If you are on the hunt for a hearty, comforting dish that feels like a warm hug on a plate, the Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe is an absolute must-try. This flavorful fusion combines savory breakfast sausage, creamy tangy cream cheese, fluffy eggs, and crispy hashbrowns into one irresistible casserole that’s perfect for a weekend brunch or a cozy family breakfast. The layers of melted cheddar cheese and the seasoning blend make every bite a delicious adventure, making this dish one you’ll want to come back to again and again.
Ingredients You’ll Need
This casserole keeps things wonderfully simple yet packs a punch in every component, with ingredients that you likely have on hand or that are easy to find. Each ingredient plays an essential role, from adding creaminess and tang to building texture and boosting rich, savory flavor.
- 1 lb breakfast sausage: Use bulk or casings removed to get that perfect crumbled texture and savory flavor that forms the protein foundation of the casserole.
- 1 (30 oz) bag frozen hashbrowns: These bring crispy, golden texture and help soak up all those delicious savory juices.
- 1 (8 oz) package cream cheese, softened: Adds creamy richness and a slight tang that balances the hearty sausage perfectly.
- 1/2 cup sour cream: Enhances tanginess and moisture while keeping the casserole tender.
- 1/2 cup milk: Lightens the texture and helps create a custard-like consistency with the eggs.
- 6 large eggs: The binding agent that holds everything together with a fluffy, custardy feel.
- 2 cups shredded cheddar cheese: Melts beautifully on top and adds sharp, melty cheesiness.
- 1/2 tsp garlic powder: Brings subtle depth and warmth without overpowering the dish.
- 1/2 tsp onion powder: Complements the sausage and cheese with a mild aromatic note.
- 1/4 tsp black pepper: Adds a gentle, spicy kick to brighten up the flavors.
- Salt to taste: Essential for rounding out every other flavor.
- 2 tbsp butter: Used for greasing the baking dish to ensure a perfect crisp edge and easy serving.
How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Step 1: Prepare and Brown the Sausage
Start by heating a large skillet over medium heat and adding your breakfast sausage. Cook it until it’s beautifully browned and crumbled into bite-sized pieces. Be sure to drain off any excess grease to keep your casserole from becoming too oily. Setting the sausage aside after cooking allows you to prepare the other ingredients without losing that juicy flavor.
Step 2: Crisp the Hashbrowns
Using the same skillet, toss in the frozen hashbrowns and sauté them for 5-7 minutes. You want them to start crisping up but not fully cooked—this step ensures you get a fantastic texture contrast in the final dish. After that, remove them from heat and set them aside to cool slightly before assembling.
Step 3: Whisk Together the Creamy Mixture
In a large mixing bowl, crack in the eggs and add the milk, sour cream, garlic powder, onion powder, black pepper, and salt. Whisk these ingredients vigorously until well combined. Then add the softened cream cheese and keep whisking until the mixture is smooth and creamy. This lush custard will soak into the hashbrowns and sausage, giving the casserole its luxurious texture.
Step 4: Layer the Ingredients
Take your greased 9×13-inch baking dish and spread the sautéed hashbrowns evenly on the bottom. Follow that with an even layer of browned sausage. Pour the egg and cream cheese mixture gently over the layers, making sure it covers everything evenly. This layering makes every forkful a delicious balance of textures and flavors.
Step 5: Top with Cheese and Bake
Finally, sprinkle the shredded cheddar cheese generously on top for that golden cheesy crust. Pop the casserole into the oven preheated to 350°F (175°C), and bake uncovered for 40-45 minutes. You’ll know it’s ready when the eggs are fully set, the cheese is bubbling, and the surface has a gorgeous golden hue. Don’t forget to let it cool for a few minutes before serving to help it set completely.
How to Serve Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Garnishes
Add a fresh pop of color and flavor by sprinkling chopped green onions or fresh parsley on top just before serving. A few dollops of sour cream or a drizzle of your favorite hot sauce can also elevate the dish beautifully, bringing brightness and a bit of tang to balance the richness.
Side Dishes
This casserole shines as a star on its own, but pairing it with fresh fruit or a crisp green salad can lighten the meal and provide balance. Steamed or roasted veggies are also great companions, adding a dose of healthy freshness alongside your comforting casserole.
