Description
Simplify your mornings with this Sausage Egg and Cream Cheese Hashbrown Casserole—perfectly savory, creamy, and make-ahead friendly. A comfort food breakfast favorite that’s ideal for meal prep, holidays, or feeding a hungry crowd.
Ingredients
Scale
- 1 pound breakfast sausage (mild or spicy)
- 1 package (30 oz) frozen shredded hashbrowns, thawed
- 8 oz cream cheese, softened
- 10 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small onion, finely diced
- 1 red bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh chives, chopped (plus extra for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Let cream cheese soften and ensure hashbrowns are thawed.
- Cook sausage in skillet. Add onion and bell pepper halfway through. Add garlic last minute. Drain fat.
- In a large bowl, beat eggs until frothy. Whisk in milk, salt, pepper, and paprika.
- In another bowl, mix softened cream cheese with 1/4 cup of egg mixture until smooth.
- Layer thawed hashbrowns in baking dish. Add sausage mixture. Pour cream cheese blend, then remaining egg mix.
- Top with cheddar and mozzarella. Bake 45–50 minutes until set and golden. Cover with foil if browning too quickly.
- Rest 5–10 minutes before slicing. Garnish with chives.
Notes
Use turkey sausage, dairy-free cheese, or add veggies for a lighter version. Perfect for make-ahead and reheats well for busy mornings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 215mg