Sausage, Egg, and Cream Cheese Hashbrown Casserole (Page 2 ) | July 2, 2025

 

Directions

Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish or similar casserole pan.

Step 2: Cook the Sausage
In a large skillet, brown the sausage over medium heat until fully cooked.

Drain excess grease, then stir in the softened cream cheese until melted and combined. Set aside.

Step 3: Mix the Egg Base
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.

Step 4: Assemble the Casserole
Spread the thawed hashbrowns evenly in the baking dish.

Spoon the sausage and cream cheese mixture over the hashbrowns.

Pour the egg mixture evenly over everything.

Top with shredded cheddar cheese.

Step 5: Bake
Bake uncovered for 40–45 minutes, or until the eggs are set and the cheese is golden and bubbly.

Let rest for 5–10 minutes before serving.

Tips & Variations

Spice It Up: Add diced jalapeños, hot sauce, or pepper jack cheese for heat.

Add Veggies: Mix in sautéed bell peppers, mushrooms, or spinach for extra nutrients.

Make It Ahead: Assemble the night before and refrigerate. Bake in the morning for stress-free hosting.

Freeze for Later: Bake, cool completely, and freeze in portions for a grab-and-go breakfast.

For more easy casseroles, visit AllRecipes’ Breakfast Casserole Ideas or King Arthur Baking’s Brunch Collection.

 Storage

Refrigerate: Store in the fridge for up to 4 days in an airtight container.

Freeze: Wrap tightly and freeze up to 2 months. Reheat from frozen at 350°F for 30–40 minutes or until hot.

 Time & Yield

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings

 Tools Used

9×13” baking dish

Nonstick skillet

Mixing bowl

Whisk and spatula

Oven

Next: Steamed Egg Omelette

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