Description
This Sausage Egg and Cream Cheese Hashbrown Casserole is a rich, savory, and crowd-pleasing breakfast bake layered with creamy eggs, cheesy sausage, and crispy hashbrowns. It’s the perfect make-ahead dish for busy mornings, weekend brunch, or holiday gatherings.
Ingredients
1 pound breakfast sausage
8 oz cream cheese
8 large eggs
1/2 cup milk
2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
20 oz frozen hashbrowns, thawed and patted dry
Instructions
1. Cook the breakfast sausage in a skillet over medium heat until fully browned. Drain excess fat.
2. Add softened cream cheese to the skillet and stir until well combined. Set aside.
3. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth.
4. Grease a 9×13-inch baking dish and spread the hashbrowns evenly.
5. Add the sausage and cream cheese mixture on top of the hashbrowns.
6. Pour the egg mixture evenly over the casserole.
7. Sprinkle cheddar cheese across the top.
8. Bake at 375°F for 35–40 minutes or until eggs are set and top is golden brown.
9. Cool slightly before serving.
Notes
Be sure to pat the hashbrowns dry to prevent sogginess.
You can prep the casserole the night before and bake it in the morning.
Add sautéed vegetables for extra flavor and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 1g
- Sodium: 690mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 225mg
Keywords: sausage egg breakfast casserole