Oh, you are going to LOVE this! If there’s one dish that just screams “comfort food” and makes everyone in my house happy, it’s this Sausage, Egg, and Cream Cheese Hashbrown Casserole. It’s honestly one of my go-to recipes because it’s just so darn easy to throw together, especially on those busy mornings when you still want something hearty and delicious. Trust me, it’s a guaranteed hit at any brunch or big family breakfast. You really can’t mess this one up!

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

Honestly, what’s not to love about this Sausage, Egg, and Cream Cheese Hashbrown Casserole? It’s the perfect blend of savory sausage, fluffy eggs, and that dreamy, creamy cheese all wrapped up with crispy hashbrowns. It’s seriously a weeknight dinner lifesaver or the star of your weekend brunch. Plus, cleanup is a breeze because it’s pretty much an all-in-one meal!

Here’s why it’s become a staple in my kitchen:

Effortless to make with simple ingredients: You probably already have most of this stuff in your pantry and fridge. It comes together so quickly!
A complete meal in one dish: Everything you need – protein, carbs, and dairy – all baked together. So satisfying!
Creamy, cheesy, and savory perfection: The combination of the cream cheese and cheddar is just divine. It makes the whole casserole so rich and flavorful.
Ideal for busy mornings or weekend brunches: Whether you need a quick breakfast before school or want to impress guests on a Sunday, this casserole delivers every single time.

Gather Your Ingredients for Sausage, Egg, and Cream Cheese Hashbrown Casserole

Alright, let’s get our game faces on and gather everything we need for this amazing Sausage, Egg, and Cream Cheese Hashbrown Casserole. It’s surprisingly simple, and I promise, the payoff is HUGE! You’ll want to have all your ingredients prepped and ready to go before you even think about preheating the oven. This makes the whole process so much smoother, and honestly, more enjoyable!

Here’s what you’ll need:

1 pound breakfast sausage, crumbled
1 dozen large eggs, lightly beaten
1 cup milk
1 (8 ounce) package cream cheese, softened
2 cups shredded cheddar cheese
1 teaspoon salt
1 teaspoon black pepper
1 (32 ounce) package frozen hashbrowns, thawed

Essential Ingredients for Sausage, Egg, and Cream Cheese Hashbrown Casserole

Seriously, the magic in this Sausage, Egg, and Cream Cheese Hashbrown Casserole really comes down to using good quality ingredients. Using fresh, good breakfast sausage makes such a difference in the flavor. And please, make sure your cream cheese is truly softened – it’s key to getting that super creamy, smooth texture without any lumps! The combination of the savory sausage, the rich cream cheese, and those perfectly cooked eggs is what makes this dish so beloved. It’s a simple list, but each part plays a vital role!

How to Prepare Your Sausage, Egg, and Cream Cheese Hashbrown Casserole

Okay, let’s get this delicious Sausage, Egg, and Cream Cheese Hashbrown Casserole into the oven! It’s really not complicated at all, and watching it transform into a golden, bubbly masterpiece is half the fun. The key here is just to follow along step-by-step, and you’ll have a winner on your hands. I always like to have everything measured out before I start, it just makes the whole process so much smoother and less messy. Trust me on this one!

Step-by-Step Sausage, Egg, and Cream Cheese Hashbrown Casserole Preparation

Alright, time to bring it all together! This is where the magic happens. We’ll go from separate ingredients to one glorious, baked casserole. Make sure your oven is preheated and your baking dish is ready to go. It’s like building a flavor tower, and each step is super important for that final, perfect bite of your Sausage, Egg, and Cream Cheese Hashbrown Casserole.

Cooking the Sausage

First things first, let’s get that sausage cooked. Grab a skillet and break up your breakfast sausage. Cook it over medium heat until it’s nice and browned and all crumbly. The most important part here is to drain off all that excess grease really well. Nobody wants a greasy casserole, right? Just tilt the pan and spoon it out, or use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate.

Preparing the Egg Mixture

Now for the creamy, dreamy part! In a big bowl, crack all your eggs and give them a good whisk with the milk. Then, plop in that softened cream cheese. It might look a little weird at first, but keep stirring! You want it to get nice and smooth, fully incorporated into the eggs and milk. Then, toss in your shredded cheddar, the salt, and pepper. Give it another good stir until everything is blended together beautifully.

Combining and Baking the Casserole

This is the fun part! Gently fold in your thawed hashbrowns and that perfectly cooked, drained sausage into the egg mixture. Make sure everything is coated evenly. Pour all of that goodness into your greased 9×13 inch baking dish. Smooth it out a bit. Then, pop it into your preheated oven. Bake it for about 45 to 55 minutes. You’ll know it’s ready when it’s set in the middle and has a lovely golden-brown color on top. Let it rest for a few minutes before you dig in – it makes it easier to serve!

Tips for the Best Sausage, Egg, and Cream Cheese Hashbrown Casserole

You want your Sausage, Egg, and Cream Cheese Hashbrown Casserole to be absolutely perfect? I’ve got a few little tricks up my sleeve that I’ve picked up over the years. These little things really make a difference and ensure you get that amazing flavor and texture every single time. It’s all about those small details that elevate a good dish to a truly great one!

