Sausage Egg Cream Cheese Hashbrowns

This sausage egg and cream cheese hashbrown casserole is my go-to dish when I need a hands-off breakfast that both comforts and impresses. It brings together savory sausage and creamy cheese with that crispy hashbrown layer everyone loves. It is easy to put together and keeps my family satisfied all morning.

I made this for my in-laws last Christmas and they insisted on the recipe before they left. Now it always comes out when we have a house full of guests because everyone asks for seconds.

Ingredients

• Breakfast sausage: gives a savory depth and a bit of spice Look for bulk sausage without added sugar for best flavor
• Large eggs: create the custardy base Choose fresh eggs for volume and richness
• Cream cheese: adds creamy texture and helps hold everything together Use full-fat for best result and soften it fully before mixing
• Frozen hashbrowns: save time and offer that classic crispy bite Choose unseasoned shredded varieties for more control over flavor
• Shredded cheddar cheese: brings a sharp melty top layer Use fresh-shredded and go for extra sharp if you like more bite
• Milk: loosens the egg mixture creating that fluffy consistency Whole milk works best but any dairy or non-dairy milk will do
• Salt and pepper: round out the flavors Taste your sausage first to adjust salt levels

Step-by-Step Instructions

Brown the Sausage:

Cook breakfast sausage in a large skillet over medium heat Breaking it into crumbles as it cooks until browned and cooked through This should take about seven to ten minutes Drain grease well to avoid a soggy casserole

Mix Eggs and Dairy:

Crack six large eggs into a large mixing bowl Add milk salt and pepper Whisk until everything looks uniform with no streaks of yolk or white

Whisk in Cream Cheese:

Drop softened cream cheese in chunks into the egg mixture Whisk vigorously or use a hand mixer to get it as smooth as possible A few tiny lumps are okay but aim for a creamy base

Combine with Sausage and Hashbrowns:

Add browned sausage and frozen hashbrowns straight from the freezer Stir gently so every bite has a mix of sausage and potatoes

Assemble in Baking Dish:

Grease a nine by thirteen inch casserole dish Pour in the egg sausage and hashbrown mixture and spread it evenly out to the corners

Top with Cheese:

Sprinkle shredded cheddar cheese evenly over the surface Press down gently so some melts into the mixture and some forms a cheesy top

Bake:

Place casserole in a preheated three hundred fifty degree Fahrenheit oven Bake thirty five to forty minutes until edges are golden and center feels set Give the pan a gentle shake and check if it jiggles just slightly for perfect doneness

Rest and Serve:

Cool for five minutes before slicing This helps slices hold together and makes serving neat

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My favorite part of this casserole is always the crispy bits of hashbrown along the edges paired with pockets of melty cream cheese My sister and I used to fight over those golden corners every time I made it

Storage Tips

Let leftovers cool completely Then cover tightly in the fridge for up to four days Reheat individual servings in the microwave or larger portions in a low oven until hot This casserole also freezes beautifully Slice before freezing for grab-and-go breakfasts Wrap each slice well to avoid freezer burn

Ingredient Substitutions

You can swap breakfast sausage with turkey sausage or plant-based crumble for a lighter or vegetarian version Cheddar can be replaced with Colby or pepper jack for a milder or spicier touch If you only have fresh potatoes grate them and soak briefly in cold water then squeeze dry before using

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Serving Suggestions

Serve with sliced green onions or diced tomatoes for a fresh touch A dollop of salsa or hot sauce at the table adds heat Round out the meal with a simple fruit salad or buttery toast for those who want more

Cultural and Historical Context

Breakfast casseroles have roots in American farmhouse cooking when hearty make-ahead dishes fed large families before a day of work The hashbrown sausage and egg combination brings together classic diner flavors with the comforting ease of a bake-and-serve meal It is a beloved tradition in many families including mine

Recipe FAQs

→ Can I use homemade hashbrowns instead of frozen?

Yes, freshly grated potatoes can be used. Be sure to squeeze out excess moisture before adding them to ensure the casserole stays crisp and not watery.

→ Is there a good cheese substitute for cheddar?

Monterey Jack, mozzarella, or Colby cheese can also work and provide a different flavor profile or texture.

→ Can this be prepared ahead of time?

Absolutely. You can assemble the casserole the night before, cover, refrigerate, and bake it in the morning. Add a few extra baking minutes if it's cold from the fridge.

→ What kind of sausage works best?

Breakfast pork sausage is most common, but turkey sausage or even plant-based sausage can be used if preferred.

→ How do I know when it's done baking?

The center should be set and no longer jiggly, and the top will turn a light golden brown. Let it rest for a few minutes before slicing.