Description
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a hearty, creamy, and cheesy breakfast bake packed with savory sausage, fluffy eggs, and crispy hashbrowns — perfect for brunch, holidays, or meal prep mornings.
Ingredients
- 1 lb breakfast sausage
- 8 oz cream cheese, softened
- 8 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese, divided
- 2 tbsp butter, melted
- Chopped green onions or parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned and cooked through. Drain any excess grease.
- Add cream cheese to the cooked sausage and stir until melted and fully combined. Remove from heat.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until smooth.
- Add hashbrowns, sausage-cream cheese mixture, and 1 1/2 cups of cheddar cheese to the egg mixture. Stir until evenly combined.
- Pour mixture into the prepared baking dish and spread evenly. Drizzle melted butter on top.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 40–45 minutes, or until the center is set and the top is golden brown.
- Let cool for 5–10 minutes before serving. Garnish with green onions or parsley if desired.
Notes
- Use spicy sausage for extra flavor or turkey sausage for a lighter option.
- Can be assembled ahead of time and refrigerated overnight before baking.
- Freezes well — cool completely, then wrap tightly and freeze for up to 2 months.
- Great for breakfast, brunch, or even dinner!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American