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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 hearty, cheesy, and perfect for brunch or any meal. Creamy, savory, and easy to make!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Casserole, Cheesy, Easy, Quick
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) and grease a 9x13-inch baking dish to prevent sticking.
  • Cook the turkey sausage: In a large skillet over medium heat, crumble and cook the turkey sausage until it’s browned and cooked through, about 6-8 minutes. Drain excess fat if needed and set aside.
  • Mix the creamy base: In a large bowl, whisk together the softened cream cheese and milk until smooth. Add the eggs, garlic powder, onion powder, salt, and pepper. Whisk again until everything is well combined.
  • Add the hashbrowns and cheese: Stir the thawed hashbrowns, cooked sausage, and shredded cheddar cheese into the creamy egg mixture. Make sure everything is evenly incorporated.
  • Transfer to the baking dish: Pour the mixture into your prepared baking dish and spread it out evenly.
  • Bake: 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 middle. A knife inserted in the center should come out clean.
  • Optional garnish: Remove from the oven and sprinkle chopped green onions on top for a fresh, vibrant finish.
  • Let it cool slightly before serving to allow the casserole to set and make it easier to slice.

Equipment

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

Notes

  • Use fully thawed hashbrowns to prevent excess moisture and sogginess.
  • Softened cream cheese blends more smoothly for a creamy texture without lumps.
  • Watch the casserole near the end of baking to avoid overbaking and drying out.
  • Make ahead by assembling the night before and refrigerate; add extra bake time if baking cold.
  • Customize by adding veggies, different cheeses, or spices for variety.