Go Back
–+ servings
Sausage, Egg, and Cream Cheese Hashbrown Casserole

Sausage, Egg, and Cream Cheese Hashbrown Casserole Bliss

Elevate your breakfast with a Sausage, Egg, and Cream Cheese Hashbrown Casserole, bursting with flavor and perfect for any brunch gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Breakfast Sausage Can substitute with turkey sausage.
  • 8 oz Cream Cheese Can substitute with ricotta or cottage cheese.
  • 30 oz Shredded Hashbrowns Frozen and thawed for best results.
  • 2 cups Shredded Cheddar Cheese Can substitute with Monterey Jack or pepper jack.
  • 6 large Large Eggs No substitutes recommended.
  • 1 cup Milk (or Half-and-Half) Use half-and-half for richer flavor.
  • 1 tsp Garlic Powder Adjust to taste.
  • 1 tsp Onion Powder Adjust to taste.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Black Pepper Adjust to taste.
  • 2 tbsp Butter For greasing the dish.
  • 1 cup Chopped Green Onions Optional garnish.

Equipment

  • 9x13-inch baking dish
  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. Cook the breakfast sausage in a skillet over medium heat for about 7-10 minutes until browned.
  3. Add softened cream cheese to the cooked sausage and stir until well combined.
  4. Spread thawed hashbrowns evenly in the greased baking dish, seasoning lightly with salt and pepper.
  5. Spoon the sausage and cream cheese mixture over the layer of hashbrowns evenly.
  6. Whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until frothy.
  7. Pour the egg mixture over the layered sausage and hashbrowns, ensuring it seeps down.
  8. Sprinkle shredded cheddar cheese over the top of the casserole.
  9. Bake uncovered for 40-45 minutes until eggs are set and cheese is bubbly and golden.
  10. Allow the casserole to cool for 5-10 minutes before slicing and serving, garnishing with green onions if desired.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 26gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 150mgSodium: 850mgPotassium: 460mgFiber: 2gSugar: 2gVitamin A: 700IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For extra crispy hashbrowns, consider pre-baking them for 10 minutes. This dish can be prepared the night before and refrigerated until ready to bake.

Tried this recipe?

Let us know how it was!