Sausage, Egg and Cream Cheese Hashbrown Casserole
If you’re looking for the ultimate breakfast casserole that’s hearty, cheesy, and incredibly satisfying, this Sausage, Egg and Cream Cheese Hashbrown Casserole is exactly what you need. Packed with savory breakfast sausage, fluffy eggs, crispy hashbrowns, creamy cream cheese, and melted cheddar, every bite is rich, comforting, and full of flavor.
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This easy breakfast bake is perfect for busy mornings, weekend brunches, holiday breakfasts, or meal prep. Since everything bakes together in one dish, it’s simple to prepare and easy to serve a crowd. Whether you’re hosting Christmas morning breakfast, feeding overnight guests, or making breakfast for dinner, this casserole always disappears quickly.
The combination of seasoned sausage, tender hashbrowns, creamy cheese, and fluffy baked eggs creates layers of flavor and texture that everyone loves. Best of all, you can prepare it the night before and simply bake it fresh the next morning, making it one of the easiest make-ahead breakfast recipes you’ll ever make.
With just a handful of everyday ingredients and very little hands-on work, this comforting casserole is guaranteed to become one of your family’s favorite breakfast recipes.
Flavor Highlights
This casserole delivers everything you want in a comforting breakfast. The savory sausage adds rich flavor, while the hashbrowns become perfectly tender with lightly crisp edges. Cream cheese melts into the eggs, creating an incredibly creamy texture, while sharp cheddar forms a golden, bubbly topping. Every bite is warm, cheesy, hearty, and satisfying.
Jump to Section
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make This Breakfast Casserole
- Recipe Variations
- Expert Tips
- Storage & Make Ahead
- Frequently Asked Questions
- More Breakfast Recipes
Why You’ll Love This Sausage, Egg and Cream Cheese Hashbrown Casserole
- Easy one-pan breakfast. Everything bakes together in one casserole dish for easy preparation and cleanup.
- Perfect for feeding a crowd. Great for holidays, brunch parties, family breakfasts, and potlucks.
- Rich and creamy. Cream cheese makes the egg mixture extra smooth and delicious.
- Wonderful make-ahead recipe. Assemble the casserole the night before and bake it the next morning.
- Freezer-friendly. Leftovers reheat beautifully for quick breakfasts throughout the week.
- Simple ingredients. Uses pantry staples that are easy to find year-round.
Ingredients You’ll Need
Note: Please see the recipe card directly below for the complete ingredient measurements and nutritional information.
Breakfast Sausage
Use your favorite pork breakfast sausage. Mild or spicy both work well depending on your taste.
Frozen Hashbrowns
Shredded or diced frozen hashbrowns provide the hearty base of the casserole without extra prep work.
Cream Cheese
Softened cream cheese melts into the eggs and creates an incredibly creamy texture.
Large Eggs
Eggs hold everything together while becoming light and fluffy during baking.
Milk
A small amount of milk helps create soft, tender eggs.
Shredded Cheddar Cheese
Sharp cheddar adds bold flavor and creates the perfectly golden cheesy topping.
Salt and Black Pepper
Simple seasonings that enhance all the other ingredients.
Garlic Powder (Optional)
Adds a little extra savory flavor without overpowering the casserole.
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How to Make Sausage, Egg and Cream Cheese Hashbrown Casserole
Note: Please see the recipe card directly below for the complete written instructions.
Step 1: Cook the Sausage
Brown the breakfast sausage in a large skillet over medium heat until fully cooked. Drain any excess grease.
Step 2: Mix in the Cream Cheese
Add the softened cream cheese to the warm sausage and stir until smooth and fully combined.
Step 3: Prepare the Baking Dish
Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 4: Add the Hashbrowns
Spread the frozen hashbrowns evenly across the bottom of the prepared baking dish.
Step 5: Add the Sausage Mixture
Spoon the sausage and cream cheese mixture evenly over the hashbrowns.
Step 6: Prepare the Egg Mixture
Whisk together the eggs, milk, salt, pepper, and garlic powder until completely blended.
