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Sausage Egg And Cream Cheese Hashbrown Casserole

Sausage egg and cream cheese hashbrown casserole with a golden, cheesy top and set egg filling over a seasoned hash brown base. Baked until the eggs are set, then rested for clean squares with savory sausage in every bite.
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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
  

Sausage Egg And Cream Cheese Hashbrown Casserole
  • 1 lb breakfast sausage Cooked and crumbled.
  • 8 eggs
  • 8 oz cream cheese Softened and cubed.
  • 30 oz frozen shredded hash browns Thawed.
  • 1.5 cup sharp cheddar Shredded.
  • 1 cup whole milk
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • salt To taste.
  • pepper To taste.
  • green onions For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat oven to 350F and grease a 9x13 dish.
  2. Spread thawed hash browns in an even layer, then season with salt, pepper, garlic powder, and onion powder.
  3. Scatter cooked and crumbled breakfast sausage over the hash browns in an even layer.
  4. Drop cubed cream cheese pieces over the sausage so they dot the surface.
Assemble and bake
  1. Whisk eggs, whole milk, sour cream, and smoked paprika until smooth, then pour over the hash browns and sausage.
  2. Scatter shredded sharp cheddar over the top in an even layer.
  3. Bake 50-55 minutes at 350F until the eggs are set and the top is golden, with slight browning at the edges.
Rest and serve
  1. Rest the casserole 10 minutes before slicing so the layers hold together.
  2. Top with green onions right before serving for a fresh, mild bite.

Notes

For neat squares, let the casserole rest the full 10 minutes before cutting; it thickens as it cools slightly. Store leftovers covered in the refrigerator for up to 4 days—reheat individual portions in the microwave until hot. Freeze leftovers up to 2 months; thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the bake time the same.