If you’re looking for a warm, hearty, and filling breakfast that satisfies every time, then this Sausage, Egg, and Cream Cheese Hashbrown Casserole is your perfect match. Whether you’re feeding a hungry family, planning a holiday brunch, or simply prepping breakfast for the week ahead, this comforting dish delivers on both taste and convenience. With layers of golden hashbrowns, flavorful sausage, creamy eggs, and rich cream cheese, it’s no wonder this is a go-to recipe for so many households.
This casserole fits right into your collection of easy breakfast sausage casserole hashbrowns recipes. It’s deliciously savory, packs plenty of protein, and comes together with just a few pantry staples. Even better, it can be made ahead, reheated beautifully, and customized to suit any preference. Whether you’re looking for a cream cheese breakfast bake, something indulgent for a weekend treat, or a crowd-pleasing dish for a brunch party, this recipe will not disappoint.
Table of Contents
Why You’ll Love This Sausage, Egg, and Cream Cheese Hashbrown Casserole
There are so many reasons to keep this recipe on repeat. First, it’s incredibly simple to make and uses affordable, easy-to-find ingredients. The combination of sausage and eggs is already a breakfast classic, but when paired with shredded hashbrowns and pockets of tangy cream cheese, the flavor and texture go to another level.
You’ll also love how versatile it is. This egg breakfast casserole with hashbrowns can be adapted to suit your dietary needs or flavor preferences. Add veggies, use turkey sausage, or spice things up with jalapeños—the base recipe works every time. Moreover, this dish reheats like a dream, so you can enjoy a hot, homemade breakfast even on the busiest mornings.
For those trying to balance taste with nutrition, it also qualifies as one of the more breakfast casseroles healthy options when you choose lean sausage and add fresh vegetables. Plus, the use of eggs provides a great source of protein, keeping you satisfied longer throughout the day.
Ingredients for Sausage, Egg, and Cream Cheese Hashbrown Casserole
Here’s everything you need to bring this comforting dish to life:
- 1 pound breakfast sausage (pork or turkey)
- 6 large eggs
- 1/2 cup milk (whole or 2% recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 (8 oz) block cream cheese, cubed
- 3 cups frozen shredded hashbrowns, thawed
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions (optional)
These ingredients come together to form a creamy, rich, and satisfying casserole that’s full of flavor. The cream cheese hashbrown casserole component is what truly makes this dish stand out—it adds a luxurious texture that melts into every bite.
How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole Step by Step
To start, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole pan and set it aside. Next, in a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles as it cooks. Once done, drain any excess fat and set the sausage aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Stir in the shredded hashbrowns, crumbled sausage, half of the shredded cheddar cheese, and green onions if using. Gently fold in the cubed cream cheese last to ensure they stay in chunks and melt into pockets of creaminess as the casserole bakes.
Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese and cover loosely with foil. Bake for 30 minutes, then remove the foil and continue baking for an additional 10 to 15 minutes, or until the center is set and the top is golden and bubbly. Let it rest for 5 minutes before slicing and serving.
This breakfast casserole sausage and hashbrowns recipe is straightforward but delivers huge flavor. It’s the kind of dish that makes mornings easier and more enjoyable, especially when feeding a group.
Kitchen Equipment You’ll Need
Having the right tools can make the cooking process even smoother. For this recipe, you’ll need the following:
- Large mixing bowl
- 9×13-inch baking dish
- Nonstick skillet
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Foil (for covering the casserole during baking)
These basic kitchen tools are all you need to create a delicious and impressive breakfast bake that feels special but is surprisingly easy to make.
Tips for the Perfect Sausage, Egg, and Cream Cheese Hashbrown Casserole
To make this casserole truly foolproof, there are a few key tips to keep in mind. First, make sure your cream cheese is cold when you cube it. This helps it retain its shape in the oven, creating creamy pockets throughout the dish rather than fully blending into the eggs.
Also, ensure your hashbrowns are fully thawed and gently squeezed of excess moisture. This helps avoid a soggy casserole base and allows the hashbrowns to get that slightly crisp, golden texture. You might also consider seasoning your sausage during browning with a pinch of paprika or Italian herbs for added depth.
If you’re prepping this in advance, mix everything and refrigerate overnight. In the morning, just bake it as directed. This is especially helpful for busy mornings or special occasions when you want to spend less time in the kitchen.
Common Mistakes to Avoid
Avoiding these pitfalls will help you get perfect results every time. First, don’t overmix the egg mixture once you’ve added the cream cheese. You want those chunks to remain intact for creamy bursts in every bite.
Another mistake is not preheating the oven. Starting with a cold oven may result in uneven cooking and a runny center. Also, don’t forget to grease your baking dish well, as the hashbrowns can stick if the pan isn’t properly prepared.
Finally, avoid using too much milk, as this can water down the egg mixture and lead to a soggy texture. Stick to the recipe measurements and you’ll be rewarded with the perfect consistency.
