This Sausage and Cream Cheese Hash Brown Breakfast Casserole is packed with spicy sausage, creamy cheese, crispy hash browns, cheddar, and fluffy eggs. The ultimate comfort breakfast for busy mornings or lazy weekends!
I need to be honest with you—mornings in my house are chaos. I don’t mean cute, cozy chaos, like kids running around in pajamas with bedhead and sleepy grins. I mean full-blown alarm didn’t go off, someone can’t find their shoe, coffee hasn’t kicked in yet kind of mornings.
Cooking? Yeah, that’s usually the last thing I have time for.
That’s why this Sausage and Cream Cheese Hash Brown Breakfast Casserole became my lifesaver. It’s hearty enough to keep everyone full, easy enough that I don’t have to think too hard (key before caffeine), and best of all—it can be made ahead.
The first time I made this, I wasn’t expecting much. I had leftover breakfast sausage, a block of cream cheese that was begging to be used, and a bag of hash browns that I had zero plans for. So, I did what any reasonable person would do: threw it all in a dish, crossed my fingers, and hoped for the best.
Spoiler: It was incredible.
Now, I make this for everything—holiday mornings, weekend brunches, and even those random weeknights when I’m in a breakfast-for-dinner mood. (Tell me I’m not the only one who does this?) It’s the kind of dish that makes life easier, and if there’s one thing I need, it’s that.
Why You’ll Love This Sausage and Cream Cheese Hash Brown Breakfast Casserole Recipe?
- It’s ridiculously easy. Cook, mix, bake. That’s it.
- It feeds a crowd. Family coming over? Potluck brunch? This casserole delivers.
- It’s pure comfort food. Creamy, cheesy, sausage-packed goodness with crispy hash browns? Say less.
- It’s make-ahead friendly. Assemble it the night before and just bake in the morning. (Hello, stress-free mornings.)
- It’s a one-pan wonder. Fewer dishes = happier me.
Ingredient Notes:
Let’s break down the magic behind this casserole.
Ingredients:
- Hot Breakfast Sausage – Adds a bold, savory kick (if you’re not a spice fan, go mild).
- Cream Cheese – The secret weapon. It melts into the sausage and creates a rich, creamy texture.
- Frozen Hash Browns – No peeling, no grating—just dump and go.
- Cheddar Cheese – Because cheese makes everything better.
- Eggs & Milk – Helps bind everything together and gives that fluffy, custardy texture.
- Seasonings (Salt, Pepper, Garlic Powder, Onion Powder) – Basic but essential for boosting flavor.
Pro Tip: If your cream cheese is straight out of the fridge, microwave it for 15-20 seconds to soften—it’ll mix so much easier.
How To Make Sausage and Cream Cheese Hash Brown Breakfast Casserole?
Step 1: Preheat & Prep
Preheat your oven to 350°F. Grease a 9×13-inch baking dish (trust me, you don’t want to skip this unless you enjoy scrubbing baked-on cheese).
Step 2: Cook the Sausage
Brown the hot breakfast sausage in a large skillet over medium heat, breaking it up as it cooks. Once it’s fully browned, drain any excess grease.
Step 3: Mix in the Cream Cheese
While the sausage is still warm, stir in the cream cheese until it melts and coats everything in creamy goodness. (You might start wondering why you’ve never added cream cheese to sausage before—trust me, it’s a game-changer.)
Step 4: Brown the Hash Browns
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In the same skillet (because fewer dishes = happiness), cook the shredded hash browns for a few minutes until lightly golden. This step isn’t necessary, but it helps add that perfect crispy texture.
Step 5: Assemble the Casserole
In your baking dish:
- Spread the hash browns in an even layer.
- Spoon the sausage and cream cheese mixture over the top.
- Sprinkle cheddar cheese evenly across the dish.
Step 6: Make the Egg Mixture
In a large bowl, whisk together:
- 8 eggs
- 2 cups milk
- Salt, pepper, garlic powder, and onion powder
Pour this mixture over the casserole, making sure it soaks through all the layers.
Step 7: Bake Until Golden
Pop it in the oven and bake for 40-50 minutes, or until the eggs are set and the top is golden brown.
Step 8: Let It Rest & Serve
Let the casserole sit for 5 minutes before slicing (this helps everything hold together). Then? Dig in and enjoy every cheesy, sausage-packed bite.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual portions and freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F for 10-15 minutes or microwave in 30-second bursts until heated through.
Variations and Substitutions:
This recipe is crazy flexible—here are some ways to switch it up:
- Try a different protein. Swap sausage for bacon or ham.
- Use a different cheese. Pepper jack adds a little heat, or go extra creamy with Monterey Jack.
- Make it spicy. Add diced jalapeños or a dash of hot sauce to the egg mixture.
- Swap the hash browns. Tater tots work really well here.
What to Serve with Sausage and Cream Cheese Hash Brown Breakfast Casserole?
This casserole can stand alone, but if you want to go all out, pair it with:
- Fresh fruit – A little sweetness balances out the richness.
- Flaky biscuits – Because more carbs = happiness.
- Hot coffee or mimosas – Depending on what kind of morning it is.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble it the night before, cover, and refrigerate. Just bake in the morning!
Can I use fresh potatoes instead of frozen hash browns?
Yep! Just shred them and squeeze out the extra moisture first.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours.
And that’s it! The easiest, most satisfying breakfast casserole that makes mornings way less stressful. Try it out, and let me know what you think!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage and Cream Cheese Hash Brown Breakfast Casserole
Ingredients
- 2 pound hot breakfast sausage
- 2 8-oz packages cream cheese, at room temperature
- 1 30-32oz bag frozen shredded hash browns
- 1 tbsp. salt
- ½ tbsp. pepper
- ¼ tbsp. garlic powder
- ¼ tbsp. onion powder
- 2 c shredded cheddar cheese
- 8 eggs
- 2 c milk
Instructions
- Preheat the oven to 350°F.
- Cook the sausage in a skillet until it turns brown then remove any fat.
- Combine the sausage with cream cheese.
- Lightly brown the hash browns, in the skillet.
- Layer the hash browns in a 9x13 inch pan followed by the sausage mixture. Sprinkle cheddar cheese on top.
- In a bowl whisk eggs, salt, pepper, garlic powder, onion powder and milk.
- Pour the egg mixture over the ingredients in the pan.
- Bake for 40 to 50 minutes until it becomes firm and golden, on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!