The Ultimate Sausage, Egg & Cream Cheese Hashbrown Casserole

There is something undeniably magical about a breakfast that comes together in one pan, fills the house with the aroma of savory sausage, and offers a decadent, creamy texture that keeps everyone coming back for seconds. I’m Jason Griffith, and if there is one thing I’ve learned writing for ChefManiac.com, it’s that breakfast isn’t just a meal—it’s an experience.

This Sausage, Egg & Cream Cheese Hashbrown Casserole is the crown jewel of my weekend brunch rotation. Unlike standard breakfast bakes that can sometimes turn out dry or spongy, the addition of cubed cream cheese creates molten pockets of richness that elevate the humble hashbrown to gourmet status.

Why I Love This Recipe

What makes this recipe a personal favorite is its versatility and “wow” factor. It’s a “set it and forget it” kind of meal that tastes like you spent hours in the kitchen. Whether I’m hosting a holiday brunch or just looking for a comforting “breakfast-for-dinner” on a Tuesday, this dish delivers.

It reminds me of the simplicity of this one-pan breakfast bake, but with an added layer of indulgence thanks to the cream cheese. It’s hearty, protein-packed, and provides that perfect balance of crispy edges and a soft, custard-like center.

Ingredients You’ll Need

• 1 (30 oz) bag frozen shredded hashbrowns: Make sure these are thawed for the best texture.
• 1 lb breakfast sausage: I prefer a sage-infused pork sausage, but turkey sausage works beautifully too.
• 1 small onion: Finely diced to melt into the meat.
• 8 oz cream cheese: The secret weapon. Cut this into small cubes while cold.
• 8 large eggs: The binder that holds our masterpiece together.
• 1 cup milk: Whole milk provides the best richness, but 2% is a solid swap.
• 2 cups shredded cheddar cheese: Because you can never have too much cheese.
• Seasonings: 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
• Optional Garnish: Sliced green onions or fresh parsley for a pop of color.

Swaps and Notes

• The Potatoes: If you can’t find shredded hashbrowns, cubed potatoes (O’Brien style) work just as well, though they may require an extra 5 minutes of bake time.
• The Protein: For a spicy kick, swap the breakfast sausage for spicy Italian sausage or chorizo. If you’re looking for more dinner-style casseroles with protein, check out this Mexican chicken and rice casserole.
• The Cheese: While cheddar is classic, Gruyère or Pepper Jack adds a sophisticated or spicy twist respectively.

Step-by-Step Instructions

1. Brown the Savory Base: In a large skillet over medium heat, cook your sausage and diced onion. Break the meat apart with a wooden spoon until browned and no longer pink. Drain the excess grease—this is crucial to prevent a soggy casserole!
2. Incorporate the Creaminess: While the sausage is still warm, stir in your cubed cream cheese. You don’t want it to melt completely into a sauce; you want little “pockets” of cream cheese that will soften beautifully in the oven.
3. Layer the Dish: Grease a 9×13-inch baking dish. Spread your thawed hashbrowns in an even layer at the bottom. Top the potatoes with the sausage and cream cheese mixture, then finish with a generous blanket of shredded cheddar.
4. Prepare the Egg Custard: In a medium bowl, whisk together the 8 eggs, milk, garlic powder, paprika, salt, and pepper. Ensure the yolks are fully broken and the spices are well-distributed.
5. Assemble and Bake: Pour the egg mixture evenly over the casserole. Cover the dish tightly with foil. Bake at 350°F (175°C) for 35 minutes.
6. The Final Crisp: Remove the foil and bake for another 10–15 minutes. You’re looking for the eggs to be set (no jiggle in the middle) and the cheese to be bubbly and golden brown.
7. Rest and Serve: Let the casserole sit for 5 minutes before slicing. This allows the layers to firm up, making it much easier to serve clean squares.

Tips for Success

• Thaw Those Spuds: If you use frozen hashbrowns without thawing, they release too much moisture during baking, which can dilute the flavor and mess with the egg texture.
• Don’t Over-mix: When adding the cream cheese to the sausage, just a quick fold is enough. Those hidden gems of cream cheese are the best part of the dish.
• Prep Ahead: You can assemble this entire dish the night before! Just cover and refrigerate. In the morning, let it sit on the counter for 20 minutes while the oven preheats, then bake as directed.

Serving Suggestions and Pairings

This casserole is a complete meal on its own, but it pairs wonderfully with a side of fresh fruit or a light green salad. If you’re hosting a party, I love serving this alongside other crowd-pleasers.

If you want to keep the “one-pan” or “easy-prep” theme going for a full spread, consider adding the viral cottage cheese pancake for a sweet option. For a lighter handheld breakfast on the side, this 3-ingredient egg wrap is a great companion. If this is a late-morning “Game Day” brunch, serving this beer cheese dip with some pretzels nearby never hurts!

Nutritional Information (Per Serving)

• Calories: 415 kcal
• Protein: 22g
• Fat: 29g
• Carbohydrates: 18g
• Fiber: 2g

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheating: For the best results, reheat slices in the oven at 350°F for about 10 minutes to maintain the texture of the hashbrowns. A microwave works in a pinch (60-90 seconds), but the potatoes will be softer.
• Freezing: This casserole freezes remarkably well! Wrap individual slices in plastic wrap and foil. They will stay fresh for up to 2 months.

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Final Thoughts

This Sausage, Egg & Cream Cheese Hashbrown Casserole is more than just a recipe; it’s a shortcut to a stress-free morning. I hope it becomes a staple in your home just as it has in mine.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow ChefManiac on social media for more daily kitchen inspiration.