Serving Suggestions and Presentation Tips
This casserole is hearty enough to serve as a standalone meal, but pairing it with simple sides can elevate the presentation and make it feel even more complete. A fresh fruit salad or a side of lightly dressed greens offers a refreshing contrast to the richness of the dish.
For drinks, pair it with orange juice, herbal tea, or a hot cup of coffee. Serve on a bright platter with garnishes like chopped chives, parsley, or even an extra drizzle of hot sauce on the side.
If you’re looking for other impressive breakfast ideas using sausage, consider this Cottage Cheese Bake or even these creative Stuffing Biscuits that pair beautifully with egg-based dishes.
How to Store and Reheat Leftovers
This Sausage, Egg, and Cream Cheese Hashbrown Casserole stores exceptionally well. After cooling completely, cover it tightly or place slices in an airtight container. It will keep in the fridge for up to 4 days.
To reheat, simply microwave individual portions for 1–2 minutes or warm in the oven at 350°F until heated through. If you plan to freeze it, wrap the entire casserole tightly with foil and freeze for up to 2 months. Let it thaw overnight in the fridge before baking or reheating.
You can even divide it into smaller portions for easy grab-and-go breakfasts throughout the week, making your mornings that much simpler.
Variations and Customizations
One of the best things about this casserole is how easy it is to modify. To add a nutritional boost, mix in sautéed spinach, mushrooms, or bell peppers. For a spicy version, try using hot sausage and a sprinkle of crushed red pepper.
You can also swap in turkey sausage or vegetarian alternatives if you’re looking for a lighter version. For a keto-friendly twist, skip the hashbrowns and use riced cauliflower instead.
If you’re interested in more sausage and cream cheese recipes, this one is easily adapted to a handheld version by baking the filling into puff pastry or biscuit dough for an on-the-go option.
Related Recipes You’ll Also Love
Love breakfast casseroles? Here are a few other options to add to your recipe rotation:
- Enchilada Baked Eggs
- Chicken in Parmesan Cream Sauce
- Mac and Cheese Meatloaf Casserole
- Dorito Meatloaf Casserole
Each one brings bold flavor, simple prep, and big comfort to your table.
FAQs About Sausage, Egg, and Cream Cheese Hashbrown Casserole
Can I make this casserole the night before?
Yes, just assemble it and store covered in the fridge. Bake in the morning.
Can I use fresh potatoes instead of frozen hashbrowns?
You can, but make sure they are grated and drained of excess moisture.
Is it freezer-friendly?
Absolutely! Freeze after baking or before for a make-ahead option.
Can I make it without cream cheese?
Yes, although the cream cheese adds a signature richness. You can substitute with ricotta or omit entirely for a lighter dish.
How do I know when it’s fully cooked?
The center should be set and the top golden brown. A knife inserted should come out clean.
Final Thoughts and Call to Action
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate breakfast comfort food. It’s creamy, savory, and deeply satisfying—all while being incredibly easy to make. Whether you serve it for brunch, prep it for the week ahead, or enjoy it on a lazy Sunday morning, it’s a recipe that will quickly earn a permanent spot in your rotation.
Loved this dish? Share it with friends and family or save it for your next weekend gathering. And be sure to subscribe to the blog for even more delicious ideas—from casseroles to quick weekday breakfasts and comforting meals that feed the soul.
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 6 to 8 servings
Cozy and Easy Sausage, Egg, and Cream Cheese Hashbrown Casserole
- Total Time: 55 minutes
- Yield: Serves 6–8 1x
Description
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate cozy breakfast bake. With layers of shredded hashbrowns, savory sausage, fluffy eggs, and pockets of cream cheese, it’s a comforting, protein-packed dish perfect for brunch, holidays, or meal prep.
Ingredients
1 pound breakfast sausage (pork or turkey)
6 large eggs
1/2 cup milk (whole or 2% recommended)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1 (8 oz) block cream cheese, cubed
3 cups frozen shredded hashbrowns, thawed
1 cup shredded cheddar cheese
1/4 cup chopped green onions (optional)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a skillet over medium heat, cook sausage until browned. Drain and let cool slightly.
In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
Add hashbrowns, cooked sausage, half of the cheddar cheese, and green onions. Stir gently.
Fold in cubed cream cheese.
Pour mixture into the prepared baking dish and spread evenly.
Top with remaining cheddar cheese and cover loosely with foil.
Bake for 30 minutes, remove foil, and bake another 10–15 minutes until golden and set.
Let rest 5 minutes before slicing and serving.
Notes
Use cold cream cheese so it stays in chunks while baking.
Thaw and dry hashbrowns to avoid sogginess.
Can be made ahead and refrigerated overnight before baking.
Add veggies or spices to customize.
Reheats well and is freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: DINNER
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Serves 6–8
