Why You’ll Love This Recipe
Sausage, Egg and Cream Cheese Hashbrown Casserole is the kind of dish that brings warmth and familiarity to the table, especially during slow mornings or family gatherings. I first made this casserole when I needed a reliable breakfast that could feed several people without last-minute stress, and it has remained a staple ever since. What makes it so appealing is how effortlessly it comes together while still delivering rich, satisfying flavor. The combination of savory sausage, fluffy eggs, creamy cheese, and tender hashbrowns creates a balanced dish that feels hearty without being overwhelming. It is ideal for make-ahead preparation, bakes beautifully, and reheats well, which makes it perfect for holidays, brunches, or busy weekdays. This casserole is simple, dependable, and deeply comforting, making it one of those recipes you will reach for again and again.
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Sausage, Egg and Cream Cheese Hashbrown Casserole That Defines Comfort
- Total Time: 1 hour
- Yield: 6–8 servings
- Diet: Halal
Description
Sausage, Egg and Cream Cheese Hashbrown Casserole is a hearty breakfast bake made with crispy hashbrowns, savory sausage, fluffy eggs, and rich cream cheese, perfect for brunch or make-ahead mornings.
Ingredients
- 500 g frozen hashbrowns
- 400 g sausage (chicken or turkey), crumbled
- 6 large eggs
- 225 g cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil or butter
Instructions
- Preheat oven to 190°C (375°F) and grease a baking dish.
- Heat oil or butter in a skillet and cook sausage over medium heat until browned.
- Add onion and garlic and sauté until softened.
- Spread hashbrowns evenly in the prepared baking dish.
- Top with the cooked sausage mixture.
- Scatter cream cheese cubes evenly over the top.
- In a bowl, whisk eggs, milk, salt, pepper, and paprika.
- Pour the egg mixture evenly over the casserole.
- Sprinkle shredded cheddar cheese on top.
- Bake uncovered for 40–45 minutes until set and golden.
- Let rest for 5–10 minutes before serving.
Notes
- Thaw hashbrowns before using for even cooking.
- Can be assembled the night before and baked in the morning.
- Add bell peppers or spinach for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Breakfast sausage provides the savory backbone of the casserole. Its seasoning infuses the entire dish with flavor, ensuring every bite is well-seasoned and satisfying.
Frozen hashbrowns form the hearty base. They offer structure and texture while absorbing the flavors of the eggs and sausage as they bake.
Cream cheese adds richness and creaminess. As it melts, it creates pockets of smooth texture that balance the crisp edges of the hashbrowns.
Eggs bind the casserole together. They bake into a soft, custard-like layer that holds all the ingredients in place.
Shredded cheddar cheese contributes sharpness and depth. It melts evenly and adds a familiar, comforting flavor.
Milk loosens the egg mixture slightly, ensuring the casserole bakes evenly and remains tender rather than dense.
Onion adds subtle sweetness and aroma. When cooked with the sausage, it enhances the savory profile of the dish.
Garlic deepens the overall flavor. Even a small amount adds warmth and complexity.
Salt ensures the eggs and potatoes are properly seasoned.
Black pepper adds mild heat and balance without overpowering the other ingredients.
Butter is used to grease the baking dish and adds a hint of richness to the finished casserole.
Directions
Begin by preheating the oven to 190°C and greasing a baking dish with butter. In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Add the onion and garlic, cooking until softened and fragrant. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth. Stir in the softened cream cheese, breaking it into small pieces so it distributes evenly.
Add the frozen hashbrowns to the egg mixture, followed by the cooked sausage mixture and shredded cheddar cheese. Stir gently until all ingredients are well combined.
Transfer the mixture to the prepared baking dish and spread it evenly. Bake uncovered until the center is set and the top is lightly golden. Allow the casserole to rest for several minutes before slicing and serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This casserole serves 6 to 8 people. Preparation time is approximately 20 minutes, baking time is 40 to 45 minutes, and total time is about 1 hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the oven or microwave until warmed through. For best texture, cover loosely when reheating to prevent drying.
Variations and Customizations
Bacon Breakfast Casserole
Replace sausage with cooked, crumbled bacon for a smoky flavor.
Spicy Sausage Version
Use spicy breakfast sausage or add red pepper flakes for heat.
Vegetable-Loaded Option
Incorporate bell peppers, spinach, or mushrooms for added color and nutrition.
Cheese Blend Upgrade
Mix cheddar with Monterey Jack or Colby for a milder, creamier result.
Low-Carb Adaptation
Use a reduced amount of hashbrowns and increase eggs and sausage.
Make-Ahead Convenience
Assemble the casserole the night before and bake in the morning.
Individual Servings
Bake the mixture in muffin tins for portable breakfast portions.
FAQs
Can I prepare this casserole ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate.
Do I need to thaw the hashbrowns?
No, frozen hashbrowns work best as written.
Can I freeze this casserole?
Yes, freeze baked and cooled portions for up to two months.
What size baking dish should I use?
A standard rectangular baking dish works well.
Can I use turkey sausage?
Yes, turkey sausage is a suitable alternative.
How do I know when it is done?
The center should be set and no longer jiggly.
Can I add more cheese?
Yes, adjust cheese amounts to taste.
Is this casserole suitable for brunch?
Yes, it is ideal for brunch gatherings.
Can I make it dairy-free?
Use dairy-free substitutes, though texture may vary.
What should I serve with it?
Fresh fruit or a light salad pairs nicely.
Conclusion
Sausage, Egg and Cream Cheese Hashbrown Casserole is a comforting, dependable dish that delivers rich flavor and satisfying texture. Easy to prepare and perfect for sharing, it is a breakfast casserole that consistently brings people back for seconds.
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