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Sausage, Egg, and Cream Cheese Hashbrown Casserole

Sausage, egg, and cream cheese hashbrown casserole is a hearty breakfast bake with crispy hash browns, crumbled sausage, and a creamy egg-cheese layer that bakes until bubbly. This method delivers fully set eggs and lightly golden cheese in one 9×13-inch dish—ideal for brunch or meal prep.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 lb breakfast sausage
  • 1 can (30 oz) frozen shredded hash browns, thawed
  • 8 oz cream cheese, softened
  • 8 large eggs
  • 0.5 cup whole milk
  • 1 cup sour cream
  • 2.5 cup shredded sharp cheddar cheese, divided
  • 0.5 cup shredded mozzarella cheese
  • 3 green onions, thinly sliced
  • 2 clove garlic, minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
Garnish
  • 0.25 cup chopped fresh parsley
  • 0.5 extra sliced green onions

Equipment

  • 1 cast iron skillet

Method
 

Prepare and cook
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish, so the casserole can bake evenly right away.
  2. Heat a large skillet over medium-high heat and cook the breakfast sausage for 6–8 minutes, breaking it into crumbles, until browned and fully cooked.
  3. Drain excess grease, then stir in the minced garlic and cook for 30 seconds.
  4. In a large bowl, whisk together the eggs, whole milk, sour cream, softened cream cheese, onion powder, garlic powder, kosher salt, black pepper, and smoked paprika until smooth and creamy.
Assemble and bake
  1. Spread the hash browns evenly into the prepared baking dish, creating an even base layer.
  2. Top the hash browns with the cooked sausage, half of the green onions, 2 cups of the shredded sharp cheddar cheese, and the mozzarella cheese.
  3. Pour the egg mixture evenly over everything and gently stir to distribute the creamy base through the layers.
  4. Sprinkle the remaining ½ cup cheddar cheese over the top for a browned, bubbly finish.
  5. Bake uncovered for 45–50 minutes at 375°F (190°C), until the eggs are fully set and the cheese is melted, bubbly, and lightly golden.
Finish
  1. Rest the casserole for 10 minutes before slicing so the layers hold together.
  2. Garnish with chopped parsley and the remaining green onions, then serve warm.

Notes

Pro tip: fully drain the sausage grease so the casserole doesn’t turn greasy. Store covered in the refrigerator up to 4 days. Freeze baked leftovers up to 2 months, then thaw overnight in the fridge and reheat at 350°F (175°C) until hot. If you want a lighter option, swap part-skim mozzarella or reduced-fat cream cheese for the same melting effect with less fat.