Mornings can be hectic, but this Sausage, Egg, and Cream Cheese Hashbrown Casserole makes breakfast easy, satisfying, and perfect for feeding a crowd. Crispy hashbrowns form the base, while savory sausage, fluffy eggs, and melty cheese create a rich, creamy texture in every bite. The addition of cream cheese gives this casserole an indulgent, velvety touch, making it a go-to dish for weekend brunches, holiday mornings, or meal prep for the week ahead.
Notes from Bistro Recipes Test Kitchen
This recipe is versatile—try using bacon or turkey sausage for a different twist, or add diced bell peppers and onions for extra flavor. It can also be prepped the night before and baked fresh in the morning.
Ingredients
- 1 lb breakfast sausage
- 1 (8 oz) package cream cheese, softened
- 1 (30 oz) bag frozen hashbrowns, thawed
- 8 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 1/4 cup chopped green onions (optional, for garnish)
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the sausage in a skillet over medium heat until browned, breaking it into crumbles. Drain excess grease.
- Stir in the softened cream cheese until well combined, then remove from heat.
- Spread the thawed hashbrowns evenly in the greased baking dish.
- Layer the sausage and cream cheese mixture over the hashbrowns.
- Whisk together eggs, milk, salt, pepper, and garlic powder in a bowl, then pour over the casserole.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Garnish with green onions and serve warm.
This hearty, cheesy breakfast casserole is sure to become a family favorite. Serve it with fresh fruit or toast for a complete meal.