Sausage, Egg, and Cream Cheese Hashbrown Casserole — Easy Breakfast Casserole

I still remember the Sunday mornings when my family would gather around the kitchen table, the house warm with the smell of browned sausage and melted cheddar. This Sausage, Egg, and Cream Cheese Hashbrown Casserole became our go-to because it feeds a crowd, travels well to potlucks, and somehow tastes like home no matter where you are. Hashbrown casseroles have been a staple at American brunch tables for decades — especially in Midwestern and Southern kitchens where simple, comforting ingredients are combined into one hearty bake. That nostalgia is exactly why I love this recipe: it’s forgiving, crowd-pleasing, and perfect for both lazy weekends and busy holiday mornings. If you’re looking for other cozy family-style bakes, you might also enjoy this chicken casserole with noodles.

Who is this recipe for?

• This casserole is perfect for busy parents, brunch hosts, meal-preppers, and beginners who want a no-fuss, make-ahead breakfast or brunch dish.

Core ingredients overview:

• This hearty dish combines 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%), and simple seasonings — garlic powder, onion powder, salt, and black pepper — finished with 2 tablespoons melted butter and an optional garnish of chopped green onions or parsley. The result is a creamy, savory casserole with crispy edges and a tender egg custard center.

Tools & Ingredients

Tools (you’ll need):

• 9×13-inch baking dish
• Large skillet or frying pan
• Mixing bowls (one medium, one large)
• Whisk or fork
• Spatula or wooden spoon
• Measuring cups and spoons
• Colander or paper towels (for draining sausage)
• Oven mitts and a cooling rack

Ingredients (with brief benefits):

• 1 pound breakfast sausage (pork or turkey) — hearty protein that adds savory depth.
• 8 ounces cream cheese, softened — creates creamy richness and binds the sausage to the potatoes.
• 1 30–32 oz bag frozen shredded hash browns, thawed — convenient base that crisps nicely and stretches the meal.
• 2 cups shredded cheddar cheese — melty, sharp flavor that brings cheesy comfort.
• 8 large eggs — provide structure and a custardy texture when baked.
• 1 cup milk (whole or 2%) — enriches the egg mixture for a tender bake.
• ½ teaspoon garlic powder — boosts savory flavor without fresh prep.
• ½ teaspoon onion powder — adds mild aromatic depth.
• ½ teaspoon salt — enhances all the flavors.
• ¼ teaspoon black pepper — balances richness with a light kick.
• 2 tablespoons butter, melted (for greasing or drizzling on top) — helps form a golden crust and prevents sticking.
• Optional garnish: chopped green onions or parsley — brightens the dish and adds color.

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted butter or nonstick spray.
2. Cook the sausage: In a large skillet over medium heat, brown the sausage until fully cooked, breaking it into small pieces as it cooks. Drain any excess fat and transfer the sausage to a bowl.
3. Add cream cheese: Reduce heat to low and stir in the softened cream cheese until melted and fully combined with the sausage. Remove the skillet from heat and set aside.
4. Assemble the base: Spread the thawed hash browns evenly in the prepared baking dish. Drizzle with any remaining melted butter and sprinkle lightly with a pinch of salt and pepper.
5. Layer the sausage mixture: Spoon the sausage-and-cream-cheese mixture evenly over the hash browns, spreading it gently with a spatula.
6. Add the cheese: Sprinkle the shredded cheddar cheese evenly over the top of the sausage layer.
7. Mix the egg layer: In a medium bowl, whisk together the 8 large eggs, 1 cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
8. Pour over the casserole: Slowly pour the egg mixture evenly over all the layers in the dish. Gently tap the dish on the counter to help the liquid settle between layers.
9. Bake: Place the casserole in the preheated oven and bake for 40–45 minutes, or until the eggs are set (a knife inserted near the center should come out clean) and the top is golden brown.
10. Cool & serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped green onions or parsley if desired, then serve warm.

FAQ

1. Can I freeze this recipe?

• Yes. Bake the casserole, let it cool completely, then wrap tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.

2. Can I use different cheese?

• Absolutely. Swap cheddar for Monterey Jack, Colby, or a sharp white cheddar for a different flavor profile. Keep the same quantity (2 cups).

3. What can I use instead of sausage?

• You can use cooked, crumbled bacon, diced ham, or a plant-based sausage alternative. If using a leaner protein, add a tablespoon of butter or oil when assembling to keep the casserole moist.

