Sausage, Egg & Cream Cheese Hashbrown Casserole

If you’re anything like me, then you understand the magic of a good breakfast casserole. It’s warm, cheesy, hearty, and—best of all—it feeds a crowd without requiring you to babysit a skillet. Today, I’m sharing one of my absolute go-to recipes for a cozy brunch or a make-ahead breakfast: Sausage, Egg & Cream Cheese Hashbrown Casserole.

What makes this casserole so special? Well, it hits all the marks. You’ve got crispy hashbrowns as your base (hello, comfort food!), creamy pockets of cream cheese, flavorful sausage, and fluffy eggs all tied together with gooey melted cheddar. It’s the kind of dish that has guests going back for seconds—and asking for the recipe before they leave.

I first made this for a holiday brunch, and it’s been a hit ever since. It’s so easy to toss together, and it feels fancy enough for guests, but it’s simple enough for a lazy Sunday morning. Whether you’re feeding a big family or just want a breakfast you can slice and reheat all week long, this casserole has your back.

this recipe

Why You’ll Love This Breakfast Casserole

• Perfect Make-Ahead Meal: Prep it the night before, then just pop it in the oven in the morning.

• Feeds a Crowd: This 9×13 dish easily serves 8-10 people.

• Totally Customizable: Add veggies, swap meats, or turn up the heat with some spice.

• Hearty and Filling: One serving is all you need to fuel your day.

Let’s dive into how to make it!

Ingredients You’ll Need

Before we get into the steps, let’s gather everything you’ll need:

• 1 lb breakfast sausage (pork or turkey)

• 8 large eggs

• 1 (8 oz) package cream cheese, softened

• 1 (20 oz) bag frozen hashbrowns, thawed

• 1 ½ cups shredded cheddar cheese

• 1 cup milk

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and black pepper, to taste

• Non-stick spray or butter (for greasing your baking dish)

Now that we’ve got our ingredients ready, let’s start cooking.

STEP 1: Preheat and Prepare Your Baking Dish

Set your oven to 350°F (175°C) and give your 9×13-inch baking dish a good coating with non-stick spray or butter. This will help prevent sticking and make cleanup a breeze later on.

STEP 2: Brown the Sausage

In a large skillet over medium heat, cook your sausage until it’s browned and fully cooked. Use a spatula or wooden spoon to break it up as it cooks so you get nice little crumbles that spread through the casserole. Once it’s done, drain off any excess fat and set it aside.

Tip: If you’re using turkey sausage, there’s usually less grease to drain, and it adds a slightly leaner touch without sacrificing flavor.

STEP 3: Whisk the Eggs and Mix in Cream Cheese

In a big mixing bowl, crack in all eight eggs and pour in your cup of milk. Whisk them together with the garlic powder, onion powder, salt, and pepper. Once that’s well mixed, stir in the softened cream cheese.

Now, here’s the thing about the cream cheese—it won’t fully melt into the mixture, and that’s okay. You’ll get these creamy little pockets baked throughout the casserole that are so good.

STEP 4: Combine the Sausage, Hashbrowns & Cheese

Now that your sausage has cooled slightly and your eggs are mixed, it’s time to bring everything together.

Toss in the cooked sausage, the thawed hashbrowns (don’t skip thawing or you’ll end up with a watery casserole), and 1 cup of the shredded cheddar cheese into the egg mixture. Stir everything together until it’s all evenly combined.

It should look like a hearty, cheesy breakfast mash-up—and that’s exactly what you want.

STEP 5: Assemble the Casserole

Pour the mixture into your greased baking dish and spread it out evenly. Then, sprinkle the remaining ½ cup of shredded cheese right over the top. This gives you that golden, cheesy crust that’s basically the crown jewel of any casserole.

Welcome back! Now that we’ve layered together all the good stuff—sausage, hashbrowns, cream cheese, and eggs—we’re ready to bake this hearty casserole to golden, bubbly perfection. In this part, I’ll walk you through the final baking step, then share some easy tips and flavor variations to make this recipe truly your own.

Let’s get to it!

STEP 6: Bake Until Golden and Set

Place your assembled casserole into the preheated oven at 350°F. You’ll want to bake it uncovered for 40 to 45 minutes, or until the top is beautifully golden and the center is fully set.

You can check for doneness by gently giving the dish a jiggle—if the center still wobbles like raw eggs, give it a few more minutes. Another option is to insert a knife into the center; it should come out mostly clean with no liquid egg clinging to it.

Tip: If you like a little crisp on top, you can broil the casserole for the last 2-3 minutes of baking. Just keep a close eye on it—you want golden and toasty, not burnt.

STEP 7: Let It Rest Before Serving

Once your casserole is done baking, it’s tempting to dig in right away—but don’t skip this step! Let the casserole rest for 5 to 10 minutes after removing it from the oven. This allows it to finish setting and makes it much easier to slice.

Now you’re ready to serve up hearty, savory squares of breakfast bliss.

Tips for Success

This recipe is incredibly forgiving and flexible, but here are a few tips to make it even easier:

• Don’t skip thawing the hashbrowns. Using them straight from the freezer adds extra moisture and can throw off the texture of the casserole.

• Soften your cream cheese ahead of time so it mixes more easily into the eggs. If you forget, a quick 20-30 seconds in the microwave (unwrapped) does the trick.

• Use freshly shredded cheese if you can. Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly.

• Lightly season your hashbrowns before mixing if you like a little extra flavor. A sprinkle of paprika or seasoned salt works wonders.

Tasty Variations to Try

Once you’ve nailed the base recipe (and trust me, it’s a keeper), you might want to experiment with some fun add-ins or swaps. Here are a few of my favorite variations:

• Add Veggies: Toss in chopped bell peppers, onions, mushrooms, or spinach. Just sauté them first to release any moisture.

• Spice It Up: Mix in a pinch of crushed red pepper flakes or a few dashes of hot sauce for some heat.

• Try Different Meats: Swap out the breakfast sausage for crumbled bacon, diced ham, or even a meatless alternative.

• Change the Cheese: While cheddar is classic, pepper jack, mozzarella, or a sharp white cheddar all bring something special.

• Make It Southwestern: Add a drained can of green chiles and a sprinkle of cumin for a Tex-Mex twist.

Make-Ahead and Storage Tips

One of the best things about this casserole is how well it works for prepping ahead. Whether you’re hosting a holiday brunch or just trying to simplify weekday mornings, here’s how to do it:

• To Make Ahead (Unbaked): Assemble the casserole, cover tightly with foil or plastic wrap, and refrigerate overnight. In the morning, just pop it into the oven and bake as directed.

• To Store Leftovers: Let the casserole cool completely, then store in an airtight container in the fridge for up to 4 days.

• To Reheat: Individual portions reheat well in the microwave in about 1-2 minutes. You can also reheat the whole dish, covered with foil, in a 300°F oven for 15-20 minutes.

• To Freeze: Bake the casserole, let it cool completely, then wrap tightly and freeze. Thaw overnight in the fridge and reheat as needed.