Easy Sausage Egg Hashbrown Casserole – Creamy

I remember Sunday mornings at my grandmother's house, the smell of sausage and hashbrowns filling the kitchen. This casserole is my tribute to those lazy mornings, but with a creamy twist that makes it extra special.

It's the kind of dish that comes together in minutes, then bakes while you sip your coffee. You can even assemble it the night before and pop it in the oven in the morning.

Whether it's for a holiday brunch or a weekday breakfast, this casserole is sure to become a family favorite.

About the Ingredients

1 lb (450g) breakfast sausage

Choose mild or spicy depending on your preference. For a leaner option, use turkey sausage.

1 small onion, diced

Adds a savory base. You can substitute with 1/2 teaspoon onion powder if you're in a pinch.

1 green bell pepper, diced

For color and sweetness. Red or yellow bell pepper works just as well.

8 large eggs

Use fresh eggs for the best texture. You can also use 2 cups of liquid egg substitute.

1/2 cup (120ml) milk

Any milk works, but whole milk or 2% gives a creamier texture. For dairy-free, use unsweetened almond milk.

1 (8 oz/225g) package cream cheese, softened

Softened cream cheese blends more smoothly. For a lighter version, use reduced-fat cream cheese.

1 (20 oz/570g) package frozen shredded hashbrowns, thawed

Thawed and patted dry to remove excess moisture, which helps achieve a crispy top.

2 cups (200g) shredded cheddar cheese

Sharp cheddar adds more flavor. You can also use a Mexican blend or pepper jack for a kick.

1 teaspoon salt

Adjust to taste, especially if your sausage is salty.

1/2 teaspoon black pepper

Freshly ground black pepper gives the best flavor.

1/2 teaspoon garlic powder

Optional but adds a nice savory note.

Tips & Tricks

• Make sure to thaw the hashbrowns completely and pat them dry with paper towels. Excess moisture can make the casserole watery.
• If you're assembling ahead, let the casserole sit at room temperature for 20-30 minutes before baking to ensure even cooking.
• Don't overbake! The casserole should be set in the center but still slightly jiggly. It will continue to cook as it rests.

Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Cook the sausage

In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Add the onion and bell pepper and cook for another 3-4 minutes until softened. Drain excess fat if needed.

3. Whisk the egg mixture

In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Then, beat in the softened cream cheese until smooth (a few small lumps are okay).

4. Combine everything

Add the cooked sausage mixture, half of the shredded cheddar, and the thawed hashbrowns to the egg mixture. Stir until everything is evenly coated.

5. Transfer to dish

Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top.

6. Bake until set

Bake for 35-40 minutes, or until the edges are golden brown and the center is set (a knife inserted in the middle comes out clean). The internal temperature should reach 165°F (74°C).

7. Rest and serve

Let the casserole rest for 5-10 minutes before slicing. This helps it hold its shape when serving.

Delicious Variations

• Swap the sausage for cooked, crumbled bacon or diced ham.
• Add a can of drained diced green chiles for a Southwestern twist.
• Top with crushed potato chips or French fried onions for extra crunch.

How to Store Sausage, Egg, and Cream Cheese Hashbrown Casserole

Frequently Asked Questions

I hope this casserole brings as much joy to your table as it does to mine. Give it a try and let me know how it turns out in the comments below!

Sausage, Egg, and Cream Cheese Hashbrown Casserole

This sausage, egg, and cream cheese hashbrown casserole is a hearty, make-ahead breakfast that's creamy, comforting, and perfect for feeding a crowd.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) breakfast sausage
• 1 small onion, diced
• 1 green bell pepper, diced
• 8 large eggs
• 1/2 cup (120ml) milk
• 1 (8 oz/225g) package cream cheese, softened
• 1 (20 oz/570g) package frozen shredded hashbrowns, thawed
• 2 cups (200g) shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

📋 Instructions

1. 1Preheat and prep — Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. 2Cook the sausage — In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Add the onion and bell pepper and cook for another 3-4 minutes until softened. Drain excess fat if needed.
3. 3Whisk the egg mixture — In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Then, beat in the softened cream cheese until smooth (a few small lumps are okay).
4. 4Combine everything — Add the cooked sausage mixture, half of the shredded cheddar, and the thawed hashbrowns to the egg mixture. Stir until everything is evenly coated.
5. 5Transfer to dish — Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top.
6. 6Bake until set — Bake for 35-40 minutes, or until the edges are golden brown and the center is set (a knife inserted in the middle comes out clean). The internal temperature should reach 165°F (74°C).
7. 7Rest and serve — Let the casserole rest for 5-10 minutes before slicing. This helps it hold its shape when serving.

👨‍🍳 Chef's Note: For a spicier kick, use hot breakfast sausage and add a pinch of cayenne pepper to the egg mixture.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips from her own experiments in reducing plastic and food waste.