Name: Sausage, Egg, and Cream Cheese Hashbrown Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (30 oz) bag frozen shredded hashbrowns; 1 lb ground breakfast sausage; 8 oz cream cheese, softened; 6 large eggs; 2 cups shredded cheddar cheese; 1/2 cup chopped onion (optional); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp paprika (optional); 1/2 tsp garlic powder (optional)

I’m excited to share this comforting, flavorful casserole that combines savory sausage, creamy cream cheese, fluffy eggs, and crispy hashbrowns into one hearty dish. It’s perfect for breakfast gatherings, holiday brunches, or simply a satisfying morning meal.

Why You’ll Love This Recipe

I love how this casserole comes together in one dish—minimal mess and maximum flavor. The cream cheese adds a delightful richness, while the sausage and eggs provide a protein-packed punch. Hashbrowns bake into a crispy golden crust that contrasts beautifully with the creamy center. It’s a crowd-pleaser that I always feel good serving.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

frozen shredded hashbrowns
ground breakfast sausage
cream cheese, softened
large eggs
shredded cheddar cheese
chopped onion (optional)
salt and pepper
optional herbs or spices (paprika, garlic powder)

directions

Preheat oven to 350 °F (175 °C).
Brown the sausage in a skillet over medium heat until fully cooked, then drain excess grease. If using onion, sauté it with the sausage until translucent.
In a mixing bowl, beat the eggs, then stir in softened cream cheese until smooth. Mix in half of the shredded cheddar cheese, salt, pepper, and any optional spices.
Add the cooked sausage (and onion) to the egg mixture and stir until combined.
Spread the frozen hashbrowns evenly in a greased casserole dish. Pour the sausage-egg-cream cheese mixture over the hashbrowns, spreading it evenly.
Sprinkle the remaining cheddar cheese on top.
Bake for about 45–55 minutes, or until the casserole is set in the center and the top is golden brown. A toothpick inserted into the middle should come out clean.
Let it rest for 5–10 minutes before serving to allow it to set.

Servings and timing

This casserole yields about 6 to 8 servings. Preparation takes around 15 minutes, and baking time is approximately 45–55 minutes. Including resting time, plan for about 1 hour and 15 minutes total.

storage/reheating

To store, cover tightly and refrigerate for up to 4 days.
Reheat individual portions in the microwave for about 1–2 minutes, or in a 350 °F oven for 10–15 minutes, until heated through.
You can also freeze the casserole: wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating using the oven method.

FAQs

How can I make this casserole ahead of time?

I assemble it the night before, cover it, and refrigerate. In the morning, I bake it straight from the fridge, adding about 10 extra minutes of baking time.

Can I use store-bought hashbrown potatoes instead of frozen?

Yes. I’ve used freshly grated potatoes before—just squeeze out excess moisture with a towel before layering to prevent sogginess.

What can I substitute for cream cheese?

I sometimes swap in mascarpone or ricotta for a milder, slightly lighter texture, though it won't be quite as rich.

Is there a way to make this vegetarian?

Absolutely. I replace the sausage with diced bell peppers, mushrooms, and spinach sautéed in oil. It tastes great and adds fresh veggie flavor.

Can I double the recipe for a larger crowd?

Yes, I double all ingredients and bake in a 9×13-inch casserole dish, increasing the baking time to about 60–70 minutes, until fully set.

Conclusion

I adore this Sausage, Egg, and Cream Cheese Hashbrown Casserole because it's straightforward, hearty, and satisfying. Whether I’m hosting brunch or making a comforting family breakfast, this dish always delivers. Enjoy—it just might become a new favorite in your rotation!