Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe

Introduction

This ultimate cream cheese hashbrown casserole is the easiest, most satisfying breakfast bake you’ll make. Packed with savory sausage, fluffy eggs, and a rich, creamy cheese sauce, it’s a guaranteed crowd-pleaser. Perfect for weekend brunches or holiday mornings, this simple recipe delivers incredible flavor with minimal effort. For another hearty breakfast option, try this Hash Brown Breakfast Casserole Recipe.

Ingredients

This hearty casserole combines savory sausage, rich cream cheese, and crispy hash browns for a comforting, crowd-pleasing breakfast bake.

• 1 pound breakfast sausage (pork or turkey)
• 8 ounces cream cheese, softened
• 1 (30-32 oz) bag frozen shredded hash browns, thawed
• 2 cups shredded cheddar cheese
• 8 large eggs
• 1 cup milk (whole or 2%)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, melted

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Sausage, Egg, and Cream Cheese Hashbrown Casserole is ready in about 20% less time than many similar layered breakfast bakes.

Step-by-Step Instructions

Step 1 — Prep the Oven and Dish

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray. This ensures your Sausage, Egg, and Cream Cheese Hashbrown Casserole releases easily after baking.

Step 2 — Brown the Sausage

In a large skillet over medium-high heat, cook one pound of bulk breakfast sausage, breaking it into crumbles with a spatula. Cook until no pink remains, about 7-10 minutes. Drain any excess grease for a less oily casserole.

Step 3 — Prepare the Cream Cheese Mixture

In a large mixing bowl, combine one 8-ounce block of softened cream cheese with 12 large beaten eggs. Whisk vigorously until the mixture is as smooth as possible—a few small cream cheese lumps are okay. Season with 1/2 teaspoon each of salt, black pepper, and garlic powder.

Step 4 — Combine the Base

Add the drained, cooked sausage and one 30-ounce bag of thawed shredded hash browns to the egg and cream cheese mixture. Stir gently but thoroughly to ensure everything is evenly coated. The hash browns should be thawed to prevent a watery result.

Step 5 — Assemble the Casserole

Pour the entire mixture into your prepared baking dish, spreading it into an even layer. Top evenly with two cups of shredded cheddar cheese. For extra flavor, a sprinkle of everything bagel seasoning or sliced green onions can be added now.

Step 6 — Bake to Perfection

Bake the casserole on the center rack for 45-55 minutes. It’s done when the edges are golden brown, the center is set (no liquid jiggle), and a knife inserted near the center comes out clean. If the top browns too quickly, tent it loosely with foil.

Step 7 — Rest and Serve

Let the casserole rest on a wire rack for 10-15 minutes before slicing. This allows the eggs to fully set, making for clean cuts. Serve your Sausage, Egg, and Cream Cheese Hashbrown Casserole warm, garnished with fresh herbs if desired.

Nutritional Information

Calories	Approx. 420 kcal
Protein	Approx. 18 g
Carbohydrates	Approx. 22 g
Fat	Approx. 28 g
Fiber	Approx. 2 g
Sodium	Approx. 850 mg

Note: Nutritional values for this Sausage, Egg, and Cream Cheese Hashbrown Casserole are estimates based on typical ingredients and a standard serving size. Actual values can vary depending on specific brands and preparation methods.

Healthier Alternatives

This sausage, egg, and cream cheese hashbrown casserole is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs without sacrificing flavor.

• Leaner Protein — Swap pork sausage for ground turkey or chicken sausage for a lighter dish with a milder, savory flavor.
• Lower-Carb Base — Replace shredded hashbrowns with riced cauliflower for a veggie-packed, low-carb alternative that still provides great texture.
• Dairy-Free Creaminess — Use a plain, unsweetened dairy-free cream cheese and a milk alternative like almond or oat milk for a rich, lactose-free version.
• Gluten-Free Assurance — This casserole is naturally gluten-free, but always double-check your sausage and cream cheese labels to ensure no fillers or additives are present.
• Low-Sodium Option — Choose a low-sodium sausage and use reduced-sodium cream cheese to easily cut down on salt while keeping the hearty taste.
• Egg Substitute — For a vegan twist, use a commercial egg replacer or a flax egg mixture; the casserole will be slightly denser but still delicious.
• Boost Veggies — Add a handful of chopped spinach, bell peppers, or mushrooms to the egg mixture for extra nutrients and color.
• Lighter Cheese — Opt for a reduced-fat cream cheese or blend it with cottage cheese for a protein boost and a tangier flavor profile.

