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Sausage, Egg, and Cream Cheese Hashbrown Casserole

A creamy, savory breakfast casserole made with sausage, eggs, hashbrowns, and melted cream cheese, perfect for brunch or make-ahead mornings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380

Ingredients
  

Casserole Base
  • 24 oz frozen hashbrowns thawed
  • 1 lb breakfast sausage cooked and crumbled
  • 8 oz cream cheese softened and cubed
  • 6 eggs large
  • 1 cup milk
  • 1 cup cheddar cheese shredded
  • 0.5 cup mozzarella cheese shredded
  • 0.5 cup onion diced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder

Equipment

  • Large mixing bowl
  • Whisk
  • Skillet
  • 9x13 baking dish

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cook breakfast sausage in a skillet until browned; drain excess grease.
  3. In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder.
  4. Add hashbrowns, sausage, cream cheese, onion, and shredded cheeses.
  5. Mix gently until evenly combined.
  6. Transfer mixture to prepared baking dish and spread evenly.
  7. Bake uncovered for 45–50 minutes until set and golden.
  8. Rest 10 minutes before slicing and serving.

Notes

This casserole can be assembled up to 24 hours ahead and baked when ready.