Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it, and refrigerate overnight. Just add 5–10 minutes of extra baking time if placing it straight into the oven from the fridge.

Can I freeze this breakfast casserole?

Absolutely. Once baked and cooled, cut into portions, wrap well, and freeze for up to 1 month. Reheat in the oven or microwave after thawing overnight in the fridge.

Can I substitute fresh potatoes for frozen hash browns?

Yes, but you’ll need to peel, grate, and squeeze out the excess moisture from fresh potatoes. It adds prep time but offers a more rustic texture.

What type of sausage works best for this dish?

Breakfast sausage is ideal, either mild or spicy. You can also use turkey sausage or vegetarian sausage crumbles for dietary preferences.

Sausage, Egg, and Cream Cheese Hash Brown Breakfast Casserole

Name: Sausage, Egg, and Cream Cheese Hash Brown Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound breakfast sausage; 8 ounces cream cheese, softened; 3 cups frozen hash browns, thawed; 8 large eggs; 1/2 cup milk; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 2 green onions, finely chopped (optional); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; Butter or cooking spray for greasing

Description

A rich, comforting, and easy-to-make breakfast casserole loaded with savory sausage, creamy cheese, fluffy eggs, and crispy hash browns, perfect for busy mornings or crowd-pleasing brunches.

Ingredients

Scale

1 pound breakfast sausage
8 ounces cream cheese, softened
3 cups frozen hash browns, thawed
8 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup sour cream
2 green onions, finely chopped (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Butter or cooking spray for greasing

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Cook the Sausage: In a skillet over medium heat, crumble and cook the sausage until fully browned. Drain any excess fat and set aside to cool slightly.
Prepare the Cream Base: In a bowl, combine softened cream cheese, sour cream, garlic powder, onion powder, and chopped green onions if using. Mix until smooth and well combined.
Layer the Base: Spread the thawed and patted-dry hash browns evenly in the bottom of the greased baking dish. Distribute the cooked sausage on top of the hash browns, followed by dollops of the cream cheese mixture, spreading lightly.
Whisk the Eggs: In a separate bowl, whisk together the eggs, milk, salt, and pepper until fully blended. Pour this mixture evenly over the contents of the dish.
Top with Cheese and Bake: Sprinkle shredded cheddar cheese over the top and cover the dish with foil. Bake for 30 minutes, then remove the foil and continue baking for 15–20 minutes, or until the center is set and the top is golden.
Cool and Serve: Let the casserole cool for 5–10 minutes before slicing and serving warm.

Notes

Thaw hash browns fully and squeeze out moisture to avoid sogginess. You can add veggies like bell peppers or spinach—just sauté them first to reduce moisture. To lighten the dish, substitute Greek yogurt for sour cream or use turkey sausage. Always test for doneness by inserting a knife in the center—it should come out clean with no runny egg.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of casserole)
Calories: 370
Sugar: 2g
Sodium: 680mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 17g
Cholesterol: 215mg