SAUSAGE, EGG, AND CREAM CHEESE HASHBROWN CASSEROLE

Hey there, my breakfast-loving buddy! Let’s whip up this Sausage, Egg, and Cream Cheese Hashbrown Casserole—it’s about to kick your mornings (or any time of day) into delicious overdrive. Picture this: crispy hashbrowns layered with savory sausage, fluffy eggs, and a creamy, cheesy twist that melds it all into a cozy, hearty dish. It’s comforting, it’s filling, and it’s so easy you’ll be digging in before you know it. I’m totally stoked for you to try this—it’s like a breakfast hug in a pan, and you’re gonna love every bite!

Why You’ll Love Sausage, Egg, and Cream Cheese Hashbrown Casserole

This casserole isn’t just a meal—it’s a one-dish wonder that’ll make any gathering or lazy weekend feel extra special. Whether you’re feeding a brunch crowd, prepping for busy mornings, or just craving something savory, it’s got that stick-to-your-ribs magic. Here’s why it’s about to become your new obsession:

Versatile: Perfect for breakfast, brunch, or even dinner—anytime you want a hearty fix.
Budget-Friendly: Sausage, eggs, hashbrowns—pantry staples turned into gold.
Quick and Easy: Mix, layer, bake—big flavor with little fuss.
Customizable: Swap meats or cheeses—make it your own casserole masterpiece!
Crowd-Pleasing: Kids will love the hashbrowns, adults will crave the creamy sausage—everyone’s scooping seconds.

Ingredients in Sausage, Egg, and Cream Cheese Hashbrown Casserole

Here’s the lineup that makes this casserole a breakfast dream—simple ingredients turned into pure comfort:

Hashbrowns

Frozen, shredded—crisp base that soaks up flavor.

Breakfast Sausage

Ground—savory, meaty goodness.

Eggs

Whisked—fluffy binder for the dish.

Cream Cheese

Softened—adds a rich, creamy twist.

Cheddar Cheese

Shredded—melty, cheesy blanket.

Milk

Whole or whatever—smooths out the eggs.

Salt and Pepper

Season to taste—keeps it bold and balanced.

Onion

Diced—optional, for extra flavor depth.

Garlic Powder

A pinch—boosts the savory vibes.

Instructions

Let’s get this casserole baking—it’s so easy, you’ll be eating in no time!

Preheat Your Equipment

Heat your oven to 350°F (175°C)—gets it ready for that golden bake.

Combine Ingredients

In a skillet, cook 1 pound breakfast sausage with ½ cup diced onion (optional) over medium heat ‘til browned—about 7-10 minutes, drain fat. In a bowl, whisk 8 eggs with ½ cup milk, ½ teaspoon garlic powder, salt, and pepper—set aside. Mix 4 oz softened cream cheese into the warm sausage—stir ‘til creamy.

Prepare Your Cooking Vessel

Grease a 9×13 baking dish—your casserole home is set.

Assemble the Dish

Spread 4 cups frozen hashbrowns in the dish—top with the sausage-cream cheese mix. Pour the egg mixture evenly over everything—sprinkle 1 ½ cups shredded cheddar on top.

Cook to Perfection

Bake uncovered for 40-45 minutes ‘til the eggs are set and cheese is bubbly—golden and gorgeous! Let it sit 5 minutes to firm up.

Finishing Touches

Sprinkle with a little chopped parsley or extra cheese if you’re feeling fancy—adds a pop!

Serve and Enjoy

Scoop it hot—perfect with a fork and a big appetite!

Nutrition Facts

Servings: 8
Calories per serving: 420
Fat: 30g | Protein: 20g | Carbs: 15g

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

How to Serve Sausage, Egg, and Cream Cheese Hashbrown Casserole

This casserole shines however you dish it—here’s how to make it extra awesome:

Fresh Salads: Pair with a fruit salad—berries or melon—for a sweet contrast.
Crusty Bread: Serve with toast or biscuits—sop up that creamy goodness!
Creamy Accompaniments: Add a dollop of sour cream—extra richness!
Vegetable Sides: Sautéed spinach or peppers—keeps it hearty and balanced.
As a Standalone: Serve straight from the dish with hot sauce on the side—cozy and ready.

I love it hot with a cup of coffee—the sausage and cheese combo is pure breakfast bliss!

Additional Tips

Here’s the scoop to make this casserole even more epic:

Prep Ahead: Cook sausage and assemble a night early—bake fresh in the morn!
Spice It Up: Add diced jalapeños or hot sauce—kick it up a notch!
Dietary Adjustments: Use turkey sausage or egg whites—still delish and lighter.
Storage Tips: Keep covered in the fridge for 4 days—reheats like a champ.
Double the Batch: Double it in two pans—same bake time, more to share!

FAQ Section

Q1: Can I use fresh hashbrowns?
A1: Yep! Shred and pat dry—same amount, cooks just fine!

Q2: Can I make this dish ahead of time?
A2: Totally! Assemble up to a day ahead—bake when ready, add 10 minutes if cold.

Q3: How do I store leftovers?
A3: Airtight in the fridge—good for 4 days of tasty reheats!

Q4: Can I freeze this dish?
A4: Oh, yeah! Freeze baked or unbaked for 2 months—thaw, bake or reheat!

Q5: What’s the best way to reheat this dish?
A5: Oven at 350°F for 15-20 minutes—keeps it crispy, or microwave a scoop!

Q6: Can I double the recipe?
A6: For sure! Use two 9x13s—same time, more breakfast love.

Q7: Can I skip the cream cheese?
A7: Sure! More cheddar or a splash of cream works—still creamy!

Q8: Why’s it runny?
A8: Undercooked eggs—bake ‘til set, check the center!

Q9: Can I use other meats?
A9: Yep! Bacon, ham, or chorizo—mix it up, same vibe!

Q10: How do I make it crispier?
A10: Bake hashbrowns solo 10 minutes first—crisp base, then add toppings!

Conclusion

There you have it, my friend—this Sausage, Egg, and Cream Cheese Hashbrown Casserole is your new breakfast (or anytime) MVP! It’s cheesy, it’s hearty, and it’s got that one-pan ease that makes every bite a warm, savory delight. Whether you’re feeding your crew or stashing leftovers for later, it’s a big dish of comfort that hits all the right spots. So grab that sausage, crack those eggs, and let’s bake up some magic together—you’re gonna love this one, I promise!

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