If you’re looking for a warm, satisfying, and easy breakfast that feeds a crowd and delivers on flavor, look no further than this Sausage, Egg, and Cream Cheese Hashbrown Casserole. It’s everything you love about breakfast — in one hearty, creamy, cheesy dish.
The creamy blend of sausage and softened cream cheese adds a velvety richness that pairs perfectly with crispy hashbrowns, melty cheese, and fluffy baked eggs. This is the ultimate make-ahead breakfast or brunch centerpiece — ideal for holidays, weekends, or busy weekday mornings.
Ingredients
Use the scale below to adjust for larger portions!
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2 lb. breakfast sausage, ground
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16 oz. cream cheese, softened to room temperature
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32 oz. frozen hashbrown potatoes
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2 cups shredded cheese (cheddar, Colby Jack, or a blend)
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8 large eggs
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2 cups milk
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¼ teaspoon onion powder
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¼ teaspoon garlic powder
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Salt and pepper, to taste
⏱ Prep & Cook Time
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Prep Time: 20 minutes
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Bake Time: 45–50 minutes
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Total Time: ~1 hour 10 minutes
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Servings: 10–12
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
Step 2: Cook the Sausage
In a large skillet over medium-high heat, cook the breakfast sausage until browned and fully cooked. Drain the excess grease.
Step 3: Mix with Cream Cheese
Transfer the cooked sausage to a large bowl and stir in the softened cream cheese until smooth and creamy. Set aside.
Step 4: Brown the Hashbrowns
In the same skillet, add the frozen hashbrowns and cook until lightly browned and thawed (about 5–7 minutes). Then, spread them evenly in the bottom of the prepared baking dish.
Step 5: Layer the Casserole
Spread the sausage and cream cheese mixture over the hashbrowns in the baking dish. Sprinkle with shredded cheese.
Step 6: Make the Egg Mixture
In a medium bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper. Pour this mixture evenly over the casserole layers.
Step 7: Bake
Cover with foil and bake for 30 minutes. Then, uncover and bake for another 15–20 minutes, or until the top is golden brown and the center is fully set.
Step 8: Rest & Serve
Let the casserole cool for 5–10 minutes before slicing. Serve warm and enjoy!
Tips & Add-Ons
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Make it ahead: Assemble the night before and refrigerate. Bake fresh in the morning!
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Add veggies: Try sautéed spinach, bell peppers, or mushrooms for extra nutrition.
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Use spicy sausage for an extra kick of flavor.
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Cheese it up: Feel free to mix cheeses—cheddar, mozzarella, Monterey Jack, or pepper jack all work beautifully.
Why You’ll Love It
✅ Feeds a crowd effortlessly
✅ Perfect for holidays, brunches, or meal prep
✅ Rich, creamy, cheesy, and oh-so-satisfying
✅ Freezer-friendly and reheats well
Final Thoughts
Whether you’re prepping for a holiday breakfast, feeding overnight guests, or just need a make-ahead meal for your busy week, this Sausage, Egg, and Cream Cheese Hashbrown Casserole checks all the boxes. It’s comforting, flavorful, and easy enough for any skill level.
Pair it with a fresh fruit salad or some buttery toast for a complete breakfast spread. One thing’s for sure — there won’t be leftovers for long!