This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the kind of breakfast that makes you want to roll out of bed with a smile. When I made it for the first time, I wasn’t prepared for how fast it would disappear. It’s rich, savory, comforting, and exactly what weekend brunch dreams are made of. It starts with golden hashbrowns, savory sausage, and a decadent cream cheese mixture, all crowned with perfectly cooked eggs.
I love breakfast casseroles, but this one is next level. The layers of flavor build on each other beautifully. The sausage brings a salty, meaty bite. The cream cheese adds richness and tang, and the eggs with their golden yolks finish it with that irresistible “sunny side up” flair. What makes it even better? You can prep it the night before and pop it in the oven the next morning. That alone makes it a go-to in my busy kitchen.
Whenever I serve this at family gatherings or holiday breakfasts, it’s always the first dish to go. People rave about it and always ask for the recipe. It’s comforting in the best way, hearty enough to stand alone, and it makes everyone feel at home. If you’re looking for a new crowd-pleasing breakfast idea, this one’s it. And if you enjoy recipes like this, be sure to check out my Creamy Beef and Shells Recipe and the Stovetop Creamy Ground Beef Pasta from my collection.
Why You’ll Love This Sausage, Egg, and Cream Cheese Hashbrown Casserole
It’s a complete breakfast in one dish. You’ve got your protein, carbs, and dairy all layered into one satisfying bite. The cream cheese melts into the potatoes and sausage, adding creaminess you didn’t even know was missing from your morning plate. Each forkful is cozy and filling without being overly heavy.
This casserole is also incredibly flexible. Whether you want to make it ahead for convenience, double it for a larger crowd, or tweak the ingredients to suit your dietary needs, it’s easy to adapt. The ease of assembly combined with the rich flavor makes it ideal for holidays, potlucks, or just a laid-back Sunday brunch.
Plus, it’s a real looker coming out of the oven. The golden eggs on top give it a restaurant-style presentation that adds a little bit of wow factor to your breakfast table. It’s simple, delicious, and guaranteed to bring people back for seconds.
How to Make the Sausage, Egg, and Cream Cheese Hashbrown Casserole
Step 1: Brown the Sausage
In a large skillet over medium heat, brown your favorite breakfast sausage until it’s fully cooked. Break it up as it cooks so you get small, crispy crumbles. Once browned, drain off the excess grease and set the sausage aside.
Step 2: Prepare the Cream Cheese Mixture
In the same skillet, add softened cream cheese and let it melt gently into the remaining heat. Stir in a splash of milk to create a smooth, creamy mixture, then fold the cooked sausage back in. This luscious mixture is going to coat the hashbrowns like a dream.
Step 3: Layer the Casserole
In a greased 9×13-inch baking dish, spread a generous layer of frozen or fresh hashbrowns. Pour the sausage and cream cheese mixture over the top and spread it evenly.
Step 4: Crack the Eggs
Carefully crack whole eggs over the top of the casserole, spacing them evenly. You can use anywhere from 6 to 10 eggs, depending on your preference and the size of your dish. Sprinkle with salt, pepper, and a little paprika for color.
Step 5: Bake to Perfection
Bake at 375°F (190°C) for 30 to 35 minutes, or until the hashbrowns are golden and the eggs are cooked to your liking. For firmer yolks, bake a few minutes longer.
Recipe Variations and Possible Substitutions
You can easily make this casserole your own. Swap out the sausage for turkey sausage or even plant-based sausage for a lighter or vegetarian version. Prefer a bit of heat? Use spicy Italian sausage or add chopped jalapeños to the cream cheese mix.
Hashbrowns can be substituted with diced potatoes or sweet potatoes for a different texture and flavor. And if you’re short on cream cheese, you can mix in sour cream or ricotta as a creamy alternative. Want extra cheesy goodness? Add shredded cheddar, Monterey Jack, or pepper jack to the mix before baking.
Feel free to mix in chopped onions, bell peppers, or even spinach for added color and nutrition. This dish is a blank canvas for your breakfast creativity.
Serving and Pairing Suggestions
This casserole shines on its own, but if you want to round out the meal, serve it with a fresh fruit salad or a simple green salad dressed in a light vinaigrette. For a more indulgent brunch, pair it with flaky croissants or buttermilk biscuits. A dollop of sour cream or a spoonful of salsa on the side adds a nice touch, especially for those who like a little kick in their breakfast.
