Sausage, Egg & Cream Cheese Hashbrown Casserole
This hearty and delicious breakfast casserole is a crowd-pleaser! Packed with savory sausage, fluffy eggs, creamy cheese, and crispy hashbrowns—it’s perfect for meal prep, brunch, or a cozy weekend breakfast.
Ingredients
- 1 lb breakfast sausage
- 6 eggs
- 1 (8 oz) block cream cheese, softened
- 3 cups frozen hashbrowns (thawed)
- 1 cup shredded cheddar cheese
- Salt, pepper, and dried herbs (such as parsley or thyme), to taste
Instructions
- . Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- . In a large skillet over medium heat, cook the sausage until browned and crumbled. Drain excess fat.
- . Add the cream cheese to the warm sausage and stir until fully melted and combined. Set aside.
- . In a separate bowl, whisk the eggs with a pinch of salt, pepper, and any herbs you’d like.
- . In the prepared baking dish, spread the thawed hashbrowns evenly as the base layer.
- . Pour the sausage and cream cheese mixture over the hashbrowns and spread evenly.
- . Pour the beaten eggs over the top, then sprinkle the shredded cheddar cheese evenly across the dish.
- . Bake uncovered for 35–40 minutes, or until the top is golden and the center is fully set.
- . Let cool for 5–10 minutes before slicing and serving. Enjoy!
Tips
- . You can prep this casserole the night before and bake it in the morning.
- . Try mixing in diced bell peppers or spinach for extra flavor and nutrients.
- . Use spicy sausage if you want a kick of heat.
- . Leftovers can be refrigerated for up to 4 days or frozen in portions for quick meals.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 18 g |
| Carbohydrates | 10 g |
| Fat | 31 g |
| Saturated Fat | 13 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 620 mg |
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6