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Sausage Egg And Cream Cheese Hashbrown Casserole

Sausage egg and cream cheese hashbrown casserole with a golden, cheese-crusted top and tender set eggs baked in a 9x13 dish. Frozen shredded hash browns become a hearty base loaded with crumbled sausage and a creamy egg mixture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Breakfast sausage
  • 1 lb breakfast sausage, cooked and crumbled
Eggs
  • 8 eggs
Cream cheese
  • 8 oz cream cheese, softened and cubed
Frozen hash browns
  • 1 package (30 oz) frozen shredded hash browns, thawed
Cheddar
  • 1.5 cup sharp cheddar, shredded
Milk and sour cream
  • 1 cup whole milk
  • 0.5 cup sour cream
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper to taste
Topping
  • 0.25 cup green onions for serving

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: For a crispier base, spread the hash browns evenly and avoid packing them down. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave until hot. This casserole freezes well (up to 2 months) when cooled completely and wrapped tightly. For a dairy-reduced option, use reduced-fat cream cheese and sour cream while keeping the cheddar for the best melt.