Sausage, Egg and Cream Cheese Hashbrown Casserole

Here’s a rich, comforting recipe for a Sausage, Egg, and Cream Cheese Hashbrown Casserole — perfect for breakfast, brunch, or a hearty dinner.

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🧀 Sausage, Egg & Cream Cheese Hashbrown Casserole

Ingredients (Serves 8)

• 1 lb breakfast sausage (pork or turkey)

• 8 large eggs

• 8 oz cream cheese, softened

• 1 cup milk

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1 (30 oz) bag frozen shredded hashbrowns, thawed

• 1 ½ cups shredded cheddar cheese (or cheese blend)

• Butter or oil for greasing dish

• Optional: chopped green onions or parsley for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook sausage in a large skillet over medium heat, breaking it up until browned and fully cooked. Drain excess fat and set aside to cool slightly.

3. In a mixing bowl, whisk together the eggs, milk, cream cheese, garlic powder, onion powder, salt, and pepper until mostly smooth (small cream cheese lumps are okay).

4. In a large bowl, combine thawed hashbrowns, cooked sausage, and 1 cup of the shredded cheese.

5. Pour the egg mixture over the hashbrown mixture and stir to combine thoroughly.

6. Pour into the baking dish and spread evenly. Top with the remaining ½ cup cheese.

7. Bake uncovered for 45–55 minutes, or until the center is set and top is golden. If the top browns too fast, tent loosely with foil during the last 10 minutes.

8. Let rest 5–10 minutes before slicing. Garnish with green onions or parsley, if desired.

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Tips & Variations

• Swap sausage for bacon or veggie sausage.

• Add chopped bell peppers, spinach, or mushrooms for more texture and nutrients.

• For spice, mix in red pepper flakes or use hot sausage.

Would you like a printable version or meal prep instructions for freezing ahead?