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Homemade Sausage Egg And Cream Cheese Hashbrown Casserole recipe photo
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Sausage Egg And Cream Cheese Hashbrown Casserole

This Sausage Egg And Cream Cheese Hashbrown Casserole is creamy, cheesy, and packed with savory turkey sausage for a comforting breakfast or brunch.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Casserole, Comforting, Easy, One Dish, Turkey Sausage
Servings: 6 servings

Ingredients

  • 1 pound turkey sausage crumbled
  • 4 large eggs
  • 1 cup cream cheese softened
  • 30 ounces frozen hash browns thawed
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
  • 2 tablespoons chopped green onions optional

Instructions

Prepare the Sausage

  • Start by heating your large skillet over medium heat. Add the crumbled turkey sausage and cook until browned and cooked through, about 6-8 minutes. Use a spatula to break it up as it cooks. Once done, transfer the sausage to a paper towel-lined plate to drain any excess grease.

Mix the Cream Cheese and Eggs

  • In your mixing bowl, combine the softened cream cheese and eggs. Whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth.

Add Seasonings and Milk

  • To the egg and cream cheese mixture, add the milk, garlic powder, onion powder, salt, and pepper. Whisk again until everything is fully combined and the seasonings are evenly distributed.

Combine Hashbrowns, Sausage, and Mixture

  • In a large bowl, add the thawed hash browns and cooked turkey sausage. Pour the egg and cream cheese mixture over the top and gently fold everything together until the hashbrowns and sausage are coated evenly.

Assemble the Casserole

  • Lightly grease your 9x13-inch baking dish with cooking spray or butter. Spread the mixture evenly into the dish. Sprinkle the shredded cheddar cheese over the top, covering the entire surface.

Bake to Perfection

  • Preheat your oven to 350°F (175°C). Place the casserole in the oven and bake for 45-50 minutes, or until the top is golden brown, and the casserole is set in the center. You can check doneness by inserting a toothpick in the middle — it should come out mostly clean.

Garnish and Serve

  • Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle with chopped green onions if using, then slice and serve warm. This dish pairs wonderfully with fresh fruit or a simple green salad for a balanced meal.

Equipment

  • Large Skillet
  • Mixing Bowl
  • 9x13-inch Baking Dish
  • Spatula or Wooden Spoon
  • Measuring cups and spoons
  • Whisk or fork

Notes

  • Make sure to fully thaw and squeeze excess moisture from hash browns to prevent a watery casserole.
  • Use almond or oat milk and plant-based substitutes for a dairy-free or vegetarian version.
  • Bake until the casserole is set and top is golden; broil briefly if you want a bubbly, browned top.
  • Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Add sautéed vegetables like bell peppers or spinach for extra flavor and nutrition.