Cheesy Comfort in Every Bite: Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe

There’s something magical about waking up to the smell of a warm, cheesy casserole baking in the oven especially one that’s packed with savory sausage, creamy eggs, and golden hashbrowns. Growing up, weekend mornings were sacred. My mom would rise early to prep her signature breakfast casseroles, and this Sausage, Egg, and Cream Cheese Hashbrown Casserole was always a favorite. Now, it’s a go-to for my own family whether it’s for lazy Sundays, holiday brunches, or potluck gatherings. It’s hearty, comforting, and filled with flavor in every forkful.

this Recipe

What Is Sausage, Egg, and Cream Cheese Hashbrown Casserole?

Sausage, Egg, and Cream Cheese Hashbrown Casserole is a rich and savory baked breakfast dish made with layers of shredded hashbrowns, browned breakfast sausage, scrambled eggs, and a creamy blend of cheeses including cream cheese, cheddar, and mozzarella. It’s baked until bubbly and golden, creating a crispy top with a soft, cheesy, and flavorful interior. Often garnished with chopped green onions or chives, it’s an all-in-one breakfast that satisfies even the hungriest morning appetites.

Why You’ll Fall in Love with This Recipe

This recipe isn’t just delicious it’s ridiculously easy to make. You only need basic ingredients, one pan, and a little prep time to create a breakfast that’ll wow your family or guests. It’s freezer-friendly, perfect for make-ahead mornings, and easily feeds a crowd. Whether you’re hosting brunch or meal-prepping for the week, this casserole delivers satisfaction every single time. Plus, it’s versatile customize it to suit picky eaters or dietary needs with simple substitutions.

How Does It Taste?

Each bite is a perfect harmony of savory and creamy. The browned sausage brings a salty, slightly peppery depth that pairs beautifully with the fluffy scrambled eggs. The hashbrowns offer just enough texture, while the cream cheese creates a decadent, velvety layer that elevates this casserole beyond your typical breakfast bake. The shredded cheddar and mozzarella melt to form a gooey, golden topping that makes the whole thing irresistible.

Health & Ingredient Benefits

While indulgent, this casserole can still offer some nutritional perks:

• Protein-Packed: Sausage and eggs provide a hefty dose of protein to keep you full and energized.
• Calcium & Vitamin D: Cheese and eggs contribute to your daily calcium and vitamin D intake, important for bone health.
• Customizable for Lighter Versions: Use turkey sausage, low-fat cheese, or egg whites to create a lighter dish without sacrificing flavor.
• Hashbrowns: Offer potassium and fiber, especially if you use the shredded-from-scratch variety.

Ingredients You’ll Need

• 1 pound breakfast sausage (pork or turkey)
• 8 large eggs
• 8 oz cream cheese, cubed
• 3 cups frozen shredded hashbrowns (thawed)
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup milk (whole or 2%)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Chopped fresh chives or green onions, for garnish

Tools You’ll Need

• Large skillet
• Medium mixing bowl
• Whisk
• 9×13 inch baking dish
• Cooking spray or butter (for greasing)
• Spatula or wooden spoon
• Aluminum foil (optional, for covering during baking)

Optional Substitutions & Additions

Want to tweak the flavor or make it healthier? Here are a few ideas:

• Swap the meat: Use turkey sausage, chicken sausage, bacon, or even a plant-based sausage alternative.
• Go veggie: Add sautéed mushrooms, bell peppers, spinach, or zucchini for extra nutrients and color.
• Cheese swap: Try pepper jack for a spicy kick, or gouda for a smoky flavor twist.
• Egg alternatives: Use egg beaters or half egg whites for a lighter version.
• Low-carb option: Replace hashbrowns with riced cauliflower or shredded zucchini (just squeeze out excess moisture first).

How to Make

1. Preheat Oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook Sausage in a large skillet over medium heat until browned and fully cooked. Break it into crumbles with a spatula.
3. Add Cream Cheese to the sausage while still hot. Stir until melted and combined. Remove from heat.
4. Whisk Eggs in a separate bowl with the milk, garlic powder, onion powder, salt, and pepper.
5. Assemble: Spread thawed hashbrowns in the bottom of the baking dish. Top evenly with the sausage and cream cheese mixture.
6. Pour the Egg Mixture over the top of the casserole.
7. Add Cheese: Sprinkle the shredded cheddar and mozzarella on top.
8. Bake uncovered for 40 to 45 minutes, or until the eggs are set and the top is golden brown.
9. Garnish with fresh chopped chives or green onions before serving.

What to Serve With

This casserole is a star on its own, but pairing it with simple sides will round out the meal:

• Fresh fruit salad or berries
• Buttery biscuits or croissants
• Avocado slices or guacamole
• A dollop of sour cream or salsa
• Fresh squeezed orange juice or a mimosa

Tips for Success

• Thaw hashbrowns completely to avoid excess moisture and uneven baking.
• Let it rest after baking for about 5–10 minutes so it sets and slices neatly.
• Don’t overbake or the eggs can become rubbery—watch for a golden top and firm center.
• Make ahead: Prepare everything the night before, cover, and refrigerate. In the morning, just pop it in the oven.
• Double it up for big gatherings by using two pans side by side.

Common Mistakes to Avoid

• Using cold ingredients: Let eggs and cream cheese come to room temp for easier mixing and even baking.
• Not seasoning enough: The eggs and hashbrowns need that extra salt and pepper, so don’t skimp.
• Soggy bottom: This usually means the hashbrowns weren’t thawed properly. Always pat them dry with paper towels if needed.

How to Store & Reheat

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Cool completely, then wrap portions individually or freeze the whole casserole in a freezer-safe dish for up to 2 months.
• Reheat: Microwave individual servings or reheat in a 350°F oven until warmed through. Add a bit of shredded cheese on top before reheating for that fresh-out-of-the-oven finish.

Frequently Asked Questions

Can I make this casserole ahead of time?
Absolutely! Assemble the night before, cover tightly, and refrigerate. Bake in the morning.

Can I freeze it after baking?
Yes, it freezes well. Let it cool completely first, then wrap and freeze. Reheat in the oven until hot.

Can I use fresh potatoes instead of frozen hashbrowns?
Yes, just shred them and squeeze out the moisture with a towel before using.

Is this casserole gluten-free?
Yes, if you ensure your sausage and seasonings are certified gluten-free.

Nutritional Info (approximate per serving)

• Calories: 380
• Protein: 18g
• Fat: 29g
• Carbohydrates: 11g
• Fiber: 1g
• Sugar: 1g
• Sodium: 710mg

Conclusion

If you’re looking for a breakfast recipe that checks all the boxes easy, satisfying, customizable, and absolutely delicious this Sausage, Egg, and Cream Cheese Hashbrown Casserole is it. Whether you’re feeding a hungry crowd or just craving a warm, comforting bite on a chilly morning, this dish brings people together with its familiar, feel-good flavors. Make it once, and you’ll find yourself coming back to it over and over again.

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June 6, 2025 by Melissa