If you are on the hunt for a breakfast dish that is hearty, comforting, and bursting with flavor, then you absolutely have to try this Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe. It’s a glorious combination of savory sausage, creamy cheese, fluffy eggs, and crispy hashbrowns that come together in one golden-baked masterpiece. This casserole is the kind of dish that brings warmth to your table and makes mornings feel extra special. Whether it’s a weekend brunch with family or a make-ahead meal for busy weekdays, this recipe will quickly become a beloved favorite that everyone looks forward to.
Ingredients You’ll Need
These simple ingredients each play a vital role in creating the rich texture and irresistible flavor of the casserole. From the creamy tang of cream cheese and sour cream to the hearty bite of sausage and hashbrowns, every component is essential for that perfect balance.
- 1 lb. ground breakfast sausage: Provides a savory and slightly spicy base that infuses the casserole with rich flavor.
- 8 oz. cream cheese, softened: Adds a luscious creaminess that binds everything together smoothly.
- 1 cup sour cream: Introduces a subtle tang and moist texture to keep the dish tender.
- ½ cup milk: Lightens the mixture and helps achieve a custard-like consistency once baked.
- 1 tsp. salt: Essential for seasoning and enhancing all the natural flavors.
- ½ tsp. pepper: Offers a hint of warmth and depth to the savory profile.
- ¼ tsp. onion powder: Brings a gentle sweetness and savoriness without overpowering.
- ¼ tsp. garlic powder: Adds an aromatic touch that complements the sausage beautifully.
- 6 eggs: The structure-builders that hold the casserole together with a fluffy, custardy texture.
- 32 oz. frozen shredded hashbrowns: A crispy, golden backbone that adds great texture and comfort-food appeal.
- 1 cup shredded cheddar cheese: Gives a sharp, melty finish that oozes cheesy goodness in every bite.
- 2 green onions, diced: Freshens up the dish and adds a pop of color as well as mild onion flavor.
How to Make Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Step 1: Prepare the Sausage
Start by browning your ground breakfast sausage over medium heat in a skillet. Cook it until there’s no pink left and it’s deliciously browned, making sure to drain any excess grease to keep the casserole from becoming oily. This step builds the savory foundation for your dish that everyone will love.
Step 2: Mix the Creamy Base
In a separate bowl, combine the softened cream cheese, sour cream, milk, salt, pepper, onion powder, and garlic powder. Mix these ingredients thoroughly until you have a smooth, luscious mixture. This blend is going to add incredible richness and depth to the casserole.
Step 3: Beat the Eggs
Beat the eggs in a large bowl until they’re evenly blended, then add the cream cheese mixture to the eggs, stirring until everything is well combined. This creates the custard-like base that will hold your casserole perfectly together when baked.
Step 4: Combine All Ingredients
Now it’s time to bring everything together. Add the cooked sausage, frozen shredded hashbrowns, shredded cheddar cheese, and diced green onions into the egg mixture. Stir gently but thoroughly so that every bite will have a perfect balance of all these delicious components.
Step 5: Bake to Perfection
Pour your mixture into a greased 9×13 inch baking dish, spreading it evenly. Bake at 350°F (175°C) for 45 to 50 minutes. You’ll know it’s ready when the top has turned a gorgeous golden brown and a toothpick inserted in the center comes out clean. Let it cool briefly before serving to allow it to set beautifully.
How to Serve Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
Garnishes
A sprinkle of extra diced green onions on top adds a fresh crunch and a vibrant burst of color that really enhances the overall presentation. You could also add a touch of chopped fresh parsley or chives to elevate the flavor and visual appeal even more.
Side Dishes
This casserole is hearty on its own, but serving it alongside a crisp green salad or some roasted vegetables balances the richness perfectly. Fresh fruit or a light citrus salad can also be delightful accompaniments to brighten up the meal.
