Name: Sausage Egg Hashbrown Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (30 oz) bag frozen shredded hashbrowns; 1 lb breakfast sausage (turkey or chicken for halal); 6 large eggs; 4 oz cream cheese, softened; ½ cup sour cream; ½ cup milk; 1½ cups shredded cheddar cheese; ½ tsp garlic powder; ½ tsp onion powder; Salt and pepper to taste; Optional: diced bell peppers, spinach, mushrooms

There’s something magical about a warm, cheesy casserole coming out of the oven on a weekend morning. The kitchen smells incredible, the family starts to gather without even being called, and suddenly everyone’s in a good mood. That’s the vibe this Sausage, Egg, and Cream Cheese Hashbrown Casserole brings to the table.

This dish is everything you want in a cozy brunch: rich and savory layers of crispy hashbrowns, fluffy baked eggs, savory sausage, melty shredded cheese, and the secret weapon—cream cheese—that gives the whole thing its signature creamy texture. Whether you’re planning a brunch party, meal prepping for the week, or just treating yourself on a Sunday morning, this casserole checks all the boxes.

I first made this recipe on a whim for a holiday brunch when I had half a block of cream cheese sitting in the fridge and a craving for something filling. Since then, it’s become a staple at our house—especially when hosting guests or prepping meals for a busy week ahead. It’s one of those dishes that feels like a treat but is secretly super easy to throw together.

Best of all, you can prep it the night before and just pop it in the oven in the morning. That makes it a total lifesaver when you’ve got company or little ones demanding breakfast before you’ve had your first cup of coffee. So let’s dive in and break down how you can make this hearty brunch favorite for your own table.

Why You’ll Love This Recipe

This Sausage Egg Hashbrown Casserole recipe has become one of my go-to breakfast casseroles for a reason. Actually, several reasons—and I think once you try it, you’ll feel the same way.

Hearty and Satisfying: The combination of sausage, eggs, cheese, and hashbrowns means you’re getting a filling breakfast that’ll keep everyone full and happy until lunch. Each bite is packed with flavor and texture, from the soft eggs to the crispy edges of hashbrowns.

Creamy and Cheesy: The addition of cream cheese to the egg mixture brings a luscious, creamy texture that sets this casserole apart. It’s the perfect balance to the crispy hashbrowns and browned sausage.

Easy to Prepare: This casserole doesn’t require any fancy steps. If you can brown sausage and crack some eggs, you can absolutely make this dish. Plus, it comes together with everyday ingredients you probably already have in your fridge or freezer.

Great for Meal Prep: You can make the entire casserole the night before, cover it with foil, and bake it the next morning. Or bake it in advance and reheat portions throughout the week.

Perfect for a Crowd: Serving a group? This recipe makes enough for 6–8 people and can easily be doubled. It’s great for holiday mornings, potlucks, or Sunday brunch with the family.

Customizable: Add veggies, switch up the meat, or experiment with different cheeses. You can really make this your own while keeping the core structure intact.

Health Benefits

While casseroles can sometimes get a bad rap for being heavy or overly indulgent, this Sausage Egg Hashbrown Casserole recipe actually offers a solid nutritional profile—especially for a breakfast dish.

High in Protein: Thanks to the sausage, eggs, and cheese, you’re getting around 25g of protein per serving, which helps with muscle repair and keeps you feeling full longer.

Low in Carbs: With only 6g of carbs per serving, this recipe can fit into low-carb and keto-friendly meal plans, especially if you use turkey sausage and low-fat dairy products.

Rich in Nutrients: Eggs bring essential vitamins like B12 and D, along with minerals like selenium and choline. Adding vegetables like spinach or bell peppers can increase the fiber and vitamin C content.

Balanced Fats: Using cream cheese and full-fat dairy adds some saturated fats, but you can lighten the dish by using lower-fat options or opting for chicken or turkey sausage.

Overall, this Sausage Egg Hashbrown Casserole is not only comforting but also a nutritious way to start your day with a balanced combination of protein, fat, and just enough carbs.

Preparation Time, Servings, and Nutritional Information

Preparation Time:

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Servings:

Serves 6 to 8 people

Nutritional Information (Per Serving):

Calories: 400
Protein: 25g
Fat: 30g
Carbohydrates: 6g
Cholesterol: 210mg
Sodium: 650mg

Ingredients List

Here’s everything you’ll need to make this delicious brunch casserole:

1 (30-ounce) bag frozen shredded hashbrowns – No need to thaw, just make sure they’re not clumped together
1 pound breakfast sausage – Choose turkey or chicken sausage for a lighter option
6 large eggs
4 ounces cream cheese – Softened to room temperature for easier mixing
½ cup sour cream – Adds tang and creaminess
½ cup milk – Whole milk or 2% works best
1½ cups shredded cheddar cheese – You can also use a blend like Colby Jack or mozzarella
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Optional Add-ins: Diced bell peppers, chopped spinach, mushrooms, or green onions

Each ingredient brings something important to the table. The hashbrowns form the crispy base, while the sausage adds a savory, meaty bite. Eggs and dairy create a fluffy and creamy custard, and the cheese gives it all that gooey, golden finish.

Step-By-Step Cooking Instructions

Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter. Set it aside while you prep the other ingredients.

Step 2: Cook the Sausage
In a large skillet over medium heat, cook the breakfast sausage until fully browned and crumbly. This should take about 6–8 minutes. Drain any excess fat and set the sausage aside.

