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–+ servings
Sausage, Egg, and Cream Cheese Hashbrown Casserole

Sausage, Egg, and Cream Cheese Hashbrown Casserole Delight

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate breakfast solution, combining hearty layers of crispy hashbrowns and creamy cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Breakfast Sausage Substitution: Use turkey sausage for a lighter version or swap with bacon for variety.
  • 8 oz Cream Cheese Prep Note: Soften before mixing for easier blending.
  • 30 oz Frozen Shredded Hashbrowns Substitution: Diced fresh potatoes can be used, but may need longer baking.
  • 2 cups Shredded Cheddar Cheese Mix-in: Monterey Jack or pepper jack for added zest.
  • 6 large Large Eggs Note: Using fresh eggs enhances fluffiness.
  • 1 cup Milk or Half-and-Half Substitution: Half-and-half gives a richer taste; use whole or 2% milk for lighter results.
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Butter Substitution: Olive oil can be used for a dairy-free option.
  • 3 tbsp Chopped Green Onions Optional for garnish.

Equipment

  • Oven
  • 9x13 inch baking dish
  • Large Skillet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
    Sausage, Egg, and Cream Cheese Hashbrown Casserole
  2. In a large skillet, brown the breakfast sausage over medium heat for 5-7 minutes until fully cooked.
    Sausage, Egg, and Cream Cheese Hashbrown Casserole
  3. Add softened cream cheese to the cooked sausage, stirring continuously until melted and creamy.
    Sausage, Egg, and Cream Cheese Hashbrown Casserole
  4. Spread thawed shredded hashbrowns evenly across the greased baking dish, smoothing them out and seasoning with salt and pepper.
    Sausage, Egg, and Cream Cheese Hashbrown Casserole
  5. Spoon the sausage and cream cheese mixture evenly over the hashbrowns, spreading it out with a spatula.
    Sausage, Egg, and Cream Cheese Hashbrown Casserole
  6. In a separate bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper until frothy.
    Sausage, Egg, and Cream Cheese Hashbrown Casserole
  7. Pour the egg mixture over the casserole layers and sprinkle shredded cheddar cheese on top. Bake for 40-45 minutes.
    Sausage, Egg, and Cream Cheese Hashbrown Casserole
  8. Let the casserole cool for 5-10 minutes before slicing and serving. Garnish with chopped green onions if desired.
    Sausage, Egg, and Cream Cheese Hashbrown Casserole

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 24gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 680mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

This casserole can be assembled in advance and stored in the fridge overnight. Add 5 extra minutes to the bake time if baking from the fridge.

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