Sausage, Egg, and Cream Cheese Hashbrown Casserole
A cozy, make-ahead casserole that layers savory breakfast sausage with tangy cream cheese and tender hash browns for a crowd-pleasing dish perfect for holidays and busy mornings.
Ingredients
Main Ingredients
- 1 pound breakfast sausage (pork or turkey) Use pork for richer flavor; turkey for lighter calories.
- 8 ounces cream cheese, softened Reduced-fat option can be used, but expect a slightly less creamy texture.
- 1 (30–32 oz) bag frozen shredded hash browns, thawed Squeeze lightly to remove excess water.
- 2 cups shredded cheddar cheese Sharp cheddar adds more punch, can swap for Monterey Jack or pepper jack.
- 8 large eggs Use room-temperature for better mixing.
- 1 cup milk (whole or 2%)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted For greasing the dish and drizzling on hash browns.
Optional Garnish
- to taste chopped green onions or parsley
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter or nonstick spray.
- Brown the sausage in a large skillet over medium heat, breaking it apart until no pink remains. Drain excess fat.
- Reduce heat to low and add the softened cream cheese. Stir until the cream cheese melts into a smooth mixture.
Assembly
- Spread the thawed hash browns evenly in the prepared baking dish, drizzle with melted butter and season with salt and pepper.
- Spoon the sausage-and-cream-cheese mixture over the hash browns evenly.
- Sprinkle shredded cheddar cheese evenly across the top.
- In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Slowly pour the egg mixture over the layered casserole, ensuring it distributes evenly. Gently tap the dish on the counter to help the custard settle.
Baking
- Bake in the preheated oven for 40–45 minutes, or until the center is set and the top is golden brown. A knife inserted should come out mostly clean.
Finishing
- Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped green onions or parsley if desired.
Notes
Refrigerate leftovers within two hours. Store up to 3–4 days in an airtight container. To reheat, warm at 325°F for 15–20 minutes.