Description
This Sausage, Egg & Cream Cheese Hashbrown Casserole is the ultimate breakfast bake—creamy, cheesy, and packed with savory sausage and fluffy eggs. Crispy hashbrowns form the base of this hearty dish, making it a perfect choice for brunch, holidays, or make-ahead meal prep. Every bite is rich, satisfying, and full of comforting flavors.
Ingredients
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
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
In a large skillet, cook the sausage over medium heat until browned and fully cooked, breaking it up as it cooks. Drain any excess fat.
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Stir in the softened cream cheese until well combined (small lumps are okay).
Add the thawed hashbrowns, cooked sausage, and 1 cup of cheddar cheese to the egg mixture. Stir until evenly combined.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of cheese over the top.
Bake uncovered for 40-45 minutes, or until the center is set and the top is golden brown.
Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
You can assemble the casserole the night before and refrigerate it until ready to bake. To add more flavor, try mixing in chopped green onions, bell peppers, or even a pinch of crushed red pepper flakes. For a crispier top, broil the casserole for the last 2-3 minutes of baking. Leftovers reheat well and make a great on-the-go breakfast.