Sausage, Egg & Cream Cheese Hashbrown Casserole

🧀 Sausage, Egg & Cream Cheese Hashbrown Casserole

✅ Why You'll Love It

• Ultra-creamy with cream cheese and cheddar

• Hearty and filling thanks to sausage and eggs

• Crispy-on-the-bottom hashbrowns

• Easy to prep ahead or freeze

• Perfect for holidays, weekends, or meal prep

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🛒 Ingredients

Serves 8–10

Main Ingredients:

• 1 lb (450 g) breakfast sausage (pork or turkey)

• 8 oz (225 g) cream cheese, softened

• 6 large eggs

• 1 cup milk (any kind—whole or 2% preferred)

• 3 cups frozen shredded hashbrowns (or a 30 oz bag)

• 1 cup shredded cheddar cheese (plus more for topping)

Seasonings:

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and freshly ground black pepper, to taste

• Butter or non-stick spray, for greasing the dish

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🔪 Equipment Needed

• 9x13 inch baking dish

• Large skillet

• Mixing bowls

• Whisk

• Spatula

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⏱️ Time Overview

• Prep: 15 minutes

• Cook: 45 minutes

• Rest: 10 minutes

• Total: ~1 hour 10 minutes

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👩‍🍳 Instructions

1. Preheat & Prep

• Preheat your oven to 350°F (175°C).

• Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.

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2. Cook the Sausage

• In a large skillet over medium heat, brown the sausage. Break it up with a spoon or spatula as it cooks.

• Once fully cooked (no pink remains), drain off any excess grease.

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3. Melt in the Cream Cheese

• Reduce heat to low.

• Add softened cream cheese to the skillet with the sausage. Stir until fully melted and combined.

• The mixture should look creamy and thick. Set aside.

🔥 Tip: If your cream cheese is cold, microwave it for 20 seconds to soften before adding.

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4. Layer the Hashbrowns

• Spread the frozen hashbrowns into the prepared baking dish in an even layer.

• Lightly season with salt and pepper.

❄️ No need to thaw the hashbrowns—baking takes care of that.

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5. Add the Sausage Mixture

• Spoon the sausage + cream cheese mixture evenly over the hashbrowns.

• Sprinkle 1 cup of shredded cheddar cheese over the top.

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6. Make the Egg Custard

• In a medium bowl, whisk together:

  • 6 eggs

  • 1 cup milk

  • Garlic powder

  • Onion powder

  • Salt & pepper

• Pour this mixture evenly over the casserole layers.

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7. Top & Bake

• Add extra cheddar cheese on top if desired for a golden, melty finish.

• Bake uncovered at 350°F for 40–50 minutes, or until:

  • Eggs are fully set

  • Top is golden and bubbling

  • A knife inserted in the center comes out clean

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8. Rest & Serve

• Let the casserole rest for 10 minutes before slicing.

• Serve warm with a side of fruit, toast, or greens.

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🥶 Make Ahead & Storage Tips

Make Ahead:

• Assemble the night before, cover tightly with foil or plastic wrap, refrigerate.

• In the morning, bake as directed (may need 5 extra minutes).

To Freeze:

• Unbaked: Wrap tightly with foil and freeze up to 2 months. Thaw overnight in fridge and bake.

• Baked: Cool completely, cut into squares, and store in freezer bags. Reheat in oven or microwave.

Storage:

• Refrigerate leftovers in airtight container up to 4 days.

• Reheat in microwave or oven until warm.

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🔄 Substitutions & Variations

Ingredient	Swap Ideas
Sausage	Use turkey sausage, chicken sausage, or vegetarian crumbles
Cheese	Pepper Jack, Swiss, mozzarella, or a Mexican blend
Hashbrowns	Use diced potatoes or tater tots
Cream Cheese	Use low-fat Neufchâtel or flavored (chive, jalapeño)
Add-ins	Diced bell peppers, mushrooms, onions, spinach, or bacon