If you’re searching for a breakfast dish that’s hearty, flavorful, and easy to prepare, this Sausage, Egg, and Cream Cheese Hashbrown Casserole is your perfect solution. Combining savory sausage, creamy cream cheese, crispy hashbrowns, and fluffy eggs, this casserole is a crowd-pleaser that’s as comforting as it is satisfying. Whether you’re hosting a brunch, feeding your family, or meal prepping for the week, this recipe is versatile, convenient, and packed with flavor.
In this article, we’ll explore the ingredients, step-by-step instructions, and tips to ensure your casserole turns out perfectly every time. Plus, we’ll cover serving suggestions, storage advice, and answers to common questions so you can master this recipe like a pro. Let’s dive in!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
To create this mouthwatering casserole, you’ll need a few key ingredients that come together to form a harmonious blend of textures and flavors:
- Breakfast Sausage: One pound of breakfast sausage (mild or spicy, based on your preference) adds a savory depth to the dish. Cook it thoroughly and drain any excess fat before layering it into the casserole.
- Frozen Hashbrowns: A 30-ounce package of frozen hashbrowns serves as the hearty base of this dish. Thaw them before using to ensure even cooking. Alternatively, freshly shredded potatoes work just as well.
- Eggs: Eight large eggs provide the protein-rich foundation of the casserole. Whisked with milk and cream cheese, they create a custard-like texture that binds everything together.
- Cream Cheese: Softened cream cheese adds a rich, creamy element to the egg mixture, making each bite irresistibly smooth and indulgent.
- Cheddar Cheese: Shredded cheddar cheese tops the casserole, creating a golden, bubbly finish that’s both gooey and flavorful.
- Milk: A splash of milk ensures the egg mixture is light and creamy. Whole milk or even half-and-half can elevate the richness.
- Salt and Pepper: Seasoning is essential to enhance the natural flavors of the ingredients.
- Optional Garnishes: Fresh green onions or parsley add a pop of color and freshness to the finished dish.
Now that you know what goes into this casserole, let’s move on to the detailed instructions for preparing it.
- 6-piece bakeware set includes a 9 x 5-inch loaf pan, 2 round 9-inch cake pans, a 12-cup muffin pan, a 13 x 9-inch roast …
- Nonstick coating for effortless food release and easy cleaning
- Heavy-weight steel construction for thorough, even heating
Price is surprising!
Step-by-Step Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or butter to prevent sticking. This ensures the casserole will slide out easily after baking.
Step 2: Cook the Sausage
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a wooden spoon as it browns. Cook until the sausage is fully crumbled and no longer pink, about 8-10 minutes. Drain any excess fat and set the cooked sausage aside.
Step 3: Prepare the Cream Cheese Mixture
In a large mixing bowl, whisk together the eggs, milk, softened cream cheese, salt, and pepper. Whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth and creamy. This step is crucial for achieving the luscious texture that makes this casserole so irresistible.
Step 4: Assemble the Casserole
In the prepared casserole dish, spread the thawed hashbrowns evenly across the bottom. Layer the cooked sausage on top of the hashbrowns, ensuring an even distribution. Pour the creamy egg and cream cheese mixture over the sausage and hashbrowns, spreading it out uniformly to cover all the layers.
Step 5: Add Cheese and Bake
Sprinkle shredded cheddar cheese generously over the top of the casserole. Place the dish in the preheated oven and bake for 45-50 minutes, or until the casserole is set and the top is golden and bubbly. To check for doneness, insert a knife into the center; if it comes out clean, the casserole is ready.
Step 6: Serve and Enjoy
Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. This allows the layers to set and makes slicing easier. Garnish with chopped green onions or parsley for added freshness and serve warm.
Serving Suggestions
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is versatile and pairs beautifully with a variety of sides. Here are some ideas to elevate your meal:
- Fresh Fruit Salad: A side of mixed berries, melons, or citrus fruits adds a refreshing contrast to the rich casserole.
- Green Salad: Toss together a simple salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette for a healthy complement.
- Avocado Toast: Top slices of toasted bread with mashed avocado and a sprinkle of red pepper flakes for a trendy twist.
- Yogurt Parfait: Layer Greek yogurt, granola, and honey for a light and healthy complement.
- Hot Sauce or Sriracha: For those who enjoy a kick of heat, serve hot sauce or sriracha on the side to drizzle over the casserole.
