Description
This Sausage Egg and Cream Cheese Hashbrown Casserole is the ultimate savory breakfast bake with crispy hashbrowns, creamy eggs, flavorful sausage, and rich cream cheese. Perfect for brunch, holidays, or meal prep. A cheesy, easy casserole that feeds a crowd and satisfies every craving.
Ingredients
1 pound breakfast sausage
8 large eggs
8 ounces cream cheese
3 cups shredded hashbrowns (thawed and patted dry)
1 1/2 cups shredded cheddar cheese
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the sausage until fully browned. Drain the grease.
3. Add the cream cheese to the warm sausage and stir until melted and combined. Remove from heat.
4. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
5. Spread the hashbrowns evenly in the bottom of the baking dish.
6. Spoon the sausage and cream cheese mixture over the hashbrowns.
7. Pour the egg mixture evenly over the top.
8. Sprinkle shredded cheddar cheese over everything.
9. Bake for 40 to 45 minutes, or until the eggs are set and the top is golden brown.
10. Let cool for 5 to 10 minutes before slicing and serving.
Notes
This recipe is perfect for making ahead and reheating.
Make sure to thaw and dry the hashbrowns to avoid a watery casserole.
You can freeze individual slices for easy breakfasts later in the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 370
- Sugar: 1g
- Sodium: 730mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 17g
- Cholesterol: 215mg