Get ready to transform your breakfast or brunch into a truly indulgent and effortless affair with this incredible Sausage, Egg and Cream Cheese Hashbrown Casserole! Imagine savory breakfast sausage, tender hashbrowns, fluffy eggs, and rich cream cheese, all baked together under a blanket of melty cheddar. It’s the quintessential comforting, hearty, and satisfying casserole that’s perfect for feeding a crowd, a cozy weekend breakfast, or even a delightful breakfast-for-dinner!

Why I Love This Recipe

This Hashbrown Casserole is an absolute lifesaver for easy, delicious meals! What I love most is its sheer simplicity – it combines all your favorite breakfast components into one glorious dish, minimizing cleanup. The inclusion of cream cheese is a genius touch, making the casserole incredibly creamy and rich, while the hashbrowns provide a satisfying texture. The savory sausage and fluffy eggs complete the picture, making every bite utterly delightful. It’s hearty, satisfying, and comes together with minimal effort, allowing you to enjoy your morning rather than spending it slaving over the stove. Plus, it bakes up beautifully golden and bubbly!

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Ingredients

Here’s what you’ll need to create this comforting Sausage, Egg and Cream Cheese Hashbrown Casserole:

• 1 lb breakfast sausage (pork or turkey)
• 1 (30 oz) package frozen hashbrowns (shredded or diced)
• 8 oz cream cheese, softened
• 6 eggs, large
• 1/2 cup milk (whole or 2%)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Swaps and Notes

• Breakfast Sausage: Use your favorite type of breakfast sausage. You can also use crumbled cooked bacon, diced ham, or a plant-based breakfast meat.
• Frozen Hashbrowns: Shredded hashbrowns work beautifully for a cohesive casserole. Diced hashbrowns can also be used for more texture. Do not thaw them before adding to the mixture.
• Cream Cheese: Ensure cream cheese is softened to room temperature for easy, lump-free mixing. Full-fat cream cheese is recommended for richness.
• Eggs: Large eggs are standard. For extra fluffiness, you can add a tiny pinch of baking powder (1/4 tsp) to the egg mixture.
• Milk: Whole milk or 2% milk works best for richness.
• Shredded Cheddar Cheese: Sharp or mild cheddar works great. Colby Jack, Monterey Jack, or a Mexican blend can also be used.
• Seasoning: Adjust salt and pepper to taste, keeping in mind that breakfast sausage can vary in saltiness. A pinch of garlic powder or onion powder can also be added.
• Optional Add-ins: Diced bell peppers, chopped spinach (sautéed and squeezed dry), or green onions could be added for extra flavor and nutrition.

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Instructions

Let’s get this delicious and easy Sausage, Egg and Cream Cheese Hashbrown Casserole baking!

1. Preheat Oven & Grease Dish: Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with cooking spray or butter. This will help prevent sticking and make cleanup easier.
2. Cook Sausage: In a large skillet over medium heat, add the 1 lb of breakfast sausage. Cook, breaking it into crumbles with a spoon, until it’s browned and fully cooked through. Drain any excess grease from the skillet.
3. Combine All Ingredients: In a large mixing bowl, combine the cooked and drained sausage, the entire 30 oz package of frozen hashbrowns (do not thaw!), the 8 oz of softened cream cheese, the 6 large eggs, 1/2 cup milk, 1 cup shredded cheddar cheese, and salt and pepper to taste. Use a large spoon or your hands to mix everything until well combined. Ensure the cream cheese is broken up and distributed throughout.
4. Pour into Dish: Pour the entire mixture into your prepared 9×13 inch baking dish. Spread it evenly with a spatula to create a uniform layer.
5. Bake: Place the baking dish into the preheated oven. Bake for 45-50 minutes, or until the casserole is set in the center (it shouldn’t be jiggly), and the top is beautifully golden brown. A knife inserted into the center should come out mostly clean.

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Tips for Success

• Don’t Thaw Hashbrowns: Adding frozen hashbrowns directly helps with the final texture of the casserole.
• Softened Cream Cheese: This is crucial for a smooth, well-incorporated creamy element. If it’s too cold, you’ll end up with lumps.
• Drain Sausage Well: Removing excess grease from the sausage prevents the casserole from becoming oily.
• Don’t Overmix: Mix ingredients until just combined. Overmixing can make the eggs tough.
• Bake Until Set: Ensure the casserole is cooked through by checking the center. The edges will be golden and bubbly.
• Rest Before Serving: Allowing the casserole to rest for 5-10 minutes after baking helps the layers set, making it easier to serve cleanly.

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Serving Suggestions and Pairings

This Sausage, Egg and Cream Cheese Hashbrown Casserole is a complete and incredibly satisfying breakfast or brunch meal on its own, but it pairs wonderfully with:

• Fresh Fruit Salad: A light, refreshing fruit salad provides a nice contrast to the richness of the casserole.
• Hot Sauce: Offer a variety of hot sauces for those who like a spicy kick.
• Salsa or Ketchup: Classic condiments for a breakfast casserole.
• Coffee or Orange Juice: Essential beverages for a hearty breakfast.
• For other quick and easy breakfast ideas, you might also enjoy our Bubble Up Breakfast Casserole for another simple, crowd-pleasing bake.

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Storage and Leftover Tips

This casserole is fantastic for making ahead and enjoying throughout the week!

• Make Ahead (Unbaked): You can assemble the entire casserole the night before! Cover tightly with plastic wrap and refrigerate. Add 10-15 minutes to the baking time (bake covered for the first 30 minutes, then uncovered).
• Refrigeration (Cooked): Store any cooled leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave until warmed through. For larger amounts, you can cover it with foil and reheat in a 300°F (150°C) oven until hot and bubbly.
• Freezing: This casserole freezes beautifully. Cook and cool completely. Wrap individual portions or the entire casserole tightly in plastic wrap, then again in aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating.

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More Recipes You Will Love

If you loved the easy, cheesy, and hearty nature of this hashbrown casserole, you’ll definitely want to explore some of our other fantastic, fuss-free morning and meal solutions:

• For another fantastic one-pan breakfast that streamlines your morning, check out This One-Pan Breakfast Bake Will Make You Skip.
• If you’re a fan of satisfying and hearty breakfast options, our Corned Beef Hash is a classic!
• And for a unique breakfast twist that’s light and delicious, our The Viral Cottage Cheese Pancake Everyone’s Talking About is a must-try.
• Finally, for a complete and balanced meal any time of day, check out our Sunrise Power Plate!

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Final Thoughts

This Sausage, Egg and Cream Cheese Hashbrown Casserole is a brilliant solution for bringing a truly comforting, flavorful, and incredibly easy meal to your table. It’s perfect for those busy mornings or lazy weekends, promising a hearty, cheesy, and satisfying experience that will make everyone happy.

Give this recipe a try and let the delicious aroma fill your kitchen! What’s your favorite breakfast casserole ingredient? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!