Sausage & Cream Cheese Hash Brown Breakfast Casserole
A comforting breakfast casserole that's perfect for feeding a crowd. Flexible with ingredients, it can be made ahead and baked fresh for any occasion.
Ingredients
Main Ingredients
- 1 lb breakfast sausage Mild or spicy, turkey or chorizo can be used
- 8 large eggs
- 8 oz cream cheese Cut into small cubes for pockets of creaminess
- 30 oz shredded hash browns Frozen or thawed
- 2 cups shredded cheese Cheddar, pepper jack, or Swiss
- 1 cup milk or half and half For added creaminess
- 1 tsp salt Adjust to taste
- 1 tsp black pepper Adjust to taste
- 1 tbsp butter or oil For greasing the pan
Optional Vegetables
- 1 cup bell peppers, chopped Finely chopped
- 1 cup green onions, chopped
- 1 cup mushrooms, sliced Sautéed first to reduce moisture
- 1 cup spinach, chopped Wilted and squeezed dry
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Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish with butter or oil.
- In a skillet over medium heat, brown the sausage, breaking it up as it cooks. Drain excess fat.
- If using, sauté vegetables in the same skillet until soft.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Stir in about two-thirds of the shredded cheese.
- Spread hash browns in the prepared baking dish and season with salt and pepper.
- Dot cream cheese over the hash browns.
- Layer the cooked sausage and any sautéed vegetables over the cream cheese.
- Pour the egg mixture over everything and press the hash browns down if needed, then top with remaining shredded cheese.
Baking
- Bake in the preheated oven for 45 to 60 minutes or until the center is set and the top is golden.
- Let casserole rest for 10 to 15 minutes before serving to help it set.
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Note
This casserole can be made ahead and refrigerated overnight before baking. Add fresh sides like fruit or salad for a perfect breakfast.