I’m excited to share my Hash Brown Sausage Breakfast Casserole, where savory sausage, creamy cheese, crispy hash browns and fluffy eggs come together into a single show-stopping brunch bake you’ll want to read more about.

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I never planned to make something this addictive, but one weekend I threw together a dish that made me rethink every brunch I know. The Sausage Egg Cream Cheese Hash Brown Breakfast Casserole sounds like a mouthful, and it is, in the best way.

With ground breakfast sausage and cream cheese mixed into the whole thing, every bite surprises you, like one forkful is different from the next. Honestly I’m hooked.

People already call it the Best Breakfast Egg Casserole in my house, guests ask for seconds and then look at me like why didnt you make this sooner

Ingredients

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Savory salty protein, adds fat and flavor, can be greasy at times.
Crispy potatoes give carbs and texture, its not much fiber, starchy comfort food.
Rich and creamy, adds tang and body, high in fat not light.
Packed with complete protein and vitamins, yolks add richness it’s true.
Melty sharp flavor, calcium and protein, can be salty, boosts savory notes.
Onion adds sweetness garlic gives bite both build deep savory aroma.
Makes custard creamy adds fat for texture more calories though.
Fresh chives add color and mild oniony pop low calories.

Ingredient Quantities

1 pound ground breakfast sausage

30 ounce bag frozen shredded hash browns thawed

8 ounces cream cheese softened

2 cups shredded sharp cheddar cheese

8 large eggs

1 1/2 cups whole milk

1 small yellow onion chopped

2 cloves garlic minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 tablespoons butter melted

2 tablespoons chopped fresh chives or green onions optional

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 baking dish with a little of the melted butter.

2. In a large skillet over medium heat brown 1 pound ground breakfast sausage, breaking it up as it cooks. When it’s nearly done add the chopped yellow onion and minced garlic and cook until the onion is soft and the sausage is fully browned. Drain excess grease and set the mix aside.

3. Squeeze as much water as you can from the thawed shredded hash browns using a clean kitchen towel or paper towels. Toss the drained hash browns with the remaining melted butter so they crisp up in the oven.

4. Press half of the buttered hash browns into the bottom of the prepared dish to form a compact base. This helps get a crispy bottom layer.

5. Scatter the cooked sausage and onion mixture evenly over that hash brown layer.

6. In a large bowl beat together 8 large eggs, 1 1/2 cups whole milk and the 8 ounces softened cream cheese until mostly smooth. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder and whisk again. If the cream cheese is stubborn warm it 10 to 15 seconds in the microwave and stir, it makes mixing way easier.

7. Sprinkle 1 1/2 cups of the shredded sharp cheddar over the sausage, pour the egg and cream cheese mixture evenly over everything, then top with the remaining hash browns. Sprinkle the last 1/2 cup cheddar on top.

8. Bake at 350 F for about 45 to 55 minutes or until the center is set and the top is golden. If the top is browning too quickly loosely tent foil over the dish for the last 10 to 15 minutes.

9. Let the casserole rest 10 minutes before slicing so it firms up. Sprinkle with chopped fresh chives or green onions if you like. Serve warm and enjoy the gooey cheese and crispy edges.

Equipment Needed

1. 9×13 inch baking dish (greased)
2. Large skillet for browning the sausage
3. Large mixing bowl for eggs and cream cheese
4. Whisk
5. Rubber spatula or wooden spoon for pressing and scraping
6. Chef’s knife and cutting board for onion and chives
7. Measuring cups and measuring spoons
8. Clean kitchen towel or paper towels to squeeze the thawed hash browns
9. Oven mitts and a timer for safe handling and accurate baking time

FAQ

Q: What pan size, oven temp and bake time should I use? A: Use a 9×13 inch baking dish, preheat oven to 350°F. Bake about 45 to 55 minutes until the center is set, top is golden and an instant-read thermometer reads about 160°F. Let it rest 10 minutes before cutting so it firms up.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and refrigerate, covered, up to 24 hours before baking. To freeze, wrap the unbaked casserole tightly and freeze up to 1 month, thaw overnight in the fridge and add 10 to 20 minutes to the bake time. Fully baked leftovers freeze well for 1 to 2 months.

Q: How do I keep the casserole creamy but not soggy? A: Drain cooked sausage well and squeeze excess water from the thawed hash browns before mixing. Don’t add extra milk, bake until set but not jiggly, and let it rest after baking so excess moisture evens out.

Q: Can I swap ingredients if I don't have something? A: Sure. Turkey or chicken sausage works, plant-based sausage works too. If you skip cream cheese use blended cottage cheese or ricotta for a similar texture. You can use reduced-fat milk/cheese but texture may be less rich.

Q: How should I reheat leftovers? A: Reheat slices in a 325°F oven for 15 to 20 minutes covered until warmed through, or microwave single servings 1 to 2 minutes depending on power. If you want the top crisp, finish under the broiler for a minute or two, watch it closely.