Serving Suggestions

• For a classic brunch spread, pair this Sausage, Egg, and Cream Cheese Hashbrown Casserole with fresh fruit salad, buttermilk biscuits, and a tangy mimosa.
• Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness for a satisfying dinner.
• Make it the star of your holiday breakfast by offering it alongside cinnamon rolls, crispy bacon, and a pot of coffee.
• For a casual game-day or potluck, cut the casserole into hearty squares and serve directly from the baking dish.
• Elevate the plating by garnishing individual portions with a dollop of sour cream, sliced green onions, and a sprinkle of fresh chives.
• Transform leftovers into a quick breakfast sandwich by placing a warmed square between an English muffin or a buttery croissant.

This versatile Sausage, Egg, and Cream Cheese Hashbrown Casserole is a crowd-pleaser perfect for feeding a group with minimal fuss.

Common Mistakes to Avoid

• Mistake: Using soggy, thawed hash browns. Fix: Always use frozen hash browns directly from the freezer to prevent a watery, mushy casserole.
• Mistake: Not pre-cooking the sausage thoroughly. Fix: Fully brown and drain the sausage to remove excess grease that can make the dish oily.
• Mistake: Adding cold cream cheese in chunks. Fix: Soften the cream cheese to room temperature so it blends smoothly into the egg mixture.
• Mistake: Overmixing the egg and dairy combination. Fix: Gently whisk just until combined to avoid incorporating too much air, which can cause uneven baking.
• Mistake: Skipping the press-down step before baking. Fix: Firmly press all ingredients into an even layer so the custard sets uniformly.
• Mistake: Under-baking due to a jiggly center. Fix: Bake until the center is completely set and a knife inserted comes out clean, which can take 55-65 minutes.
• Mistake: Cutting and serving immediately. Fix: Let the sausage, egg, and cream cheese hashbrown casserole rest for 10-15 minutes to firm up for clean slices.
• Mistake: Using a glass dish without adjusting bake time. Fix: Note that glass pans bake faster; reduce oven temperature by 25°F to prevent over-browning.

Storing Tips

• Fridge: Cool the casserole completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for 3-4 days.
• Freezer: For longer storage, wrap the cooled casserole (or individual portions) tightly in plastic wrap and then aluminum foil, or place in a heavy-duty freezer bag or container. Freeze for up to 2-3 months for best quality. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat portions in a 350°F oven until warmed through, about 15-20 minutes for refrigerated casserole or 25-35 minutes from frozen. You can also microwave single servings, stirring halfway through. Ensure the internal temperature reaches 165°F for food safety.

Letting this Sausage, Egg, and Cream Cheese Hashbrown Casserole cool before storing prevents condensation, which keeps the texture perfect for your next delicious breakfast.

Conclusion

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate savory breakfast bake, perfect for feeding a crowd or meal prepping. If you love this easy casserole, try our Easy Sour Cream and Onion Hash Brown Casserole or Hamburger Hashbrown Casserole Recipe next. Give it a try and let us know what you think in the comments!

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FAQs

Can I prepare this Sausage, Egg, and Cream Cheese Hashbrown Casserole ahead of time?

Yes, you can assemble the casserole the night before. Cover it tightly and refrigerate. Before baking, let it sit at room temperature for about 20-30 minutes, then bake as directed, adding a few extra minutes if needed.

What type of sausage works best in this recipe?

We recommend using a mild or spicy pork breakfast sausage for the best flavor and texture. For a lighter option, turkey sausage works well too. The key is to ensure it’s fully cooked and crumbled before mixing it into the casserole.

How do I store and reheat leftovers?

Store any leftover Sausage, Egg, and Cream Cheese Hashbrown Casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered, in a 350°F oven until warmed through.