Step 7: Assemble the Casserole
Pour the egg mixture evenly over the casserole, making sure it reaches every corner. Sprinkle the shredded cheddar cheese evenly over the top.
Step 8: Bake
Bake in a preheated 350°F (175°C) oven for about 45 minutes, or until the eggs are fully set and the cheese is melted and lightly golden.
Step 9: Rest Before Serving
Allow the casserole to rest for about 10 minutes before slicing. This helps everything set and makes serving much easier.
Recipe Variations
This casserole is easy to customize using your favorite breakfast ingredients.
Spicy Breakfast Casserole
Use hot breakfast sausage and add diced jalapeños or crushed red pepper flakes for extra heat.
Vegetable Version
Add sautéed bell peppers, onions, spinach, or mushrooms for extra nutrition and flavor.
Different Cheese
Swap the cheddar for Monterey Jack, Pepper Jack, Colby Jack, or a Mexican cheese blend.
Extra Protein
Mix in cooked bacon or diced ham along with the sausage for an even heartier breakfast casserole.
Southwest Style
Add diced green chiles, taco seasoning, and pepper jack cheese for a fun Tex-Mex twist.
Expert Tips
- Brown the sausage completely before adding it to the casserole.
- Allow the cream cheese to soften for easier mixing.
- Freshly shredded cheese melts better than pre-shredded cheese.
- Don’t overbake the casserole or the eggs may become dry.
- Let the casserole rest for at least 10 minutes before slicing.
- If the top browns too quickly, loosely cover with foil during the final part of baking.
- For the best flavor, season the eggs before pouring them into the casserole.
Storage and Make Ahead Instructions
This casserole is excellent for meal prep and can easily be made ahead.
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze individual portions or the whole baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm individual servings in the microwave or reheat larger portions in a 325°F oven until heated through.
Make Ahead
Assemble the casserole the night before, cover tightly, refrigerate overnight, and bake fresh the next morning.
Frequently Asked Questions
Can I prepare this breakfast casserole the night before?
Yes. Assemble everything, cover tightly, refrigerate overnight, and bake the following morning for an easy breakfast.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes. Shred fresh potatoes, remove as much moisture as possible, and use them in place of frozen hashbrowns.
How do I know when the casserole is finished baking?
The center should be fully set and no longer jiggly. A knife inserted into the center should come out clean.
Can I freeze this casserole?
Yes. After baking and cooling completely, wrap tightly and freeze for up to two months.
Can I make it without cream cheese?
Yes, but the casserole won’t have the same rich, creamy texture. Cream cheese is one of the signature ingredients in this recipe.
Looking for More Breakfast Recipes? Try These:
- Grandma’s Hash Brown Casserole
- Hearty Chili Tortilla Bake Recipe
- Ground Beef and Potato Casserole Recipe
- Easy Baked Ziti with Ricotta Cheese
Sausage, Egg and Cream Cheese Hashbrown Casserole
Ingredients
Main Ingredients
- 1 lb Breakfast sausage Cooked and browned
- 30 oz Frozen hashbrowns Shredded or cubed, no need to thaw
- 8 oz Cream cheese Softened
- 6 large Eggs
- 2 cup Shredded cheese Cheddar is recommended
- 1 cup Milk Any kind
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder Optional
- 2 tbsp Butter or cooking spray For greasing the baking dish
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Instructions
Preparation
- Brown the sausage in a skillet until it’s no longer pink. Drain excess grease.
- Soften the cream cheese by stirring it into the warm sausage until creamy.
- Grease a casserole dish with butter or cooking spray.
- Layer the frozen hashbrowns in the greased dish.
- Spread the sausage and cream cheese mixture over the hashbrowns.
- Whisk together the eggs, milk, salt, pepper, and any additional seasonings in a bowl, then pour over the casserole.
- Top with shredded cheese.
Cooking
- Bake at 350°F (175°C) until the center is set and the top is lightly browned, about 45 minutes. If the center appears wet, bake longer.
- Let the casserole rest for 10 minutes before slicing to help it hold together.
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