Ingredient Notes for Sausage, Egg, and Cream Cheese Hashbrown Casserole

When it comes to the sausage, don’t be afraid to switch it up! Spicy Italian sausage or even a maple-flavored breakfast sausage can add a whole new dimension. And for the cheese, I often use a mix of cheddar and Monterey Jack for extra creaminess. Just make sure whatever you choose, it’s good quality. It really does impact the final flavor of your Sausage, Egg, and Cream Cheese Hashbrown Casserole!

Achieving Perfect Texture

The key to avoiding a soggy hashbrown casserole is making sure those frozen hashbrowns are *really* thawed and drained well. Press out as much moisture as you can! Also, don’t overmix the batter once the hashbrowns and sausage are in; you want to keep some definition. Baking it until it’s set and lightly golden on top ensures everything is cooked through and has that perfect, slightly firm yet still creamy consistency. You want it to hold its shape but still be wonderfully moist!

Delicious Serving Suggestions

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a meal in itself, but it’s even better with a few sides! A simple fresh fruit salad or some sliced avocado adds a nice freshness. A side of salsa or hot sauce is also a must for a little kick. It’s honestly delicious any way you serve it, but these little additions just make it extra special!

Storing and Reheating Leftovers

Got leftovers? Lucky you! Let the casserole cool down completely, then cover it tightly with plastic wrap or pop it into an airtight container. It’ll stay good in the fridge for about 3-4 days. For reheating, I usually pop a slice back into the microwave for about a minute, or you can warm it up gently in a 350°F oven until it’s heated through. It tastes almost as good as the first time!

Frequently Asked Questions About Sausage, Egg, and Cream Cheese Hashbrown Casserole

Got questions about my famous Sausage, Egg, and Cream Cheese Hashbrown Casserole? I totally get it! It’s such a popular dish, and people always want to know the best way to nail it. Here are some of the most common things folks ask me, so hopefully, I can clear things up for you and make your baking experience even smoother!

Can I make this Sausage, Egg, and Cream Cheese Hashbrown Casserole ahead of time?

Oh, absolutely! This is a fantastic make-ahead breakfast casserole. You can totally assemble the whole thing, cover it tightly, and keep it in the fridge overnight. Just bake it the next morning, adding a few extra minutes to the cooking time since it’ll be cold. It’s a lifesaver for busy mornings!

What kind of sausage is best for this casserole?

I usually go with a classic pork breakfast sausage because it has that perfect savory flavor. But honestly, don’t be afraid to experiment! Italian sausage (mild or hot!) gives it a great Italian twist, and for something a little different, a maple-flavored sausage can be really delicious too. Whatever you choose, just make sure it’s browned and drained well!

How do I prevent the hashbrowns from being soggy?

This is a big one! The trick to avoiding soggy hashbrowns in this Sausage, Egg, and Cream Cheese Hashbrown Casserole is to make sure they are *really* thawed and then squeezed super dry. I usually dump them into a clean kitchen towel or cheesecloth and wring out as much liquid as humanly possible. This little step makes a world of difference for that perfect texture!

Nutritional Information Disclaimer

Just a little heads-up, the nutritional values listed for this Sausage, Egg, and Cream Cheese Hashbrown Casserole are estimates. They can totally vary depending on the specific brands of ingredients you use, the exact size of your eggs, and even how much sausage grease you manage to drain off! So, think of these numbers as a helpful guide rather than a strict rulebook. For more information on general nutrition, you can check out resources like the National Nutrition Portal.

Amazing Sausage Egg Cream Cheese Hashbrown Casserole

Author: goforecipes.com
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and comforting casserole featuring savory sausage, fluffy eggs, and creamy cheese baked with crispy hashbrowns.

Ingredients

Scale

1 pound breakfast sausage
1 dozen large eggs
1 cup milk
1 (8 ounce) package cream cheese, softened
2 cups shredded cheddar cheese
1 teaspoon salt
1 teaspoon black pepper
1 (32 ounce) package frozen hashbrowns, thawed

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Cook the breakfast sausage in a skillet over medium heat until browned and crumbly. Drain off any excess grease.
In a large bowl, whisk together the eggs and milk.
Stir in the softened cream cheese until well combined.
Add the shredded cheddar cheese, salt, and pepper to the egg mixture.
Fold in the thawed hashbrowns and the cooked sausage.
Pour the mixture into a greased 9×13 inch baking dish.
Bake for 45-55 minutes, or until the casserole is set and lightly golden brown on top.
Let it stand for a few minutes before serving.

Notes

For a richer flavor, you can use a blend of cheeses like cheddar and Monterey Jack.
Add chopped onions or bell peppers with the sausage for extra flavor and color.
If you prefer a crispier topping, sprinkle a little extra cheese or some breadcrumbs on top during the last 10 minutes of baking.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 casserole slice
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 25g
Fiber: 2g
Protein: 20g
Cholesterol: 200mg

Keywords: sausage, egg, cream cheese, hashbrowns, casserole, breakfast, brunch, comfort food, cheesy, savory