This Sausage, Egg & Cream Cheese Hashbrown Casserole is a hearty, comforting dish that’s perfect for breakfast, brunch, or even dinner. Packed with savory sausage, creamy eggs, melty cheese, and crispy hashbrowns, it’s a crowd-pleasing recipe that’s easy to prepare and bake. Whether you’re feeding your family or hosting guests, this casserole is sure to be a hit!
📋 Ingredients (Serves 6–8)
- 1 (30 oz) package frozen shredded hashbrowns , thawed
- 1 lb breakfast sausage , browned and drained
- 8 large eggs
- 8 oz cream cheese , softened and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped onion
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper , to taste
- Optional: Chopped green onions or chives for garnish
👩🍳 Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) .
- Grease a 9×13-inch casserole dish with butter or non-stick spray to prevent sticking.
Step 2: Cook Sausage and Onions
- In a large skillet over medium heat , cook the breakfast sausage until browned and cooked through, about 7–10 minutes .
- Remove excess fat by draining the sausage on paper towels.
- Add the ½ cup chopped onions to the skillet and sauté for 3–4 minutes , until softened and translucent.
- Remove from heat and set aside.
Step 3: Prepare the Egg Mixture
- In a large bowl, whisk the 8 eggs until well combined.
- Add the softened cream cheese cubes and whisk vigorously until smooth. For a lump-free texture, use an electric mixer or blender.
- Stir in the 1 cup sour cream until fully incorporated.
Step 4: Combine Ingredients
- Add the thawed hashbrowns , cooked sausage and onions , 1 cup shredded cheddar cheese , 1 cup shredded mozzarella cheese , ½ teaspoon garlic powder , ½ teaspoon onion powder , salt , and pepper to the egg mixture.
- Stir well until all ingredients are evenly distributed and the mixture is cohesive.
Step 5: Assemble and Bake
- Pour the mixture into the prepared casserole dish and spread it evenly.
- Bake uncovered for 45–55 minutes , or until the top is golden, the edges are bubbly, and a knife inserted in the center comes out clean.
Step 6: Rest and Serve
- Remove the casserole from the oven and let it rest for 5–10 minutes to allow it to set.
- Garnish with chopped green onions or chives if desired.
- Slice and serve warm.
Tips for Success
- Thawing Hashbrowns: Thaw the hashbrowns in the refrigerator overnight or microwave them briefly to speed up the process. Pat them dry with a paper towel to remove excess moisture for a crispier texture.
- Cheese Variations: Swap cheddar and mozzarella for other cheeses like Monterey Jack, Colby, or pepper jack for a different flavor profile.
- Make Ahead: Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Add an extra 5–10 minutes to the baking time if starting from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat individual portions in the microwave or oven for best results.
Why You’ll Love This Recipe
This Sausage, Egg & Cream Cheese Hashbrown Casserole is a one-dish wonder that combines all your favorite breakfast flavors into a single, satisfying meal. The creamy egg and cheese mixture pairs perfectly with the crispy hashbrowns and savory sausage, while the optional green onion garnish adds a fresh finishing touch. Whether you’re serving it for a holiday brunch or a cozy family breakfast, this casserole is sure to impress. Dive into this hearty, cheesy delight and let it become a go-to recipe for any occasion!
⏱ Time
- Preparation Time: 20 minutes
- Baking Time: 45–55 minutes
- Resting Time: 5–10 minutes
- Total Time: ~1 hour 10 minutes
🍽 Servings:
6–8 servings
🔥 Calories (Approximate):
~450 kcal per serving (varies based on portion size)
