Sausage, egg and cream cheese hash brown breakfast casserole is a hearty make-ahead breakfast for a crowd: frozen shredded hash browns topped with hot breakfast sausage stirred into melted cream cheese, covered with a seasoned egg and milk custard and a layer of cheddar, then baked until set and bubbly. One 9×13 pan makes 12 slices.
How to make it: Brown the sausage to 160°F and drain it, then stir in the cream cheese while it’s warm. Whisk the eggs with milk and seasonings. Spread the frozen hash browns in a greased dish, top with the sausage mixture, pour over the eggs and add the cheddar. Bake at 350°F for 45 to 50 minutes, until the center is set.
Why You’ll Love It
- Creamy and cheesy: cream cheese melts into the sausage layer.
- Feeds a crowd: 12 slices from one pan.
- No thawing: the hash browns go in straight from the freezer.
- Make ahead: assemble it the night before for an easy holiday morning.
Does Cream Cheese Go in Hash Brown Casserole?
In this one, yes, and it’s the secret. Stirring cream cheese into the hot sausage creates a rich, creamy layer that keeps the casserole moist and adds a mild tang. It’s what sets this breakfast casserole apart from the plain egg-and-sausage kind.
Ingredient Notes
Hash browns: one 30- to 32-ounce bag of frozen shredded hash browns.
Hot breakfast sausage: 2 pounds. Hot sausage balances the rich cream cheese; use mild if you prefer.
Cream cheese: 16 ounces, at room temperature so it melts smoothly into the sausage.
Eggs and milk: 8 eggs and 2 cups milk, seasoned with salt, pepper, garlic powder and onion powder.
Cheddar: 2 cups shredded for the top.
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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
How to Make Sausage, Egg and Cream Cheese Hash Brown Casserole
1. Heat the oven. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
2. Cook the sausage. In a large skillet, cook the sausage over medium heat until browned and 160°F, 7-10 minutes. Break it into crumbles as it cooks. Drain excess fat and set aside.
3. Add the cream cheese. While the sausage is warm, stir in the cream cheese until fully combined and creamy.
4. Mix the eggs. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
5. Layer. 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.
6. Bake. Bake in the preheated oven for 45-50 minutes, until the eggs are set, the center reaches 160°F and the cheese is melted and bubbly. For a crispier top, broil for 2-3 minutes at the end.
7. Rest and serve. Remove from the oven and let it cool slightly before slicing and serving.
Should You Cook Hash Browns Before Putting Them in a Casserole?
Not for this recipe. The frozen shredded hash browns bake right in the egg custard and turn tender in the oven. Spread them in an even layer so they cook evenly. If you prefer crispier potatoes, you can brown them in a skillet first, but it’s an extra step and the casserole is delicious without it.
Common Mistakes With Egg Breakfast Casseroles
- Greasy sausage. Drain it well, or the casserole turns oily.
- Cold cream cheese. It won’t blend smoothly; let it soften first.
- Underbaking. The center should be set and reach 160°F, not wobbly.
- Cutting too soon. A short rest helps it slice cleanly.
- Too small a dish. A 9×13 pan gives the right depth to cook evenly.
Can I Halve the Recipe?
Yes. Use half of every ingredient and bake it in an 8-inch square dish. A smaller casserole usually bakes a little faster, so start checking the center early and bake until it’s set and reaches 160°F. It’s a good size for a smaller household or a weekday breakfast.
Variations
- Peppers and onions: add diced bell peppers and green onions.
- Mild sausage: for a less spicy casserole.
- Bacon: swap half the sausage for crumbled bacon.
- Pepper jack: use it on top for more heat.
- Tater tots: use them instead of shredded hash browns.
Make Ahead & Storage
Make ahead: Assemble the casserole the night before, cover and refrigerate. Bake it cold, adding a few minutes, until the center reaches 160°F.
Leftovers: Refrigerate within 2 hours and eat within 3 to 4 days. Reheat slices until hot, to 165°F. Baked slices also freeze well.
What to Serve With It
Serve it with fresh fruit, biscuits, toast or a sweet bake like coffee cake.
More breakfast casseroles: bacon, egg and hash brown casserole, breakfast casserole with tater tots and sausage, bacon, egg and cheese biscuit casserole and breakfast bundt cake. For grab-and-go, make sausage breakfast muffins or sausage and cream cheese crescents.
If you like sausage and hash browns for breakfast, Crockpot Breakfast Casserole cooks them in the slow cooker and serves 8.
Frequently Asked Questions
Does cream cheese go in hash brown casserole?
Yes, in this one. It’s stirred into the sausage for a creamy layer.
Should you cook hash browns before putting them in a casserole?
No. Frozen shredded hash browns bake tender in the custard.
What are common mistakes when making egg breakfast casseroles?
Not draining the sausage, using cold cream cheese and underbaking.
Can I make it the night before?
Yes. Assemble, cover and refrigerate it, then bake in the morning.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Drain the sausage, melt in the cream cheese while it’s warm and bake until the center is set. If you add peppers or bacon, tell me in the comments how it turned out.
Sausage Hash Brown Breakfast Casserole
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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 160°F, 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, until the eggs are set, the center reaches 160°F 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
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
4 comments
This definitely did NOT cook in an hour. Going on an hour and a half & eggs are still raw in the middle!
Not great. I question the frozen hashbrowns as the issue. Followed the recipe and had to cook it longer and it was disappointing for the amount of ingredients used.
#1 There is no way on Earth this was going to all fit in a 9×13″ pan. Had to pull out my big roasting pan for it all to fit.
#2 No way 45-50 minutes is enough time! Had to cook for almost 1.5 hours before the middle was cooked through.
Delicious!
Will definitely make again.