Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole

You ever roll out of bed and realize coffee alone isn’t going to cut it? You need something that hangs with you through back-to-back calls, school pick-ups, or the kind of slow Sunday ritual where you scroll through recipe feeds and actually crave something hearty. There’s comfort in food that feels like a warm blanket—crispy on the edges, soft in the center, and packed with enough punch to fuel your morning.

Picture frozen hash browns baking into golden shards, a layer of spicy sausage hugged by tangy cream cheese, all of it bound together by fluffy eggs and melty cheddar. It’s the sort of dish that makes you glad you bothered to set an alarm.

Why You’ll Love It

Here’s the thing: weekend breakfasts are sacred. You want that crunch, you crave that gooey center, and you adore anything that requires just one pan (or one dish) to clean. This casserole delivers on all fronts. The potatoes get perfectly crisp around the edges while the interior stays tender. Then you’ve got sausage—spicy enough to wake you up, but mellowed by a cream cheese swirl and a blanket of cheddar.

You know those mornings when you wish dinner could just be breakfast again? Whether you’re hosting friends for brunch, packing lunches for busy teens, or prepping grab-and-go bites for yourself, this one-and-done dish fits right in. Assemble it the night before, sleep in an extra ten minutes, and wake up to the smell of something delicious already on its way.

Timing and Servings

Plan for about 15 minutes of prep and roughly 45–50 minutes in a 350°F oven. If you’re in a real rush, cook the sausage ahead of time or layer everything in the evening and keep it chilled—just add 5–10 minutes to the bake time if it goes in cold.

This recipe fills a 9×13-inch pan and comfortably serves 8 to 10 people. Got fewer mouths to feed? Slice it up and freeze individual squares for mornings when your fridge falls a little short on inspiration.

Ingredients

• 1 (30–32 oz) bag frozen shredded hash browns (no thawing required)
• 2 lbs hot breakfast sausage (or swap in mild, diced ham, or turkey sausage)
• 16 oz cream cheese, softened
• 8 large eggs
• 2 cups milk (whole or 2% for best creaminess)
• 2 cups shredded cheddar cheese
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder

Directions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a skillet over medium heat, crumble and brown the sausage (about 7–10 minutes). Drain excess fat.
3. While the sausage is still warm, stir in the cream cheese until smooth—this keeps lumps at bay.
4. In a separate bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until frothy.
5. Spread frozen hash browns evenly in the prepared dish. Top with the sausage–cream cheese mixture.
6. Pour the egg mixture over everything, ensuring it seeps into the corners. Sprinkle shredded cheddar on top.
7. Bake for 45–50 minutes, or until the center is set and the top is bubbly. For extra crispiness, broil 2–3 minutes—watch closely.
8. Let rest 5 minutes before slicing. This helps it firm up and makes for neater squares.

Variations

You know how a classic song can take on new vibes with a fresh cover? Try these twists:

• Swap sausage for crumbled bacon or diced ham, or go lighter with turkey sausage.
• Fold in chopped bell peppers, mushrooms, or spinach for a veggie boost.
• Substitute cheddar with pepper jack or a Mexican cheese blend to crank up the flavor.
• Use almond or oat milk and dairy-free cheese plus plant-based sausage for a vegan spin.

Storage & Reheating Tips

Leftovers are a breakfast jackpot. Store cooled squares in an airtight container in the fridge for up to four days. Reheat single portions in the microwave for 1–2 minutes, or pop them in a 350°F oven for about 10–12 minutes to revive that edge crisp.

For longer stints, wrap individual pieces (or the whole dish) tightly in plastic wrap and foil, then freeze up to three months. Thaw overnight in the fridge and bake at 350°F until warmed through—around 20–25 minutes if still partially frozen.

FAQs

Q1: Can I use fresh potatoes instead of frozen hash browns?
A1: Absolutely. Shred them and press out extra moisture; too much water can make the bake a little soggy.

Q2: How do I know when the casserole is done?

A2: A quick knife or toothpick test—if it comes out mostly clean and the center doesn’t wobble, you’re all set.

Q3: Can I assemble this ahead of time?

A3: Definitely. Layer it, cover, and refrigerate. Bake in the morning and enjoy the extra snooze time.

Q4: What can I use if I don’t have cream cheese?

A4: Greek yogurt or ricotta works in a pinch, though the texture will be slightly different.

Q5: How spicy is it?

A5: That depends on your sausage. Hot links give it a kick; mild sausage keeps it mellow. You can always toss in jalapeños or red pepper flakes.

Conclusion

Sometimes the simplest dishes stick with us the longest. This casserole is a cozy mash-up of all your favorite breakfast elements—potatoes, sausage, eggs, and cheese—baked into one crowd-pleasing pan. It’s the perfect excuse to sleep in, prep ahead, and still feel like you nailed breakfast like a pro. So next time you crave something easy yet unforgettable, give these layers a shot. Your future self—and anyone lucky enough to grab a slice—will thank you.

Sausage Hash Brown Breakfast Casserole

This hearty breakfast casserole is loaded with hash browns, sausage, cream cheese, and eggs, topped with melted cheddar. It's perfect for feeding a crowd or meal prepping for busy mornings.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 12 slices

Calories 480 kcal

Ingredients

  

1x2x3x

• 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

For added flavor, you can mix in some diced bell peppers or green onions.

Nutrition

Calories: 480kcal

Keyword breakfast casserole, egg bake, hash browns, sausage casserole

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