Every now and then, a Saturday morning rolls around when the whole house seems to wake up at once—hungry. Not in the usual weekday scramble, but in that “I want something cozy, warm, and ready now” kind of way.
A few months ago, my oldest had a sleepover and I had six kids under my roof by 8 a.m. That’s when I realized I needed a breakfast recipe that could feed a crowd without chaining me to the stove. That morning, this Sausage, Egg, and Cream Cheese Hashbrown Casserole was born out of sheer survival—and it turned out to be the star of the table.
It started as one of those fridge raids: a roll of breakfast sausage, a half-used bag of frozen hashbrowns, and cream cheese that was nearing its expiration date. I threw it all together in hopes of making something filling. By the time the kitchen filled with the smell of bubbling sausage and creamy eggs, the kids had gone from grumbling to giggling. When the first bite landed—crispy edges, cheesy center, and all that savory sausage—one of the girls said, “Can I have this for my birthday breakfast?”
Now it’s part of our regular breakfast rotation, especially when I want something satisfying that doesn’t need flipping or babysitting. It’s one of those meals you make once and memorize forever. The kind that brings everyone to the table before you even call them.
Short Description
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a hearty, make-ahead breakfast that’s creamy, cheesy, and perfect for feeding a hungry family or weekend guests. With only a few simple ingredients, it bakes up golden, satisfying, and completely crowd-pleasing.
Key Ingredients
- 1 lb breakfast sausage
- 1 (30 oz) package frozen hashbrowns
- 8 oz cream cheese, softened
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Tools Needed
- 9×13 inch baking dish
- Large mixing bowl
- Skillet
- Spatula or wooden spoon
- Whisk
- Oven
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F. Grease a 9×13 inch baking dish with nonstick spray or a bit of butter to prevent sticking.
Step 2: Cook the Sausage
In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and fully cooked. This takes about 7–8 minutes. Once done, drain off any excess grease.
Step 3: Combine the Ingredients
In a large mixing bowl, stir together the cooked sausage, frozen hashbrowns (no need to thaw), softened cream cheese, eggs, milk, shredded cheddar, and a generous pinch of salt and black pepper. Mix well until everything is fully coated and combined. The cream cheese will still have small chunks—that’s totally fine.
Step 4: Pour and Spread
Pour the mixture into the prepared baking dish. Use a spatula to spread it out evenly, pressing it gently into the corners.
Step 5: Bake the Casserole
Bake uncovered for 45–50 minutes. You’ll know it’s done when the top is golden brown and the center is set—no jiggles when you shake the dish gently.
Step 6: Rest and Serve
Let the casserole cool for about 5–10 minutes before slicing. This helps it firm up and makes serving easier. Slice and serve warm!
Why You’ll Love This Recipe
– Super easy to throw together with minimal prep
– Feeds a crowd—perfect for holidays or busy weekends
– No fancy tools or techniques required
– Reheats beautifully for weekday breakfasts
– Naturally gluten-free if your sausage and hashbrowns are GF
Mistakes to Avoid & Solutions
Mistake 1: Using cold cream cheese
Cold cream cheese won’t mix well and will leave large clumps.
Solution: Let it soften at room temperature for about 30 minutes or microwave in 10-second bursts until soft.
Mistake 2: Skipping the grease draining
Leaving the grease from the sausage in can make the casserole greasy.
Solution: Always drain the sausage thoroughly before mixing.
Mistake 3: Undercooking the center
The middle can stay soft if not fully baked.
Solution: Bake until the center is firm and the top is golden. You can test with a toothpick—if it comes out clean, it’s done.
Mistake 4: Using thawed hashbrowns
Thawed or wet hashbrowns can make the casserole watery.
Solution: Use them frozen straight from the bag.
Mistake 5: Overmixing eggs
Whipping eggs too much can make the texture spongy.
Solution: Whisk gently, just enough to break them up and combine.
