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Sausage Egg And Cream Cheese Hashbrown Casserole

Sausage egg and cream cheese hashbrown casserole is a hearty American breakfast baked until the eggs are set and the cheddar top turns golden. Frozen hash browns, cooked crumbled sausage, and a creamy egg-milk mixture bake into a layered, sliceable casserole.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Cooked and crumbled breakfast sausage
  • 1 lb breakfast sausage
Egg and cream cheese base
  • 8 eggs
  • 8 oz cream cheese softened and cubed
Hash brown layer
  • 30 oz frozen shredded hash browns thawed
Cheddar layer
  • 1.5 cup sharp cheddar shredded
Creamy binder
  • 1 cup whole milk
  • 0.5 cup sour cream
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 salt to taste
  • 1 black pepper to taste
For serving
  • 1 green onions for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

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

Notes

For clean slices, let the casserole rest the full 10 minutes before cutting. Refrigerate covered for up to 4 days; reheat individual portions in the microwave until hot. Freezing is yes—freeze tightly wrapped slices up to 2 months and thaw in the fridge overnight before reheating. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same baking time to maintain the set egg texture.