A cup of coffee or a freshly squeezed orange juice makes a perfect beverage match, enhancing the savory and creamy elements of the dish. For gatherings or special occasions, serve this casserole as the centerpiece alongside bacon strips, roasted vegetables, or even a sweet element like cinnamon rolls for a satisfying contrast.
Storage and Reheating Tips
Leftovers store wonderfully. Just cover the dish tightly or transfer portions to an airtight container. Keep in the fridge for up to 4 days. For longer storage, this casserole also freezes well. Let it cool completely, then wrap tightly in plastic wrap and foil, or store in a freezer-safe container. It’ll keep for up to 2 months.
To reheat, warm individual servings in the microwave for 1-2 minutes, or until heated through. For larger portions, place them in an oven-safe dish, cover with foil, and bake at 350°F until hot. If frozen, let it thaw overnight in the fridge before reheating.
Frequently Asked Questions
How far in advance can I make this casserole?
You can assemble the casserole the night before and refrigerate it overnight. Just pop it into the oven the next morning. Add a few extra minutes to the baking time since it’s starting from cold.
Can I use shredded hashbrowns instead of cubed?
Yes, shredded hashbrowns work beautifully and may even give a crispier texture at the edges.
What kind of sausage works best?
Any breakfast sausage works well. I personally love using a pork sausage with a bit of spice, but turkey or even plant-based alternatives will do the job nicely.
Can I add vegetables to the casserole?
Absolutely. Onions, bell peppers, mushrooms, and spinach all make great additions. Just cook off any excess moisture before adding them in to avoid a soggy dish.
How do I know when the eggs are perfectly cooked?
If you like runny yolks, take the casserole out when the whites are just set. For firmer yolks, bake a little longer until they appear fully opaque and slightly firm to the touch.
Related Recipe You’ll Like
If this Sausage, Egg, and Cream Cheese Hashbrown Casserole hits all the right notes for you, then you should absolutely try my Creamy Beef and Shells Recipe. It’s rich, comforting, and perfect for dinner nights when you need something hearty and simple. Another great option is my Stovetop Creamy Ground Beef Pasta. It’s quick, creamy, and family-friendly, ideal for busy weeknights.
If you want more casserole goodness, check out the Best Chicken and Rice Casserole or dive into the cheesy satisfaction of Cheesy Mexican Rice Casserole. These recipes are flavorful, filling, and follow the same make-ahead convenience we love.
Save and Share This Recipe for Later
Don’t forget to save this recipe to your Pinterest board so you can find it easily the next time you’re hosting brunch or need a make-ahead breakfast. Just click the Pin button on the image or copy the link to your favorite board. And if you enjoyed it, share it with your friends on Facebook, Instagram, or even email it to that family member who’s always on the lookout for great breakfast ideas. Every share helps more people discover easy, delicious meals like this one!
Sausage, Egg, and Cream Cheese Hashbrown Casserole
Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate breakfast comfort food. This hearty dish combines crispy hashbrowns with savory sausage, creamy melted cream cheese, and perfectly baked eggs. It's a crowd-pleasing make-ahead meal that's perfect for family brunches, holiday mornings, or even as a breakfast-for-dinner option. Every bite is filled with rich flavor and satisfying texture, making it a staple recipe for any occasion.
Ingredients
- 1 lb breakfast sausage
- 8 oz cream cheese, softened
- ¼ cup milk
- 5 cups frozen hashbrowns (shredded or cubed)
- 6-10 large eggs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Non-stick cooking spray or butter for greasing dish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a skillet, cook sausage over medium heat until browned. Drain excess grease.
- Lower heat and add cream cheese to skillet, stirring until melted. Add milk and combine until smooth.
- Fold in cooked sausage.
- Spread hashbrowns evenly in prepared baking dish.
- Pour sausage and cream cheese mixture over hashbrowns and spread evenly.
- Crack eggs over the top, spacing them out across the casserole.
- Season with salt, pepper, and paprika.
- Bake for 30-35 minutes or until eggs are cooked to your liking and hashbrowns are golden.
- Let rest for 5 minutes before serving.
Notes
- For a spicier version, use hot sausage or add chopped jalapeños.
- Customize with vegetables like bell peppers, onions, or spinach.
- Leftovers keep well in the fridge for 4 days or freeze up to 2 months.
- Adjust egg quantity based on preference for more or fewer yolks.
- Best enjoyed with fresh fruit or crusty bread on the side.
