Sausage Egg Cream Cheese Casserole

Nothing gets my family out of bed faster on a weekend than the smell of this sausage egg cream cheese casserole bubbling in the oven. A blend of savory breakfast sausage, creamy eggs, and pockets of gooey cheese over crisp hashbrowns makes this dish both comforting and satisfying for any morning gathering.

The first time I cooked this was for a family brunch and everyone raved about it—even the pickiest eaters. Now it is a must-have for every special occasion morning.

Ingredients

• Breakfast sausage: brings hearty flavor and richness to the base. Try to select fresh ground sausage with a good blend of herbs
• Frozen shredded hash browns: add structure and make for a crispy satisfying layer. Go for high-quality brands with sturdy shreds
• Eggs: are the essential binder for the filling. Use large eggs for best consistency
• Cream cheese: adds unbeatable creaminess and helps the casserole stay moist. Make sure it is truly softened before mixing
• Shredded cheddar cheese: for a classic sharp-melty finish. Pick your favorite blend but freshly grated cheese melts best
• Milk: lightens the mixture and helps it bake up tender. Whole milk will keep things richest
• Salt: for seasoning balance throughout the dish
• Black pepper: for a boost of breakfast flavor
• Garlic powder and onion powder: build an extra savory dimension
• Green onions: offer a pop of color and brightness when sprinkled on top. Optional but highly recommended if you enjoy a fresh finish

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 F then grease a 9x13-inch baking dish thoroughly so the casserole releases cleanly after baking.

Brown the Sausage:

In a large skillet over medium heat break apart the breakfast sausage with a spatula. Cook until browned and just cooked through then carefully drain away any excess fat for the perfect texture.

Prepare the Egg Mixture:

In a large mixing bowl whisk together eggs milk very soft cream cheese salt black pepper garlic powder and onion powder. Take time to whisk until the mixture is completely smooth with no visible cream cheese lumps.

Combine Fillings:

Add the cooked sausage the frozen shredded hash browns and the cheddar cheese directly into the egg mixture. Stir slowly so everything gets evenly distributed and you have a cohesive filling.

Assemble and Bake:

Pour the entire mixture into your greased baking dish carefully spreading it out to the edges for an even bake. Bake uncovered in the center of the oven for forty to forty five minutes until the top turns golden and the center is fully set.

Cool and Serve:

Allow the casserole to rest for at least five minutes after baking. This helps it firm up and allows for neat slices. Garnish with chopped green onions just before serving if you like a fresh herby note.

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Shredded hash browns are probably my favorite ingredient here. My kids love the crispy potato edges the most and they always demand the corners. We once made this casserole on a snowy December morning and have made it a holiday breakfast tradition ever since.

Storage Tips

This casserole keeps well in the refrigerator for up to three days. Store any leftovers tightly covered or in an airtight container. Warm individual portions in the microwave or reheat covered in the oven at a low temperature for the best texture. It also freezes well—just cut into portions wrap tightly and thaw in the fridge before reheating.

Ingredient Substitutions

Feel free to use turkey sausage or chicken sausage for a lighter version though you may want to add a little extra oil when browning leaner meats. If you are dairy free a non-dairy cream cheese and cheese substitute will still give good results. For added vegetables try mixing in chopped spinach red peppers or mushrooms with the hashbrowns.

Serving Suggestions

This casserole is a main event on its own but I enjoy serving it with simple sides like fresh fruit or a crisp green salad. A spoonful of salsa or a little hot sauce on top brings a zingy contrast to the creamy base. When hosting a group serve with a platter of mixed pastries and coffee for a complete brunch.

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Cultural and Historical Context

Breakfast casseroles like this one are a comforting staple in American kitchens especially for holidays and gatherings. They originated as a way to combine pantry staples into one hearty dish that could feed a crowd quickly. Over the years they have become tradition at family reunions church potlucks and lazy Sunday mornings alike.

Recipe FAQs

→ Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can use fresh shredded potatoes. Squeeze out excess moisture before mixing to keep the casserole from getting soggy.

→ How do I know when the dish is done baking?

The center should be set and not jiggly, with the top golden brown. A toothpick inserted in the middle should come out clean.

→ Is it possible to prepare this dish in advance?

Absolutely. Assemble the mixture the night before, refrigerate, and bake in the morning for convenience.

→ Can I substitute another cheese for cheddar?

Yes, feel free to use Monterey Jack, mozzarella, or a blend for a different flavor profile.

→ How do I store leftovers?

Cool completely, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave or oven.

→ Does this dish freeze well?

Yes, wrap portions tightly and freeze. Thaw overnight in the refrigerator before reheating for best results.