Irresistible Sausage Egg and Cream Cheese Hashbrown Casserole

Oh my gosh, you guys – this Sausage, Egg, and Cream Cheese Hashbrown Casserole is my absolute go-to when I need to feed a crowd without losing my mind. I first made it for Christmas morning years ago when my in-laws surprised us with an extra five houseguests (yikes!), and now it’s our family’s most-requested brunch dish. The best part? You literally just brown some sausage, whisk a few things together, and let the oven do the work. That creamy, cheesy goodness with the crispy hashbrown edges? Pure breakfast magic that’ll have everyone coming back for seconds.

Why You’ll Love This Sausage, Egg, and Cream Cheese Hashbrown Casserole

Trust me, this isn’t just another breakfast casserole—it’s the one you’ll crave every weekend. Here’s why:

• Effortless mornings: Dump-and-bake simplicity means you can prep it half-asleep (I’ve done it!)
• Crowd magic: The creamy eggs + crispy hashbrowns combo makes even picky eaters clean their plates
• Make-ahead hero: Assemble it the night before—just pop it in the oven when you wake up
• Endless twists: Swap in veggies, different cheeses, or spicy sausage to make it your own

Seriously, this dish has saved me from more “What’s for breakfast?” meltdowns than I can count.

Ingredients for Sausage, Egg, and Cream Cheese Hashbrown Casserole

Grab these simple ingredients – chances are you’ve got most already! Here’s what makes this casserole sing:

• 1 lb breakfast sausage (I use Jimmy Dean regular, but any brand works – see substitutions below!)
• 6 large eggs (room temp blends better, but I’ve used cold in a pinch)
• 8 oz cream cheese (softened – leave it on the counter for 30 minutes, trust me)
• 4 cups frozen hashbrowns (the shredded kind, not potato cubes – no need to thaw)
• 1 cup shredded cheddar (sharp gives the best flavor punch)
• 1/2 cup milk (whole milk makes it extra creamy, but 2% works)
• 1 tsp salt (I use kosher – reduce slightly if using table salt)
• 1/2 tsp black pepper (freshly cracked is amazing here)

Ingredient Notes & Substitutions

This recipe is seriously flexible – here’s how to make it your own:

• Sausage swap: Turkey sausage works great for a lighter version, or try spicy Andouille for kick
• Dairy-free? Use plant-based cream cheese and skip the cheddar (nutritional yeast adds cheesy flavor)
• No frozen hashbrowns? Shred 2 large russet potatoes (squeeze out excess moisture first)
• Cream cheese too firm? Microwave for 15 seconds – just don’t let it melt completely!

My neighbor swears by adding diced bell peppers to the sausage while browning – brilliant way to sneak in veggies!

Equipment You’ll Need

Don’t worry—this recipe won’t have you digging through every kitchen drawer. Here’s all you need:

• 9×13-inch baking dish (glass or ceramic works best for even cooking)
• Large skillet (for browning that glorious sausage)
• Mixing bowls (one big one for eggs, maybe a smaller one for cream cheese)
• Whisk (or a fork in a pinch—we’ve all been there!)

That’s it! No fancy gadgets required—just good, simple tools.

How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole

Okay, let’s get down to business! This casserole comes together so easily, you’ll wonder why you ever stressed over breakfast. Here’s exactly how I do it:

1. Preheat that oven! Get it heating to 375°F (190°C) while you prep – this gives your baking dish time to warm slightly when you put it in later.
2. Brown the sausage in a skillet over medium heat, breaking it into little crumbles as it cooks. Drain the excess fat (but leave about 1 tbsp for flavor – my secret trick!).
3. Whisk together the eggs, milk, salt, and pepper in a big bowl until they’re nice and frothy. Now add the softened cream cheese – mash it in with a fork first, then whisk until mostly smooth (a few tiny lumps are fine, promise!).
4. Layer it up! In your baking dish, mix the cooked sausage, frozen hashbrowns, and shredded cheddar. Pour the egg mixture evenly over everything – I like to jiggle the dish gently to help it settle into all the nooks.
5. Bake uncovered for 35-40 minutes. You’ll know it’s done when the edges are golden and a knife inserted in the center comes out clean (no runny egg!).
6. Rest 5 minutes before cutting – this lets everything set up perfectly so you get neat squares instead of a scramble.

Pro Tips for the Best Sausage, Egg, and Cream Cheese Hashbrown Casserole

After making this dozens of times, here are my can’t-skip secrets:

• Thaw hashbrowns overnight if you want extra crispy edges (but frozen works great in a pinch!)
• Really soften that cream cheese – cold bits won’t blend smoothly into the eggs
• Check doneness at 35 minutes – ovens vary, and overbaking makes eggs rubbery
• Let it cool slightly before serving – it firms up beautifully!

Serving Suggestions for Sausage, Egg, and Cream Cheese Hashbrown Casserole

This casserole is a complete meal on its own, but oh boy does it shine with a few simple sides! My family loves it with:

• Fresh fruit salad (the juicy sweetness balances all that savory goodness)
• Crispy toast points (for scooping up every last cheesy bite)
• Hot sauce or salsa (my husband adds Cholula, I’m a Tabasco girl)

For brunch parties? Pair it with mimosas and a make-your-own yogurt parfait bar. Leftovers (ha – as if!) make killer breakfast sandwiches on English muffins.

Storage & Reheating Instructions

Here’s the beautiful thing about this casserole – it keeps like a dream! Store leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for up to 3 days. To freeze, wrap individual portions tightly in foil, then thaw overnight in the fridge before reheating. My favorite way to revive it is in a 350°F oven for 15 minutes – the edges get crispy again! Microwave works in a pinch (about 60 seconds per slice), but the oven method keeps that perfect texture. Pro tip: sprinkle a little extra cheese on top before reheating for bonus deliciousness!

Nutritional Information

Here’s the breakdown per serving (about 1/6th of the casserole):

• Calories: 420
• Protein: 22g
• Carbs: 18g
• Fat: 28g

Remember, these values are estimates and will vary based on your specific ingredients and brands used. I always say – when it tastes this good, who’s counting?

Frequently Asked Questions

Here are answers to the questions I get asked most about this casserole – the very same ones I wondered when I first tried the recipe!

Can I make this the night before? Absolutely! Assemble everything (just don’t pour the egg mixture yet), cover tightly, and refrigerate overnight. In the morning, whisk your eggs with the other wet ingredients, pour over, and bake as directed. Easy peasy!

Will fresh potatoes work instead of frozen hashbrowns? Yes! Shred 2 large russet potatoes (peeled or unpeeled – your call), then squeeze out excess moisture with a clean kitchen towel before using. The texture will be slightly different but still delicious.

How do I keep it from getting soggy? Two tricks: 1) Drain sausage fat well (leave just 1 tbsp for flavor), and 2) Let it rest 5 minutes before serving – this lets excess moisture settle.

Can I freeze leftovers? You bet! Slice it, wrap portions tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Why is my cream cheese lumpy? Not softened enough! Leave it out for 30 minutes, or microwave in 10-second bursts (no more!). Lumps won’t ruin it, but smooth is dreamier.

Share Your Sausage, Egg, and Cream Cheese Hashbrown Casserole Experience

I’d love to hear how your casserole turns out! Snap a pic of that golden, cheesy goodness and tag me on Instagram – nothing makes me happier than seeing your kitchen wins. And if you loved it as much as we do, leave a star rating so more breakfast lovers can find this recipe!

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