Why You’ll Love This Recipe
- It’s a one-dish meal that feeds a crowd, making it perfect for gatherings or meal prepping.
- Combines classic breakfast ingredients into a rich, layered casserole.
- Easy to customize with your favorite add-ins like veggies or different cheeses.
- Great for holidays, weekend brunches, or busy weekday mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 large eggs
- 2 cups milk
- 2 pounds breakfast sausage, ground
- 32 ounces frozen shredded hash brown potatoes
- 16 ounces cream cheese, softened
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups shredded cheese
- Salt and pepper, to taste
Directions
- Preheat the oven to 350°F (175°C).
- In a skillet, sauté the breakfast sausage over medium-high heat until fully browned. Drain any excess grease.
- Transfer the cooked sausage to a mixing bowl and combine it with the softened cream cheese. Stir until well mixed.
- In the same skillet, sauté the frozen hashbrowns until they’re lightly browned.
- Grease a 9×13-inch baking dish and layer the hashbrowns evenly across the bottom.
- Spread the sausage and cream cheese mixture over the hashbrowns.
- Sprinkle shredded cheese on top of the sausage layer.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
- Pour the egg mixture over the layers in the casserole dish.
- Bake for 40-50 minutes, or until the casserole is cooked through and set in the center.
Servings and Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 55-65 minutes
Variations
- Vegetable Boost: Add sautéed vegetables like bell peppers, onions, or spinach for added flavor and nutrients.
- Spice It Up: Use spicy breakfast sausage or add diced jalapeños for a kick.
- Different Cheeses: Substitute or mix in other cheeses like Monterey Jack, Swiss, or Pepper Jack.
- Low-Carb Option: Replace hashbrowns with grated zucchini or cauliflower rice for a lighter version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes, or warm the whole casserole in the oven at 350°F until heated through.
- Freezing: You can freeze the baked casserole for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I make this casserole ahead of time?
Yes! Assemble the casserole the night before, cover it, and refrigerate. Bake it fresh the next day.
2. Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just shred and par-cook the potatoes before layering them in the dish.
3. Can I substitute the breakfast sausage?
Yes, ground turkey, chicken sausage, or even vegetarian sausage work well.
4. How can I tell if the casserole is done?
The casserole is ready when the center is set and a knife inserted comes out clean.
5. Can I make this dairy-free?
Substitute the milk, cream cheese, and shredded cheese with dairy-free alternatives.
6. What’s the best way to prevent soggy hashbrowns?
Ensure the hashbrowns are sautéed until lightly browned before layering them in the dish.
7. Can I add bacon to this casserole?
Of course! Cooked and crumbled bacon makes an excellent addition or substitution.
8. Is this casserole gluten-free?
Yes, as long as the sausage and other ingredients are labeled gluten-free.
9. Can I halve the recipe?
Yes, simply halve all ingredients and bake it in an 8×8-inch dish for the same amount of time.
10. Can I serve this casserole for dinner?
Absolutely! It’s a versatile dish that works for breakfast, brunch, or a comforting dinner.
Conclusion
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a simple yet indulgent dish that’s sure to become a favorite in your recipe rotation. Whether you’re hosting brunch or meal-prepping for the week, this casserole delivers rich flavors, hearty ingredients, and endless versatility. Give it a try—you’ll love every bite!
Sausage, Egg, and Cream Cheese Hashbrown Casserole
- Total Time: 55-65 minutes
- Yield: 8-10 servings
- Diet: Gluten Free
Description
This hearty Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate comfort food. Perfect for breakfast, brunch, or dinner, it’s packed with crispy hashbrowns, savory sausage, creamy cheese, and fluffy eggs. A crowd-pleaser that’s simple, satisfying, and easy to make ahead!
Ingredients
- 8 large eggs
- 2 cups milk
- 2 pounds breakfast sausage, ground
- 32 ounces frozen shredded hashbrown potatoes
- 16 ounces cream cheese, softened
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups shredded cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the breakfast sausage over medium-high heat until browned; drain the grease.
- Combine the cooked sausage with softened cream cheese in a mixing bowl; stir until smooth.
- In the same skillet, sauté frozen hashbrowns until lightly browned.
- Grease a 9×13-inch baking dish, then layer the hashbrowns evenly at the bottom.
- Spread the sausage and cream cheese mixture over the hashbrowns.
- Sprinkle shredded cheese on top of the sausage layer.
- In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture evenly over the casserole layers.
- Bake for 40-50 minutes, or until set in the center and lightly golden.
Notes
- Add veggies like bell peppers or spinach for extra nutrition.
- For a spicier version, use hot sausage or add jalapeños.
- Substitute hashbrowns with zucchini or cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
