This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a hearty and comforting dish that brings together all my favorite breakfast elements in one easy-to-make recipe. With layers of crispy hashbrowns, savory sausage, creamy cheese, and fluffy eggs, it’s the perfect meal to start the day or enjoy as a satisfying brunch.

Sausage, Egg, and Cream Cheese Hashbrown Casserole

Why I Love This Recipe

I love this recipe because it’s incredibly versatile and can be prepared ahead of time, making mornings less stressful. The combination of flavors is rich and satisfying, and it’s always a hit with family and friends. Plus, it’s easy to customize with different ingredients to suit my taste preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb breakfast sausage
6 large eggs
8 oz cream cheese, softened
3 cups frozen hashbrowns
1 cup shredded cheddar cheese
1/2 cup milk
Salt and pepper to taste

Directions

Preheat the oven to 350°F (175°C).
In a skillet over medium heat, cook the breakfast sausage until browned. Drain any excess grease.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Stir in the softened cream cheese until well combined.
Add the cooked sausage, hashbrowns, and half of the shredded cheddar cheese to the egg mixture. Mix thoroughly.
Pour the mixture into a greased 9×13-inch baking dish.
Sprinkle the remaining cheddar cheese on top.
Bake for 35-40 minutes, or until the casserole is set and the top is golden brown.
Let it cool for a few minutes before serving.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

I often like to switch things up by adding sautéed vegetables like bell peppers, onions, or spinach to the mix. For a spicier kick, I use hot sausage or add a dash of hot sauce. Sometimes, I substitute the cheddar cheese with pepper jack for an extra layer of flavor.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I simply microwave individual portions for 1-2 minutes or until heated through. Alternatively, I reheat the entire casserole in the oven at 350°F (175°C) for about 15-20 minutes.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare it the night before and store it covered in the refrigerator. In the morning, I bake it as directed, adding an extra 5-10 minutes to the cooking time if needed.

Can I freeze the casserole?

Absolutely. I let the baked casserole cool completely, then wrap it tightly and freeze it for up to 2 months. When ready to eat, I thaw it in the refrigerator overnight and reheat it in the oven.

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, I grate fresh potatoes and squeeze out the excess moisture before using them in place of frozen hashbrowns.

What can I use instead of cream cheese?

If I’m out of cream cheese, I substitute it with ricotta or cottage cheese for a similar creamy texture.

Can I make this casserole vegetarian?

Certainly. I replace the sausage with a plant-based alternative or add more vegetables like mushrooms and zucchini for a hearty vegetarian version.

Conclusion

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a delicious and convenient dish that I turn to time and again. Whether I’m feeding a crowd or meal prepping for the week, it never disappoints. With its rich flavors and simple preparation, it’s become a staple in my kitchen.