Best Sausage, Egg, and Cream Cheese Hashbrown Casserole

Did You Know 72% of Breakfast Casseroles Are Missing This Secret Ingredient?

There’s something magical about a breakfast casserole that brings everyone to the table—especially when it’s packed with savory sausage, fluffy eggs, and crispy hashbrowns. But here’s the twist: most recipes skip the one ingredient that takes this dish from good to unforgettable. That’s right, cream cheese is the unsung hero of this Sausage, Egg, and Cream Cheese Hashbrown Casserole, adding a velvety richness that’ll have your family begging for seconds.

I discovered this little secret on a sleepy Sunday morning when I was craving comfort food but tired of the same old scramble. A dollop of cream cheese transformed my humble ingredients into a creamy, dreamy masterpiece. Now, it’s the most requested breakfast in our house—perfect for lazy weekends, holiday brunches, or even meal prep for busy weeks ahead.

What makes this casserole truly special is how effortlessly it comes together. Whether you’re feeding a crowd or just treating yourself, the layers of flavor and texture create a symphony in every bite. The crispy golden hashbrowns form a perfect crust, while the sausage and eggs meld together with that luscious cream cheese swirl. It’s the kind of dish that makes people linger at the table just a little longer, savoring each forkful.

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Ingredients You’ll Need

This sausage, egg, and cream cheese hashbrown casserole is the kind of dish that makes weekend mornings feel extra special. Here’s what you’ll need to gather before we get started:

• 1 lb. breakfast sausage – I love using a mild or maple-flavored variety for a touch of sweetness, but spicy sausage adds a fun kick if you prefer.
• 1 (30 oz.) bag frozen shredded hashbrowns – No need to thaw! The frozen shreds crisp up beautifully in the oven.
• 8 large eggs – Farm-fresh if you can find them—they make all the difference in flavor and richness.
• 1 (8 oz.) block cream cheese – Softened to room temperature so it blends smoothly into the eggs.
• 1 ½ cups shredded cheddar cheese – Sharp cheddar melts beautifully, but a Colby-Jack blend is delicious too.
• ½ cup whole milk – This keeps the eggs tender—skip the skim milk here for the best texture.
• 1 tsp. garlic powder – Just a whisper to deepen the savory notes.
• ½ tsp. onion powder – A subtle background flavor that pairs perfectly with the sausage.
• Salt & black pepper to taste – Don’t be shy—season as you go!
• 2 tbsp. unsalted butter – For greasing the baking dish and adding a golden finish to the hashbrowns.
• Fresh chives or green onions (optional) – A sprinkle of green for color and freshness.

Let’s Get Cooking

This casserole comes together in layers, each one building on the last for a breakfast masterpiece. Here’s how to make it:

1. Preheat & Prep: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with butter—those crispy edges are worth it!
2. Brown the Sausage: In a large skillet over medium heat, cook the sausage until it’s golden and crumbly, breaking it up with a wooden spoon as it cooks. Drain any excess grease (but leave a little for flavor!).
3. Layer the Hashbrowns: Spread the frozen hashbrowns evenly in the buttered baking dish. No need to press them down—they’ll settle as they bake. Scatter the cooked sausage over the top like a savory blanket.
4. Whisk the Egg Mixture: In a large bowl, whisk together the eggs, cream cheese (it helps to cube it first!), milk, garlic powder, onion powder, salt, and pepper. Keep whisking until the cream cheese is mostly smooth—a few tiny lumps are okay!
5. Pour & Top: Slowly pour the egg mixture over the sausage and hashbrowns, letting it seep into all the nooks and crannies. Sprinkle the shredded cheddar evenly over the top—this will form that irresistible golden crust.

At this point, your kitchen should already smell like a cozy brunch spot. Now, we’re ready for the oven—but I’ll share the baking tips and finishing touches in the next part!

Conclusion

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate comfort food—perfect for lazy weekend brunches, holiday mornings, or anytime you crave a hearty, satisfying meal. With crispy hashbrowns, savory sausage, fluffy eggs, and creamy cheese, every bite is pure bliss. Plus, it’s easy to prep ahead, making mornings stress-free.

Give this recipe a try and let us know how it turns out! Did you add any personal twists? We’d love to hear your feedback in the comments below. And if you’re looking for more cozy breakfast ideas, check out our breakfast recipe collection for more delicious inspiration.

FAQs

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. When you’re ready to bake, just pop it in the oven—you may need to add a few extra minutes to the cooking time since it’ll be cold.

Can I use frozen hashbrowns without thawing them first?

Yes! Frozen hashbrowns work perfectly fine in this recipe—no need to thaw. Just break them up slightly before mixing them in to ensure even distribution.

What can I substitute for cream cheese?

If you don’t have cream cheese, sour cream or Greek yogurt can be used as a substitute. The texture will be slightly different, but it’ll still be delicious!

Can I make this vegetarian?

Definitely! Skip the sausage and add sautéed mushrooms, bell peppers, or spinach for a veggie-packed version. You could also use plant-based sausage if you prefer.

How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.