Looking for a breakfast or brunch option that’s easy, hearty, and guaranteed to impress? This Sausage Egg and Cream Cheese Hashbrown Casserole is the recipe you didn’t know you needed. Packed with savory sausage, fluffy eggs, rich cream cheese, and golden hashbrowns, this dish checks all the boxes: comforting, satisfying, and simple to make. Whether you’re hosting a holiday brunch, prepping for the week ahead, or just treating yourself to something special, this casserole delivers on flavor and convenience.
What makes this breakfast casserole stand out is the addition of cream cheese. It adds a creamy tang that perfectly complements the salty sausage and crispy potatoes. Best of all, it’s freezer-friendly and can be made ahead, making your mornings easier without sacrificing taste. You’ll also find useful tips for storing, reheating, and even customizing the recipe to suit your dietary needs.
If you’re a fan of easy and comforting recipes, don’t forget to check out similar crowd-pleasers like Frozen Burrito Casserole and Million Dollar Chicken Casserole.
Ingredients and Smart Substitutions
This casserole requires simple ingredients, many of which you may already have in your kitchen. Here’s what you’ll need to get started:
- 1 lb ground breakfast sausage (mild or spicy, based on your preference)
- 8 oz cream cheese, softened for easy mixing
- 6–8 large eggs, depending on how eggy you like it
- 2 cups frozen or freshly shredded hashbrowns
- ½ cup milk or heavy cream for richness
- 1–2 cups shredded cheddar cheese (or a cheese blend)
- Salt, pepper, garlic powder (optional but recommended)
You can easily tweak the recipe to fit different dietary preferences. For a lighter option, consider using turkey sausage or plant-based sausage. If you’re trying to cut back on fat, swap cream cheese with Greek yogurt. For a keto-friendly version, simply replace the hashbrowns with riced cauliflower. Adding vegetables like diced bell peppers, onions, or even spinach can boost both nutrition and flavor.
If you’re unsure about ingredient swaps, just focus on keeping the balance of creaminess from the cheese, savoriness from the sausage, and texture from the hashbrowns. You really can’t go wrong with this base.
Step-by-Step Instructions
1. Prep and Cook the Sausage
Start by preheating your oven to 350°F (175°C). While the oven heats, cook your sausage in a skillet over medium heat. Break it up with a spatula and cook until browned and no longer pink. Drain off any excess fat and set the sausage aside. While that cools slightly, soften your cream cheese either by letting it sit at room temperature or microwaving it for 10–15 seconds.
In a separate bowl, crack the eggs and whisk them with the milk or cream, adding salt, pepper, and garlic powder to your taste. This mixture is the foundation that holds the casserole together, so take a moment to whisk it until smooth.
2. Assemble the Casserole Layers
Grease a 9×13-inch baking dish with butter or cooking spray. Layer the shredded hashbrowns evenly at the bottom. Next, sprinkle the cooked sausage over the potatoes. Dot the surface with spoonfuls of softened cream cheese. Pour the egg mixture over everything, making sure it seeps into all corners of the dish. Finally, top the casserole with your shredded cheese.
At this point, you can refrigerate the dish overnight or bake it immediately. For best results, let a refrigerated casserole sit at room temperature for 30 minutes before baking.
3. Bake Until Golden and Set
Place the casserole in the preheated oven and bake uncovered for 35–40 minutes. The top should be golden, the center set, and the edges slightly crispy. To be absolutely sure it’s done, the internal temperature should reach at least 160°F, according to the USDA’s food safety guidelines. Let the dish cool for about 10 minutes before slicing and serving.
Make-Ahead, Freezing & Storage Tips
One of the best features of this Sausage Egg and Cream Cheese Hashbrown Casserole is how well it adapts to busy lifestyles. Whether you’re prepping for a brunch gathering or want a grab-and-go breakfast for the week, this casserole has you covered.
Make-Ahead Tips
To save time in the morning, prepare the entire casserole the night before. Follow all the steps up to baking, then cover the dish tightly with foil or plastic wrap and refrigerate. In the morning, let the dish sit at room temperature for 30 minutes before baking as usual. This simple trick makes it perfect for holidays or weekend hosting.
Freezing Instructions
This casserole is freezer-friendly in both its pre-baked and post-baked forms. To freeze before baking, assemble the dish in a disposable aluminum tray or a freezer-safe baking dish. Cover tightly with two layers of foil and label with the date. When ready to use, bake it straight from frozen at 375°F for 50–60 minutes, or until the center is fully cooked.
If freezing leftovers, cut the cooked casserole into portions and wrap them individually. Store in airtight containers or freezer bags for up to 2 months. Reheat slices in the microwave or oven until warmed through.
Storage and Reheating
Leftover casserole should be cooled and stored in the fridge in an airtight container. It will stay fresh for up to 4 days. For reheating, use the microwave for convenience or the oven at 300°F for 10–15 minutes to restore crispiness.
Whether you’re a meal-prepper or just hate wasting food, this dish works in your favor.
Serving Suggestions & Custom Variations
This casserole is a full meal on its own, but there are plenty of ways to dress it up or down based on your tastes and what you have on hand.
Pair it with a fresh fruit salad or avocado toast for a balanced brunch. You can also serve it with salsa, hot sauce, or even a drizzle of hollandaise sauce to take things up a notch. For an extra indulgent twist, crumble cooked bacon on top before baking.
Want to make it vegetarian? Replace the sausage with sautéed mushrooms and onions. Prefer a spicier version? Mix in chopped jalapeños or a pinch of cayenne pepper into the egg mixture.
Keto eaters can substitute riced cauliflower for hashbrowns and use full-fat cream cheese and heavy cream to keep carbs low while boosting flavor and richness.
This is one of those recipes that invites experimentation. Don’t be afraid to make it your own!
Frequently Asked Questions
Absolutely. Just make sure to squeeze out any excess moisture with a paper towel to prevent sogginess. The crispier the base, the better the texture of the final dish.
If you’re reheating a whole dish, cover with foil and warm it in a 300°F oven for 15–20 minutes. For individual slices, a quick zap in the microwave (1–2 minutes) works well. For best texture, reheat in the oven.
You’ll know the casserole is done when the center is set, and a knife inserted in the middle comes out clean. For best accuracy, use a food thermometer to ensure it has reached at least 160°F.
Yes, as long as your hashbrowns and sausage are certified gluten-free. Always check labels to be sure, especially for processed meats and packaged potatoes.
Yes! Just use a larger pan and extend the baking time by 10–15 minutes, checking for doneness along the way.
Conclusion
This Sausage Egg and Cream Cheese Hashbrown Casserole is the definition of a winning breakfast: indulgent, satisfying, and adaptable. Whether you’re cooking for a family brunch or prepping for a busy week, it checks all the boxes—make-ahead, freezer-friendly, and packed with comforting flavors.
Don’t forget to bookmark this recipe and share it with fellow breakfast lovers. And if you’re new to breakfast casseroles, check out this complete guide from The Kitchn for more inspiration and techniques.
Ready to level up your mornings? Grab your ingredients, preheat that oven, and make this dreamy casserole today. Your future self (and your hungry guests) will thank you.