Sausage, Egg, and Cream Cheese Hashbrown Casserole

A comforting breakfast casserole with sausage, eggs, and cream cheese, perfect for busy mornings and easy to make ahead.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients

Casserole Base

32 ounces Frozen shredded hashbrowns, thawed Make sure they are thawed to prevent a watery casserole.
1 pound Breakfast sausage Can use turkey or chicken sausage as a variation.
8 large Eggs Whisked with milk and seasoning.
8 ounces Cream cheese, cut into cubes Melts easier when cut into small pieces.
1-2 cups Shredded cheddar cheese Generous amount recommended.
0.5 cup Milk Add more for a softer texture.
to taste Salt and pepper

Optional Seasonings

to taste Garlic powder
to taste Onion powder
to taste Paprika
to taste Chopped green onions Optional for garnish.

Instructions

Preparation

Preheat your oven to 375°F (190°C) and grease a 9x13 baking dish.
Brown the sausage in a skillet over medium heat, breaking it up as it cooks. Drain off any excess grease.
In a large bowl, whisk together the eggs, milk, salt, pepper, and any additional seasonings.
Spread the thawed hashbrowns evenly in the greased baking dish.
Sprinkle the cooked sausage over the hashbrowns.
Scatter the cream cheese cubes over the casserole.
Pour the egg mixture on top and gently nudge the ingredients to help the eggs sink in.
Top with shredded cheese generously.

Baking

Bake for about 40 to 50 minutes, or until the center is set. If the top browns too quickly, cover with foil for the last 10 minutes.
Let the casserole rest for 10 minutes before slicing for easier serving.

Notes

Can be made ahead of time. You can assemble it the night before and refrigerate, then bake in the morning. Freezer tip: freeze individual portions for quick reheats.