Why You’ll Love This Sausage, Egg, and Cream Cheese Hashbrown Casserole
If you’re looking for a breakfast dish that’s guaranteed to please a crowd, this Sausage, Egg, and Cream Cheese Hashbrown Casserole is about to become your new best friend.
Trust me, I’ve seen the magic happen when this casserole hits the table. The creamy texture from melted cream cheese combined with savory chicken sausage creates a perfect balance.
Not to mention those crispy hashbrowns forming the most satisfying base. Best part? You can prepare it the night before.
Just pop it in the oven while you’re still wiping sleep from your eyes. Who doesn’t love waking up to something delicious already cooking?
What Ingredients are in Sausage, Egg, and Cream Cheese Hashbrown Casserole?
Let me tell you, this breakfast casserole is pure magic in a dish—the kind of recipe that makes people think you spent hours in the kitchen when really, it’s all about these simple ingredients working together. The combination of savory sausage, creamy cheese, and crispy hashbrowns creates that perfect comfort food we all crave on weekend mornings. And who doesn’t love a breakfast that can feed the whole family with minimal effort?
- 1 pound chicken sausage
- 8 ounces cream cheese, softened
- 1 30-32 oz bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 cup whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
- Optional garnish: chopped green onions or parsley
When shopping for these ingredients, quality matters—especially with the sausage and cheese. Look for a chicken sausage that has good flavor (maybe one with herbs or light seasoning). And while pre-shredded cheese works in a pinch, freshly shredded cheddar melts so much better. Want to save time in the morning? You can measure out all your spices the night before, and even cook the sausage ahead of time. Just store it in the refrigerator until you’re ready to assemble. Your morning self will thank you.
How to Make This Sausage, Egg, and Cream Cheese Hashbrown Casserole
Let’s get cooking! Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish with some of that 2 tablespoons of melted butter.
In a large skillet over medium heat, brown 1 pound of chicken sausage until it’s fully cooked, breaking it up with a wooden spoon as it cooks. Once the sausage is browned, reduce the heat to low and add 8 ounces of softened cream cheese right into the skillet. Stir until the cream cheese melts completely and creates a creamy mixture with the sausage—this is where the magic happens, trust me.
Now for the layering, which is the fun part. Spread the thawed 30-32 oz bag of hashbrowns evenly across the bottom of your prepared baking dish. You can drizzle any remaining melted butter over the top and sprinkle with a little salt and pepper.
Next, spoon that delicious sausage and cream cheese mixture over the hashbrowns, creating an even layer. Sprinkle 2 cups of shredded cheddar cheese on top of the sausage layer.
In a separate bowl, whisk together 8 large eggs, 1 cup of whole milk, and all your seasonings—½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Pour this egg mixture over everything in the baking dish, letting it seep down through all those delicious layers.
Pop the casserole into your preheated oven and bake for about 45-50 minutes, until the eggs are set and the top is golden brown. You can test for doneness by inserting a knife in the center—it should come out clean when the casserole is ready.
Let it rest for about 5-10 minutes before cutting (though the tempting aroma might make this the hardest part of the recipe). For that perfect finishing touch, sprinkle some chopped green onions or parsley on top before serving. The contrast of colors makes it look like you really know what you’re doing in the kitchen, even if your cooking skills are usually limited to toast and cereal.
Sausage, Egg, and Cream Cheese Hashbrown Casserole Substitutions and Variations
While the basic recipe for this casserole is absolutely delicious, one of my favorite things about it’s how flexible it can be based on what you have in your fridge or pantry.
Don’t have chicken sausage? Regular pork sausage works beautifully, or try turkey sausage for a leaner option.
You can swap the cheddar for Monterey Jack, Colby, or even pepper jack if you crave a kick. Veggie additions? I love folding in sautéed bell peppers, spinach, or mushrooms.
For a richer version, replace half the milk with heavy cream. And those hash browns? Sweet potato shreds create a lovely twist that my brunch guests always rave about.
What to Serve with Sausage, Egg, and Cream Cheese Hashbrown Casserole
This hearty casserole deserves thoughtful accompaniments to round out your meal, whether you’re hosting a weekend brunch or preparing a breakfast-for-dinner treat.
I love pairing it with a bright mixed berry fruit salad to cut through the richness. A simple green salad with light vinaigrette works beautifully too.
For beverages, strong coffee is non-negotiable in my house, but mimosas or a spicy Bloody Mary turn it into a proper weekend affair.
Don’t forget warm buttered toast for those who like something to dip. My family goes crazy for some crispy bacon on the side—because who says you can’t have two pork products at once?
Final Thoughts
After creating this sausage, egg, and cream cheese casserole countless times, I’ve come to appreciate its remarkable versatility in my kitchen routine.
Whether it’s a lazy Sunday brunch or a holiday gathering, this dish never disappoints. The creamy texture, combined with savory sausage and fluffy eggs, creates that perfect comfort food experience we all crave.
What I love most? You can prep it the night before, pop it in the oven while you’re getting ready, and voilà—breakfast is served.
No fuss, no last-minute scrambling. Isn’t that what we all want in a recipe? Simple ingredients, delicious results.
Sausage, Egg, and Cream Cheese Hashbrown Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish with some of the melted butter.
- In a large skillet over medium heat, brown the chicken sausage until fully cooked, breaking it up with a wooden spoon as it cooks.
- Reduce heat to low and add softened cream cheese to the skillet. Stir until cream cheese melts completely and creates a creamy mixture with the sausage.
- Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish. Drizzle with remaining melted butter and season with salt and pepper.
- Spoon the sausage and cream cheese mixture over the hashbrowns in an even layer.
- Sprinkle shredded cheddar cheese on top of the sausage layer.
- In a separate bowl, whisk together eggs, whole milk, garlic powder, onion powder, salt, and black pepper.
- Pour the egg mixture over everything in the baking dish.
- Bake for 45-50 minutes, until eggs are set and top is golden brown.
- Let rest for 5-10 minutes before serving. Garnish with chopped green onions or parsley if desired.