Step 3: Lightly Sauté Hashbrowns (Optional but Recommended)
In the same skillet, add a drizzle of oil and lightly sauté the frozen hashbrowns for 5–6 minutes. This helps remove excess moisture and gives the hashbrowns a bit of a head start on crisping. If you’re in a hurry, you can skip this step, but it adds extra texture.

Step 4: Make the Egg Mixture
In a large mixing bowl, whisk together the eggs, softened cream cheese, sour cream, and milk until smooth. You may need to use a hand mixer or whisk vigorously to break up the cream cheese. Stir in the garlic powder, onion powder, salt, and pepper.

Step 5: Layer the Casserole
In your prepared baking dish, layer the ingredients as follows:

Spread the sautéed hashbrowns evenly across the bottom.
Sprinkle the cooked sausage on top of the hashbrowns.
Pour the egg and cream cheese mixture evenly over everything.
Top with shredded cheese.

Step 6: Bake the Casserole
Place the dish in the preheated oven and bake uncovered for 40 to 45 minutes. You’ll know it’s done when the eggs are set, and the top is golden and bubbly. A knife inserted in the center should come out clean.

Step 7: Let It Rest
Once baked, let the casserole rest for 5 to 10 minutes before slicing. This allows the eggs to set fully and makes it easier to cut and serve.

How to Serve

There are several great ways to serve this Sausage Egg Hashbrown Casserole , depending on the vibe you’re going for:

Serve with a side of fruit salad for a refreshing contrast.
Add warm biscuits or toast to soak up any extra creamy goodness.
Top with hot sauce or salsa if you like a spicy kick.
Pair with a light green salad with lemon vinaigrette for balance.

Pairing Suggestions

If you’re planning a full brunch spread or looking for the perfect side dishes and drinks, here are a few ideas:

Drinks: Serve with freshly squeezed orange juice, iced coffee, or a chai latte.
Sides: Try roasted potatoes, sautéed greens, or even a bowl of mixed berries.
Kid-Friendly Option: Pair with a glass of milk and buttered toast for younger eaters.

Storage, Freezing & Reheating Instructions

This casserole is incredibly storage-friendly, making it perfect for meal prep.

Refrigeration:
Once cooled, cover the casserole tightly or transfer slices to an airtight container. Store in the fridge for up to 3 days.

Freezing:
Cut the casserole into individual servings, wrap each one in foil, and place them in a freezer-safe bag. Store in the freezer for up to 3 months.

Reheating:
To reheat from the fridge, microwave slices for 1–2 minutes or bake at 350°F until warmed through. If reheating from frozen, allow to thaw overnight in the fridge or bake directly at 350°F for 20–25 minutes.

Common Mistakes to Avoid

Not draining sausage fat: Leaving too much grease in the dish can make it soggy.
Skipping the cream cheese softening: Cold cream cheese won’t mix smoothly and can leave lumps.
Overcooking: Baking too long can dry out the eggs. Check for doneness around the 40-minute mark.
Skipping the hashbrown sauté: This step adds crispness and removes excess moisture.
Using low-fat cheese: While it’s tempting, low-fat cheese doesn’t melt as well and can make the dish less creamy.

Pro Tips

Let your cream cheese sit at room temperature for 20–30 minutes before mixing.
Use a hand mixer to ensure a smooth egg mixture if the cream cheese is stubborn.
Add fresh herbs like parsley or chives on top for a pop of color and flavor.
For an even crispier top, broil the casserole for 2–3 minutes at the end of baking.
Double the recipe and use two 9×13 pans if you’re feeding a crowd.

Frequently Asked Questions (FAQs)

Can I use fresh hashbrowns instead of frozen?
Yes, but make sure to cook them slightly first. Frozen hashbrowns save time and effort, but fresh ones work just as well if properly prepped.

Can I make this casserole the night before?
Absolutely. Assemble everything, cover tightly, and refrigerate overnight. Bake in the morning as directed.

Can I freeze the unbaked casserole?
It’s best to bake it first, then freeze individual portions. The texture can be affected if frozen raw.

What’s a good substitute for cream cheese?
You can use sour cream or plain Greek yogurt, but the result will be less rich and creamy.

Can I add vegetables?
Yes! Add in bell peppers, spinach, mushrooms, or diced tomatoes for extra flavor and nutrients.

What’s the best cheese to use?
Cheddar is classic, but mozzarella, pepper jack, or gouda work beautifully. Use what you love.

Is this recipe halal-friendly?
Yes, as long as you use halal-certified sausage (turkey or chicken) and avoid pork products.

Can I make it vegetarian?
Sure. Use a vegetarian sausage alternative and bulk up with more vegetables.

How do I prevent the casserole from drying out?
Avoid overbaking and cover loosely with foil if it’s browning too quickly.

Can I make this dairy-free?
With the right swaps like almond milk and dairy-free cheese, you can make a dairy-free version, but the creaminess may vary.

Conclusion & Call to Action

There’s nothing quite like digging into a warm, cheesy, creamy slice of this Sausage, Egg, and Cream Cheese Hashbrown Casserole. It’s cozy, satisfying, and endlessly customizable—perfect for slow mornings, holiday brunches, or feeding a hungry crowd.

I hope this recipe becomes as beloved in your kitchen as it is in mine. Don’t forget to make it your own by playing with different meats, cheeses, or veggies. And if you give it a try, I’d love to hear how it turned out. Share your casserole creations, leave a comment, or tag me on social media. Let’s keep the brunch magic going!