Sausage, Egg, and Cream Cheese Hashbrown Casserole 🥔🥚🧀🌭
A rich and comforting breakfast casserole loaded with savory sausage, creamy cheese, fluffy eggs, and crispy hashbrowns. It’s perfect for weekend breakfasts, brunch gatherings, holidays, or meal prep.
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour
Servings: 8–10
Ingredients
Casserole
- 1 (30–32 ounce) bag frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage (pork, turkey, or spicy sausage)
- 8 large eggs
- 1 cup whole milk
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
Optional Toppings
- Sliced green onions
- Fresh parsley
- Extra shredded cheese
- Crispy bacon bits
- Hot sauce
- Sour cream
Instructions
1. Prepare the Oven
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
2. Cook the Sausage
- Heat a large skillet over medium heat.
- Add sausage, onion, and bell pepper.
- Cook until sausage is browned and vegetables are softened.
- Add garlic and cook for 30 seconds.
- Drain excess grease.
3. Make the Egg Mixture
- In a large bowl, beat eggs and milk together.
- Add softened cream cheese and whisk until mostly smooth.
- Stir in:
- Salt
- Pepper
- Smoked paprika
- Onion powder
- Red pepper flakes (if using)
4. Assemble the Casserole
- Spread hashbrowns evenly in the prepared baking dish.
- Add the cooked sausage mixture over the potatoes.
- Sprinkle cheddar and Monterey Jack cheese over the top.
- Pour the egg mixture evenly over everything.
- Gently press down so the potatoes absorb the egg mixture.
5. Bake
- Bake uncovered for 45–55 minutes, until:
- Eggs are fully set
- The top is golden
- Cheese is melted and bubbly
Let rest for 10 minutes before slicing.
Make-Ahead Instructions
Overnight Breakfast Casserole:
- Assemble everything the night before.
- Cover and refrigerate up to 24 hours.
- Bake fresh in the morning (add 5–10 extra minutes if needed).
Variations
Bacon & Sausage Version
Replace half the sausage with cooked bacon pieces.
Veggie Breakfast Bake
Add:
- Spinach
- Mushrooms
- Broccoli
- Tomatoes
- Zucchini
Spicy Southwest Version
Add:
- Green chilies
- Jalapeños
- Pepper jack cheese
- Taco seasoning
Low-Carb/Keto Version
Replace hashbrowns with:
- Cauliflower rice
- Diced zucchini
- Extra vegetables
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze individual slices for up to 2 months.
Reheat: Microwave for 1–2 minutes or warm in a 350°F (175°C) oven until heated through.
Approximate Nutrition (Per Serving)
- Calories: 480
- Protein: 24 g
- Carbohydrates: 24 g
- Fat: 34 g
- Fiber: 2 g
- Sodium: 850 mg
Tips for the Best Casserole
🥔 Thaw and drain frozen hashbrowns well to prevent excess moisture.
🧀 Use softened cream cheese for a smoother egg mixture.
🌭 Brown the sausage well for maximum flavor.
⏰ Let it rest after baking so it slices cleanly.
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is creamy, cheesy, hearty, and packed with breakfast comfort in every bite. 🥔🧀🍳