Go Back
Sausage Egg Cream Cheese Hash Brown Casserole

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
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
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

  • 9x13 inch baking dish
  • Skillet
  • Large bowl
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 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.