There is nothing quite like waking up to a warm, comforting breakfast that’s as indulgent as it is easy to make. This Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe combines hearty breakfast sausage, creamy cheese, fluffy eggs, and crispy hashbrowns into one irresistible dish. It’s perfect for feeding a crowd or treating your family on a lazy weekend morning. Trust me, once you try this casserole, it will become your new go-to for breakfast or brunch gatherings.
Ingredients You’ll Need
This recipe shines because it uses simple, readily available ingredients that each bring something special to the casserole. From the savory sausage to the creamy tang of the cream cheese and sour cream, every element adds its own delicious note, creating a perfect harmony of flavors and textures.
- 1 lb. ground breakfast sausage: Adds rich, savory flavor and a hearty protein base.
- 8 oz. cream cheese, softened: Provides creaminess and a silky texture that binds the casserole.
- 1 cup sour cream: Brings a mild tang and moisture to keep the casserole tender.
- ½ cup milk: Lightens the mixture and helps combine the ingredients smoothly.
- 1 tsp. salt: Enhances and balances all the other flavors.
- ½ tsp. pepper: Offers a gentle kick without overpowering the dish.
- ¼ tsp. onion powder: Adds subtle savory depth.
- ¼ tsp. garlic powder: Contributes a warm, aromatic undertone.
- 6 eggs: The glue that holds all components together while nourishing with rich flavor.
- 32 oz. frozen shredded hashbrowns: Provides a crispy, golden base and a satisfying bite.
- 1 cup shredded cheddar cheese: Melts into gooey pockets of cheesy goodness throughout.
- 2 green onions, diced: Delivers fresh color, crunch, and a mild onion flavor.
How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Step 1: Prepare the oven and cook the sausage
Start by preheating your oven to 350°F (175°C) so it’s ready for baking when your casserole is assembled. While the oven warms, brown the breakfast sausage in a skillet over medium heat until fully cooked and no longer pink. It’s important to drain any excess grease to keep the casserole from becoming too oily and to maintain optimum flavor balance.
Step 2: Mix the creamy base
In a medium mixing bowl, blend together the softened cream cheese, sour cream, milk, salt, pepper, onion powder, and garlic powder. This mixture will add incredible creaminess with a hint of tangy, savory notes that perfectly complement the sausage and eggs. Mix until it’s completely smooth to avoid lumps.
Step 3: Combine eggs and cream cheese mixture
In a larger bowl, beat the eggs until fully blended. Slowly stir in the cream cheese mixture until combined evenly. This step ensures that the eggs distribute the creamy flavors throughout the casserole, giving it a rich, custard-like texture once baked.
Step 4: Add the main ingredients
To your egg and cream cheese mixture, add the cooked sausage, frozen shredded hashbrowns, shredded cheddar cheese, and diced green onions. Stir gently but thoroughly to make sure every bite will have a wonderful balance of meat, cheese, potatoes, and fresh onion. The frozen hashbrowns help keep this dish easy while adding crisp edges once baked.
Step 5: Bake to perfection
Spread the combined mixture evenly in a 9×13 inch baking dish. Place it in your preheated oven and bake for 45 to 50 minutes or until the top turns a beautiful golden brown and a toothpick inserted in the center comes out clean. This baking time allows the casserole to set, the eggs to firm up, and the cheese to achieve that delightful gooey texture.
Step 6: Rest and garnish
Allow your casserole to cool for a few minutes after removing it from the oven—this resting time helps the dish set up nicely for easier serving. If you want a little extra freshness and color, sprinkle some additional diced green onions over the top before serving.
How to Serve Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Garnishes
Fresh green onions add just the right pop of color and a mild onion crunch that brightens each bite. You can also sprinkle some chopped fresh parsley or chives for an herbal lift. If you love a little heat, consider topping with sliced jalapeños or a dash of hot sauce on the side.
Side Dishes
This casserole is hearty enough to stand alone, but it pairs beautifully with fresh fruit salad, light mixed greens, or even a crisp tomato and cucumber salad to cut through the richness. For a beverage, a freshly brewed coffee or a sparkling mimosa makes for a perfect brunch accompaniment.
