Sausage Egg and Cream Cheese Hashbrown Casserole

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I’ve made countless breakfast casseroles over the years, but this Sausage Egg and Cream Cheese Hashbrown Casserole has become a true family favorite. It’s the kind of comforting, hearty dish that turns a regular morning into something special — even if you’re just in pajamas with a cup of coffee. Between the golden hashbrowns, savory sausage, fluffy eggs, and rich cream cheese, every bite is warm, creamy, and satisfying.

What I love most is how easy it is to prepare. Whether I’m feeding a crowd during the holidays or doing some weekend meal prep, this casserole delivers every single time. It’s also one of those recipes that you can assemble the night before and bake fresh in the morning — the smell alone is enough to get everyone out of bed.

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Why You’ll Love This Sausage Egg and Cream Cheese Hashbrown Casserole

This casserole is pure comfort food with a serious flavor punch. The crispy hashbrowns create a satisfying base, the sausage adds a savory depth, and the eggs bring it all together. The cream cheese? It melts into the dish and adds an irresistibly creamy texture that feels indulgent without being too heavy. It’s perfect for breakfast, brunch, or even dinner.

Plus, it’s easy to customize, feeds a crowd, and reheats like a dream. Once you make it, you’ll wonder how you ever hosted brunch without it.

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What Kind of Hashbrowns Should I Use?

You can use frozen shredded hashbrowns (thawed), refrigerated hashbrowns, or even dice up fresh potatoes if you’re feeling ambitious. I usually go with thawed frozen hashbrowns because they save time and cook up perfectly. Just be sure to drain any excess moisture so the casserole isn’t soggy.

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Options for Substitutions

Don’t have breakfast sausage? Use cooked bacon or chopped ham. Want a little spice? Try hot Italian sausage or toss in diced jalapeños. For a vegetarian version, skip the meat and load it up with mushrooms, peppers, and spinach.

Cheddar cheese works beautifully, but you can mix it with pepper jack for a kick or mozzarella for extra meltiness. And if you’re watching dairy, swap cream cheese with a plant-based version and use almond milk in place of regular milk.

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Ingredients for this Sausage Egg and Cream Cheese Hashbrown Casserole

Breakfast Sausage – This is the heart of the casserole’s savory flavor. Choose your favorite variety: mild, spicy, or maple-infused.

Eggs – Essential for binding the ingredients together and adding that fluffy, custard-like texture.

Cream Cheese – Gives the dish a creamy, slightly tangy richness that sets it apart from other casseroles.

Shredded Hashbrowns – These form the hearty base of the dish. Thawed frozen hashbrowns are convenient and consistent.

Shredded Cheddar Cheese – Adds sharp, cheesy flavor and helps create a golden, bubbly top.

Milk – Lightens up the egg mixture and helps everything blend smoothly. Whole milk works best for richness.

Salt & Pepper – Simple seasoning that enhances the overall flavor.

Butter (optional) – For greasing the pan or dotting over the top for extra golden edges.

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Step 1: Cook the Sausage

In a large skillet over medium heat, cook the breakfast sausage until fully browned and no longer pink. Break it into crumbles as it cooks. Once done, drain excess grease and set aside.

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Step 2: Prepare the Cream Cheese Mixture

While the sausage is still warm, stir in the cream cheese and mix until it’s fully melted and combined. This forms a rich, creamy filling base that melts beautifully into the casserole.

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Step 3: Assemble the Hashbrown Base

Lightly grease a 9×13-inch baking dish. Spread the thawed hashbrowns evenly over the bottom. Press down gently to form a flat layer. Season with a bit of salt and pepper.

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Step 4: Add Sausage and Cheese

Spoon the sausage and cream cheese mixture over the hashbrowns, spreading it evenly. Sprinkle half of the shredded cheddar cheese over this layer.

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Step 5: Mix the Egg Mixture

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture over the casserole, ensuring it distributes evenly.

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Step 6: Top with More Cheese

Finish by sprinkling the remaining cheddar cheese over the top. This will create a beautiful golden crust as it bakes.