Creative Ways to Present
Consider scooping portions into individual ramekins for personal servings at brunch gatherings. You can also layer it in muffin tins for bite-sized casserole cups—perfect for parties or grab-and-go breakfasts. Either way, it’s sure to impress your guests and family alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3-4 days, making it an excellent option for meal prep or enjoying as quick leftovers.
Freezing
This Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe freezes beautifully. After baking and cooling, wrap it well or transfer portions into airtight containers for freezing. It can last up to 2 months in the freezer without sacrificing flavor or texture.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 15-20 minutes, or until warm throughout. Microwaving works too but reheating slowly ensures the casserole stays moist and prevents the edges from drying out.
FAQs
Can I use turkey sausage instead of regular breakfast sausage?
Absolutely! Turkey sausage is a leaner alternative that works great in this casserole without compromising flavor. Just make sure to cook it thoroughly before mixing it into the dish.
Is it possible to make this casserole gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free sausage and check your seasoning labels. It’s a wonderful option for those avoiding gluten.
Can I substitute fresh potatoes for frozen hashbrowns?
You can, but frozen shredded hashbrowns simplify the process and provide consistent texture. If using fresh potatoes, make sure to shred and partially cook them beforehand to avoid excess moisture.
What is the best way to soften cream cheese quickly?
Leaving the cream cheese out at room temperature for about 30 minutes softens it naturally. For a quick fix, microwave it in short 10-second bursts, stirring in between to prevent lumps.
Can I add other vegetables to this casserole?
Definitely! Feel free to toss in diced bell peppers, mushrooms, or spinach to add nutrition and color. Just be mindful of excess moisture from veggies, and consider sautéing them first.
Final Thoughts
Making this Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe is more than just preparing a meal; it’s about creating something comforting and memorable that brings joy to your breakfast or brunch table. The rich layers of flavor, the creamy textures, and the ease of preparation make it a winner every time. Give it a try, and I promise it will quickly become one of your go-to recipes for any morning that calls for a little extra love.
Print
Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and comforting Sausage, Egg, and Cream Cheese Hashbrown Casserole featuring savory breakfast sausage, creamy cheese blend, eggs, and crispy hashbrowns baked to golden perfection. This dish is perfect for a satisfying breakfast or brunch that serves up to 8 guests.
Ingredients
Sausage
- 1 lb. ground breakfast sausage
Dairy and Eggs
- 8 oz. cream cheese, softened
- 1 cup sour cream
- ½ cup milk
- 6 eggs
- 1 cup shredded cheddar cheese
Seasonings
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
Vegetables
- 32 oz. frozen shredded hashbrowns
- 2 green onions, diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Cook Sausage: In a large skillet over medium heat, cook the ground breakfast sausage until it is browned and fully cooked through. Drain any excess grease to prevent the casserole from becoming too greasy.
- Make Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, sour cream, milk, salt, pepper, onion powder, and garlic powder. Mix thoroughly until the mixture is smooth and fully combined.
- Combine Eggs and Cream Cheese Mixture: In a separate large bowl, beat the 6 eggs until smooth. Add the cream cheese mixture to the beaten eggs and stir well to combine all ingredients evenly.
- Add Remaining Ingredients: Fold in the cooked sausage, frozen shredded hashbrowns, shredded cheddar cheese, and diced green onions into the egg and cream cheese mixture. Stir gently until all components are well incorporated.
- Prepare to Bake: Pour the combined mixture evenly into a 9×13 inch baking dish, spreading it out to ensure uniform baking.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating the casserole is cooked through.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving to let it set. Garnish with additional diced green onions if desired for freshness and color.
Notes
- Make sure to drain the cooked sausage well to avoid excess grease in the casserole.
- Use frozen shredded hashbrowns straight from the freezer; no need to thaw before mixing.
- If you prefer a sharper cheese flavor, substitute the cheddar with sharp or extra-sharp cheddar cheese.
- For a dairy-free variation, try using plant-based cream cheese and sour cream alternatives, and omit or replace cheddar cheese accordingly.
- This casserole can be made ahead of time and refrigerated before baking; add a few extra minutes to the bake time if baking cold from the fridge.
