Sausage, Egg, and Cream Cheese Hashbrown Casserole

Yield: 8 generous servings
Prep Time: 20 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 15 minutes (plus optional chilling time)
Course: Breakfast, Brunch
Cuisine: American

Recipe Details

• Intensity: Easy. This is a beginner-friendly recipe that involves simple mixing and layering. No advanced techniques are required.

• Time Commitment: The active prep time is relatively short. The majority of the time is hands-off baking, allowing you to set the table, brew coffee, or relax.

• Make-Ahead Friendly: Excellent. This casserole is perfectly designed to be assembled the night before. Simply cover and refrigerate, then add 10-15 minutes to the baking time when cooking from cold.

Equipment You’ll Need

• 9×13 inch (3-quart) baking dish

• Large skillet

• Large mixing bowl

• Medium mixing bowl

• Whisk

• Spatula or wooden spoon

• Measuring cups and spoons

Ingredients

• 1 pound mild or hot Italian sausage, casings removed

• 1 medium yellow onion, diced

• 1 red bell pepper, diced (optional for color and sweetness)

• 1 (30-32 ounce) bag frozen shredded hash browns, thawed (about 6-7 cups)

• 2 cups shredded sharp cheddar cheese, divided

• 1 cup shredded mozzarella cheese

• 8 large eggs

• 1 (8 ounce) block cream cheese, softened to room temperature

• 1 ½ cups whole milk or half-and-half

• 1 teaspoon garlic powder

• ½ teaspoon smoked paprika

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• Fresh chives or parsley, chopped for garnish

Instructions

Step 1: Prepare the Sausage and Vegetable Base

Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with butter or non-stick spray.

In a large skillet over medium-high heat, cook the sausage, breaking it up with a spatula until it’s browned and cooked through, about 8-10 minutes. About halfway through cooking the sausage, add the diced onion and red bell pepper (if using). Sauté until the vegetables have softened and the onion is translucent, about 5-6 minutes. Remove from heat and drain any excess grease.

Step 2: Create the Hash Brown Layer

In the prepared baking dish, spread the thawed hash browns in an even layer. This will form the base of your casserole. Sprinkle 1 ½ cups of the shredded cheddar cheese and all of the mozzarella cheese evenly over the hash browns. Next, evenly distribute the cooked sausage, onion, and pepper mixture over the cheesy hash brown layer.

Step 3: Make the Creamy Egg Custard

This is the key step! In a large mixing bowl, combine the softened cream cheese, milk, garlic powder, smoked paprika, salt, and pepper. Using a whisk, beat the mixture vigorously until the cream cheese is mostly incorporated and the mixture is relatively smooth (a few small lumps are okay). Crack the 8 eggs into the bowl and whisk again until the eggs are fully beaten and everything is well combined. The custard should be a uniform, pale yellow color.

Step 4: Assemble and Bake

Carefully pour the egg and cream cheese custard over the entire casserole, making sure to cover it as evenly as possible. Use a spatula to gently press down on the top, helping the custard seep through all the layers. Finally, sprinkle the remaining ½ cup of cheddar cheese over the top.

Place the casserole in the preheated oven and bake for 55 to 65 minutes. The casserole is done when the edges are bubbly and golden brown, the center is fully set (doesn’t jiggle when you gently shake the pan), and a knife inserted into the center comes out clean.

Step 5: Rest and Serve

Once baked, remove the casserole from the oven and let it rest for 10-15 minutes before slicing. This crucial resting period allows the custard to fully set, making it much easier to cut into clean squares. Garnish with freshly chopped chives or parsley for a pop of color and freshness.

Chef’s Notes & Variations

• Thawing Hash Browns: For the best texture, spread the frozen hash browns on a baking sheet and let them sit at room temperature for 30-45 minutes. You can also thaw them overnight in the refrigerator.

• Spice Level: Control the heat by choosing mild, sweet, or hot Italian sausage. You can also add a pinch of red pepper flakes to the sausage as it cooks.

• Vegetable Add-Ins: Feel free to add other vegetables like sautéed mushrooms, spinach (wilted and squeezed dry), or diced green chilies.

• Bacon Version: Substitute the sausage with one pound of cooked, crumbled bacon for a different flavor profile.

• Make-Ahead Instructions: Assemble the entire casserole up to the point of baking. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator while the oven preheats. Bake, covered, for 20 minutes, then uncover and continue baking for an additional 45-55 minutes, or until golden and set.

Nutrition Information (Approximate, per serving)

Note: Nutritional information is an estimate and can vary based on the specific brands of ingredients used, such as the type of sausage and milk.

The Last Bite

This Sausage, Egg, and Cream Cheese Hashbrown Casserole is more than just a recipe; it’s a guaranteed path to a happy, satisfied table. It’s a dish that promises and delivers deep, savory flavor, incredible creamy texture, and the kind of hearty sustenance that fuels a great day. Whether it’s a special occasion or a simple Saturday morning, this casserole is sure to earn a permanent spot in your recipe repertoire.

Enjoy your meal!

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.