why make this recipe
Sausage, Egg, and Cream Cheese Hashbrown Casserole is a delicious and hearty meal that is perfect for breakfast, brunch, or even dinner. This dish combines savory sausage with creamy cheese and fluffy eggs, all layered with crispy hashbrowns. It’s easy to make and can feed a crowd, making it ideal for family gatherings or holiday celebrations. Plus, you can prepare it ahead of time and simply pop it in the oven when you’re ready to eat!
how to make Sausage, Egg, and Cream Cheese Hashbrown Casserole
Ingredients:
- 1 pound breakfast sausage
- 8 large eggs
- 8 oz cream cheese, cubed
- 3 cups frozen shredded hashbrowns, thawed
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook the breakfast sausage in a large skillet over medium heat until browned and cooked through. Drain excess fat if needed.
- Add the cream cheese to the hot sausage and stir until melted and well combined. Remove from heat.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Spread the thawed hashbrowns in an even layer on the bottom of the baking dish.
- Top the hashbrowns with the sausage and cream cheese mixture.
- Pour the egg mixture evenly over the casserole.
- Sprinkle the cheddar and mozzarella cheeses on top.
- Bake uncovered for 40–45 minutes until the eggs are set and the top is golden brown.
- Remove from the oven, let sit for 5–10 minutes, garnish with chives or green onions, and serve.
how to serve Sausage, Egg, and Cream Cheese Hashbrown Casserole
You can serve this casserole hot from the oven, sliced into squares. It pairs well with fresh fruit, toast, or a side salad for a complete meal. For extra flavor, consider adding hot sauce or your favorite condiments on top!
how to store Sausage, Egg, and Cream Cheese Hashbrown Casserole
To store leftovers, allow the casserole to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just thaw it in the refrigerator overnight before reheating.
tips to make Sausage, Egg, and Cream Cheese Hashbrown Casserole
- Use spicy sausage if you want to add some heat.
- Feel free to mix in your favorite vegetables, like bell peppers or spinach, for added nutrition.
- Experiment with different kinds of cheese for a unique twist.
- Make sure to thaw your hashbrowns completely so they cook evenly.
Serving Ideas
This casserole is versatile. Serve it with a side of fresh fruit, pancakes, or waffles for a fun breakfast spread. It’s also great as a filling lunch with a simple green salad.
Final Thoughts
Sausage, Egg, and Cream Cheese Hashbrown Casserole is a tasty and satisfying dish that is sure to please everyone at the table. It’s simple to prepare and perfect for feeding a group. Give it a try for your next breakfast or brunch gathering!
FAQs
-
Can I make this casserole ahead of time?
Yes! You can prepare everything the night before, cover it, and store it in the refrigerator. In the morning, just pop it in the oven. -
Can I use fresh hashbrowns instead of frozen?
Absolutely! Just make sure to cook them thoroughly before layering them in the dish. -
What can I do with leftovers?
Leftovers can be enjoyed for breakfast, lunch, or dinner. You can reheat them in the microwave or oven until warmed through.
Sausage, Egg, and Cream Cheese Hashbrown Casserole
Ingredients
Main Ingredients
- 1 pound breakfast sausage Use spicy sausage for added heat if desired.
- 8 large eggs
- 8 oz cream cheese, cubed
- 3 cups frozen shredded hashbrowns, thawed Ensure hashbrowns are completely thawed for even cooking.
- 1 ½ cups shredded sharp cheddar cheese Feel free to experiment with different cheeses.
- 1 cup shredded mozzarella cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook the breakfast sausage in a large skillet over medium heat until browned and cooked through. Drain excess fat if needed.
- Add the cream cheese to the hot sausage and stir until melted and well combined. Remove from heat.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Spread the thawed hashbrowns in an even layer on the bottom of the baking dish.
- Top the hashbrowns with the sausage and cream cheese mixture.
- Pour the egg mixture evenly over the casserole.
- Sprinkle the cheddar and mozzarella cheeses on top.
- Bake uncovered for 40–45 minutes until the eggs are set and the top is golden brown.
- Remove from the oven, let sit for 5–10 minutes, garnish with chives or green onions, and serve.