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
Scale
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.
