Sausage, Egg, and Cream Cheese Hashbrown Casserole is a delicious and hearty dish that makes for the perfect breakfast or brunch. Packed with savory sausage, creamy eggs, and gooey cheese, this casserole is sure to please everyone at the table. If you’re looking for a satisfying meal that can feed a crowd and leave everyone feeling happy and full, this recipe is just what you need!
Why You’ll Love This Recipe
- Quick & Easy: This simple recipe requires minimal prep time and only a few steps.
- Simple Ingredients: You’ll find all the ingredients in your local grocery store, making it easy to whip up on a whim.
- Perfect for Any Occasion: Whether it’s a weekend brunch, holiday breakfast, or a family gathering, this casserole fits right in.
- Crowd-Pleaser: With its comforting flavors and cheesy goodness, it’s bound to impress friends and family.
- Unbelievably Delicious: The combination of sausage, eggs, and cream cheese creates a flavor explosion that will keep everyone coming back for seconds.
Ingredients Needed
For the base:
- 3 cups frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage
For the creamy mixture:
- 8 oz cream cheese, cubed
- 1/2 cup milk
For the egg mixture:
- 8 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the topping:
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Chopped chives or green onions for garnish
How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
- Cook the sausage: In a large skillet, cook the breakfast sausage over medium heat until fully browned. Make sure to break it apart as it cooks for even browning. Drain any excess fat if necessary.
- Add cream cheese: Once the sausage is cooked, add the cubed cream cheese to the skillet. Stir well until it melts and combines with the sausage, creating a creamy mixture. Remove from heat.
- Whisk the eggs: In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until everything is well blended.
- Layer the hashbrowns: Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish. This creates a hearty base for your casserole.
- Top with sausage mixture: Pour the sausage and cream cheese mixture over the layer of hashbrowns, making sure it’s evenly distributed.
- Add the egg mixture: Pour the egg mixture over everything, ensuring it covers the entire layer.
- Sprinkle cheeses: Finally, sprinkle both the cheddar and mozzarella cheeses generously on top.
- Bake the casserole: Place the baking dish in the oven and bake uncovered for about 40–45 minutes, or until the eggs are fully set and the cheese is golden brown.
- Garnish and serve: Remove from the oven and let it sit for 5-10 minutes. Garnish with chopped chives or green onions before serving.
Serving and Storage Tips
Serve this casserole warm, cut into squares. It pairs beautifully with fresh fruit or a light salad for a complete meal. For leftovers, store any uneaten casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven until warmed through.
Helpful Notes
- Make it ahead: You can prepare this casserole the night before. Just cover it and place it in the fridge. Bake in the morning for a hassle-free brunch!
- Vegetarian option: For a veggie version, replace the sausage with sautéed vegetables like bell peppers and spinach.
- Spice it up: Add some red pepper flakes or hot sauce to the egg mixture for a spicy kick!
Conclusion
Sausage, Egg, and Cream Cheese Hashbrown Casserole is an easy, delicious, and satisfying dish that everyone will love. With its comforting flavors and uncomplicated preparation, it’s bound to become your go-to recipe for breakfast gatherings. If you try this recipe, please leave a comment and a star rating below. Don’t forget to share it on social media—Pinterest and Facebook are great places to show off your delicious results! What variations have you tried? Let us know in the comments!
Frequently Asked Questions
Can I use turkey sausage instead of breakfast sausage?
Yes, turkey sausage is a great alternative, making the dish lighter but still tasty!
Can I make this casserole gluten-free?
Yes! Ensure that your hashbrowns and any sausage you use are labeled gluten-free.
How do I know when the casserole is done?
The casserole is done when the eggs appear firm, and the top is golden brown. A knife inserted in the center should come out clean.
Can I freeze the casserole after baking?
You can freeze leftovers! Just let the casserole cool, cut into portions, and wrap tightly before freezing.
How thick should the casserole be after baking?
The casserole should rise slightly but remain set, about 1-2 inches thick depending on your baking dish.
Print
Sausage, Egg, and Cream Cheese Hashbrown Casserole
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Paleo
Description
A hearty breakfast casserole with sausage, eggs, and creamy cheese, perfect for feeding a crowd.
Ingredients
- 3 cups frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage
- 8 oz cream cheese, cubed
- 1/2 cup milk
- 8 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Chopped chives or green onions for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook the sausage in a large skillet over medium heat until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the cubed cream cheese to the skillet and stir until melted and combined with the sausage.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish.
- Pour the sausage and cream cheese mixture over the hashbrowns.
- Pour the egg mixture over the sausage layer.
- Sprinkle the cheddar and mozzarella cheeses on top.
- Bake uncovered for 40-45 minutes, or until the eggs are set and cheese is golden brown.
- Let sit for 5-10 minutes, then garnish with chopped chives or green onions before serving.
Notes
This casserole can be prepared ahead of time and baked in the morning for a hassle-free brunch. Substitute sausage with sautéed veggies for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg