Sausage Egg and Cream Cheese Hashbrown Casserole

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Sausage, Egg and Cream Cheese Hashbrown Casserole

There’s something undeniably comforting about a hearty breakfast casserole. It’s warm, filling, creamy, and satisfying in a way that somehow feels like a hug on a plate. Sausage, Egg and Cream Cheese Hashbrown Casserole is one of those dishes that effortlessly checks all the boxes: it’s delicious, easy to make, crowd-pleasing, and versatile enough to serve for breakfast, brunch, holidays, potlucks, or even breakfast-for-dinner nights.

This casserole brings together the savory flavor of breakfast sausage, the rich smoothness of cream cheese, fluffy eggs, crispy hashbrowns, and melty cheddar in a single baking dish. Every bite delivers creamy, cheesy comfort with just the right amount of heartiness. It’s a dish that feels indulgent but is surprisingly simple to put together—and even easier to enjoy.

Below, you’ll find a complete article covering everything you need to know: ingredients, step-by-step instructions, tips for success, substitutions, storage, reheating, variations, and serving ideas. Whether you’re new to casseroles or already an avid breakfast baker, this guide will help you master this recipe every time.

⭐ Why This Casserole Works So Well

Before we get into the recipe itself, it’s worth exploring why this combination of ingredients works so beautifully.

✔ Cream Cheese Creates Creamy Texture

Unlike casseroles made with only milk or heavy cream, the addition of softened cream cheese creates a rich, velvety texture. It melts beautifully throughout the eggs and hashbrowns, giving the interior a luxurious creaminess without feeling heavy.

✔ Sausage Adds Savory Depth

Breakfast sausage—whether mild or hot—brings a flavorful, meaty element. Its spices permeate the entire dish as it bakes, creating savory pockets throughout the casserole.

✔ Hashbrowns Make It Hearty and Filling

Frozen hashbrowns hold up extremely well during baking. They absorb the egg mixture, remain tender, and give the casserole enough structure to cut into neat squares.

✔ Eggs Bind the Dish Together

The eggs are the glue that holds everything in place. Combined with milk, they create a custard-like base that binds the sausage, cheese, and potatoes into a cohesive, sliceable meal.

✔ Cheddar Cheese for Classic Breakfast Flavor

Cheddar melts and browns beautifully and complements the saltiness of the sausage. The cheese layer on top creates an irresistible golden crust.

Ingredients

Here is the base ingredient list exactly as provided, which forms the foundation of the casserole:

  • 1 lb breakfast sausage

  • 1 (30 oz) package frozen hashbrowns

  • 8 oz cream cheese, softened

  • 6 eggs

  • 1/2 cup milk

  • 1 cup shredded cheddar cheese

  • Salt and pepper, to taste

These ingredients come together to create a balanced dish with protein, dairy, and starch—all the good things a breakfast casserole should contain.

Step-by-Step Instructions

Here is the complete process to make the casserole from start to finish:

1. Preheat and Prepare Your Baking Dish

Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish using butter, non-stick spray, or a thin layer of oil. This helps prevent sticking and makes serving easier.

2. Cook the Sausage

In a skillet set over medium heat, cook the 1 lb of breakfast sausage until browned and crumbled. Break it apart with a wooden spoon as it cooks for even browning. Drain off any excess grease so it doesn’t affect the texture of the casserole.

3. Mix All Ingredients Together

In a large mixing bowl, combine:

  • cooked sausage

  • 30 oz frozen hashbrowns (no need to thaw)

  • 8 oz softened cream cheese

  • 6 eggs

  • 1/2 cup milk

  • 1 cup shredded cheddar cheese

  • salt and pepper

Mix until everything is well combined and the cream cheese is distributed throughout. Small bits of cream cheese are normal—they will melt while baking.

4. Transfer to Baking Dish

Pour the mixture into the greased 9×13 dish. Spread it evenly using a spatula to ensure an even bake.

5. Bake

Bake for 45–50 minutes, or until:

  • the casserole is set in the center

  • the top is golden

  • the edges are slightly crisp

You can check doneness by inserting a knife in the center—it should come out clean or with minimal moisture.

6. Cool and Serve

Allow the casserole to cool for 5–10 minutes before slicing. This helps it firm up and makes serving much easier.

Enjoy warm!

Detailed Ingredient Breakdown

To help you fully understand (and customize) your casserole, here’s an in-depth look at each component:

Breakfast Sausage (1 lb)

Use mild or hot sausage depending on your preference. You can substitute:

  • turkey sausage

  • chicken sausage

  • soy or plant-based sausage

  • maple sausage (for a sweet twist)

Hashbrowns (30 oz)

Both cubed and shredded hashbrowns work well. No thawing necessary—directly frozen hashbrowns help the casserole hold its shape.

Cream Cheese (8 oz)

Softening the cream cheese makes it much easier to mix. If you forget to set it out, microwave it in 15-second bursts until workable.

Eggs (6 large)

Eggs bind the ingredients and create the custard-like texture. You could increase to 8 eggs for a firmer, more egg-forward casserole.

Milk (1/2 cup)

Whole milk provides the best texture, but 2% or non-dairy alternatives also work.

Cheddar Cheese (1 cup)

While cheddar is classic, feel free to experiment with:

  • mozzarella (mild and stretchy)

  • pepper jack (spicy)

  • Colby jack (melty and flavorful)

  • smoked cheddar (adds depth)

Salt and Pepper

Simply season to taste, keeping in mind that sausage and cheese already contain salt.

Tips for the Best Hashbrown Casserole

⭐ Use softened cream cheese

This ensures even distribution and prevents clumps.

⭐ Don’t overcook the sausage

Brown it fully but don’t dry it out. The casserole will cook it further.

⭐ Add cheese on top during the last 10 minutes

If you prefer a golden cheesy crust, reserve a little cheddar and sprinkle it on toward the end.

⭐ Mix thoroughly

Make sure the eggs and cream cheese coat the hashbrowns evenly.

⭐ Rest before serving

Cooling lets the casserole firm up, making it easier to cut and serve.

Variations and Custom Add-Ins

This casserole is extremely flexible. Here are some fun options:

Vegetable Add-Ins

Add up to 1–2 cups of:

  • bell peppers

  • onions

  • green onions

  • mushrooms

  • spinach

  • diced tomatoes

  • zucchini

If using watery vegetables (spinach, mushrooms), sauté first to avoid excess moisture.

Protein Variations

Swap or supplement the sausage with:

  • crispy bacon

  • chopped ham

  • Canadian bacon

  • chorizo

  • vegetarian meat crumbles

Spice It Up

Add:

  • crushed red pepper

  • diced jalapeños

  • cayenne pepper

  • taco seasoning for a Tex-Mex twist

Herbs and Seasonings

Try:

  • garlic powder

  • onion powder

  • paprika

  • thyme

  • parsley

Make It Cheesy

Mix in additional cheeses:

  • Swiss

  • Gouda

  • Monterey Jack

  • Havarti

  • Gruyère

Lower Carb Version

Replace the hashbrowns with:

  • cauliflower rice

  • shredded zucchini (well drained)

  • diced roasted cauliflower

Serving Suggestions

This casserole pairs beautifully with a variety of sides. Here are great options depending on the meal:

Breakfast / Brunch

  • fresh fruit

  • yogurt parfaits

  • toast or biscuits

  • fresh salsa or pico de gallo

  • cinnamon rolls

  • coffee or mimosas

Breakfast-for-Dinner Night

Serve with:

  • a simple mixed greens salad

  • roasted vegetables

  • soup and bread

  • sautéed peppers and onions

Holiday Brunch

This dish is perfect for Christmas morning, Easter brunch, Mother’s Day, or family gatherings.

Pair it with:

  • quiche

  • glazed ham

  • lox and bagels

  • fresh pastries

Make-Ahead and Freezer Instructions

This recipe is ideal for meal-prep or holiday cooking. Here’s how to make it ahead:

Make Ahead (Refrigerator)

To Refrigerate Before Baking:

Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours.

Bake Time Adjustment:
Add 5–10 minutes to the original baking time since it starts cold.

To Refrigerate After Baking:

Once baked, let cool fully and refrigerate for 3–4 days.

Reheat individual portions or the whole dish in the oven.

Freezer Instructions

Freeze Before Baking:

Assemble, wrap tightly in foil and plastic wrap, and freeze for up to 3 months.

Bake from frozen:
Bake at 350°F for 75–90 minutes, covering the top for the first half to prevent over-browning.

Freeze After Baking:

Cut into squares and freeze individually for quick breakfasts.

Reheat in the microwave or oven.

How to Reheat

Single Portion:

  • Microwave: 1½–2 minutes

  • Air fryer: 350°F for 5–7 minutes

  • Oven: 350°F for 12–15 minutes

Whole Casserole:

Cover with foil and bake at 350°F for 20–25 minutes.

Troubleshooting

❗ Casserole is too watery

Possible causes:

  • thawed hashbrowns released moisture

  • too many wet vegetables

  • underbaking

Bake longer if needed.

❗ Top is browning too quickly

Cover loosely with foil for the remaining bake time.

❗ Center is not set

Bake another 5–10 minutes. Ovens vary widely.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hashbrowns?

Yes! Shred or cube raw potatoes and squeeze out excess moisture.

Can I double the recipe?

Yes, but bake in two 9×13 pans to ensure even cooking.

Can I use low-fat cream cheese?

You can, though the texture will be slightly less creamy.

Can I make this casserole dairy-free?

Use plant-based sausage, cream cheese, and shredded cheese, and swap milk for oat or almond milk.

Conclusion

This Sausage, Egg and Cream Cheese Hashbrown Casserole is an irresistible combination of creamy eggs, savory sausage, hearty potatoes, and melted cheese—all baked together into a warm, comforting dish that’s perfect for any occasion. It’s beginner-friendly, customizable, and ideal for feeding a crowd. Whether you enjoy it fresh from the oven, as a make-ahead meal, or as a holiday brunch centerpiece, this casserole is guaranteed to become a favorite in your recipe collection.

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