Sausage Egg Cream Cheese Hash Brown Casserole

This Sausage Egg Cream Cheese Hash Brown Casserole is the ultimate breakfast or brunch solution for busy mornings or relaxed weekend gatherings. It’s a wonderfully satisfying and incredibly easy baked dish that combines all your favorite breakfast components into one delicious, cohesive meal.

Key Ingredients for Sausage Egg Cream Cheese Hash Brown Casserole

• 1 pound breakfast sausage (pork, turkey, or a blend), cooked and crumbled
• 1 (32 ounce) bag frozen shredded hash browns, thawed and well-drained
• 1 cup milk (whole or 2%)
• 6 large eggs
• 1 (8 ounce) block cream cheese, softened and cubed
• 1 cup shredded cheddar cheese (or your favorite blend like Monterey Jack)
• 1/4 cup finely diced onion (optional, for added flavor)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: cooked bacon bits, chives, sour cream, hot sauce

How to Make Sausage Egg Cream Cheese Hash Brown Casserole

Get ready for a breakfast masterpiece that’s surprisingly simple to assemble and undeniably delicious! This casserole boasts a delightful creamy texture from the melted cream cheese and a savory depth from the perfectly cooked sausage. It’s a satisfying dish that comes together in under 20 minutes of prep time, making it ideal for any schedule.

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook the Sausage: If your breakfast sausage isn’t already cooked, break it up into a skillet over medium heat. Cook, stirring occasionally, until it’s browned and cooked through. Drain off any excess grease and set the cooked sausage aside.
3. Drain the Hash Browns: Thaw the frozen shredded hash browns according to package directions. It’s crucial to drain them very well to prevent a watery casserole. You can press them gently with paper towels or use a clean kitchen towel to absorb as much moisture as possible.
4. Prepare the Creamy Base: In a large bowl, whisk together the milk and eggs until well combined. Add the softened cream cheese cubes to the egg mixture. Use a whisk or an immersion blender to blend the cream cheese into the eggs until the mixture is smooth and creamy. This might take a minute or two, but it’s worth it for the luscious texture.
5. Combine Ingredients: Add the drained hash browns, cooked and crumbled sausage, shredded cheddar cheese, diced onion (if using), salt, and pepper to the creamy egg mixture. Gently stir everything together until all the ingredients are evenly distributed.
6. Assemble the Casserole: Pour the entire mixture into the prepared baking dish, spreading it evenly.
7. Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
8. Uncover and Brown: Remove the aluminum foil and continue to bake for another 15-20 minutes, or until the casserole is set in the center and the top is golden brown and slightly puffed. A knife inserted into the center should come out mostly clean.
9. Rest and Serve: Let the Sausage Egg Cream Cheese Hash Brown Casserole rest for about 5-10 minutes before slicing and serving. This allows it to set up properly and makes it easier to serve.

Why You’ll Love This Sausage Egg Cream Cheese Hash Brown Casserole

You’ll absolutely adore this Sausage Egg Cream Cheese Hash Brown Casserole for its incredibly comforting and decadent creaminess, achieved thanks to the generous amount of cheese and softened cream cheese that melts into every bite. It’s a far more budget-friendly alternative to those expensive brunch buffets and rivals any restaurant-quality dish due to the savory richness of the sausage and the delightful cheesy goodness throughout. The perfect balance of tender hash browns, hearty sausage, and a luscious egg base makes every forkful a delightful experience, almost like a savory bread pudding but with a delightful potato twist!

Forget the stress of complicated morning meals; this casserole simplifies breakfast preparation and delivers an unparalleled flavor that will have everyone asking for seconds. It’s easier than making individual omelets and far more satisfying than a bowl of cereal, offering a complete, hearty breakfast in one go. Ready to elevate your breakfast game? Give this fantastic Sausage Egg Cream Cheese Hash Brown Casserole a try this weekend – you won’t regret it!

Storing and Reheating Tips

Storing Leftovers:

• Refrigeration: Allow the cooled casserole to sit at room temperature no longer than 2 hours before storing. Cover the baking dish tightly with plastic wrap or transfer individual portions into airtight containers. The casserole will stay fresh in the refrigerator for 3-4 days.
• Freezing: This casserole freezes exceptionally well! You have a couple of options:
  • Whole Casserole: Wrap the cooled casserole tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe bag or container. It can be frozen for up to 2-3 months.
  • Individual Portions: Cut the cooled casserole into individual serving sizes and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This is ideal for quick breakfasts during the week. Frozen portions will last for 2-3 months.

