Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole – Cheesy, Hearty & Make-Ahead Friendly
This Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole is the ultimate comfort food for breakfast or brunch. It’s creamy, cheesy, packed with protein, and loaded with crispy hash browns, savory sausage, and soft scrambled eggs blended with cream cheese. Perfect for holidays, meal prep, or feeding a hungry crowd, this easy breakfast bake is a guaranteed favorite.
🛒 Ingredients
1 lb breakfast sausage (pork or turkey)
1 (8 oz) package cream cheese, softened
2½ cups frozen hash browns, thawed
8 large eggs
½ cup milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
Butter or nonstick spray for greasing
🔄 Substitutions
Sausage: Use spicy sausage, chicken sausage, or vegetarian sausage
Cream cheese: Swap with whipped cottage cheese or ricotta for a lighter version
Hash browns: Use diced potatoes or tater tots
Cheese: Try pepper jack, Colby jack, or gouda for different flavor
Milk: Sub with heavy cream or non-dairy milk
👨🍳 How to
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish
In a skillet, cook sausage over medium heat until browned and fully cooked
Reduce heat to low and stir in cream cheese until melted and combined
Spread thawed hash browns evenly in the bottom of the baking dish
Top with the sausage and cream cheese mixture
In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper
Pour the egg mixture evenly over the sausage and hash browns
Sprinkle shredded cheddar and mozzarella cheese on top
Bake uncovered for 35–45 minutes or until the center is set and the top is golden and bubbly
Let cool for 5–10 minutes before slicing and serving
🧀 Mix-ins
Add diced bell peppers, green onions, or jalapeños for flavor
Mix in sautéed mushrooms or spinach
Top with extra cheese or a drizzle of hot sauce before serving
Serve with avocado slices or salsa on the side
✅ Recipe Tips
Use room temperature cream cheese for easier mixing
Thaw and pat hash browns dry to prevent sogginess
Let casserole rest before slicing to help it firm up
Double the recipe for a crowd and use a larger pan
📦 Storage
Refrigerate leftovers for up to 4 days in an airtight container
Reheat individual portions in the microwave or oven
Freeze baked slices for up to 2 months; thaw and reheat at 350°F until warm
🌀 Recipe Variations
Low-carb: Replace hash browns with cauliflower hash
Spicy version: Use hot sausage and add crushed red pepper flakes
Meat lover’s: Add chopped bacon or ham with the sausage
Vegetarian: Use meatless sausage and load up on sautéed veggies
❓ FAQs
Can I make this casserole ahead of time? Yes—assemble the night before and refrigerate, then bake fresh in the morning
Do I need to cook the sausage first? Yes, for the best texture and flavor
Can I use fresh potatoes instead of hash browns? Yes—just shred and squeeze out excess moisture before using
What size dish works best? A standard 9×13-inch pan works perfectly for this recipe
This Sausage, Egg & Cream Cheese Hash Brown Casserole is creamy, cheesy, and satisfying—perfect for breakfast meal prep or holiday brunches.
