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Sausage, Egg, and Cream Cheese Hashbrown Casserole

A hearty breakfast casserole made with sausage, fluffy eggs, crispy hashbrowns, and creamy pockets of melted cream cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 lb breakfast sausage
  • 30 oz frozen hashbrowns thawed
  • 8 eggs large
  • 1.5 cups whole milk
  • 8 oz cream cheese softened and cubed
  • 2 cups cheddar cheese shredded
  • 2 tbsp unsalted butter melted
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • 9x13 baking dish

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Cook sausage in a skillet over medium heat until browned. Drain excess grease.
  3. Whisk eggs, milk, melted butter, salt, and pepper in a large bowl.
  4. Spread hashbrowns evenly in the baking dish.
  5. Top with cooked sausage and cubed cream cheese.
  6. Pour egg mixture over the casserole and sprinkle with cheddar cheese.
  7. Bake uncovered for 45–50 minutes until set and golden.
  8. Rest 10 minutes before slicing and serving.

Notes

Can be assembled ahead of time and baked the next day.