Description
Sausage, Egg, and Cream Cheese Hashbrown Casserole is a rich and satisfying breakfast dish packed with savory sausage, fluffy eggs, creamy cheese, and crispy hashbrowns. It’s the perfect make-ahead meal for brunches, holidays, or busy mornings.
Ingredients
Scale
- 1 (26–28 oz) bag frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage
- 8 oz cream cheese, softened
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- Butter or non-stick spray for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess fat.
- Reduce heat to low and stir in cream cheese until melted and fully combined with sausage. Set aside.
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Spread the thawed hashbrowns evenly in the prepared baking dish.
- Top with the sausage and cream cheese mixture, spreading it evenly over the hashbrowns.
- Pour the egg mixture over the top, then sprinkle shredded cheddar cheese evenly across the surface.
- Bake for 40–45 minutes, or until the center is set and the top is golden brown.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- Use spicy sausage for extra flavor, or turkey sausage for a lighter option.
- This casserole can be assembled the night before and baked in the morning.
- Add sautéed peppers, mushrooms, or spinach for extra veggies.
- Leftovers can be refrigerated for up to 4 days and reheat well.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 730mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 210mg
Keywords: breakfast casserole, sausage egg casserole, hashbrown bake, cream cheese breakfast, make-ahead breakfast, brunch recipe