Sausage Egg and Cream Cheese Hashbrown Casserole

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I’m a huge fan of hearty breakfasts, especially ones that require minimal morning effort but deliver maximum comfort and satisfaction. That’s exactly why this Sausage Egg and Cream Cheese Hashbrown Casserole has earned a top spot in my breakfast rotation. It’s rich, cheesy, and packed with flavor—everything you want to wake up to on a weekend or serve at a brunch gathering.

What I love most about this dish is how it brings together simple ingredients in the most comforting way. The crispy hashbrowns form a golden base, the savory sausage adds heartiness, and the creamy, cheesy egg mixture binds it all together into something magical. It’s easy to prep ahead of time and even easier to devour.

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

This casserole is perfect when you need something satisfying and stress-free. Whether you’re feeding a crowd, meal-prepping for the week, or whipping up a weekend breakfast treat, it delivers every time. It’s:

• Crowd-pleasing and family-friendly
• Make-ahead and freezer-friendly
• Rich in flavor and texture
• Gluten-free (if using GF sausage)
• Customizable with your favorite ingredients

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What Kind of Hashbrowns Should I Use?

You can use frozen shredded hashbrowns or refrigerated ones—either works beautifully. If using frozen, just make sure they’re thawed before adding them to the casserole to avoid extra moisture. If you’re feeling ambitious, you can even shred fresh potatoes, but be sure to squeeze out excess water.

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Options for Substitutions

• Sausage: Swap pork sausage for turkey sausage or a plant-based alternative.
• Cheese: Mix things up with sharp cheddar, Monterey Jack, or even pepper jack for a kick.
• Cream Cheese: Add a dollop of sour cream or Greek yogurt if you’re out of cream cheese.
• Add-ins: Spinach, sautéed peppers, mushrooms, or onions make tasty additions.

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Ingredients for this Sausage Egg and Cream Cheese Hashbrown Casserole

• Ground breakfast sausage – The savory and slightly spiced meat provides the core flavor and protein of this casserole.
• Eggs – They create the custard-like binding that holds everything together.
• Cream cheese – Adds creaminess and a touch of tang that balances the richness.
• Shredded cheddar cheese – Melts beautifully and adds that essential cheesy pull.
• Frozen hashbrowns (thawed) – These form the hearty base, soaking up flavor and adding texture.
• Milk – Helps make the egg mixture smooth and light.
• Salt and pepper – Simple seasoning that enhances the entire dish.
• Optional: Fresh parsley – For a pop of color and fresh herb finish.

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Step 1: Brown the Sausage

Start by cooking the ground breakfast sausage in a skillet over medium heat until it’s fully browned and crumbled. Drain off any excess grease. This step gives the casserole its savory depth, and pre-cooking the meat ensures it’s evenly distributed.

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Step 2: Mix in the Cream Cheese

While the sausage is still warm, stir in the cream cheese. It melts into the sausage, creating a rich, creamy base. Don’t worry if it doesn’t mix perfectly smooth—it will all melt beautifully in the oven.

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Step 3: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. This mixture will be poured over the casserole to bind all the ingredients and provide that soft, fluffy texture after baking.

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Step 4: Assemble the Casserole

Grease a 9×13-inch baking dish and spread the thawed hashbrowns evenly across the bottom. Layer the sausage and cream cheese mixture over the hashbrowns. Then sprinkle shredded cheddar cheese generously over the top.

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Step 5: Pour the Eggs

Slowly pour the egg mixture over everything in the casserole dish, making sure it seeps into all the corners and layers. Let it sit for a few minutes to soak evenly if needed.

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Step 6: Bake the Casserole

Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 40–45 minutes, or until the center is set and the top is golden brown. A knife inserted in the middle should come out clean.

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Step 7: Cool Slightly Before Serving

Let the casserole rest for about 5–10 minutes before slicing. This makes it easier to cut and helps the layers set for a clean presentation. Garnish with fresh parsley if desired.

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How Long to Prepare the Sausage Egg and Cream Cheese Hashbrown Casserole

This casserole is incredibly convenient in terms of timing, especially for busy mornings or prepping ahead.

Preparation Time: It typically takes about 15–20 minutes to prep everything. Browning the sausage, mixing in the cream cheese, and layering the casserole are all straightforward steps that don’t require special equipment or advanced cooking skills.

Baking Time: The casserole needs to bake for 40–45 minutes at 350°F (175°C). You’ll know it’s ready when the top is golden brown and a knife inserted in the center comes out clean. Letting it rest for 5–10 minutes post-bake ensures perfect slicing.

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Tips for Perfect Casserole

• Use thawed hashbrowns to avoid excess moisture and uneven baking.
• Stir the cream cheese into warm sausage so it softens and blends better.
• Grease the baking dish well to prevent sticking and make serving easier.
• Let the casserole sit a few minutes before baking so the eggs distribute evenly.
• Shred your own cheese for a meltier, creamier texture—pre-shredded has anti-caking agents.

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Watch Out for These Mistakes While Cooking

• Using frozen hashbrowns without thawing: This can cause sogginess and longer bake time.
• Overbaking: It will dry out the eggs—keep an eye on it during the last 10 minutes.
• Not seasoning the egg mixture: Eggs need a touch of salt to bring out flavor.
• Skipping the rest time: Cutting too soon can lead to runny slices.
• Forgetting to drain sausage fat: Too much grease will make the casserole oily.

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What to Serve With Sausage Egg and Cream Cheese Hashbrown Casserole?

1. Fresh Fruit Salad

Light, sweet, and refreshing—perfect contrast to the rich, savory casserole.

2. Buttery Croissants or Biscuits

Great for rounding out the meal and soaking up any cheesy eggy goodness.

3. Green Salad

A simple arugula or spinach salad with vinaigrette balances the richness.

4. Yogurt Parfaits

Layered with granola and berries, they add texture and a healthy touch.

5. Freshly Squeezed Juice or Smoothies

Brightens the breakfast table and adds a vitamin boost.

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Storage Instructions

Refrigerator: Store any leftovers in an airtight container or covered baking dish for up to 4 days. Reheat in the oven at 325°F or microwave individual slices until warmed through.

Freezer: You can freeze the entire casserole after baking. Wrap tightly in plastic wrap and foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until hot.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: ~380
• Protein: 18g
• Carbohydrates: 12g
• Fat: 30g
• Saturated Fat: 13g
• Sodium: 650mg
• Sugar: 1g
• Fiber: 1g
• Cholesterol: 190mg

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Frequently Asked Questions

Can I make this casserole the night before?

Yes! Assemble everything, cover, and refrigerate overnight. Bake fresh in the morning.

Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely. Just peel, shred, and squeeze out excess moisture with a kitchen towel.

What’s the best sausage to use?

I prefer regular pork breakfast sausage, but spicy or maple-flavored versions also work great.

Can I double the recipe?

Yes, just use two baking dishes or a larger deep-dish casserole pan and adjust bake time slightly.

How do I know when it’s fully cooked?

The top should be golden and slightly puffy, and a knife should come out clean from the center.

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Conclusion

This Sausage Egg and Cream Cheese Hashbrown Casserole is the definition of a crowd-pleaser. It’s rich, comforting, and loaded with layers of texture and flavor—perfect for breakfast, brunch, or even breakfast-for-dinner nights. With easy prep, versatile ingredients, and reliable results, this casserole is one you’ll find yourself making again and again.

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