Sausage Egg Cream Cheese Casserole

This hearty breakfast casserole has become my family's weekend tradition. The combination of savory sausage, fluffy eggs, and creamy cheese over crispy hashbrowns creates a dish that's both comforting and satisfying. Perfect for feeding a crowd or meal prepping for busy mornings, it delivers rich flavor in every single bite.

The first time I made this casserole was during a last minute family gathering. I threw together what I had in the fridge and it became an instant hit. Now my kids specifically request it for special weekend mornings and holiday breakfasts.

Ingredients

• 1 pound breakfast sausage: brings robust flavor and protein to anchor the dish. Choose fresh ground sausage with herbs for the best taste and avoid overly processed varieties
• 3 cups frozen shredded hashbrowns: add texture and make the casserole more filling. High quality brands with thicker shreds hold up better during baking
• 8 large eggs: serve as the essential binding agent. Room temperature eggs whisk more easily and create a smoother texture
• 8 ounces cream cheese: softened provides unmatched creaminess and richness. Let it sit at room temperature for at least an hour before mixing to avoid lumps
• 1 cup shredded cheddar cheese: delivers sharp flavor and beautiful melting. Freshly grated cheese always melts better than pre shredded
• 1/2 cup whole milk: lightens the egg mixture and helps create a tender texture. Full fat milk keeps the casserole rich and satisfying
• Salt and black pepper: to taste for proper seasoning balance throughout every layer
• 1/2 teaspoon each garlic powder and onion powder: build savory depth without overwhelming the other flavors
• 2 green onions: chopped offer fresh color and mild bite when sprinkled on top before serving

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 375 degrees Fahrenheit and thoroughly grease a 9x13 inch baking dish with butter or cooking spray. This prevents sticking and ensures easy serving later.

Brown the Sausage:

Heat a large skillet over medium heat and add the breakfast sausage. Break it apart with a spatula as it cooks for about 8 to 10 minutes until completely browned and no pink remains. Drain excess fat to prevent greasiness in the final dish.

Create the Egg Base:

In a large mixing bowl, whisk together the eggs, milk, and softened cream cheese until completely smooth. Take your time here because lumpy cream cheese will create an uneven texture in the finished casserole. Season with salt, pepper, garlic powder, and onion powder.

Combine All Elements:

Add the cooked sausage, frozen hashbrowns, and shredded cheddar cheese to the egg mixture. Stir gently but thoroughly to distribute everything evenly throughout the mixture.

Assemble and Bake:

Pour the entire mixture into your prepared baking dish and spread it evenly to the edges. Bake uncovered for 40 to 45 minutes until the top is golden brown and the center is completely set when you gently shake the dish.

Rest and Serve:

Allow the casserole to cool for at least 5 minutes before cutting. This resting time helps it firm up for cleaner slices. Garnish with chopped green onions and serve while still warm.

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Shredded hashbrowns are honestly my secret weapon in this dish. They create these amazing crispy edges that my family fights over. The corners are always the first pieces to disappear because they get the most golden and crunchy during baking.

Storage Tips

This casserole stores beautifully in the refrigerator for up to four days when covered tightly. For reheating, I prefer using the oven at 300 degrees to maintain the best texture, though the microwave works for quick individual portions. The casserole also freezes well for up to three months. Cut it into portions, wrap individually, and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

Turkey sausage or chicken sausage work perfectly for a lighter version, though you might need to add a touch of oil when browning leaner meats. For dairy free needs, substitute plant based cream cheese and cheese alternatives. Fresh shredded potatoes can replace frozen hashbrowns, just squeeze out excess moisture first to prevent sogginess.

Serving Suggestions

While this casserole stands alone as a complete breakfast, I love pairing it with fresh fruit salad or a simple green salad for balance. A dollop of salsa or hot sauce adds a nice kick that cuts through the richness. For special occasions, serve alongside assorted pastries and fresh coffee for a complete brunch spread.

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Cultural Context

Breakfast casseroles became popular in American home cooking as a way to feed large families efficiently. They gained particular popularity in church and community gatherings where one dish could satisfy many people. This style of cooking reflects the practical nature of American home cooks who needed hearty, economical meals that could stretch ingredients and feed crowds.

Frequently Asked Questions About Recipes

→ Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can use fresh shredded potatoes. Squeeze out excess moisture before mixing to keep the casserole from getting soggy.

→ How do I know when the dish is done baking?

The center should be set and not jiggly, with the top golden brown. A toothpick inserted in the middle should come out clean.

→ Is it possible to prepare this dish in advance?

Absolutely. Assemble the mixture the night before, refrigerate, and bake in the morning for convenience.

→ Can I substitute another cheese for cheddar?

Yes, feel free to use Monterey Jack, mozzarella, or a blend for a different flavor profile.

→ How do I store leftovers?

Cool completely, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave or oven.

→ Does this dish freeze well?

Yes, wrap portions tightly and freeze. Thaw overnight in the refrigerator before reheating for best results.