Sausage, Egg, and Cream Cheese Hashbrown Casserole

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the ultimate breakfast bake—packed with savory sausage, fluffy eggs, creamy cheese, and crispy hashbrowns. It’s an easy, make-ahead dish that’s perfect for brunch, holiday mornings, or meal prep. With simple ingredients and a quick prep time, this cheesy breakfast casserole will be a family favorite!

Ingredients

• 1 lb breakfast sausage
• 6 large eggs
• 8 oz cream cheese, softened
• 3 cups frozen hashbrowns
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 7-10 minutes. Drain any excess grease.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Add the softened cream cheese to the egg mixture and whisk until smooth.
5. Stir in the cooked sausage and frozen hashbrowns, mixing until evenly combined.
6. Pour the mixture into the prepared baking dish, spreading it out evenly.
7. Sprinkle shredded cheddar cheese over the top.
8. Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
9. Let cool for 5 minutes before serving. Enjoy!

Notes

• For extra flavor, add chopped onions, bell peppers, or a dash of hot sauce.
• Make it ahead: Assemble the night before, cover, and refrigerate. Bake fresh in the morning!
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Helpful Tips

• Use room temperature cream cheese: It blends more easily into the eggs for a smoother, richer texture. Cold cream cheese can create lumps, making it harder to mix evenly. Let it sit at room temperature for about 30 minutes before using for the best consistency.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents, which can prevent it from melting smoothly. For a creamier, more even melt, use freshly shredded cheddar or any cheese of your choice. If you’re short on time, a quick toss of pre-shredded cheese with a little cornstarch can help improve melting.
• Let it rest: Allow the casserole to cool for at least 5-10 minutes before slicing. This helps the ingredients set properly, making it easier to cut and serve without it falling apart. The resting period also allows flavors to meld together for a better taste.
• Cook sausage thoroughly: Make sure the sausage is fully cooked and well-browned before adding it to the mix. Undercooked sausage can result in a greasy casserole, so always drain excess fat after cooking. If using a leaner protein, such as turkey sausage, consider adding a little butter or oil for moisture.
• Make-ahead option: Prepare the casserole the night before, cover it tightly, and refrigerate overnight. When you’re ready to bake, let it sit at room temperature for 15-20 minutes before placing it in the oven. This helps the casserole bake evenly and prevents it from taking too long to cook in the center.
• Use high-quality hashbrowns: Opt for shredded or diced hashbrowns without excess moisture. If your hashbrowns have a lot of ice crystals, let them thaw slightly and pat them dry with paper towels before mixing. This prevents a watery texture and ensures a crispy, golden base.
• Customize the texture: If you prefer a creamier, softer casserole, whisk an extra egg or a little heavy cream into the mixture. For a firmer texture, reduce the milk slightly or bake for an additional 5 minutes.
• Don’t overmix the eggs: Overmixing can cause too much air to be incorporated, leading to a dense, rubbery texture instead of a light, fluffy bake. Whisk just until combined for the best results.
• Check doneness with a knife: Insert a knife or toothpick into the center of the casserole. If it comes out clean with no liquid egg mixture, it’s fully baked. If it’s still wet, bake for 5 more minutes and check again.
• Reheating for best results: For crispy edges, reheat leftover slices in a toaster oven or air fryer at 325°F (163°C) for 5-7 minutes. The microwave is quicker but may make the casserole softer.