Creative Ways to Present
For special occasions, serve the casserole in individual ramekins for personal portions that look elegant and keep everyone’s dish warm. You can also layer it in a casserole dish with dollops of sour cream and extra cheese on top before baking for an even more indulgent finish. Another fun idea is to turn it into breakfast sliders by spooning the casserole onto slider buns and adding a leafy green for texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more overnight, so leftovers can be just as delicious as the first serving.
Freezing
You can freeze this casserole either before or after baking. To freeze before baking, assemble it in a freezer-safe dish and cover tightly with foil, freezing for up to 2 months. When ready to eat, bake from frozen at 350°F until heated through. If freezing after baking, cool completely, then wrap well and freeze similarly.
Reheating
Reheat individual portions in the microwave for about 1 to 2 minutes, or warm the entire casserole in the oven at 350°F, covered loosely with foil until heated through. Adding a minute or two uncovered at the end will help crisp up the top again.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While breakfast sausage works wonderfully, you can substitute with spicy Italian sausage, turkey sausage for a leaner option, or even vegetarian sausage to suit dietary preferences.
Is it necessary to thaw the frozen hashbrowns before using?
No need to thaw them first. Using the frozen shredded hashbrowns helps the texture stay nice and crisp as they bake within the casserole.
Can I make this casserole dairy-free?
With some ingredient swaps, yes. Use dairy-free cream cheese and sour cream alternatives, and choose a non-dairy milk. Keep in mind the texture and flavor might be slightly different but still delicious.
What if I want to add vegetables?
Great idea! Diced bell peppers, mushrooms, or spinach can be sautéed and stirred in with the sausage for added nutrition and flavor.
How can I tell when the casserole is fully cooked?
The best test is inserting a toothpick or knife into the center; it should come out clean without wet batter. Also, the edges will begin to pull away slightly from the dish, and the top should be golden brown.
Final Thoughts
This Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe is truly a breakfast game-changer. It offers all the comfort and flavor you want in a morning meal with the ease of a single dish to toss in the oven. Whether you’re feeding a crowd or craving a comforting start to your day, this casserole promises smiles around the table. Give it a try soon and make it a new family favorite!
Print
Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a hearty and comforting breakfast or brunch dish that combines savory ground breakfast sausage, creamy cream cheese, shredded hashbrowns, and cheddar cheese baked to golden perfection. It’s an easy-to-make casserole that’s perfect for feeding a crowd or meal prepping for busy mornings.
Ingredients
Meat
- 1 lb. ground breakfast sausage
Dairy
- 8 oz. cream cheese, softened
- 1 cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- 6 eggs
Vegetables
- 32 oz. frozen shredded hashbrowns
- 2 green onions, diced
Spices and Seasonings
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
- Cook Sausage: In a large skillet over medium heat, cook the ground breakfast sausage until it is browned and fully cooked through. Once done, drain any excess grease to avoid a greasy casserole.
- Mix Cream Cheese Base: In a mixing bowl, combine the softened cream cheese, sour cream, milk, salt, pepper, onion powder, and garlic powder. Stir or whisk until all ingredients are smoothly blended together.
- Beat Eggs and Combine: In a separate large bowl, beat the 6 eggs thoroughly. Add the cream cheese mixture to the eggs and mix until completely combined to create a rich, creamy base.
- Add Remaining Ingredients: Stir in the cooked sausage, frozen shredded hashbrowns, shredded cheddar cheese, and diced green onions into the egg and cream cheese mixture until all components are evenly distributed.
- Assemble Casserole: Pour the entire mixture into a 9×13 inch baking dish. Spread it out evenly to ensure the casserole cooks uniformly.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool and Serve: Let the casserole cool for a few minutes post baking. Garnish with extra diced green onions if desired, then cut into servings and enjoy.
Notes
- You can substitute turkey sausage for a leaner option.
- Feel free to add diced bell peppers or mushrooms for extra veggies.
- The casserole can be prepared a day in advance and refrigerated before baking.
- Leftovers reheat well in the microwave or oven.
- Use sharp cheddar for a more pronounced cheese flavor.
