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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 a comforting, hearty breakfast with creamy textures and savory flavors that's perfect for any brunch or meal prep.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Casserole, Comforting, Easy, Hashbrowns, 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

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish to prevent the casserole from sticking.
  • In a large skillet over medium heat, cook the crumbled turkey sausage until browned and fully cooked through. Break into small pieces as it cooks. Drain any excess fat and set aside.
  • In a large mixing bowl, whisk together the 4 eggs and 1/2 cup milk until well combined. Add the softened cream cheese and whisk vigorously until smooth and fully incorporated.
  • Add the thawed hash browns, cooked turkey sausage, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper to the egg and cream cheese mixture. Fold gently until evenly distributed. Fold in green onions if using.
  • Pour the mixture into the prepared baking dish and spread evenly. Bake uncovered for 45-55 minutes, or until set in the middle and golden brown on top. Test doneness with a knife inserted in the center; it should come out clean.
  • Allow the casserole to cool for 5-10 minutes before slicing. Garnish with additional chopped green onions if desired. Serve warm.

Equipment

  • Large Skillet
  • 9x13-inch Baking Dish
  • Mixing Bowl

Notes

  • Be sure to completely thaw the hash browns to avoid a soggy casserole.
  • Soften cream cheese before mixing for a smooth, creamy texture.
  • Let the casserole rest after baking to firm up for easier slicing.
  • Feel free to add sautéed vegetables like bell peppers or mushrooms for extra flavor.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.