One rainy Saturday in early spring, I invited the Hendersons—the family next door—over for a casual brunch after their soccer game was canceled. Their youngest, Ellie, had been raving about something “cheesy and hashbrowny” she’d had at a friend’s sleepover, and her description stuck with me.
That same day, I pulled out a few things I had on hand, frozen hashbrowns, breakfast sausage, eggs, cream cheese, and started tinkering. I remembered a similar casserole my cousin used to bring to church potlucks when we were kids, though hers had fewer layers and none of that creamy tang from sour cream and cheddar.
Ellie helped me stir and sprinkle, standing on a step stool at my counter with her damp ponytail and mismatched socks. It felt like a scene out of a cozy family movie—pots clanging, the oven warming up the whole kitchen, and that comforting aroma of sausage and onions wafting through the house. By the time it came out bubbling and golden, we were already passing around plates and laughing about the mud puddles they’d splashed through earlier.
Since then, I’ve made this Sausage, Egg and Cream Cheese Hashbrown Casserole for brunches, houseguests, and even dinner a few times. It’s hearty, flavorful, and just the kind of meal that invites people to gather and linger at the table.
Short Description
Sausage, Egg And Cream Cheese Hashbrown Casserole blends savory sausage, velvety cream cheese, eggs, and shredded hashbrowns into a rich, satisfying bake—perfect for brunch or feeding a crowd.
Key Ingredients
- 30 oz frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, browned and drained
- 8 large eggs
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped onion
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped green onions or chives
Tools Needed
- 9×13-inch casserole dish
- Large mixing bowl
- Skillet
- Whisk or electric mixer
- Spatula
- Measuring spoons and cups
Cooking Instructions
Step 1: Preheat and Prepare
Preheat oven to 350 °F (175 °C). Grease the casserole dish with butter or nonstick spray.
Step 2: Cook Sausage and Onions
In a large skillet over medium heat, brown 1 lb sausage for 7–10 minutes until cooked. Drain on paper towels. Sauté ½ cup chopped onion in the same skillet for 3–4 minutes until translucent. Remove from heat.
Step 3: Prepare the Egg Mixture
Whisk 8 eggs in a large bowl. Add cubed 8 oz cream cheese and whisk until smooth (an electric mixer helps). Stir in 1 cup sour cream until blended.
Step 4: Combine Ingredients
Add thawed hashbrowns, sausage and onions, 1 cup cheddar, 1 cup mozzarella, garlic powder, onion powder, salt, and pepper to egg mixture. Stir until evenly combined.
Step 5: Assemble and Bake
Pour into prepared dish, spreading evenly. Bake uncovered for 45–55 minutes until the top turns golden and a knife comes out clean.
Step 6: Rest and Serve
Let casserole rest for 5–10 minutes to set. Garnish with chopped green onions or chives. Serve warm.
Why You’ll Love This Recipe
Flavor Explosion: Sausage, cream cheese, and melty cheese blend into gooey comfort.
Quick and Easy: Hands-off baking—perfect for busy mornings.
Crowd-Pleasing: Feeds a group with minimal effort.
Make-Ahead Friendly: Prep ahead and bake when ready.
Balanced Breakfast: Combines protein, carbs, and dairy all in one dish.
Mistakes to Avoid & Solutions
Soggy Center:
Solution: Bake until a knife comes out clean and let it rest before serving.
Cold Cream Cheese Chunks:
Solution: Cube and soften thoroughly before whisking.
Overcooked Top:
Solution: If browning too fast, loosely cover with foil for the final 10 minutes.
Undercooked Sausage:
Solution: Ensure sausage is well browned before combining.
Too Dry:
Solution: Add an extra ¼ cup sour cream or milk if the mixture seems stiff.
Serving and Pairing Suggestions
Serve directly from the dish for brunch or buffet-style
Pair with fresh fruit salad or roasted tomatoes
Add biscuits or warm crusty bread on the side
Match with coffee, fresh-squeezed juice, or mimosa
Perfect for potlucks or casual family gatherings
Storage and Reheating Tips
Storage: Cover and refrigerate leftovers for up to 3 days
Reheat: Warm in oven at 350 °F for 10–12 minutes; microwave works too
Freeze: Cut into portions and freeze in airtight containers for up to 2 months; thaw overnight before reheating
FAQs
1. Can I use hashbrown patties instead?
Yes, chop into pieces and measure the same amount. Ensure they’re thawed first.
2. Can I substitute low-fat dairy?
You can, but the casserole may be less creamy. Full-fat gives best texture.
3. Does it need to rest after baking?
Yes, resting helps the mixture set and makes slicing clean.
4. Can I add vegetables?
Absolutely, sautéed bell peppers or spinach make great additions.
5. Can I halve the recipe?
Yes, use an 8×8-inch dish and bake for ~35–40 minutes.
Tips & Tricks
Use an electric mixer to avoid cream cheese lumps
Let cream cheese soften at room temperature for even blending
Stir gently to keep cheese strands intact
Use shredded, not packaged cheese, for meltier texture
Add a dash of hot sauce to the batter for a kick
Recipe Variations
Veggie Lovers’ Bake
Add 1 cup chopped bell peppers and ½ cup cooked spinach before baking.
Spicy Jalapeño Bake
Mix in diced jalapeños and top with pepper jack cheese for heat.
Mexican-Style Casserole
Swap sausage for chorizo; stir in ½ cup salsa and top with cilantro and avocado.
Mini Muffin Cups
Divide batter into greased muffin tins and bake at 350 °F for 20–25 minutes for grab-and-go portions.
Final Thoughts
Ellie now calls it “the mud day casserole,” which I secretly love. It reminds me how food has a way of linking us to small, happy moments—unexpected ones, even. This dish is reliable, full of flavor, and easy to make ahead, which makes it perfect when you’re feeding a few more people than planned.
Whether it’s a lazy morning or an impromptu brunch with neighbors, it never lets me down. And if you have little hands helping in the kitchen, even better—just be ready for a little mess and a lot of smiles.
Hearty Sausage, Egg And Cream Cheese Hashbrown Casserole
Print ThisIngredients
- 30 oz frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, browned and drained
- 8 large eggs
- 8 oz cream cheese, softened and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped onion
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped green onions or chives
Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
Step 2: Cook Sausage and Onions
Brown sausage in a skillet over medium heat (7–10 minutes). Drain. Sauté chopped onions for 3–4 minutes until soft. Remove from heat.
Step 3: Make the Egg Base
Whisk eggs in a large bowl. Add cream cheese cubes and mix until smooth. Stir in sour cream.
Step 4: Combine Everything
Add hashbrowns, sausage, onions, both cheeses, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Step 5: Assemble and Bake
Spread mixture in the casserole dish. Bake uncovered for 45–55 minutes, until golden and a knife inserted comes out clean.
Step 6: Rest and Serve
Let sit 5–10 minutes. Garnish with chopped green onions or chives. Serve warm.
