Here’s a detailed recipe for Sausage, Egg, and Cream Cheese Hashbrown Casserole—perfect for breakfast, brunch, or a hearty snack.
🥓 Sausage, Egg & Cream Cheese Hashbrown Casserole
⏱ Time
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Prep: 15–20 minutes
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Bake: 35–40 minutes
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Total: ~55–60 minutes
🍽 Servings
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6–8 servings
🛒 Ingredients
Main
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1 lb (450 g) breakfast sausage, cooked and crumbled
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4 cups frozen hashbrowns, thawed (or freshly shredded potatoes)
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1 small onion, diced
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4 large eggs
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8 oz (225 g) cream cheese, softened and cubed
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1½ cups shredded cheddar cheese
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1 cup milk
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder (optional)
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½ teaspoon paprika (optional)
Optional Topping
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Extra shredded cheese
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Chopped green onions or parsley
🔪 Directions
1. Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch (23×33 cm) baking dish.
2. Cook the Sausage
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In a skillet over medium heat, cook sausage until browned and fully cooked.
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Drain excess fat and set aside.
3. Prepare the Cream Cheese Mixture
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In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
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Add softened cream cheese cubes and stir gently to combine.
4. Assemble the Casserole
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Spread thawed hashbrowns evenly in the prepared baking dish.
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Sprinkle cooked sausage and diced onions evenly over the potatoes.
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Pour egg and cream cheese mixture over the top.
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Sprinkle 1½ cups shredded cheese over the casserole.
5. Bake
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Cover with foil and bake for 25–30 minutes.
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Remove foil and bake for another 10–15 minutes, until the top is golden and the eggs are set.
6. Serve
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Let casserole cool for 5 minutes.
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Garnish with extra cheese, chopped green onions, or parsley if desired.
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Slice and serve warm.
✅ Tips & Variations
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Make ahead: Assemble the casserole the night before and refrigerate. Bake next morning, adding a few extra minutes.
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Veggie boost: Add bell peppers, mushrooms, or spinach to the layers.
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Cheese variations: Use pepper jack, Swiss, or mozzarella instead of cheddar.
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Low-carb version: Replace hashbrowns with cauliflower rice or skip potatoes.