Sausage Egg and Cream Cheese Hashbrown Casserole
A creamy, savory bake with brown sausage, soft eggs, tangy cream cheese, and crispy hashbrowns, perfect for brunch or dinner.
Ingredients
Main Ingredients
- 1 pound sausage (pork, turkey, or your preferred variety)
- 6 large eggs
- 8 ounces cream cheese, softened to room temperature (full-fat gives best texture)
- 30 ounces frozen hashbrowns (shredded) No need to thaw unless you prefer a drier texture
- 1 cup shredded cheddar cheese (sharp cheddar adds more flavor)
- 1/2 cup milk (whole or 2% for creamier texture)
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Brown the sausage in a skillet over medium heat, breaking it into small pieces. Cook until no pink remains and it’s starting to crisp at the edges. Drain excess fat if you prefer a less greasy casserole.
- In a large bowl, combine the cooked sausage, frozen hashbrowns, softened cream cheese, milk, and half (1/2 cup) of the shredded cheddar. Stir until the cream cheese is evenly distributed.
- Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, whisk the eggs until blended. Pour the eggs evenly over the hashbrown mixture so they seep into the gaps.
- Sprinkle the remaining 1/2 cup cheddar over the top.
Baking
- Bake uncovered for 45–50 minutes, or until the eggs are set (a knife inserted near the center should come out mostly clean) and the top is golden brown.
- Let rest 8–10 minutes before slicing to allow the casserole to firm up.
Notes
For a lighter or vegetarian option, swap the sausage for crumbled turkey sausage or a plant-based sausage. You can also fold in sautéed vegetables for additional nutrition.