Serving Suggestions

• Classic Brunch Spread: Serve this sausage hashbrown breakfast casserole with a side of buttery biscuits, fluffy pancakes, or cinnamon rolls for a comforting and filling brunch.
• Protein-Packed Breakfast: Pair with a side of crispy bacon, turkey sausage, or scrambled eggs to add even more protein to your meal.
• Low-Carb Option: Serve with a fresh avocado salad, sautéed spinach, or a side of roasted asparagus for a healthier, low-carb breakfast alternative.
• Sweet and Savory Combo: Balance the rich and savory flavors of the casserole with fresh fruit, such as strawberries, blueberries, grapes, or orange slices. A drizzle of maple syrup or honey can also add a touch of sweetness!
• Holiday Breakfast or Brunch: This casserole is perfect for Christmas morning, Easter brunch, or Mother’s Day breakfast. Serve it with a side of mimosas, coffee, or hot chocolate to complete the festive meal.
• Tex-Mex Twist: Add a side of salsa, guacamole, or jalapeño slices for a Southwest-style breakfast. Serve with warm tortillas for a delicious breakfast taco variation!
• Breakfast for Dinner: Who says you can’t have breakfast at night? Serve this cheesy casserole with a side of garlic toast, roasted veggies, or a simple green salad for a cozy, satisfying dinner.
• Keto-Friendly Pairing: If you’re following a low-carb diet, serve with sliced avocado, crispy bacon, or a side of cottage cheese instead of toast or biscuits.
• Make it a Breakfast Sandwich: Slice the casserole into squares and layer it between toasted English muffins, bagels, or croissants for a quick and delicious breakfast sandwich.
• Dipping Delight: Serve with sour cream, hot sauce, or hollandaise sauce for an extra layer of flavor. A side of warm sausage gravy also makes a great dipping option!

Substitutions and Variations

Meat Variations

• Bacon Lover’s Version: Swap out sausage for crispy bacon or use a combination of both for extra flavor.
• Turkey or Chicken Sausage: For a leaner option, replace pork sausage with turkey sausage, chicken sausage, or even ground turkey.
• Chorizo Kick: Use Mexican chorizo for a bold, spicy twist. Serve with a side of salsa and avocado.
• Vegetarian-Friendly: Skip the meat altogether and replace it with sautéed mushrooms, bell peppers, onions, and spinach for a veggie-loaded breakfast bake.

Cheese Options

• Sharp Cheddar: For a stronger, richer flavor, use sharp or extra-sharp cheddar instead of mild cheddar.
• Mexican Blend: A mix of Monterey Jack, cheddar, and pepper jack gives it a Tex-Mex flair.
• Swiss or Gruyère: Adds a nutty, creamy flavor to the casserole.
• Creamy Mozzarella: For an extra gooey and melty texture, mix in mozzarella with the cheddar.
• Smoky Gouda: Adds a mild smokiness that pairs well with sausage.

Egg and Dairy Adjustments

• Extra Creamy Texture: Substitute half-and-half or heavy cream instead of milk for a richer consistency.
• Dairy-Free Version: Use almond milk, coconut milk, or oat milk, along with dairy-free cheese and plant-based cream cheese.
• More Eggy Texture: Add 2 extra eggs for a fluffier, more custard-like consistency.

Vegetable Additions

• Colorful Bell Peppers: Dice up red, yellow, or green bell peppers for added crunch and sweetness.
• Onions & Garlic: Sautéed yellow onions, green onions, or garlic add extra depth of flavor.
• Spinach & Kale: Stir in chopped spinach or kale for a healthy, nutrient-dense boost.
• Zucchini or Mushrooms: Adds moisture and an earthy flavor.

Spice It Up

• Heat Lovers: Add chopped jalapeños, crushed red pepper flakes, or cayenne pepper for a spicy kick.
• Seasoned to Perfection: Try smoked paprika, Italian seasoning, or Cajun seasoning for a bold twist.
• Salsa or Hot Sauce: Mix in a few tablespoons of salsa, chipotle sauce, or a splash of hot sauce for a zesty bite.

Low-Carb/Keto-Friendly Swaps

• Cauliflower Hashbrowns: Replace traditional hashbrowns with riced cauliflower for a low-carb, keto-friendly version.
• Zucchini Hash: Use shredded zucchini, but squeeze out excess moisture to prevent sogginess.
• Egg Muffin Variation: Pour the mixture into a muffin tin and bake for individual keto-friendly breakfast cups.

Alternative Casserole Styles

• Sheet Pan Version: Spread the mixture onto a rimmed baking sheet for a thinner, crispier breakfast bake.
• Slow Cooker Method: Cook on low for 4-6 hours or high for 2-3 hours until set. Great for meal prepping!
• Air Fryer Method: Use an oven-safe dish in the air fryer at 325°F (163°C) for 25-30 minutes for a crispy, golden finish.

Conservation and Storage Tips

Refrigeration

• Store leftovers in an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil.
• It stays fresh for up to 4 days in the refrigerator.
• For best texture, reheat in the oven or air fryer rather than the microwave.

