Sausage, Egg & Cream Cheese Hashbrown Casserole

Why You’ll Love This Recipe

I love this casserole because it’s easy to assemble, bakes up golden and bubbly, and delivers a rich, creamy texture with every bite. The cream cheese adds a luscious tang that elevates the eggs and balances the saltiness of the sausage and cheddar. Plus, it’s a versatile dish that can be made ahead of time and is always a crowd-pleaser.

Ingredients

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

• 1 (30 oz) package frozen shredded hashbrowns, thawed

• 1 lb breakfast sausage, browned and drained

• 8 large eggs

• 1 (8 oz) block cream cheese, softened

• 1/2 cup milk

• 1 1/2 cups shredded cheddar cheese

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon black pepper

• Salt to taste

• Optional: chopped green onions or parsley for garnish

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I brown the breakfast sausage in a skillet over medium heat until fully cooked, then drain any excess fat and set it aside.

3. In a large mixing bowl, I whisk together the eggs, milk, softened cream cheese, garlic powder, onion powder, black pepper, and salt until smooth and well combined.

4. I stir in the thawed hashbrowns, cooked sausage, and 1 cup of shredded cheddar cheese.

5. I pour the mixture into the prepared baking dish and spread it evenly.

6. I top the casserole with the remaining 1/2 cup of cheddar cheese.

7. I bake for 40 to 45 minutes, until the center is set and the top is golden and bubbly.

8. After baking, I let it rest for 5 to 10 minutes before slicing. I garnish with chopped green onions or parsley if I want a fresh touch.

Servings and timing

This recipe makes 8 servings.
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Calories per serving: 480 kcal

Variations

• I swap the breakfast sausage for spicy sausage or turkey sausage for a different flavor or leaner option.

• Adding diced bell peppers or mushrooms into the egg mixture gives a veggie boost.

• I sometimes sprinkle extra cheese or crispy bacon on top for more indulgence.

• For a dairy-free version, I use dairy-free cream cheese and milk alternatives.

• I’ve tried mixing in some fresh herbs like thyme or chives for added brightness.

storage/reheating

Leftovers store well in an airtight container in the refrigerator for up to 3 days.
I reheat individual portions in the microwave or warm the whole casserole in the oven at 350°F until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before and refrigerate, then bake it fresh in the morning, adding extra baking time if chilled.

Can I freeze this dish?

I freeze the baked casserole in portions for up to 2 months. Thaw overnight before reheating.

What kind of hashbrowns work best?

I use frozen shredded hashbrowns, thawed and drained well, for the best texture.

Can I use other cheeses?

Sharp cheddar works best, but I’ve used pepper jack or mozzarella for different flavors.

Is this recipe gluten-free?

Yes, as long as the sausage and hashbrowns are gluten-free, this recipe works well for gluten-sensitive diets.

Conclusion

Sausage, Egg & Cream Cheese Hashbrown Casserole is a comforting and crowd-pleasing breakfast that I love making for family gatherings or busy mornings. The blend of savory sausage, creamy eggs, and crispy hashbrowns with cheesy goodness makes it a satisfying start to any day. It’s easy to prep, customizable, and always delicious.