When it comes to hearty breakfast recipes that double as comfort food, nothing beats a warm, cheesy casserole straight from the oven. This Sausage, Egg and Cream Cheese Hashbrown Casserole is the perfect blend of crispy hashbrowns, savory sausage, creamy cheese, and fluffy eggs—all baked into one irresistible dish. It’s the kind of meal that fills the kitchen with mouthwatering aromas and leaves everyone reaching for seconds.
Whether you’re making breakfast for the family, preparing an easy brunch for guests, or needing a meal-prep option that reheats beautifully, this casserole checks every box. The combination of sausage and cream cheese creates a rich, savory base while the eggs and potatoes give it structure and heartiness. Topped with melty shredded cheese, this dish is the ultimate crowd-pleaser and perfect for everything from weekend breakfasts to holiday brunch tables.
Why You’ll Love This Recipe
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Hearty and Filling: Packed with protein, cheese, and potatoes for a satisfying start to the day.
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Family-Friendly: Kids and adults alike will devour this cheesy breakfast bake.
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Perfect for Gatherings: Feeds a crowd and can be prepped ahead of time.
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Versatile: Works as breakfast, brunch, or even dinner.
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Easy to Make: Simple steps and basic ingredients you already have on hand.
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Make-Ahead Friendly: Prepare in advance for stress-free mornings.
Ingredient Breakdown
Eggs (8 large): The binding ingredient that holds the casserole together while giving it a fluffy, light texture.
Milk (2 cups): Adds creaminess and helps the eggs bake into a custardy consistency.
Breakfast Sausage (2 lb): Provides savory flavor and protein; browning it first deepens the taste.
Frozen Shredded Hash Browns (32 oz): The starchy base of the dish that adds structure and crisp edges.
Cream Cheese (16 oz, softened): Creates a rich, velvety layer when combined with sausage, adding indulgence.
Garlic Powder & Onion Powder (¼ tsp each): Enhance the flavor profile with subtle savory notes.
Shredded Cheese (2 cups): Melts over the top for gooey, golden perfection—cheddar works best, but any melting cheese will do.
Salt & Pepper: Essential seasonings to balance all the flavors.
Pro Tips
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Brown the Hashbrowns First: Sautéing adds flavor and prevents sogginess.
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Drain the Sausage Well: Excess grease can make the casserole oily.
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Use Room-Temperature Cream Cheese: It blends smoothly with sausage without clumping.
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Don’t Overbake: Remove from the oven once the center is just set—carryover heat finishes the job.
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Let It Rest: A short cooling period makes slicing easier and keeps layers intact.
Ingredient Swaps or Variations
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Cheese Lovers: Use a blend of cheddar, mozzarella, or pepper jack for different flavors.
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Spicy Kick: Swap regular sausage for hot sausage or add diced jalapeños.
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Vegetarian Version: Substitute sausage with sautéed mushrooms, spinach, or bell peppers.
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Low-Carb Option: Replace hashbrowns with riced cauliflower.
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Gluten-Free: This recipe is naturally gluten-free as long as your sausage is certified GF.
Serving Suggestions
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Pair with fresh fruit salad for a lighter balance.
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Add a side of biscuits, toast, or English muffins for a complete breakfast.
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Drizzle with hot sauce, salsa, or even country gravy for extra indulgence.
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Serve as part of a brunch spread with muffins, pastries, and coffee.
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Enjoy leftovers as a quick lunch or breakfast-for-dinner option.
Make Ahead + Storage Tips
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Make Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Bake the next morning, adding 10 minutes to the baking time if chilled.
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Refrigerate Leftovers: Store in an airtight container in the fridge for up to 4 days.
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Freeze: Freeze baked or unbaked casserole (without cheese topping) for up to 2 months. Thaw overnight before baking or reheating.
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Reheat: Warm individual portions in the oven at 350°F or in the air fryer to re-crisp the top. Avoid microwaving if you want to keep the texture intact.
Cultural or Historical Notes
Breakfast casseroles have long been a staple in American kitchens, especially in the Midwest and South. They became popular in the mid-20th century as a way to feed large families using simple, affordable ingredients. The combination of eggs, sausage, potatoes, and cheese reflects classic diner-style breakfasts but in an easy-to-bake, family-sized format. Today, breakfast casseroles are a holiday tradition for many families and a go-to dish for potlucks and brunch gatherings.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble it the night before and refrigerate. Just bake the next morning.
What kind of sausage works best?
Pork breakfast sausage is traditional, but turkey or chicken sausage also work. Choose mild or spicy depending on preference.
Do I have to thaw the hashbrowns first?
Yes, thawing helps them cook evenly and prevents excess moisture in the casserole.
Can I freeze leftovers?
Absolutely. Store in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.
How do I know when it’s done?
The casserole is ready when the eggs are set and the top is lightly golden. Insert a knife in the center—if it comes out clean, it’s done.
Sausage, Egg and Cream Cheese Hashbrown Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Saute the sausage over medium-high heat until completely browned. Drain any excess grease.
- Add the sausage to a bowl, and combine with the cream cheese.
- Place the hashbrowns into the skillet that you cooked the sausage in, and saute until lightly browned.
- Layer the hashbrowns in the bottom of a well-greased 9×13 baking dish.
- Top the hashbrowns with the meat mixture.
- Sprinkle the cheese over the meat.
- In a bowl, whisk together the eggs, milk, and seasonings until well combined.
- Pour the egg mixture over the cheese in the casserole dish.
- Bake for 40–50 minutes until cooked through completely.
- Enjoy ❤
