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Sausage Egg and Cream Cheese Hashbrown Casserole
Emily

Sausage, Egg and Cream Cheese Hashbrown Casserole

This hearty breakfast casserole layers crispy hashbrowns, creamy sausage and cream cheese, fluffy eggs, and melted cheese into one delicious dish. Perfect for weekends, holidays, or meal prep mornings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 2 cups milk
  • 2 lb ground breakfast sausage
  • 32 oz frozen shredded hash brown potatoes
  • 16 oz cream cheese, softened
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 cups shredded cheese
  • salt and pepper, to taste

Equipment

  • 9×13 baking dish
  • Large skillet
  • Mixing bowl
  • Whisk
  • Spatula or spoon
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Saute the sausage over medium-high heat until completely browned. Drain any excess grease.
  3. Add the sausage to a bowl, and combine with the cream cheese.
  4. Place the hashbrowns into the skillet that you cooked the sausage in, and saute until lightly browned.
  5. Layer the hashbrowns in the bottom of a well-greased 9×13 baking dish.
  6. Top the hashbrowns with the meat mixture.
  7. Sprinkle the cheese over the meat.
  8. In a bowl, whisk together the eggs, milk, and seasonings until well combined.
  9. Pour the egg mixture over the cheese in the casserole dish.
  10. Bake for 40–50 minutes until cooked through completely.
  11. Enjoy ❤

Notes

You can make this casserole ahead of time and refrigerate overnight before baking. Swap in turkey sausage or bacon for variety. Add bell peppers or spinach for extra veggies. Leftovers reheat beautifully.