Sausage Egg Cream Cheese Hashbrown Casserole
A hearty breakfast casserole layering crispy hashbrowns, seasoned sausage mixed with cream cheese, shredded cheddar, and a savory egg custard. The cream cheese enriches the sausage layer while the egg mixture binds everything into a cohesive, golden bake. Serve warm for brunch, weeknight dinners, or meal prep. This version uses softened cream cheese folded directly into the sausage for creamy texture throughout, rather than spreading it as a separate layer.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Brown sausage in a skillet over medium-high heat, breaking it into crumbles. Drain excess grease.
- 3
Transfer sausage to a bowl and combine with softened cream cheese.
- 4
Add hashbrowns to the same skillet and saute until lightly browned.
- 5
Layer hashbrowns in the bottom of a greased 9x13 inch baking dish.
- 6
Spread sausage mixture evenly over hashbrowns.
- 7
Sprinkle shredded cheese over the sausage layer.
- 8
Whisk together eggs, milk, and seasonings in a separate bowl until combined.
- 9
Pour egg mixture over cheese.
- 10
Bake until cooked through completely, about 40 to 50 minutes.
Tips
Brown the hashbrowns in the sausage fat for extra flavor, but drain excess grease to prevent a greasy casserole.
Soften the cream cheese at room temperature before mixing with sausage for even distribution without lumps.
Cover with foil for the first 30 minutes if the top browns too quickly.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered at 325 degrees F for 15-20 minutes until warmed through.
Assemble the casserole through the egg mixture pour up to 24 hours ahead. Cover and refrigerate. Bake from cold, adding 10-15 minutes to baking time.
Serve warm directly from the baking dish with hot sauce, sour cream, or fresh herbs on the side. Pairs well with fruit salad or toast.
Common Mistakes
Drain sausage grease thoroughly to avoid a greasy, separated custard.
Do not skip sauteing hashbrowns; raw frozen potatoes may stay watery inside.
Whisk eggs and milk smoothly to prevent streaky, uncooked patches in the filling.
Substitutions
Dairy-Free Swaps
General Alternatives
1
requires longer sauteing
FAQ
Can I make this casserole the night before?
Yes. Assemble it completely, cover tightly, and refrigerate up to 24 hours. Bake from cold, adding 10-15 minutes to the baking time. Do not freeze after assembly with the egg mixture.
What if my casserole is still wet in the center after 50 minutes?
Continue baking in 5-minute increments, checking with a knife inserted in the center. Ovens vary; altitude and dish material affect baking time. The custard should set firm but still be slightly creamy.
How long can I keep leftovers, and can I freeze them?
Refrigerate covered for up to 4 days. Freezing is not recommended after baking, as the egg custard becomes grainy and watery upon thawing. Assemble unbaked and freeze up to 1 month instead.