Creative Ways to Present
For a brunch party or holiday breakfast, cut the casserole into square servings and place each on a decorative plate with a colorful side like berry compote or avocado slices. You can even serve it in small ramekins for personal portions that wow your guests with presentation and flavor.
Make Ahead and Storage
Storing Leftovers
The Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe keeps wonderfully in the fridge for up to 3 days when covered tightly with foil or plastic wrap. This makes it an excellent option for prepping a meal ahead of time or enjoying delicious leftovers the next day.
Freezing
If you want to save some for later, you can freeze the casserole either before or after baking. Wrap it securely in aluminum foil and then place it in a freezer-friendly container. It will stay good for up to 2 months. Thaw it overnight in the refrigerator before reheating to keep the texture perfect.
Reheating
Reheat leftovers in the oven at 350°F until warmed through, usually 15-20 minutes, to restore that fresh-from-the-oven texture and flavor. Using a microwave is fine for a quick fix, but the oven method keeps the cheesy top nicely melted and the edges crisp.
FAQs
Can I use turkey sausage instead of breakfast sausage?
Absolutely! Turkey sausage works great as a leaner substitute and still brings that savory flavor. Just cook it the same way to ensure it’s browned and crumbly before layering.
Is cream cheese necessary in this casserole?
Yes, the cream cheese is key to achieving the creamy, rich texture that sets this casserole apart from others. It blends beautifully with the eggs and sour cream to create that indulgent custard.
Can I make this casserole vegetarian?
You sure can! Simply swap the sausage for sautéed mushrooms, diced bell peppers, or plant-based sausage alternatives. The flavor and texture will still be satisfying and hearty.
How long can I refrigerate this casserole after baking?
Once baked, the casserole will keep well in your fridge for about 3 days. Be sure to cover it tightly to prevent it from drying out or absorbing other fridge odors.
What if I don’t have a 9×13-inch baking dish?
It’s best to use a dish close to that size to ensure the casserole cooks evenly. If you only have a smaller or larger dish, adjust the cooking time accordingly and keep an eye on when the eggs set and cheese browns.
Final Thoughts
Trust me when I say that the Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe is a breakfast game changer. It’s simple enough to whip up on a relaxed morning but special enough to impress friends and family. Give this recipe a try to experience its perfect balance of comfort, flavor, and satisfying textures that will brighten any breakfast or brunch table.
Print
Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty Sausage, Egg, and Cream Cheese Hashbrown Casserole combining savory breakfast sausage, creamy eggs with cream cheese, and crispy hashbrowns baked to golden perfection. This dish is perfect for a comforting breakfast or brunch that serves six.
Ingredients
Sausage
- 1 lb breakfast sausage (bulk or casings removed)
Hashbrowns
- 1 (30 oz) bag frozen hashbrowns
Dairy and Eggs
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 6 large eggs
- 2 cups shredded cheddar cheese
- 2 tbsp butter (for greasing the baking dish)
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Salt to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until it is browned and crumbled. Drain off any excess grease then set the cooked sausage aside.
- Sauté Hashbrowns: Using the same skillet, sauté the frozen hashbrowns for 5-7 minutes until they become slightly crispy, then remove from heat and set aside.
- Mix Egg Base: In a large bowl, whisk together the eggs, sour cream, milk, garlic powder, onion powder, black pepper, and salt until well blended.
- Add Cream Cheese: Incorporate the softened cream cheese into the egg mixture, whisking continuously until smooth and fully combined to create a creamy texture.
- Assemble Casserole – Hashbrowns: Spread the cooked hashbrowns evenly along the bottom of the prepared baking dish.
- Layer Sausage: Evenly distribute the cooked sausage over the layer of hashbrowns.
- Pour Egg Mixture: Pour the egg and cream cheese mixture evenly over the sausage and hashbrowns layers in the baking dish.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake: Place the casserole uncovered in the preheated oven and bake for 40-45 minutes, until the eggs are fully set and the top is golden brown and bubbly.
- Cool and Serve: Let the casserole cool for a few minutes after baking before slicing and serving to allow it to set nicely.
Notes
- Use bulk or casings removed sausage for easier crumbling and mixing.
- Soften cream cheese beforehand to ensure smooth incorporation.
- Sautéing the hashbrowns before baking helps achieve a crispier texture.
- Adjust seasoning with salt and pepper to taste.
- This casserole can be made ahead and refrigerated before baking.
- Leftovers store well in the refrigerator for up to 3 days.
