Every now and then, I try to surprise my husband with something warm and hearty before he heads out for a long day. One morning, after a particularly restless night—our dog insisted on pacing the hallway till nearly 2 a.m.—I got up early and wandered into the kitchen, still groggy, in search of something satisfying to whip up.

The fridge had half a block of cream cheese left from a dessert I’d made over the weekend, a roll of sausage I didn’t use for our Sunday gravy, and a bag of hashbrowns buried behind the frozen peas. That’s when the idea came together like pieces of a puzzle.

As the casserole baked, the scent of sausage and melting cheese slowly drifted through the house. It was still dark out, and the kitchen was quiet except for the soft hum of the oven. I remember lighting a candle on the table, something I only do when we have company, and setting down two mugs of coffee. When he walked in, half-buttoning his shirt and rubbing his eyes, he stopped and smiled like he’d walked into a small café.

That morning felt slower somehow—more deliberate. And the casserole? It was creamy, savory, and just indulgent enough to carry us through a chilly Tuesday. It’s become a quiet little ritual for us ever since.

Short Description

A creamy, cheesy breakfast casserole packed with savory sausage, fluffy eggs, and crispy hashbrowns—ideal for lazy weekends or meal prep for the week ahead.

Key Ingredients

1 lb breakfast sausage
1 (30 oz) package frozen hashbrowns
8 oz cream cheese, softened
6 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
Salt and pepper, to taste

Tools Needed

9×13-inch baking dish
Skillet
Large mixing bowl
Whisk or fork
Rubber spatula or large spoon

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray with cooking oil to prevent sticking.

Step 2: Cook the Sausage
In a skillet over medium heat, brown the sausage until fully cooked and crumbled. Drain off any excess grease to keep the casserole from getting soggy.

Step 3: Mix the Ingredients
In a large bowl, combine the cooked sausage, frozen hashbrowns, softened cream cheese, eggs, milk, and shredded cheddar. Add salt and pepper to your liking. Mix thoroughly until everything is evenly distributed and the cream cheese is blended in.

Step 4: Assemble the Casserole
Pour the mixture into the prepared baking dish. Use a spatula to spread it evenly across the pan, pressing down gently to settle it into the dish.

Step 5: Bake the Casserole
Place the dish in the oven and bake for 45–50 minutes. It’s done when the top is golden brown, the edges are crisp, and the center is firm to the touch. A toothpick or knife inserted should come out clean or with soft crumbs.

Step 6: Cool and Serve
Let it rest for about 5–10 minutes before slicing. This makes it easier to cut and enhances the flavor as it settles.

Why You’ll Love This Recipe

– Packed with protein and flavor

– Perfect for make-ahead breakfasts or brunch gatherings

– A one-pan meal—easy to make, serve, and clean up

– Customizable to your taste preferences

– Comfort food that feeds a crowd

Mistakes to Avoid & Solutions

Using cold cream cheese: Cold cream cheese won’t mix smoothly. Let it soften at room temperature or microwave in short bursts.

Skipping the grease drain: Not draining sausage can make the casserole greasy. Always drain it well.

Undercooking the center: If the middle still jiggles after 50 minutes, cover with foil and bake 5–10 minutes longer.

Adding raw vegetables: Raw veggies release water and can make the casserole watery. Sauté them first.

Overmixing eggs and cheese: Stir just until combined to keep the texture light and tender.

Serving and Pairing Suggestions

Serve warm as a standalone breakfast or brunch. For a full meal, pair it with:

– A side of fresh fruit or melon

– Toasted whole-grain bread or English muffins

– A crisp green salad with light vinaigrette

– Freshly squeezed orange juice or hot coffee

Ideal for family-style serving or portioned into squares for grab-and-go meals.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Wrap slices individually and freeze for up to 2 months.

Reheat: Warm in the microwave in 30-second intervals or reheat in a 325°F oven for 10–15 minutes until hot. Add foil to prevent drying out.

FAQs

1. Can I make this casserole the night before?
Yes! Assemble it fully, cover, and refrigerate overnight. Just add 5–10 extra minutes to the baking time.

2. Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely, but shred and squeeze out moisture using a clean towel before adding to the mix.

3. What can I substitute for breakfast sausage?
Try turkey sausage, crumbled bacon, or vegetarian sausage crumbles.

4. Can I make this dairy-free?
Yes. Use dairy-free cream cheese, almond or oat milk, and a plant-based cheddar.

5. How do I know it’s done baking?
The top should be golden and firm. A toothpick inserted in the center should come out clean or with soft crumbs, not raw egg.

Tips & Tricks

Use a handheld mixer to blend cream cheese into eggs for a fluffier texture.

Add a pinch of paprika or cayenne for a little heat.

Let it rest before slicing—it’ll hold together better.

Make a double batch and freeze half for future meals.

Sprinkle extra cheese on top before baking for a crisp, cheesy crust.

Recipe Variations

1. Southwestern Twist
Add 1/2 cup diced green chiles, 1/2 cup black beans (drained), and swap cheddar for pepper jack. Bake as directed.

2. Veggie Lover’s Version
Sauté chopped bell peppers, onions, and spinach before mixing in. Replace sausage with mushrooms or tofu crumbles.

3. Keto-Friendly Version
Skip the hashbrowns and add more eggs and veggies. Reduce milk to 1/4 cup and add 1/2 cup heavy cream.

4. Italian-Inspired Casserole
Use Italian sausage, mozzarella cheese, and a sprinkle of dried basil and oregano.

5. Ham & Swiss Bake
Substitute sausage for diced ham and cheddar for Swiss. Add a teaspoon of Dijon mustard to the egg mixture for extra flavor.

Final Thoughts

My husband still talks about that breakfast. Not just the food, but the stillness of the morning, the warm plate, the candlelit table—simple things that made the ordinary feel special. These days, I make the casserole when the week feels a little too rushed or when we need something filling to come home to.

It’s one of those dishes that holds up just as well for a Sunday brunch with family as it does for a Tuesday morning shared over coffee. It’s not fancy, but it’s comforting. And sometimes, that’s exactly what we need—a little comfort on a plate to remind us to pause and savor what’s in front of us.

Sausage, Egg And Cream Cheese Hashbrown Casserole

Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 lb breakfast sausage
1 (30 oz) package frozen hashbrowns
8 oz cream cheese, softened
6 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
Salt and pepper, to taste

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: Cook the Sausage
Brown the sausage in a skillet over medium heat, breaking it apart. Drain excess grease.

Step 3: Mix the Ingredients
In a bowl, combine the cooked sausage, frozen hashbrowns, softened cream cheese, eggs, milk, and cheddar. Season with salt and pepper. Mix until well combined.

Step 4: Assemble the Casserole
Transfer the mixture to the prepared baking dish and spread it evenly.

Step 5: Bake the Casserole
Bake for 45-50 minutes, until golden brown on top and firm in the center.

Step 6: Cool and Serve
Let it cool for 5-10 minutes before serving.