Description
This Cream Cheese Hashbrown Casserole is the ultimate breakfast comfort food, combining savory breakfast sausage with creamy melted cream cheese, fluffy eggs, crispy hashbrowns, and melted cheddar cheese. Baked to golden perfection and topped with fresh herbs, this hearty casserole is perfect for family breakfasts, brunch gatherings, or make-ahead meals that deliver rich, satisfying flavors in every bite.
Ingredients
Scale
Meat
- 1 lb ground breakfast sausage (pork or turkey)
Dairy
- 1 (8 oz) block cream cheese, softened
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Additional cheese on top (about 1/2 cup shredded cheddar or preferred cheese)
Produce & Spices
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (optional)
- Fresh parsley or chives for garnish
- Crushed red pepper flakes for a bit of heat (optional)
Other
- 3 cups frozen shredded hashbrowns, thawed
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the ground breakfast sausage until it is browned and fully cooked, breaking it into small crumbles as it cooks. Once done, drain any excess grease and return the sausage to the pan.
- Add Cream Cheese: While the sausage is still warm, add the softened cream cheese directly to the skillet. Stir continuously until the cream cheese has melted completely and is evenly incorporated with the sausage, creating a rich and creamy sausage mixture.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, ground black pepper, and garlic powder until the mixture is smooth and well combined.
- Assemble the Casserole: Grease a 9×13-inch baking dish. Spread the thawed shredded hashbrowns evenly on the bottom of the dish. Spoon the warm sausage and cream cheese mixture evenly over the hashbrowns. Pour the prepared egg mixture uniformly over the entire casserole. Finally, sprinkle the shredded cheddar cheese evenly on top.
- Bake: Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 35 to 40 minutes, or until the eggs are fully set and the top is lightly golden brown. For an extra crispy top, you can broil the casserole for an additional 2 to 3 minutes, watching carefully to avoid burning.
- Cool and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to allow it to set further and make serving easier. Garnish with freshly chopped parsley or chives and crushed red pepper flakes if desired. Serve warm as a hearty breakfast or brunch dish.
Notes
- For a lighter version, use turkey breakfast sausage and reduced-fat cream cheese.
- Make sure the hashbrowns are fully thawed to prevent excess moisture in the casserole.
- You can prepare this casserole the night before; assemble it and refrigerate overnight, then bake the next morning, adding a few extra minutes to the baking time if baking straight from chilled.
- Adding a pinch of crushed red pepper flakes provides a nice subtle heat, but you can omit this for a milder flavor.
- Fresh herbs like parsley or chives add brightness and color when garnishing.
- Try substituting cheddar with pepper jack or a blend of cheeses for different flavors.
