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Sausage, Egg, and Cream Cheese Hashbrown Casserole

A hearty breakfast casserole that brings together savory chicken sausage, creamy cream cheese, crispy hash browns, and fluffy eggs in one dish. Perfect for a crowd, it’s a great make-ahead option that allows you to prepare it the night before and simply pop it in the oven in the morning.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Chicken Sausage
  • 8 ounces Cream Cheese, softened
  • 30-32 ounce bag Frozen shredded hash browns, thawed
  • 2 cups Shredded Cheddar Cheese
  • 8 Large Eggs
  • 1 cup Whole Milk
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Onion Powder
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 2 tablespoons Butter, melted
  • Optional garnish: chopped green onions or parsley

Equipment

  • Oven
  • 9x13-inch baking dish
  • Large skillet
  • Wooden spoon
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish with 2 tablespoons of melted butter.
  2. In a large skillet over medium heat, brown the chicken sausage, breaking it up with a wooden spoon as it cooks. Once browned, reduce the heat to low and stir in the softened cream cheese until fully melted, creating a creamy mixture.
  3. Spread the thawed hash browns evenly across the bottom of the prepared baking dish. Drizzle any remaining butter over the top and lightly season with salt and pepper.
  4. Spoon the sausage and cream cheese mixture evenly over the hash browns, then sprinkle the shredded cheddar cheese over the top.
  5. In a separate bowl, whisk together the eggs, whole milk, garlic powder, onion powder, salt, and black pepper.
  6. Pour the egg mixture over all the layers in the baking dish, ensuring it soaks through evenly.
  7. Bake in the preheated oven for 45-50 minutes, or until the eggs have set and the top turns golden brown. Test for doneness by inserting a knife in the center; it should come out clean.
  8. Allow the casserole to rest for 5-10 minutes before cutting. Garnish with chopped green onions or parsley, if desired, and serve.

Notes

This casserole is a versatile breakfast option that can be made ahead of time, making busy mornings hassle-free. You can easily swap out the chicken sausage for pork or turkey sausage and experiment with different cheeses such as Monterey Jack or pepper jack. Adding vegetables like sautéed bell peppers, spinach, or mushrooms can boost both flavor and nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to three days.