Reheating Instructions:

• From Refrigerator:
  • Oven Method (Recommended for best texture): Preheat your oven to 325°F (160°C). Cover the casserole (or individual portions) with foil. Bake for 20-30 minutes, or until heated through. For a crispier top, remove the foil for the last 5-10 minutes of baking.
  • Microwave Method: Place a portion on a microwave-safe plate. Heat on medium power in 1-minute intervals, stirring occasionally, until hot throughout. Be aware that the texture may be slightly softer than oven-reheated.
• From Frozen:
  • Oven Method: The best way to reheat from frozen is in the oven. Remove any plastic wrap. Cover with foil and bake at 325°F (160°C) for 45-60 minutes, or until completely heated through. You may need to adjust the time based on the size of the portion. Remove foil for the last 10-15 minutes to crisp up the top.
  • Microwave Method (for small portions): Briefly thaw small portions in the microwave on the defrost setting or in 30-second intervals before heating on medium power as described above.

Final Thoughts

This Sausage Egg Cream Cheese Hash Brown Casserole is a true crowd-pleaser that simplifies breakfast without sacrificing flavor. Give it a try for your next brunch or weekend morning – your taste buds will thank you!

try also : 

• Air Fryer Sweet Potatoes
• Crockpot Beef Fajitas
• Ground Turkey Sweet Potato Bake
• Cheesy Pumpkin Stuffed Pretzel Bites
• Find more in Pinterest
• Medium

Sausage Egg Cream Cheese Hash Brown Casserole

This Sausage Egg Cream Cheese Hash Brown Casserole is the ultimate breakfast or brunch solution for busy mornings or relaxed weekend gatherings. It’s a wonderfully satisfying and incredibly easy baked dish that combines all your favorite breakfast components into one delicious, cohesive meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound breakfast sausage pork, turkey, or a blend), cooked and crumbled
• 1 (32 ounce) bag frozen shredded hash browns thawed and well-drained
• 1 cup milk whole or 2%
• 6 large eggs
• 1 (8 ounce) block cream cheese softened and cubed
• 1 cup shredded cheddar cheese or your favorite blend like Monterey Jack
• 1/4 cup onion finely diced (optional, for added flavor)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional toppings

Equipment

• 9×13 inch baking dish
• Skillet
• Large bowl
• Whisk
• Aluminum foil

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. If your breakfast sausage isn’t already cooked, break it up into a skillet over medium heat. Cook, stirring occasionally, until it’s browned and cooked through. Drain off any excess grease and set the cooked sausage aside.
   1 pound breakfast sausage
3. Thaw the frozen shredded hash browns according to package directions. It’s crucial to drain them very well to prevent a watery casserole. You can press them gently with paper towels or use a clean kitchen towel to absorb as much moisture as possible.
   1 (32 ounce) bag frozen shredded hash browns
4. In a large bowl, whisk together the milk and eggs until well combined. Add the softened cream cheese cubes to the egg mixture. Use a whisk or an immersion blender to blend the cream cheese into the eggs until the mixture is smooth and creamy. This might take a minute or two, but it’s worth it for the luscious texture.
   1 cup milk, 6 large eggs, 1 (8 ounce) block cream cheese
5. Add the drained hash browns, cooked and crumbled sausage, shredded cheddar cheese, diced onion (if using), salt, and pepper to the creamy egg mixture. Gently stir everything together until all the ingredients are evenly distributed.
   1 (32 ounce) bag frozen shredded hash browns, 1 pound breakfast sausage, 1 cup shredded cheddar cheese, 1/4 cup onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper
6. Pour the entire mixture into the prepared baking dish, spreading it evenly.
7. Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
8. Remove the aluminum foil and continue to bake for another 15-20 minutes, or until the casserole is set in the center and the top is golden brown and slightly puffed. A knife inserted into the center should come out mostly clean.
9. Let the Sausage Egg Cream Cheese Hash Brown Casserole rest for about 5-10 minutes before slicing and serving. This allows it to set up properly and makes it easier to serve.

Notes

Storing Leftovers:
Refrigeration: Allow the cooled casserole to sit at room temperature no longer than 2 hours before storing. Cover the baking dish tightly with plastic wrap or transfer individual portions into airtight containers. The casserole will stay fresh in the refrigerator for 3-4 days.
Freezing: This casserole freezes exceptionally well!

Reheating Instructions:
From Refrigerator:
Oven Method (Recommended for best texture): Preheat your oven to 325°F (160°C). Cover the casserole (or individual portions) with foil. Bake for 20-30 minutes, or until heated through. For a crispier top, remove the foil for the last 5-10 minutes of baking.
Microwave Method: Place a portion on a microwave-safe plate. Heat on medium power in 1-minute intervals, stirring occasionally, until hot throughout. Be aware that the texture may be slightly softer than oven-reheated.
From Frozen:
Oven Method: The best way to reheat from frozen is in the oven. Remove any plastic wrap. Cover with foil and bake at 325°F (160°C) for 45-60 minutes, or until completely heated through. You may need to adjust the time based on the size of the portion. Remove foil for the last 10-15 minutes to crisp up the top.
Microwave Method (for small portions): Briefly thaw small portions in the microwave on the defrost setting or in 30-second intervals before heating on medium power as described above.