Description
This Sausage Egg and Cream Cheese Hashbrown Casserole is a hearty and comforting breakfast dish that combines savory breakfast sausage, creamy cream cheese, fluffy eggs, and crispy hashbrowns all baked together with melted cheddar cheese. Perfect for family brunches or meal prepping to enjoy a warm and satisfying start to your day.
Ingredients
Scale
Meat
- 1 pound breakfast sausage
Dairy
- 8 ounces cream cheese, softened
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
Produce
- 1 tablespoon chopped parsley (optional, for garnish)
Pantry
- 4 cups shredded hashbrowns, thawed and patted dry
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
- Cook sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Once cooked, drain the excess fat from the skillet.
- Add cream cheese to sausage: While the sausage is still warm, stir in the softened cream cheese until the mixture is smooth and well combined. Set this mixture aside.
- Whisk egg mixture: In a large bowl, whisk together the eggs, milk, salt, and black pepper until everything is well blended and frothy.
- Arrange hashbrowns: Evenly spread the thawed and dried hashbrowns in the prepared baking dish, forming a solid base layer.
- Add sausage mixture: Spread the sausage and cream cheese mixture evenly over the hashbrown layer in the dish.
- Pour egg mixture: Carefully pour the whisked egg mixture over the sausage and hashbrowns, ensuring even coverage.
- Top with cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake the casserole: Bake uncovered in the preheated oven for 40 to 45 minutes until the center is set and the top turns golden brown.
- Rest and garnish: Remove the casserole from the oven and let it cool for 5 to 10 minutes. Garnish with chopped parsley if desired, then serve warm.
Notes
- Make sure to pat dry the thawed hashbrowns to avoid excess moisture making the casserole soggy.
- This casserole can be assembled the night before and baked fresh in the morning for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, consider adding diced jalapeños or cayenne pepper to the egg mixture.
