ tsp.): Infuses the dish with subtle garlic warmth for depth.
- Eggs (6): Bind everything together while adding fluffy, protein-packed goodness.
- Frozen shredded hashbrowns (32 oz.): The crispy, golden star that makes this casserole irresistibly hearty.
- Shredded cheddar cheese (1 cup): Melts in to create gooey pockets of cheesy delight throughout.
- Diced green onions (2): Sprinkle fresh color and a mild onion bite for visual appeal and flavor contrast.
How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Step 1: Cook the Sausage
Start by heating a large skillet over medium heat and cook the ground breakfast sausage until it’s beautifully browned and cooked through. This step is key for developing that deep, savory flavor that forms the heart of your casserole. Once done, drain off any excess grease so the casserole isn’t too oily.
Step 2: Mix the Cream Cheese Base
In a medium bowl, blend together the softened cream cheese, sour cream, milk, salt, pepper, onion powder, and garlic powder until the mixture is smooth and creamy. This combination adds richness and a subtle tang that makes the casserole supremely satisfying.
Step 3: Combine Eggs and Cream Cheese Mixture
In a separate large bowl, whisk the six eggs thoroughly until fluffy. Then pour in the cream cheese mixture and fold them together until you get a cohesive, silky batter that will envelop all the other ingredients.
Step 4: Add Sausage, Hashbrowns, Cheese, and Green Onions
Now, toss in your cooked sausage, frozen shredded hashbrowns, shredded cheddar cheese, and diced green onions. Stir everything carefully to ensure that all components are evenly distributed, promising consistent flavor in each bite.
Step 5: Bake to Golden Perfection
Transfer the mixture into a greased 9×13 inch baking dish and spread it out evenly. Pop it into your preheated oven at 350°F (175°C) and bake for about 45 to 50 minutes. You’ll know it’s ready when the top is a gorgeous golden brown and a toothpick inserted in the center comes out clean. Letting it cool slightly will make slicing and serving a breeze.
How to Serve Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Garnishes
A sprinkle of fresh green onions or a handful of chopped fresh parsley adds a burst of color and a slight freshness that contrasts beautifully with the rich casserole. Crumbled cooked bacon or a dash of hot sauce can also elevate the flavor layers for those who love a punch.
Side Dishes
This casserole pairs wonderfully with light and fresh sides such as a crisp green salad, roasted tomatoes, or even some fresh fruit slices. For an extra hearty breakfast, crispy breakfast potatoes or a slice of buttered toast can round out the meal perfectly.
Creative Ways to Present
For brunch parties, serve the casserole in mini muffin tins for individual portions that are both cute and convenient. You can also layer it in a clear glass dish to showcase the colorful strata of eggs, sausage, cheese, and potatoes, adding a visual treat alongside the taste.
Make Ahead and Storage
Storing Leftovers
After enjoying your casserole, simply cover any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors meld even more overnight, making for delicious next-day bites.
Freezing
This Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe freezes beautifully. Wrap it tightly with plastic wrap followed by aluminum foil, or store in a freezer-safe container for up to 2 months. It’s a fantastic option for meal prepping or a quick breakfast fix later.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm individual portions in the microwave until hot, or reheat the entire casserole in a 350°F oven for about 20 minutes or until warmed through and bubbly again. This brings back the creamy, cheesy texture you loved fresh.
FAQs
Can I use a different type of sausage?
Absolutely! While breakfast sausage is classic in this recipe, you can swap in spicy Italian sausage, turkey sausage, or even a plant-based sausage for different flavor profiles or dietary preferences.
Do I have to use frozen hashbrowns?
Frozen shredded hashbrowns are convenient and give great texture, but you can also use fresh grated potatoes if you prefer. Just be sure to squeeze out excess moisture to avoid sogginess.
Is it possible to make this casserole vegetarian?
Yes! Simply omit the sausage and add sautéed mushrooms, spinach, or bell peppers for a veggie-packed version that’s just as satisfying.
Can I prepare this casserole the night before?
You sure can! Assemble everything the night before, cover it, and refrigerate. When you’re ready, just bake it straight from the fridge, adding a few extra minutes to the cooking time.
What is the best cheese to use?
Cheddar cheese is a top choice for its sharpness and meltability, but feel free to mix it up with Monterey Jack, mozzarella, or pepper jack for a twist in flavor and creaminess.
Final Thoughts
There’s something incredibly comforting and wonderful about this Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe that makes it a beloved dish worth repeating. Whether you’re feeding a hungry family or hosting friends, it’s easy to prepare and full of delicious, hearty flavor that feels like a warm hug. Give it a try—you might just find it becoming a staple in your kitchen!
Print
Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and comforting breakfast casserole featuring savory ground sausage, creamy cream cheese, fluffy eggs, and crispy hashbrowns baked to golden perfection. This dish combines rich flavors and textures, making it a perfect choice for family brunches or meal prepping mornings.
Ingredients
Meat
- 1 lb. ground breakfast sausage
Dairy
- 8 oz. cream cheese, softened
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- 6 eggs
Produce
- 2 green onions, diced
Frozen
- 32 oz. frozen shredded hashbrowns
Seasonings
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Sausage: In a large skillet over medium heat, cook the ground breakfast sausage thoroughly until browned and no longer pink. Drain any excess grease to keep the casserole from being too oily.
- Mix Cream Cheese Base: In a mixing bowl, combine the softened cream cheese, sour cream, milk, salt, pepper, onion powder, and garlic powder. Stir the mixture until it is smooth and fully incorporated.
- Combine Eggs and Cream Cheese Mixture: In a separate large bowl, beat the eggs until smooth. Pour in the cream cheese mixture and whisk together until well combined, creating a rich custard base for the casserole.
- Add Remaining Ingredients: To the egg and cream cheese mixture, add the cooked sausage, frozen shingles hashbrowns, shredded cheddar cheese, and diced green onions. Stir everything together evenly to distribute all elements.
- Transfer to Baking Dish: Pour the combined mixture into a 9×13 inch baking dish and spread it out evenly to ensure uniform cooking.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and set. Test doneness by inserting a toothpick into the center—it should come out clean.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing and serving. Optionally, garnish with additional diced green onions for added freshness and color.
Notes
- Make sure to drain excess grease from the sausage to prevent the casserole from becoming too greasy.
- Using frozen hashbrowns straight from the freezer works well; no need to thaw them beforehand.
- For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes.
- This casserole can be prepared the night before and refrigerated; just bake it fresh in the morning for ease.
- Leftovers keep well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
