Description
This Sausage Egg and Cream Cheese Hashbrown Casserole is a hearty, comforting breakfast perfect for holidays or meal prep. With layers of savory sausage, creamy eggs, and crispy hashbrowns, it’s a crowd-pleasing dish that’s easy to make and even easier to love.
Ingredients
1 pound breakfast sausage
8 ounces cream cheese, softened
8 large eggs
1 cup milk
2 cups shredded cheddar cheese
4 cups shredded hashbrowns, thawed and patted dry
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley (optional, for garnish)
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a skillet, cook the sausage over medium heat until browned and crumbly. Drain excess fat.
3. Stir in the cream cheese with the warm sausage until smooth and combined. Set aside.
4. In a bowl, whisk eggs, milk, salt, and pepper until well blended.
5. Spread the thawed and dried hashbrowns evenly in the baking dish.
6. Add the sausage and cream cheese mixture on top of the hashbrowns.
7. Pour the egg mixture over the layers in the dish.
8. Sprinkle cheddar cheese over the entire casserole.
9. Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.
10. Let cool for 5–10 minutes. Garnish with chopped parsley if desired and serve.
Notes
Make sure the hashbrowns are completely thawed and patted dry to avoid a soggy bottom.
Letting the casserole rest before cutting helps it hold its shape.
You can prep this casserole the night before and bake it fresh in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 1g
- Sodium: 690mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 215mg
Keywords: breakfast casserole, sausage, hashbrown, meal prep, brunch