Freezing

• Whole Casserole: Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It stays good for up to 3 months.
• Individual Portions: Slice into portions and freeze separately in ziplock bags or airtight containers for easy meal prep.

Reheating

• Oven (Best Method): Reheat at 350°F (175°C) for 15-20 minutes, covering with foil to prevent drying out.
• Microwave: Heat on medium power in 30-second intervals until warm, but this may soften the texture.
• Air Fryer: Reheat at 325°F (163°C) for 5-7 minutes to restore crispiness.

Make-Ahead Tips

• Assemble in Advance: Prepare the casserole the night before, cover, and refrigerate overnight. Let it sit at room temperature for 15 minutes before baking.
• Freeze Before Baking: Assemble the casserole, wrap tightly, and freeze before baking. When ready to cook, thaw in the refrigerator overnight and bake as directed.

Prevent Sogginess

• If freezing, place a layer of parchment paper between slices to prevent sticking.
• Avoid adding extra milk or watery vegetables before freezing to maintain texture.
• If reheating and the casserole seems watery, place it in the oven uncovered for 5-10 extra minutes to remove excess moisture.

Common Mistakes to Avoid

1. Skipping the grease drainage
   • After browning the sausage, always drain excess grease to prevent the casserole from becoming too oily. If using leaner sausage, add a small amount of butter or olive oil for moisture.
2. Overmixing the eggs
   • Whisk eggs just until combined. Overmixing incorporates too much air, resulting in a dense and rubbery texture instead of a light, fluffy bake.
3. Not softening the cream cheese properly
   • Cold cream cheese won’t blend smoothly with the eggs, leading to clumps in the casserole. Let it sit at room temperature for 30 minutes or microwave it for 10-15 seconds before mixing.
4. Using pre-shredded cheese
   • Pre-packaged shredded cheese contains anti-caking agents, which can affect its ability to melt smoothly. Always shred fresh cheese for a creamier texture.
5. Forgetting to grease the baking dish
   • Without proper greasing, the casserole can stick to the pan, making it difficult to serve. Use butter, cooking spray, or parchment paper for easy removal.
6. Not thawing frozen hashbrowns
   • If using frozen hashbrowns, let them thaw slightly and pat them dry before adding to the mixture. Excess moisture can make the casserole watery and soggy.
7. Baking at the wrong temperature
   • A temperature that’s too high can cause the edges to burn before the center is fully set, while too low may result in an undercooked casserole. Stick to 350°F (175°C) and check for doneness before removing from the oven.
8. Not letting it rest before slicing
   • Cutting into the casserole immediately can make it fall apart. Let it rest for at least 5 minutes so it firms up for clean, even slices.
9. Adding too many vegetables without pre-cooking them
   • Watery vegetables like mushrooms, tomatoes, or zucchini release liquid as they cook, which can make the casserole too soggy. Always sauté or roast them before adding.
10. Using too much or too little seasoning

• Eggs and potatoes need a good amount of seasoning. Taste the sausage mixture before assembling and adjust salt, pepper, and spices as needed.

11. Overcooking the casserole

• Baking too long can dry out the casserole. If in doubt, insert a knife in the center—if it comes out clean or with slight moisture (not runny egg), it’s ready.

12. Not covering if storing overnight

• If prepping ahead, cover the dish tightly with foil or plastic wrap to prevent the top from drying out or absorbing fridge odors.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can assemble everything the night before, cover it, and refrigerate overnight. In the morning, bake as directed.

Can I freeze this casserole?

Absolutely! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use fresh potatoes instead of frozen hashbrowns?

Yes! Grate fresh potatoes, squeeze out excess moisture, and use them in place of frozen hashbrowns.

How do I make it spicier?

Add jalapeños, hot sauce, cayenne, or spicy sausage to give it a kick.

Is this casserole gluten-free?

Yes, as long as you use certified gluten-free hashbrowns and sausage.

Can I make this in a slow cooker?

Yes! Cook on low for 4-6 hours or high for 2-3 hours until fully set.

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Whether you’re preparing a holiday brunch, meal prep for the week, or a comforting family breakfast, this easy casserole delivers rich, cheesy goodness in every bite. Pair it with a fresh side salad or try this Rustic Cranberry Balsamic Glazed Flatbread for a delicious sweet and savory combination.

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