Sausage, Egg, and Cream Cheese Hashbrown Casserole
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate comfort breakfast—perfect for meal prep, brunches, or feeding a hungry crowd. It's creamy, cheesy, hearty, and packed with flavor!
Equipment
- Skillet
- Mixing Bowl
- 9x13 Baking Dish
- Oven
Ingredients
- 1 lb breakfast sausage
- 8 oz cream cheese softened
- 6 large eggs
- 1/2 cup milk
- 1 package frozen shredded hashbrowns thawed (about 20 oz)
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish and set aside.
- In a skillet over medium heat, cook sausage until browned and cooked through. Drain excess fat.
- Stir cream cheese into the warm sausage until melted and combined. Remove from heat.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in hashbrowns, 1 cup of the cheddar cheese, and the sausage mixture. Mix until fully combined.
- Pour mixture into the prepared baking dish and spread evenly. Top with remaining 1/2 cup of cheese.
- Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown. Let rest 5–10 minutes before serving.
Notes
Customize with diced bell peppers, green onions, or a dash of hot sauce for added flavor. This casserole is also freezer-friendly!