Sausage, Egg & Cream Cheese Hashbrown Casserole

If you’re anything like me, breakfast casseroles are one of those kitchen miracles that make mornings just a little more bearable—especially when you’ve got a crowd to feed or a long to-do list ahead. This Sausage, Egg & Cream Cheese Hashbrown Casserole is the kind of dish that practically guarantees a good start to the day. It’s cozy, filling, and packed with all the breakfast staples we love, baked into one delicious pan of comfort.

I first made this casserole on a lazy Sunday when we had family staying over. I didn’t want to spend the whole morning flipping pancakes or frying bacon, so I prepped this the night before. The next morning, I just popped it in the oven, made some coffee, and let the aroma do the rest of the work. Everyone was up and at the table in no time.

What makes this casserole really shine is the blend of creamy and cheesy with a nice crispy texture from the hashbrowns. And the sausage? It gives this dish that satisfying savory kick we all crave. Whether you’re making it for a holiday breakfast, a weekend brunch, or prepping ahead for the week, this recipe will not disappoint.

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Why You’ll Love This Casserole

• Make-Ahead Friendly: Assemble it the night before and just bake in the morning.

• Perfect for a Crowd: This 9×13 dish feeds a bunch of hungry people.

• Freezer-Friendly: Great for meal prep—just slice, freeze, and reheat.

• Customizable: Toss in your favorite veggies or swap in different cheeses.

Ingredients You’ll Need

Before we jump into the steps, here’s a quick look at what goes into this cheesy, savory breakfast bake:

• 1 lb breakfast sausage – Choose your favorite brand or spice level.

• 8 oz cream cheese, softened – This gives the sausage layer its creamy texture.

• 8 large eggs – Lightly seasoned and fluffed up for that perfect egg layer.

• 1 cup shredded cheddar cheese – Adds that gooey, melty goodness.

• 1 (30 oz) bag frozen hashbrowns, thawed – These form the crispy, golden base.

• Salt and pepper to taste – Don’t forget this key seasoning step.

• Non-stick cooking spray – For easy cleanup and no sticking.

Step 1: Preheat the Oven and Prep Your Dish

Start by preheating your oven to 375°F (190°C). While it’s heating, spray a 9×13-inch baking dish generously with non-stick cooking spray. This step is important—no one wants a stuck-on casserole, especially when cheese is involved!

Step 2: Cook the Sausage and Add Cream Cheese

In a large skillet over medium heat, cook 1 lb of breakfast sausage until it’s fully browned and cooked through. Make sure to break it up into crumbles as it cooks—this helps it distribute evenly throughout the casserole.

Once the sausage is cooked, drain off the excess grease, then stir in the softened cream cheese until everything is fully combined. You’ll end up with a rich, creamy sausage mixture that’s seriously hard to resist nibbling on. Once it’s ready, remove from heat and set it aside while you prep the eggs.

Step 3: Whisk Eggs and Cheese

In a large mixing bowl, crack 8 large eggs and whisk them together with a good pinch of salt and pepper. You want the eggs to be well beaten so they cook evenly. Then stir in the 1 cup of shredded cheddar cheese. This cheesy egg mixture is what ties everything together.

Step 4: Assemble the Layers

Now comes the fun part—putting it all together:

• First, spread the thawed hashbrowns in an even layer across the bottom of your greased baking dish. Press them down slightly to make a firm base.

• Next, evenly spoon the sausage and cream cheese mixture over the hashbrowns. Use a spatula to spread it out so every bite gets a little of that creamy sausage flavor.

• Finally, pour the egg and cheddar mixture evenly over the top, making sure it gets into all the nooks and crannies.

Once everything is layered, your casserole is ready to bake—or to go in the fridge overnight if you’re prepping ahead.

Now that your casserole is assembled and looking deliciously ready to go, it’s time for the magic to happen in the oven. This part is where all those cozy layers come together into a golden, bubbly breakfast masterpiece.

One of the best things about this casserole is how low-effort it is after the prep work is done. Once it’s in the oven, there’s nothing left to do but sit back with a cup of coffee and let your kitchen fill with the warm, savory scent of breakfast baking. Trust me—it smells just as good as it tastes.

Step 5: Bake to Golden Perfection

Place your assembled casserole into the preheated oven at 375°F (190°C) and bake for 40 to 45 minutes. You’re looking for the eggs to be fully set and the top to develop a light golden brown color. A great way to check for doneness is to give the center a gentle jiggle—if it still looks too liquidy, give it another 5 minutes and check again.

Once baked, let it rest for 5 to 10 minutes before slicing. This little break helps everything firm up and makes for easier cutting. Plus, it cools just enough to serve comfortably without losing the gooey, cheesy texture.

Step 6: Slice and Serve

Use a sharp knife or spatula to slice the casserole into squares and serve. You’ll notice right away how the sausage layer holds together beautifully, and the melted cheese helps create those perfectly creamy bites with crispy hashbrown edges. It’s truly the best of all breakfast worlds in one pan.

TIPS FOR BEST RESULTS

Even though the recipe is super simple, a few extra tips can help ensure your casserole turns out just right every time:

• Thaw your hashbrowns completely before using. If they’re still frozen, they’ll release too much moisture and could make the bottom of your casserole soggy.

• Use room-temperature cream cheese so it mixes smoothly with the sausage. Cold cream cheese can clump and be harder to incorporate.

• Shred your own cheese for better melt quality. Pre-shredded cheese works fine, but it often has added anti-caking agents that prevent it from melting as smoothly.

RECIPE VARIATIONS & ADD-INS

One of my favorite parts of this casserole is how easy it is to customize. You can switch things up depending on what you have in the fridge or what flavors you’re craving.

Add Veggies

Chopped bell peppers, diced onions, spinach, or mushrooms all work great here. Just sauté them for a few minutes first to cook out some of the moisture, then mix them into the sausage and cream cheese layer before baking.

Spice It Up

Love a little heat? Try adding a dash of hot sauce to your eggs, or swap the regular breakfast sausage for a spicy version. You can even mix in diced jalapeños for an extra kick.

Try Different Cheeses

Cheddar is a classic, but this recipe also shines with Monterey Jack, pepper jack, Colby, or even a little feta crumbled on top for a tangy twist.

Make It Vegetarian

Skip the sausage and add a mix of sautéed veggies instead. You could also use a plant-based sausage alternative. The cream cheese still gives that same creamy texture, and the eggs provide plenty of protein.

STORING AND REHEATING TIPS

This casserole isn’t just for special mornings—it’s fantastic for meal prep, too. Here’s how to keep it tasting great even after a few days:

• To Refrigerate: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep well in the fridge for up to 4 days.

• To Freeze: Slice into portions and wrap each in plastic wrap or foil, then place in a freezer-safe container or bag. Frozen portions will last up to 2 months.

• To Reheat: For refrigerated portions, microwave for 1–2 minutes until hot. For frozen slices, thaw overnight in the fridge, then reheat in the microwave or oven (covered with foil at 350°F for about 15 minutes).