This Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole is the perfect make-ahead breakfast or brunch dish. Loaded with savory breakfast sausage, creamy eggs, and fluffy hash browns, it’s topped with melty cheddar cheese and spiced with garlic and onion powder. Whether you’re hosting a family gathering or looking for a quick meal prep option, this casserole is a crowd-pleaser.
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Ingredients:
- 1 (30-32 ounce) bag frozen shredded hash browns
Frozen hash browns provide a crispy, hearty base for the casserole and make preparation a breeze. - 2 pounds hot breakfast sausage
Hot breakfast sausage adds a delicious, spicy flavor to the casserole. You can substitute with mild sausage if you prefer less heat. - 2 (8-ounce) packages cream cheese, room temperature
Cream cheese adds richness and creaminess, balancing the spice of the sausage and the saltiness of the cheddar. - 8 eggs
Eggs are the binding ingredient, creating a custard-like consistency that holds the casserole together. - 2 cups milk
Milk helps create a smooth, creamy egg mixture, adding moisture and richness to the casserole. - 2 cups shredded cheddar cheese
Cheddar cheese adds sharp, melty goodness to the casserole. You can use other cheeses like mozzarella or pepper jack for a twist. - 1 teaspoon salt
Salt enhances the flavors of the sausage, eggs, and cheese. - ½ teaspoon pepper
Black pepper adds a subtle kick, balancing the richness of the casserole. - ¼ teaspoon garlic powder
Garlic powder gives a savory flavor boost that complements the sausage and cheese. - ¼ teaspoon onion powder
Onion powder adds a mild oniony flavor, enhancing the overall depth of the dish.
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Cook the Sausage
- In a large skillet, cook the breakfast sausage over medium heat until it’s browned and fully cooked, about 7-10 minutes. Break it up into crumbles with a spatula as it cooks.
- Once cooked, drain any excess fat and set the sausage aside.
Step 3: Mix the Cream Cheese with Sausage
- While the sausage is still warm, stir in the room temperature cream cheese. Mix until the cream cheese is fully combined with the sausage, creating a creamy mixture.
Step 4: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
Step 5: Assemble the Casserole
- Layer the Hash Browns: Spread the frozen hash browns evenly across the bottom of the greased baking dish.
- Add the Sausage Mixture: Spoon the sausage and cream cheese mixture evenly over the hash browns, spreading it out with a spatula.
- Pour the Egg Mixture: Pour the egg mixture over the sausage and hash brown layers.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Step 6: Bake the Casserole
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the cheese is melted and bubbly. If you like a crispy top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Step 7: Serve
- Remove the casserole from the oven and let it cool for 5-10 minutes before slicing into squares and serving.
Serving and Storage Tips:
Serving: Serve this casserole hot, with a side of fresh fruit, toast, or a green salad for a well-rounded breakfast or brunch. You can also drizzle with hot sauce or salsa for extra flavor.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven.
Helpful Notes:
Cream Cheese Alternative: If you prefer a lighter option, you can use reduced-fat cream cheese or Greek yogurt.
Customizable: Feel free to add diced bell peppers, onions, or mushrooms to the sausage mixture for extra flavor and texture.
Make-Ahead Option: This casserole can be prepared the night before and stored in the refrigerator. Bake it in the morning for an easy, ready-to-go breakfast.
Tips from Well-Known Chefs:
Chef Alton Brown: “When working with breakfast casseroles, make sure to season each layer as you go. Hash browns and eggs can soak up a lot of flavor, so don’t be afraid to add a bit more salt or pepper if needed.”
Chef Bobby Flay: “Adding a dash of hot sauce or some finely chopped jalapeños to the egg mixture will give your breakfast casserole a spicy kick without overwhelming the flavors.”
Frequently Asked Questions:
Q1: Can I use a different type of sausage?
A1: Yes, you can use mild or spicy breakfast sausage, turkey sausage, or even Italian sausage depending on your preference.
Q2: Can I substitute fresh potatoes for hash browns?
A2: Absolutely! Peel and shred fresh potatoes, and make sure to squeeze out excess moisture before layering them into the casserole.
Q3: Can I freeze this casserole?
A3: Yes! You can freeze the fully baked casserole. Let it cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.
Q4: Can I make this dish vegetarian?
A4: Yes, you can omit the sausage and add more vegetables like spinach, mushrooms, and bell peppers. You can also use a plant-based sausage substitute.
Q5: How do I know when the casserole is fully cooked?
A5: The casserole is done when the center is set and no longer jiggles. You can insert a knife into the middle—if it comes out clean, the casserole is fully cooked.
Q6: Can I use a different type of cheese?
A6: Yes! While cheddar works great, you can substitute it with Monterey Jack, Swiss, or a blend of cheeses for different flavors.
Q7: Can I make individual servings?
A7: Yes! Instead of a large baking dish, use a muffin tin to make individual-sized breakfast casseroles. Reduce the baking time to about 20-25 minutes.
Q8: Can I use milk alternatives like almond or oat milk?
A8: Yes, you can substitute regular milk with unsweetened almond, oat, or soy milk for a dairy-free version.
Q9: Can I add hot sauce to the egg mixture for extra spice?
A9: Definitely! A few dashes of hot sauce or a pinch of red pepper flakes will add some heat to the casserole.
Q10: Can I make this recipe without eggs?
A10: While eggs are essential for binding the ingredients, you can try using an egg substitute or tofu scramble if you’re looking for a vegan option.
This Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole is the ultimate savory breakfast dish, perfect for feeding a crowd or meal prepping for the week. With its creamy, cheesy layers and flavorful sausage, it’s sure to be a hit at any breakfast table! Enjoy!
Sausage Hash Brown Breakfast Casserole
Ingredients
- 1 bag frozen shredded hash browns 30-32 oz
- 2 lbs hot breakfast sausage
- 16 oz cream cheese room temperature
- 8 eggs
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet, cook the sausage over medium heat until browned and fully cooked, 7-10 minutes. Break it into crumbles as it cooks. Drain excess fat and set aside.
- While the sausage is warm, stir in the cream cheese until fully combined and creamy.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Spread the frozen hash browns evenly in the bottom of the greased baking dish. Top with the sausage-cream cheese mixture. Pour the egg mixture over the sausage and hash browns. Top with shredded cheddar cheese.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the cheese is melted and bubbly. For a crispier top, broil for 2-3 minutes at the end.
- Remove from the oven and let it cool slightly before slicing and serving.
Notes
Nutrition