Sausage, Egg, and Cream Cheese Hashbrown Casserole

why make this recipe

Sausage, Egg, and Cream Cheese Hashbrown Casserole is a delightful dish perfect for breakfast or brunch. This recipe is packed with flavors and textures. It’s hearty, satisfying, and easy to make, making it ideal for feeding a crowd. Plus, it combines classic breakfast ingredients into one delicious casserole, saving you time and effort in the kitchen.

how to make Sausage, Egg, and Cream Cheese Hashbrown Casserole

Ingredients

• 1 pound breakfast sausage
• 8 large eggs
• 8 oz cream cheese, cubed
• 3 cups frozen shredded hashbrowns, thawed
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Chopped chives or green onions for garnish

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Cook the sausage in a large skillet over medium heat until browned and cooked through. If there’s excess fat, drain it.
3. Add the cream cheese to the hot sausage and stir until melted and well mixed. Remove from heat.
4. In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
5. Spread the thawed hashbrowns in an even layer on the bottom of the baking dish.
6. Top the hashbrowns with the sausage and cream cheese mixture.
7. Pour the egg mixture evenly over the casserole.
8. Sprinkle the cheddar and mozzarella cheeses on top.
9. Bake uncovered for 40–45 minutes, or until the eggs are set and the top is golden brown.
10. Remove from the oven, let sit for 5–10 minutes, garnish with chives or green onions, and serve.

how to serve Sausage, Egg, and Cream Cheese Hashbrown Casserole

This casserole can be served warm, straight from the oven. Cut it into squares and serve on plates or in bowls. It pairs well with fresh fruit, biscuits, or a side of toast.

how to store Sausage, Egg, and Cream Cheese Hashbrown Casserole

If you have leftovers, let the casserole cool completely. Store it in an airtight container in the refrigerator for up to 3–4 days. You can also freeze it for a month. To reheat, warm it in the oven at 350°F (175°C) until heated through.

tips to make Sausage, Egg, and Cream Cheese Hashbrown Casserole

1. Use any type of breakfast sausage you prefer, whether it’s spicy, mild, or even turkey sausage for a lighter option.
2. Make sure to thaw the hashbrowns beforehand for a better texture.
3. Feel free to add vegetables like bell peppers, spinach, or mushrooms for extra color and nutrition.

Serving Ideas

This casserole is great on its own, but you can also serve it with salsa, hot sauce, or a dollop of sour cream for added flavor. It’s perfect for holiday breakfasts, family gatherings, or any weekend brunch with friends.

Final Thoughts

Sausage, Egg, and Cream Cheese Hashbrown Casserole is a fantastic dish that’s simple to make and delicious to eat. Its blend of savory ingredients makes it a favorite for anyone who loves a hearty breakfast. Try it out for your next brunch, and watch it become an instant hit!

FAQs

1. Can I make this dish ahead of time?
Yes! You can assemble the casserole the night before and refrigerate it. Just bake it in the morning.

2. Is this recipe gluten-free?
Yes, as long as you ensure that your hashbrowns are gluten-free.

3. Can I substitute different cheeses?
Absolutely! You can use any cheese you like, such as Monterrey Jack or pepper jack for a kick.

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