Serving and Pairing Suggestions
This casserole is hearty enough to stand on its own, but here are a few ways to elevate it:
– Serve with a fresh fruit salad for a refreshing contrast.
– Add a dollop of sour cream or hot sauce on the side.
– Pair with a fresh green salad or sautéed spinach for a balanced brunch.
– Serve buffet-style for gatherings or slice neatly for plated breakfasts.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Slice into squares, wrap in foil or plastic wrap, and place in freezer-safe bags. Freeze up to 2 months.
Reheat (Microwave): Warm a single portion on high for 60–90 seconds.
Reheat (Oven): Cover with foil and bake at 325°F for 15–20 minutes or until heated through.
FAQs
1. Can I make this casserole ahead of time?
Yes! Assemble the night before, cover, and refrigerate. In the morning, bake as directed—add 5 extra minutes if it’s still cold.
2. Can I use fresh potatoes instead of frozen hashbrowns?
You can, but make sure to shred them finely and remove excess moisture with a towel before mixing in.
3. Is this dish spicy?
Not at all! But you can use spicy sausage or add red pepper flakes if you like heat.
4. What kind of sausage works best?
Any breakfast sausage—pork, turkey, or even chicken. Just make sure it’s seasoned.
5. Can I make it dairy-free?
Try using dairy-free cream cheese and a milk alternative like almond or oat milk. Use dairy-free cheddar, too.
Tips & Tricks
Let your cream cheese soften fully for easy mixing.
Don’t skimp on seasoning—frozen hashbrowns need salt to come alive.
Use sharp cheddar for a richer flavor.
Line the baking dish with parchment paper for easy cleanup.
Sprinkle a little extra cheese on top in the last 10 minutes for a golden crust.
Recipe Variations
Veggie Version
Swap sausage with sautéed mushrooms, spinach, and bell peppers. Use the same steps but sauté the veggies first to reduce moisture.
Southwestern Twist
Use spicy sausage, add chopped green chiles, cumin, and swap cheddar with pepper jack cheese. Top with salsa and avocado after baking.
Bacon-Lovers Version
Replace sausage with 1 lb of chopped, cooked bacon. Follow the same recipe but expect a smokier flavor.
Mini Muffin Casseroles
Scoop the mixture into greased muffin tins and bake at 350°F for 20–25 minutes for easy, grab-and-go breakfast bites.
Low-Carb Option
Use riced cauliflower instead of hashbrowns for a lighter, low-carb version. Bake time remains the same, but watch the moisture content.
Final Thoughts
This casserole has saved me on busy mornings, fed unexpected guests, and even made a few brunch haters come around. What I love most? It’s fuss-free. You can toss it together while sipping your first cup of coffee and trust that it’ll turn out every single time. It’s comforting, creamy, and just hearty enough to carry the whole meal.
In our house, it’s become more than just breakfast—it’s part of our Saturday rhythm. I’ve even shared it with parents at school drop-off, and now it’s making the rounds in other kitchens, too. That’s the kind of recipe I live for. The ones that don’t just feed you—they simplify your day and bring your people to the table. And that, to me, is the heart of home cooking.
Sausage, Egg And Cream Cheese Hashbrown Casserole
Ingredients
- 1 lb breakfast sausage
- 1 30 oz package frozen hashbrowns
- 8 oz cream cheese softened
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking dish with nonstick spray or butter.
- In a skillet over medium heat, cook and crumble sausage until browned (about 7–8 minutes). Drain excess grease.
- In a large bowl, combine sausage, frozen hashbrowns, cream cheese, eggs, milk, cheddar, salt, and pepper. Mix until well combined (small cream cheese chunks are okay).
- Pour mixture into the baking dish and spread evenly with a spatula.
- Bake uncovered for 45–50 minutes until golden and set (no jiggle in the center).
- Cool for 5–10 minutes before slicing. Serve warm and enjoy!
