Description
This Sausage Egg and Cream Cheese Hashbrown Casserole is the ultimate crowd-pleasing breakfast recipe. With golden hashbrowns, fluffy eggs, savory sausage, and pockets of creamy, melted cream cheese, it’s a satisfying and rich dish that works for holidays, meal prep, or lazy weekend mornings.
Ingredients
Scale
- 1 pound breakfast sausage
- 8 large eggs
- 8 ounces cream cheese
- 3 cups shredded hashbrowns (thawed if frozen)
- 2 cups shredded cheddar cheese
- 3/4 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter (optional, for greasing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain excess grease.
- While the sausage is still warm, stir in the cream cheese until fully melted and combined.
- Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Spread the thawed hashbrowns evenly in the dish and season lightly with salt and pepper.
- Add the sausage and cream cheese mixture on top of the hashbrowns, spreading it out evenly.
- Sprinkle half of the cheddar cheese over the sausage layer.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- Pour the egg mixture evenly over the casserole.
- Top with the remaining cheddar cheese.
- Bake uncovered for 45–50 minutes, or until the center is set and the top is golden and bubbly.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- This casserole is perfect for meal prep.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 1g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 200mg
Keywords: Sausage Egg Cream Cheese, Breakfast Casserole, Hashbrown Casserole