Sausage Egg Cream Cheese Hashbrowns (Print-Friendly Version)
Creamy hashbrown bake with sausage, eggs, and cheddar. Great for easy breakfasts or sharing with family.
# Ingredients:
→ Main Ingredients
01 -
1 lb breakfast sausage (pork or turkey)
02 -
8 oz cream cheese, softened
03 -
8 large eggs
04 -
1/2 cup milk (whole or 2%)
05 -
1/2 tsp salt
06 -
1/2 tsp black pepper
07 -
1/2 tsp garlic powder (optional)
08 -
1/2 tsp onion powder (optional)
09 -
3 cups frozen hashbrowns (thawed)
10 -
1 1/2 cups shredded cheddar cheese
11 -
1/4 cup chopped green onions or chives (optional, for garnish)
# Steps:
01 -
Set the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
02 -
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease.
03 -
Reduce heat to low and stir in the cream cheese until fully melted and combined with the sausage. Remove from heat.
04 -
In a large bowl, whisk together the eggs, milk, salt, pepper, and optional garlic or onion powder.
05 -
In the prepared baking dish, spread out the hashbrowns evenly. Spoon the sausage and cream cheese mixture over the hashbrowns. Pour the egg mixture on top, spreading it evenly. Sprinkle with shredded cheddar cheese.
06 -
Bake uncovered for 45–50 minutes, or until the eggs are set and the top is golden. Let the casserole rest for 5–10 minutes before slicing.
07 -
Top with chopped green onions, chives, or drizzle with hot sauce, if desired.
# Notes:
01 -
You can prepare this dish in advance by assembling it the night before and refrigerating it. Bake it fresh in the morning for optimal flavor.
02 -
For added heat, consider using hot sausage or adding diced jalapeños.