Last winter, after shoveling our sidewalks during a surprise snowstorm, I needed something hearty to warm us up. My husband and I came inside, red-cheeked and freezing, and I found the kids already digging into frozen hashbrowns. That sparked an idea: why not turn that into a full breakfast-for-dinner dish?
I pulled out the sausage, cream cheese, and eggs, and started cooking while the oven heated. My daughter stirred the cheesy eggs, my son grated the mozzarella with surprising care, and the whole kitchen smelled like comfort. By the time it went into the oven, our cozy home felt complete—walls warm, lights dimmed, ready for us to dig in.
When it came out, golden and bubbly, we all crowded around the table. Forks dove in, and before long, our plates were empty. That night, between bites, my husband laughed and said it tasted like a breakfast buffet in casserole form.
Now, whenever snow, rain, or a slow morning calls for something easy, I make this casserole. It’s become our family’s comfort ritual, practical, filling, and always a hit.
Short Description
Sausage, Egg And Cream Cheese Hashbrown Casserole is a hearty, one–dish breakfast bake featuring protein-packed eggs, creamy cheese, savory sausage, and crispy hashbrowns—baked until golden and bubbly.
Key Ingredients
- 30 oz frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, browned and drained
- 8 large eggs
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped onion
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- Optional: chopped green onions or chives for garnish
Tools Needed
- 9×13-inch casserole dish
- Large skillet
- Large mixing bowl
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or non-stick spray.
Step 2: Cook Sausage and Onions
Heat a skillet over medium. Cook 1 lb breakfast sausage, breaking into pieces, until browned (7–10 minutes). Drain fat. Add ½ cup chopped onion and sauté 3–4 minutes until translucent. Remove from heat.
Step 3: Prepare Egg Mixture
In a large bowl, whisk 8 eggs until smooth. Add 8 oz cubed cream cheese and whisk vigorously until smooth—an electric mixer helps. Stir in 1 cup sour cream.
Step 4: Combine Ingredients
Add thawed hashbrowns, sausage-onion mixture, 1 cup cheddar, 1 cup mozzarella, ½ tsp garlic powder, ½ tsp onion powder, salt, and pepper to egg mixture. Stir thoroughly until evenly combined.
Step 5: Assemble and Bake
Pour mixture into the prepared dish and smooth top. Bake uncovered for 45–55 minutes until golden-brown and center is set. A knife inserted in the middle should come out clean.
Step 6: Rest and Serve
Let rest 5–10 minutes to set. Garnish with chopped green onions or chives if desired. Serve warm.
Why You’ll Love This Recipe
Flavor Explosion: Savory sausage, creamy cheese, tender eggs, and crispy hashbrowns layered together.
One-Dish Wonder: Everything bakes in one pan—easy prep, cleanup, and large family servings.
Make-Ahead Friendly: Assemble the night before and bake in the morning or dinner time.
Kid-Approved Comfort: Tastes like a cozy breakfast buffet—gentle enough for picky eaters.
Flexible Protein: Full of sausage and eggs to start the day—or dinner—right.
Mistakes to Avoid & Solutions
Runny Center: Bake until center is set and test with a clean knife. If underdone, bake 5–10 minutes more.
Soggy Bottom: Drain sausage well and avoid overcrowding the pan.
Lumpy Cream Cheese: Ensure it’s softened and whisked thoroughly into the egg mixture.
Overbrowned Top: If top browns too quickly, loosely tent with foil during the last 10 minutes.
Stuck Edges: Grease dish thoroughly or use parchment paper for easy removal.
Serving and Pairing Suggestions
Serve hot with a green salad for lunch or casual dinner.
Add sliced avocado and salsa for a southwestern twist.
For brunch, pair with fresh fruit or toast.
Serve buffet-style at gatherings—followed by fresh coffee or mimosas.
Storage and Reheating Tips
Refrigerate: Store covered in fridge for up to 3 days.
Freeze: Portion, wrap tightly, and freeze up to 1 month.
Reheat: Warm in oven at 350°F for 10–15 minutes, or microwave individual servings until heated through.
FAQs
1. Can I use turkey sausage?
Yes, substitute with turkey sausage; adjust seasoning as needed.
2. Can I skip the cream cheese?
You can, but it adds creaminess, you could add extra sour cream instead.
3. Is this gluten-free?
Yes, provided your hashbrowns aren’t coated in flour, check labels.
4. Can I freeze the unbaked casserole?
Yes, assemble it, cover tightly, freeze, then bake about 60–70 minutes (covered first, then uncovered) from frozen.
5. Can I add veggies?
Absolutely, add sautéed bell peppers, mushrooms, or spinach in Step 2 for extra flavor and nutrition.
Tips & Tricks
For light browning, broil for 1–2 minutes after baking.
You can swap mozzarella for pepper jack for a milder or spicier flavor.
Use thawed hashbrowns and pat dry with paper towels for crispier texture.
Make in muffin tins for portable breakfast muffins—bake 25–30 minutes.
Customize with herbs: mix fresh chives or parsley into the egg mixture.
Recipe Variations
Mexican-Style Casserole:
Add 1 tsp chili powder, ½ tsp cumin, and use pepper jack cheese. Top with jalapeños before serving.
Veggie-Packed Version:
Sauté 1 cup diced bell peppers, mushrooms, or spinach with the onions in Step 2.
Bacon Lovers’ Twist:
Swap half the sausage for crisp bacon pieces; leave cooking fat for extra flavor.
Cheesy Overload:
Stir an extra cup of shredded cheese into the baking mixture for indulgent cheesiness.
Final Thoughts
This casserole became my secret weapon after that snowy afternoon, it’s warm, satisfying, and insanely easy. My kids ask for it on sleepover mornings, and my husband claims it’s “what breakfast dreams are made of.”
I love that I can adapt it, turkey sausage, veggies, or bacon, and it still delivers comfort in every bite. Make a batch, and you’ll see why this dish keeps our family full and our mornings stress-free.
Sausage, Egg And Cream Cheese Hashbrown Casserole
Ingredients
- 30 oz frozen shredded hashbrowns thawed
- 1 lb breakfast sausage browned and drained
- 8 large eggs
- 8 oz cream cheese softened and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped onion
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper to taste
- Optional: chopped green onions or chives for garnish
Instructions
- Preheat to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Brown sausage in a skillet (7–10 minutes), drain fat. Add chopped onion and sauté 3–4 minutes. Remove from heat.
- Whisk eggs until smooth. Add cream cheese and beat until combined. Stir in sour cream.
- Add hashbrowns, sausage mixture, cheeses, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour into dish and spread evenly. Bake uncovered 45–55 minutes until golden and set.
- Let sit 5–10 minutes. Garnish with green onions or chives if desired. Serve warm.