Q: Can I use fresh potatoes instead of frozen hash browns? A: Yes, shred about 3 to 4 cups of fresh potatoes, squeeze out as much liquid as you can, and pat dry. You can also briefly sauté or par-cook them to remove extra moisture before mixing into the casserole.

Sausage, Egg ; Cream Cheese Hash Brown Breakfast Casserole Recipe Substitutions and Variations

Ground breakfast sausage: swap with 1 pound ground turkey or chicken for a leaner bake, or 12-16 oz plant-based sausage crumbles to make it vegetarian.
Frozen shredded hash browns: use about 4 cups fresh grated potatoes (squeeze out extra moisture) or a 30 oz bag frozen diced potatoes for a firmer, chunkier texture.
Cream cheese: substitute 8 oz Neufchatel or 1 cup whole-milk ricotta blended smooth; plain Greek yogurt or pureed cottage cheese work in a pinch if you want less fat.
Sharp cheddar: swap with Monterey Jack, Colby, or pepper Jack for a milder or spicier finish; smoked cheddar adds nice depth too.

Pro Tips

1) Squeeze the hash browns like you mean it. The more water you get out the crisper the bottom and top will be, so wrap them in a towel and press hard, even squeeze over the sink. If they’re still soggy, spread them on a baking sheet and give them 8 to 10 minutes in a hot oven to dry out before assembling.

2) Warm the cream cheese a little before mixing, it makes the custard way smoother. Put it in the microwave for 10 to 15 seconds then stir, and whisk the eggs and milk well so you don’t end up with lumps or streaks.

3) Don’t let grease ruin the texture. Brown the sausage well and blot or drain off excess fat so the casserole isn’t greasy. Save a tablespoon of the fat to cook the onions in for flavor, but get rid of the rest.

4) Watch the top while it bakes, not just the clock. If it starts browning too fast, loosely tent foil over the dish and check the center with a toothpick or knife for doneness. Moving the dish to a lower rack for the last part of baking helps the top not scorch while the middle sets.

5) Let it rest and slice cold for neat pieces. Give the casserole at least 10 minutes to firm up before cutting, or 20 minutes if you want really clean squares. Leftovers reheat great in the oven or air fryer so you can get the edges crispy again.

Sausage, Egg ; Cream Cheese Hash Brown Breakfast Casserole Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

566

kcal

Equipment: 1. 9×13 inch baking dish (greased)
2. Large skillet for browning the sausage
3. Large mixing bowl for eggs and cream cheese
4. Whisk
5. Rubber spatula or wooden spoon for pressing and scraping
6. Chef’s knife and cutting board for onion and chives
7. Measuring cups and measuring spoons
8. Clean kitchen towel or paper towels to squeeze the thawed hash browns
9. Oven mitts and a timer for safe handling and accurate baking time

Ingredients

1 pound ground breakfast sausage
30 ounce bag frozen shredded hash browns thawed
8 ounces cream cheese softened
2 cups shredded sharp cheddar cheese
8 large eggs
1 1/2 cups whole milk
1 small yellow onion chopped
2 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons butter melted
2 tablespoons chopped fresh chives or green onions optional

Directions

Preheat oven to 350 F and grease a 9×13 baking dish with a little of the melted butter.
In a large skillet over medium heat brown 1 pound ground breakfast sausage, breaking it up as it cooks. When it's nearly done add the chopped yellow onion and minced garlic and cook until the onion is soft and the sausage is fully browned. Drain excess grease and set the mix aside.
Squeeze as much water as you can from the thawed shredded hash browns using a clean kitchen towel or paper towels. Toss the drained hash browns with the remaining melted butter so they crisp up in the oven.
Press half of the buttered hash browns into the bottom of the prepared dish to form a compact base. This helps get a crispy bottom layer.
Scatter the cooked sausage and onion mixture evenly over that hash brown layer.
In a large bowl beat together 8 large eggs, 1 1/2 cups whole milk and the 8 ounces softened cream cheese until mostly smooth. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder and whisk again. If the cream cheese is stubborn warm it 10 to 15 seconds in the microwave and stir, it makes mixing way easier.
Sprinkle 1 1/2 cups of the shredded sharp cheddar over the sausage, pour the egg and cream cheese mixture evenly over everything, then top with the remaining hash browns. Sprinkle the last 1/2 cup cheddar on top.
Bake at 350 F for about 45 to 55 minutes or until the center is set and the top is golden. If the top is browning too quickly loosely tent foil over the dish for the last 10 to 15 minutes.
Let the casserole rest 10 minutes before slicing so it firms up. Sprinkle with chopped fresh chives or green onions if you like. Serve warm and enjoy the gooey cheese and crispy edges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.