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Sausage Egg Cream Cheese Hashbrown Casserole

Sausage Egg Cream Cheese Hashbrown Casserole

Unlock the ultimate comfort breakfast with this Sausage Egg Cream Cheese Hashbrown Casserole. It’s a hearty, all-in-one dish that transforms simple ingredients into a crowd-pleasing masterpiece, perfect for busy mornings or leisurely brunches.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage mild or spicy, your preference
  • 1 32 ounce package frozen shredded hashbrown potatoes thawed and drained well
  • 1 8 ounce package cream cheese softened
  • 1 10.5 ounce can condensed cream of mushroom soup or cream of chicken
  • 1/2 cup milk whole milk recommended for creaminess
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs lightly beaten
  • 1 cup shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • Optional toppings: chopped chives, diced green onions, a dollop of sour cream.

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large mixing bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
  2. In a large skillet, brown the breakfast sausage over medium heat, breaking it up with a spoon as it cooks. Once fully cooked, drain off any excess grease and set the sausage aside.
    1 pound breakfast sausage
  3. In a large mixing bowl, combine the softened cream cheese, condensed cream of mushroom soup, and milk. Whisk until smooth and well combined. Stir in the salt and black pepper.
    1 8 ounce package cream cheese, 1 10.5 ounce can condensed cream of mushroom soup, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. In a separate small bowl, lightly beat the eggs. Add the beaten eggs and about half of the shredded cheddar cheese to the cream cheese mixture. Stir gently to combine.
    6 large eggs, 1 cup shredded cheddar cheese
  5. Add the cooked sausage and the well-drained hashbrown potatoes to the cream cheese mixture. Gently fold everything together until all the ingredients are evenly distributed.
    1 pound breakfast sausage, 1 32 ounce package frozen shredded hashbrown potatoes
  6. Pour the entire mixture into the prepared 9x13 inch baking dish and spread it evenly.
  7. Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
    1 cup shredded cheddar cheese
  8. Cover the baking dish loosely with aluminum foil (this helps prevent the top from browning too quickly). Bake for 30 minutes.
  9. Remove the foil and continue baking for another 15-20 minutes, or until the casserole is set and the cheese is melted and golden brown. You should see the edges bubbling.
  10. Let the sausage egg cream cheese hashbrown casserole rest for about 5-10 minutes before serving. This allows it to fully set and makes it easier to portion. Garnish with optional chopped chives or green onions if desired.
    Optional toppings: chopped chives, diced green onions, a dollop of sour cream.

Notes

Store leftovers tightly covered in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat in the oven at 350°F (175°C) for 15-25 minutes (from refrigerated) or 300°F (150°C) for 45-60 minutes (from frozen).
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