Golden, cheesy, and packed with hearty breakfast flavor, this Sausage Egg and Cream Cheese Hashbrown Casserole is the kind of dish that turns an ordinary morning into something special. Layers of savory sausage, fluffy eggs, creamy pockets of melted cream cheese, and crispy hashbrowns bake together into one irresistible slice.

Whether you’re planning a holiday brunch, feeding a hungry family on a weekend, or prepping breakfast ahead for busy weekdays, this casserole delivers comfort and convenience in every bite. It’s warm, filling, and guaranteed to have everyone asking for seconds.

Why You’ll Love This Sausage Egg and Cream Cheese Hashbrown Casserole

Perfect for a crowd – Great for holidays, potlucks, or meal prep.
Make-ahead friendly – Assemble the night before and bake in the morning.
Ultra creamy texture – The cream cheese melts into the eggs for rich flavor.
Protein-packed breakfast – Keeps you full and energized.
Customizable – Add veggies, swap cheeses, or spice it up.

Can I Make Sausage Egg and Cream Cheese Hashbrown Casserole Ahead of Time?

Absolutely. This casserole is ideal for prepping in advance. You can assemble everything, cover tightly, and refrigerate overnight. In the morning, simply bake until hot and bubbly. It’s a lifesaver for Christmas morning or when hosting brunch guests.

Ingredients for the Sausage Egg and Cream Cheese Hashbrown Casserole

Every ingredient plays an important role in building flavor and texture.

Breakfast Sausage

Adds savory richness and hearty protein to the casserole.

Frozen Hashbrowns

Create the base and provide that satisfying crispy-meets-tender texture.

Eggs

Bind everything together while creating a fluffy, custard-like consistency.

Cream Cheese

Melted throughout the dish, it adds creaminess and subtle tang.

Shredded Cheddar Cheese

Brings bold, melty flavor and that golden bubbly top.

Milk

Lightens the egg mixture and helps create a soft texture.

Salt

Enhances all the flavors.

Black Pepper

Adds gentle warmth and balance.

Garlic Powder

Gives a subtle savory depth.

Onion Powder

Boosts the overall flavor without overpowering the dish.

How To Make the Sausage Egg and Cream Cheese Hashbrown Casserole

This casserole comes together in simple steps and bakes beautifully in one dish.

Step 1: Cook the Sausage

Brown the breakfast sausage in a skillet over medium heat until fully cooked. Drain excess grease and set aside.

Step 2: Prepare the Egg Mixture

In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until smooth and well combined.

Step 3: Layer the Hashbrowns

Spread the frozen hashbrowns evenly into a greased baking dish. This creates the hearty base of the casserole.

Step 4: Add Sausage and Cream Cheese

Sprinkle the cooked sausage evenly over the hashbrowns. Cut cream cheese into small cubes and distribute throughout the dish.

Step 5: Pour and Top

Pour the egg mixture evenly over everything. Finish by sprinkling shredded cheddar cheese over the top.

Step 6: Bake to Perfection

Bake in a preheated 375°F oven for 40–50 minutes, or until the center is set and the top is golden brown. Let rest for 10 minutes before slicing.

Serving and Storing Sausage Egg and Cream Cheese Hashbrown Casserole

This casserole serves 8–10 people, making it perfect for brunch gatherings or family breakfasts.

Serve warm with fresh fruit or toast on the side.

To store, cover leftovers tightly and refrigerate for up to 4 days. Reheat individual slices in the microwave or warm larger portions in the oven at 325°F until heated through.

You can also freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.