This hearty, creamy, and satisfying casserole combines savory sausage, fluffy eggs, and crispy hashbrowns — all bound together with rich cream cheese and melty shredded cheese. It’s easy to prepare, perfect for feeding a crowd, and great for reheating the next day. Whether you’re hosting a weekend brunch or meal-prepping for busy mornings, this dish delivers flavor and comfort in every bite.
Ingredients
1 lb (450 g) breakfast sausage (pork, turkey, or plant-based)
8 large eggs
1 (8 oz / 225 g) block cream cheese, softened
1 cup shredded cheddar cheese (or a blend: cheddar, Monterey Jack, mozzarella)
1 (20 oz / ~550 g) bag frozen shredded hashbrowns, thawed
½ cup milk or heavy cream
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
Optional: chopped chives, green onions, or parsley for garnish
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish. - Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked. Break it up into crumbles as it cooks. Drain excess grease. - Make the Cream Cheese Mixture
While the sausage is still warm, stir in the cream cheese until melted and combined. Set aside. - Assemble the Egg Mixture
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. - Combine and Layer
In the prepared baking dish:
Spread out the thawed hashbrowns evenly.
Layer the sausage and cream cheese mixture over the top.
Pour the egg mixture evenly over everything.
Sprinkle with shredded cheese.
- Bake
Bake uncovered for 40–45 minutes, or until the center is set and the top is golden and bubbling. - Rest and Serve
Let the casserole sit for 5–10 minutes before slicing. Garnish with herbs if desired.
Serving Suggestions
Serve warm with a side of fruit, toast, or a fresh salad.
For extra kick, drizzle with hot sauce or a spoonful of salsa.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheat: Microwave individual slices or reheat in the oven at 350°F (175°C) until warmed through.