Description
Whip up this easy Sausage, Egg, Cream Cheese Hashbrown Casserole for a comforting breakfast or brunch. Loaded with flavor, it’s a family favorite!
Ingredients
Scale
- Base & Protein:
- 30 oz (about 850g) frozen shredded hashbrowns (don’t thaw completely)
- 1 lb (450g) breakfast sausage, crumbled
- Dairy & Flavor Boosters:
- 12 large eggs
- 8 oz (226g) cream cheese, softened to room temperature
- 1/2 cup (120ml) whole milk
- 2 cups (200g) shredded sharp cheddar cheese
- Seasonings & Finishing Touches:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Fresh chives or green onions, chopped (for garnish, optional)
Instructions
- Prep Your Sausage:: First things first, get that breakfast sausage sizzling in a large skillet over medium-high heat. Break it up with a spoon as it cooks. You want it beautifully browned and cooked through, no pink bits left. Honestly, the smell alone is enough to get me excited for this Sausage, Egg, and Cream Cheese Hashbrown Casserole. Once it’s done, drain off any excess grease. I usually just tilt the pan and use a spoon to scoop out the fat, then set the sausage aside on a paper towel-lined plate. Don’t skip draining; too much grease makes the casserole, well, greasy!
- Whisk the Creamy Egg Mixture:: Now for the heart of the casserole! In a large bowl, whisk together those large eggs, whole milk, softened cream cheese, onion powder, garlic powder, a good pinch of salt, and plenty of black pepper. This is where I sometimes get impatient and don’t let the cream cheese soften enough, leading to little lumps. Oops! Make sure that cream cheese is really at room temperature so it blends smoothly. You want a consistent, creamy mixture; no chunks allowed! This liquid gold will transform your Sausage, Egg, and Cream Cheese Hashbrown Casserole.
- Layer It Up:: Grab a 9×13 inch baking dish and lightly grease it. Spread half of your frozen shredded hashbrowns evenly across the bottom. Next, sprinkle half of your cooked sausage over the hashbrowns. Then, generously scatter half of the shredded cheddar cheese on top of the sausage. Repeat these layers: remaining hashbrowns, then the rest of the sausage, and finally, the remaining cheddar cheese. It should look like a beautiful, layered mountain of breakfast goodness, ready for the next step!
- Pour & Bake:: Carefully pour your creamy egg and cream cheese mixture evenly over the layered hashbrowns, sausage, and cheese. Make sure it seeps down into all the nooks and crannies. I always gently shake the dish a little to help it settle. Now, pop it into your preheated oven at 375°F (190°C) and bake for about 40-50 minutes. You’re looking for that beautiful golden-brown top and for the center to be set. If it starts browning too quickly, just loosely tent it with foil, a trick I learned after burning the top once!
- The Golden-Brown Top:: After about 40-50 minutes, the Sausage, Egg, and Cream Cheese Hashbrown Casserole should be puffed up and golden. If you want a really crispy, cheesy top, remove the foil for the last 10-15 minutes of baking. Sometimes, I even turn on the broiler for a minute or two at the very end, but you gotta watch it like a hawk, or it’ll burn fast! The smell filling your kitchen right now? That’s success, my friend. It’s truly one of my favorite parts of making this Sausage, Egg, and Cream Cheese Hashbrown Casserole.
- Rest & Serve:: This is the hardest part, honestly, but crucial! Once out of the oven, let the casserole rest for 5-10 minutes before slicing and serving. This resting period allows the eggs to set completely and makes for cleaner slices. I know, I know, it’s tempting to dig right in, but trust me, it’s worth the wait. It’ll make all the difference in how your Sausage, Egg, and Cream Cheese Hashbrown Casserole holds together. Garnish with fresh chives or green onions if you’re feeling fancy, and enjoy!