Go Back

Sausage Egg And Cream Cheese Hashbrown Casserole

Sausage egg and cream cheese hashbrown casserole is baked until the eggs set and the cheddar forms a golden crust over a hearty hash brown base. Cream cheese cubes melt into creamy pockets for a rich, savory breakfast bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

breakfast sausage
  • 1 lb breakfast sausage, cooked and crumbled
eggs
  • 8 eggs
cream cheese
  • 8 oz cream cheese, softened and cubed
frozen shredded hash browns
  • 30 oz frozen shredded hash browns, thawed
sharp cheddar
  • 1.5 cup sharp cheddar, shredded
whole milk
  • 1 cup whole milk
sour cream
  • 0.5 cup sour cream
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 0.5 tsp smoked paprika
salt and pepper
  • 1 salt and pepper to taste
green onions
  • 1 green onions for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and assemble
  1. Preheat oven to 350F and grease a 9x13 dish.
  2. Spread the thawed hash browns in an even layer and season with salt, pepper, garlic powder, and onion powder.
  3. Scatter the cooked and crumbled breakfast sausage over the hash browns.
  4. Drop the softened cream cheese pieces over the sausage so they’re dotted across the top.
  5. Whisk the eggs, whole milk, sour cream, and smoked paprika until smooth, then pour the mixture evenly over everything.
  6. Scatter the shredded sharp cheddar over the top in an even layer.
Bake and finish
  1. Bake at 350F for 50-55 minutes, until the eggs are set and the top is golden.
  2. Rest for 10 minutes, then top with green onions before serving.

Notes

For clean slices, let the casserole rest the full 10 minutes so the egg layer firms up. Refrigerate leftovers in an airtight container for up to 4 days; reheat individual portions in the microwave or in a 325F oven until hot. Freezing is not recommended for best texture. For a lower-fat option, use reduced-fat cream cheese and sour cream (texture will be slightly softer but still bakes well).