Name: Sausage, Egg and Cream Cheese Hashbrown Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb ground breakfast sausage; 8 oz cream cheese; 1 (30 oz) bag frozen shredded hashbrowns, thawed; 8 large eggs; 1/2 cup milk; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 cups shredded cheddar cheese

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is my go-to for a hearty, comforting breakfast that feels indulgent but comes together with ease. With creamy layers of eggs, rich cream cheese, savory sausage, and crispy hashbrowns, it’s a filling and flavorful dish that satisfies every time. Whether I’m feeding a crowd for brunch or prepping breakfast for the week, this casserole always hits the spot. Sausage, Egg and Cream Cheese Hashbrown Casserole

Why You’ll Love This Recipe

I love how this recipe combines classic breakfast staples into one delicious, oven-baked dish. It’s a perfect make-ahead option that I can just reheat in the morning, making busy days a bit more manageable. The cream cheese adds an unexpected creaminess, making every bite feel a little extra special. Plus, it’s versatile enough to tweak based on what I have in the fridge.

Ingredients

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

Ground breakfast sausage
Cream cheese
Frozen shredded hashbrowns, thawed
Eggs
Milk
Salt
Black pepper
Shredded cheddar cheese

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, I cook the sausage over medium heat until it’s browned and crumbled.
Once the sausage is fully cooked, I stir in the cream cheese until melted and smooth, then remove it from the heat.
I spread the thawed hashbrowns evenly into the bottom of the prepared baking dish.
Over the hashbrowns, I spoon the sausage and cream cheese mixture.
In a separate bowl, I whisk the eggs with the milk, salt, and pepper, then pour this over the sausage layer.
I sprinkle shredded cheddar cheese on top.
I bake the casserole for about 45 minutes, or until the eggs are set and the top is golden brown.
After letting it cool for a few minutes, I slice and serve.

Servings and timing

This recipe makes about 8 servings and takes around 15 minutes to prep and 45 minutes to bake. Altogether, I usually have it ready in about 1 hour.

Variations

Sometimes I like to add diced bell peppers or chopped green onions to the egg mixture for extra flavor and color. Swapping cheddar for pepper jack gives it a little kick, and I’ve even used turkey sausage for a lighter option. If I’m making this for a special brunch, I’ll toss in some sautéed mushrooms.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply microwave individual slices for about 1-2 minutes or warm the whole dish in the oven at 350°F until heated through. It also freezes well—just wrap it tightly and reheat straight from frozen or thaw overnight in the fridge.

FAQs

Can I make this casserole the night before?

Yes, I often assemble it the night before, cover it, and refrigerate. In the morning, I just pop it in the oven and bake as directed.

Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely. I just grate the potatoes and squeeze out as much moisture as possible before layering them in the dish.

What type of sausage works best?

Spicy sausage adds a nice kick, and turkey sausage works well too.

Can I make this dairy-free?

I’ve tried it with dairy-free cream cheese and milk alternatives, and it still turns out tasty, though slightly different in texture.

How do I know when the casserole is done?

I check that the center is firm and the edges are golden. A knife inserted in the middle should come out clean.

Conclusion

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a satisfying, all-in-one breakfast that I love making for family breakfasts, potlucks, or weekly meal prep. It’s simple, adaptable, and always a crowd-pleaser—perfect for mornings when I want something warm and hearty without a lot of fuss.