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Step 7: Bake the Casserole

Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes, or until the eggs are set and the top is golden and bubbly. Let it rest for 5-10 minutes before slicing.

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How Long to Prepare the Sausage Egg and Cream Cheese Hashbrown Casserole

Prep Time: The hands-on prep takes about 20–25 minutes. This includes cooking the sausage, mixing it with cream cheese, whisking the eggs, and layering everything into the casserole dish. If you’re using pre-cooked sausage or prepping the night before, this time can be even shorter.

Cook Time: The casserole bakes for 45–50 minutes at 350°F (175°C), until the top is golden and the eggs are fully set. After baking, it’s best to let it rest for 5–10 minutes so everything can firm up and slice cleanly.

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Tips for Perfect Sausage Egg and Cream Cheese Hashbrown Casserole

• Use thawed hashbrowns and pat them dry to prevent sogginess.
• Brown your sausage well for deeper flavor.
• Stir the cream cheese into warm sausage so it melts evenly.
• Add a bit of hot sauce to the egg mixture if you like a mild kick.
• Bake uncovered for a crispier top, or cover with foil halfway through if it’s browning too quickly.

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Watch Out for These Mistakes While Cooking

• Skipping the sausage drain: Leaving too much grease will make the casserole oily.
• Using cold cream cheese: It won’t mix well and may leave lumps. Soften it or use it while sausage is still hot.
• Uneven layering: Make sure each layer is evenly spread so you get all the flavors in each bite.
• Overbaking: This will dry out the eggs. Keep an eye on it in the final minutes.
• Not letting it rest: Cutting into it too soon makes the pieces fall apart. Give it time to set.

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What to Serve With Sausage Egg and Cream Cheese Hashbrown Casserole?

1. Fresh Fruit Salad

A light, refreshing contrast to the rich casserole. Use berries, melon, and citrus.

2. Buttery Croissants or Biscuits

A great way to round out a brunch plate — flaky, soft, and perfect for scooping.

3. Green Salad

Add balance to the meal with a simple salad dressed with vinaigrette.

4. Yogurt Parfaits

Layer Greek yogurt, granola, and fruit in glasses for a high-protein side.

5. Freshly Brewed Coffee or Mimosas

No brunch is complete without a good drink. Coffee for warmth, mimosas for celebration.

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Storage Instructions

Refrigerator: Let the casserole cool completely. Cover tightly or transfer to an airtight container. It will stay fresh in the fridge for up to 4 days.

Freezer: You can freeze the whole casserole or individual slices. Wrap in foil and then place in a freezer-safe bag or container. It keeps well for up to 2 months.

Reheating: For best results, reheat in the oven at 325°F until warmed through. You can microwave individual portions, but the texture is better when reheated in the oven.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: ~420 kcal
• Protein: 21g
• Carbohydrates: 15g
• Fat: 32g
• Saturated Fat: 13g
• Cholesterol: 225mg
• Sodium: 690mg
• Fiber: 1g
• Sugar: 1g

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Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! Assemble the casserole, cover, and refrigerate overnight. Just bake it in the morning — it may need an extra 5–10 minutes.

Can I use turkey sausage instead?

Absolutely. Turkey sausage is leaner and still provides great flavor.

What can I substitute for cream cheese?

You can use ricotta or a dairy-free alternative. It won’t be quite as rich but still delicious.

Can I add vegetables?

Yes! Try sautéed spinach, mushrooms, or bell peppers. Just make sure to remove excess moisture first.

Can I make this low-carb?

Swap hashbrowns with riced cauliflower for a keto-friendly version.

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Conclusion

This Sausage Egg and Cream Cheese Hashbrown Casserole is everything I want in a breakfast dish — hearty, cheesy, full of flavor, and incredibly easy to make. Whether it’s a weekend brunch, holiday breakfast, or meal prep for the week, this recipe is dependable and always satisfying. Once you try it, you’ll see why it’s become a go-to classic in my kitchen.

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