Sausage, Egg & Cream Cheese Hashbrown Casserole
This hearty, cheesy breakfast casserole is loaded with savory sausage, fluffy eggs, crispy hashbrowns, and a rich cream cheese twist. Perfect for brunch, holidays, or meal prep—it’s a crowd-pleaser every time!
Why You’ll Love It
✔ One-pan wonder – Easy prep, minimal cleanup!
✔ Creamy & indulgent – Cream cheese makes it extra luscious.
✔ Feeds a crowd – Ideal for holidays or weekend breakfasts.
✔ Freezer-friendly – Make ahead and reheat!
Ingredients
- 1 lb breakfast sausage (mild or spicy)
- 1 (30 oz) bag frozen shredded hashbrowns (thawed)
- 8 oz cream cheese, softened
- 6 large eggs
- ½ cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
(Optional add-ins: diced bell peppers, onions, or a dash of hot sauce!)
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 350°F.
- Grease a 9×13-inch baking dish.
2. Cook the Sausage
- In a skillet, brown sausage over medium heat, breaking it into crumbles. Drain excess grease.
3. Mix the Egg Base
- In a bowl, whisk eggs, milk, salt, and pepper.
- Stir in softened cream cheese (microwave for 15 sec if needed to soften).
4. Layer the Casserole
- Spread thawed hashbrowns in the baking dish.
- Sprinkle cooked sausage evenly over hashbrowns.
- Pour egg mixture over the top.
- Top with shredded cheddar.
5. Bake & Serve
- Bake 40–45 minutes until eggs are set and top is golden.
- Let cool 5 minutes before slicing.
Serving Suggestions
🍳 Brunch spread: Pair with fresh fruit and biscuits!
☕ Meal prep: Slice into squares for easy weekday breakfasts.
🌶 Kick it up: Add jalapeños or hot sauce for heat.
Pro Tips
🔹 Thaw hashbrowns overnight for faster prep (or microwave briefly).
🔹 Use a hand mixer to blend cream cheese into eggs smoothly.
🔹 For extra crispiness, broil 2–3 minutes at the end.
🔹 Freeze leftovers (up to 3 months)—reheat in the oven or air fryer!
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour
Servings: 8 | Calories: ~380/serving