4. Can I make this vegetarian?

• Yes. Replace the sausage with a flavorful vegetarian crumble or sautéed mushrooms and bell peppers, and consider adding an extra pinch of smoked paprika for a smoky note.

Tips & Tricks

• Thaw and drain hash browns well: Excess water from partially-thawed potatoes can make the casserole soggy. Pat them dry with paper towels if needed.
• Soften cream cheese in advance: Leave it at room temperature for 30–60 minutes or microwave in short bursts to ensure smooth integration with the sausage.
• Avoid overbaking: Check at 35–40 minutes; once the center is just set (no runny egg), remove it. Overbaking makes the custard dry.
• Make ahead: Assemble the casserole the night before, cover tightly, refrigerate, and bake the next morning (add 5–10 minutes to bake time if chilled).

For another sweet finish after brunch, try this cookie dough cheesecake extravaganza, or for a playful dessert for kids, see these cotton candy cookies.

Conclusion

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a reliable crowd-pleaser for breakfasts, brunches, and holiday mornings — creamy, cheesy, and effortlessly satisfying. If you want a few different takes on the same idea, check out this classic Sausage & Cream Cheese Hash Brown Breakfast Casserole, a hearty variation at SAUSAGE, EGG AND CHEESE HASH BROWN CASSEROLE, or another flavorful spin at Sausage Hashbrown Breakfast Casserole | Salty Side Dish.

Enjoy this cozy casserole with family and friends — and don’t forget to share the recipe with anyone who loves a good, simple brunch!

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Sausage, Egg, and Cream Cheese Hashbrown Casserole

350kcal

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Prep 15 minutes mins

Cook 45 minutes mins

Total 1 hour hr

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the perfect crowd-pleasing dish for breakfasts and brunches, combining savory sausage, creamy cheese, and crispy hash browns into a warm, hearty bake.

Servings 8 servings

Course Breakfast, Brunch

Cuisine American

Ingredients

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Main ingredients

• ▢ 1 lb breakfast sausage (pork or turkey) hearty protein that adds savory depth
• ▢ 8 oz cream cheese, softened creates creamy richness and binds the sausage to the potatoes
• ▢ 1 30–32 oz bag frozen shredded hash browns, thawed convenient base that crisps nicely and stretches the meal
• ▢ 2 cups shredded cheddar cheese melty, sharp flavor that brings cheesy comfort
• ▢ 8 large eggs provide structure and a custardy texture when baked
• ▢ 1 cup milk (whole or 2%) enriches the egg mixture for a tender bake

Seasonings

• ▢ ½ teaspoon garlic powder boosts savory flavor without fresh prep
• ▢ ½ teaspoon onion powder adds mild aromatic depth
• ▢ ½ teaspoon salt enhances all the flavors
• ▢ ¼ teaspoon black pepper balances richness with a light kick

Other ingredients

• ▢ 2 tablespoons butter, melted helps form a golden crust and prevents sticking

Optional garnish

• ▢ to taste chopped green onions or parsley brightens the dish and adds color

Method

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Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted butter or nonstick spray.
2. In a large skillet over medium heat, brown the sausage until fully cooked, breaking it into small pieces as it cooks. Drain any excess fat and transfer the sausage to a bowl.
3. Reduce heat to low and stir in the softened cream cheese until melted and fully combined with the sausage. Remove the skillet from heat and set aside.
4. Spread the thawed hash browns evenly in the prepared baking dish. Drizzle with any remaining melted butter and sprinkle lightly with a pinch of salt and pepper.

Layering

1. Spoon the sausage-and-cream-cheese mixture evenly over the hash browns, spreading it gently with a spatula.
2. Sprinkle the shredded cheddar cheese evenly over the top of the sausage layer.

Mixing and Baking

1. In a medium bowl, whisk together the 8 large eggs, 1 cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
2. Slowly pour the egg mixture evenly over all the layers in the dish. Gently tap the dish on the counter to help the liquid settle between layers.
3. Place the casserole in the preheated oven and bake for 40–45 minutes, or until the eggs are set (a knife inserted near the center should come out clean) and the top is golden brown.

Serving

1. Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped green onions or parsley if desired, then serve warm.

Nutrition

Serving1gCalories350kcalCarbohydrates20gProtein15gFat25gSaturated Fat10gSodium400mgFiber2gSugar1g

Notes

Thaw and drain hash browns well to prevent sogginess. Soften cream cheese in advance for better mixing. Avoid overbaking to keep the custard moist. Assemble the casserole the night before if desired.

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