Sausage Egg and Cream Cheese Hashbrown Casserole – The Ultimate Cozy Breakfast Bake

There are few things more comforting than a warm breakfast casserole fresh from the oven, especially when it’s packed with all the best morning favorites. Sausage egg and cream cheese hashbrown casserole is the kind of dish that brings everyone to the kitchen before you even call them to the table. It’s rich, hearty, and satisfying, with layers of crispy potatoes, savory sausage, fluffy eggs, and irresistible pockets of creamy melted cream cheese.

This casserole is a breakfast classic with a twist. While traditional hashbrown casseroles often rely on sour cream or condensed soup, the addition of cream cheese takes this version to a whole new level. It melts into the eggs and potatoes, creating a rich, velvety texture that feels indulgent without being overwhelming. Every bite is balanced—savory sausage, tender hashbrowns, creamy cheese, and just enough seasoning to make it crave-worthy.

What really makes this recipe shine is how practical it is. It’s perfect for weekend brunch, holiday mornings, potlucks, or feeding a crowd without stress. You can assemble it ahead of time, bake it fresh in the morning, and enjoy a hot, homemade breakfast with minimal effort. It’s cozy, filling, and exactly the kind of dish people ask for again and again.

Ingredients:

• 1 (30-ounce) bag frozen shredded hashbrowns, thawed
• 1 pound breakfast sausage
• 8 large eggs
• 8 ounces cream cheese, softened and cubed
• 2 cups shredded cheddar cheese
• ½ cup milk
• 4 tablespoons butter, melted
• ½ cup diced onion
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Optional: sliced green onions or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles. Drain excess grease and set aside.
3. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth.
4. Add the thawed hashbrowns, cooked sausage, diced onion, shredded cheddar cheese, and melted butter to the egg mixture. Stir until evenly combined.
5. Gently fold in the cubed cream cheese, distributing it throughout the mixture.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake uncovered for 45–55 minutes, or until the center is set and the top is lightly golden.
8. Remove from the oven and let the casserole rest for 5–10 minutes before slicing.
9. Garnish with green onions or parsley if desired, and serve warm.

Sausage Egg and Cream Cheese Hashbrown Casserole

A hearty breakfast casserole with sausage, eggs, hashbrowns, and creamy melted cream cheese baked until golden.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

Casserole

• 30 oz frozen hashbrowns thawed
• 1 lb breakfast sausage
• 8 large eggs
• 8 oz cream cheese softened and cubed
• 2 cups shredded cheddar cheese
• 0.5 cup milk
• 4 tbsp butter melted
• 0.5 cup onion diced

Equipment

• Large skillet
• Mixing bowl
• Whisk
• 9×13 baking dish

Method

 

1. Cook sausage until browned and set aside.
2. Whisk eggs with milk and seasonings.
3. Stir in hashbrowns, sausage, cheeses, onion, and butter.
4. Transfer mixture to baking dish.
5. Bake until set and golden on top.

Notes

Resting the casserole helps it slice cleanly.

Tips & Tricks

• Thaw and pat dry hashbrowns to prevent excess moisture.
• Cut cream cheese into small cubes for even distribution.
• Let the casserole rest before serving to help it set cleanly.
• Use a metal baking dish for crispier edges.

Variations

• Add diced bell peppers or mushrooms for extra veggies.
• Swap cheddar for pepper jack for a spicy kick.
• Use turkey sausage for a lighter option.
• Add cooked bacon along with the sausage for extra richness.

Serving Suggestions
Serve this casserole with fresh fruit, toast, or biscuits. It pairs beautifully with orange juice, coffee, or a simple green salad for brunch.

Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through.

FAQ

• Can I make this ahead of time? Yes, assemble the casserole, cover, and refrigerate overnight. Bake fresh in the morning.
• Can I freeze it? Yes, bake first, cool completely, then freeze for up to 2 months.
• Can I use diced hashbrowns? Absolutely—either shredded or diced works well.

History / Fun Facts
Hashbrown casseroles became popular in American home cooking for their convenience and crowd-friendly nature. Over time, variations with sausage, eggs, and cream cheese evolved into breakfast staples for holidays and gatherings.