For a brunch gathering, consider setting up a toppings bar with shredded cheese, sour cream, and chopped herbs so guests can customize their servings.
Storage and Reheating Tips
Leftovers of this breakfast casserole are just as delicious the next day. Here’s how to store and reheat them properly:
- Refrigeration: Store the casserole in an airtight container in the refrigerator for up to 3-4 days. Let it cool to room temperature before storing to prevent condensation.
- Freezing: For longer storage, freeze the casserole. Wrap it tightly with plastic wrap and aluminum foil or place it in an airtight freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Refrigerated Leftovers: Reheat individual portions in the microwave for 1-2 minutes or warm the entire casserole in the oven at 350°F (175°C) for 20-25 minutes until heated through.
- Frozen Leftovers: Thaw the casserole overnight in the fridge before reheating, or bake it from frozen at 350°F (175°C) for 45-50 minutes, covering with foil for the first 30 minutes to prevent over-browning.
If you’ve assembled the casserole ahead of time, simply cover it tightly and refrigerate overnight. Bake it fresh in the morning for a hassle-free meal.
Frequently Asked Questions
Here are answers to some common questions about this recipe:
- Can I use frozen hashbrowns for this casserole?
Yes, frozen hashbrowns work perfectly! Just be sure to thaw them before using to ensure even cooking. Alternatively, use freshly shredded potatoes for a fresher texture. - Can I make this casserole ahead of time?
Absolutely! Assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh in the morning for a stress-free experience. - Can I substitute the sausage with another protein?
Yes! Substitute the sausage with cooked ground beef, chicken, or turkey sausage. Ensure the meat is fully cooked and drained before adding it to the casserole. - How long will leftovers last?
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat thoroughly before serving. - Can I add vegetables to the casserole?
Definitely! Sautéed bell peppers, mushrooms, or spinach make excellent additions for extra flavor and nutrition. - What type of cheese works best?
Cheddar cheese is classic, but feel free to experiment with mozzarella, Swiss, or a Mexican blend for a unique twist. - Can I use egg substitutes?
Yes, liquid egg substitutes or a mix of whole eggs and egg whites work perfectly in this recipe. - How do I prevent the casserole from being watery?
Ensure the hashbrowns are well-drained and avoid adding excess liquid to the egg mixture. - Can I scale the recipe up or down?
Yes! Adjust the ingredient quantities based on the size of your casserole dish and the number of servings needed. - What sides go well with this casserole?
Pair it with fresh fruit, a green salad, roasted vegetables, or avocado toast for a complete meal.
Conclusion
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is a delightful way to start your day, offering a perfect balance of hearty flavors and wholesome ingredients. With its creamy texture, savory sausage, and customizable options, it’s a dish that’s as versatile as it is satisfying. Whether you’re hosting a brunch, planning a holiday meal, or simply meal prepping for the week, this casserole is sure to become a family favorite.
Follow the detailed instructions, storage tips, and FAQs provided here to ensure your Sausage, Egg, and Cream Cheese Hashbrown Casserole turns out perfectly every time. Try this recipe today and savor the combination of flavors in every bite—it’s sure to brighten your mornings!
Sausage, Egg, and Cream Cheese Hashbrown Casserole
Ingredients
- 1 pound breakfast sausage (mild or spicy, based on preference)
- 30 ounces frozen hashbrowns (thawed)
- 8 large eggs
- 8 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- to taste salt and pepper
- optional green onions or parsley (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or butter.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart as it cooks until browned and crumbled. Once cooked through, drain any excess fat and set aside.
- In a large mixing bowl, whisk together the eggs, milk, softened cream cheese, salt, and pepper until smooth and well-combined. The cream cheese should be fully incorporated into the egg mixture.
- In the prepared casserole dish, spread the thawed hashbrowns evenly across the bottom. Layer the cooked sausage on top of the hashbrowns.
- Pour the creamy egg and cream cheese mixture evenly over the sausage and hashbrowns, ensuring it spreads out uniformly.
- Sprinkle shredded cheddar cheese generously over the top of the casserole.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden and bubbly. To check for doneness, insert a knife into the center; if it comes out clean, the casserole is ready.
- Remove from the oven and let the casserole rest for 5-10 minutes before slicing. Garnish with chopped green onions or parsley if desired, and serve warm.
