This hearty breakfast casserole is a winning combo of savory sausage, fluffy eggs, and creamy cheese, all mixed with crispy hashbrowns. It’s perfect for busy mornings or brunch with friends!
Honestly, who can resist a dish that combines all the breakfast favorites? I love making this on weekends when I want something special without all the fuss. Grab a fork, and let’s dig in! 🍴
Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are super convenient for this dish. You can also use fresh grated potatoes, but you might need to squeeze out excess moisture to avoid a soggy casserole.
Ground Sausage: Breakfast sausage adds fantastic flavor. If you’re looking for a healthier option, turkey sausage or plant-based sausage work well too!
Cream Cheese: The cream cheese provides creaminess. If you prefer, ricotta can be a lighter substitute, though it has a different texture and flavor.
Milk: While whole milk is great for richness, you can use any milk or a milk alternative like almond or oat milk to lighten things up.
Cheddar Cheese: Sharp cheddar gives a nice kick, but you can swap it for Monterey Jack, mozzarella, or any cheese you love. Try mixing in some pepper jack for a spicy twist!
How Do I Ensure My Casserole Sets Perfectly?
To get that ideal set for your breakfast casserole, special attention is needed in mixing and baking. Here’s how to do it right:
- Make sure to whisk the egg and milk mixture thoroughly, as this combines everything well.
- Add the hashbrowns and other ingredients gradually to ensure even distribution.
- Bake until the center is firm, and the top looks golden brown. Don’t rush this step—if it seems wobbly, it probably needs more time!
Letting the casserole cool for a few minutes after baking helps it firm up even more for easier slicing. Happy cooking!
How to Make Sausage Egg Cream Cheese Hashbrown Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 lb ground breakfast sausage
- 8 ounces cream cheese, softened and cubed
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 ½ cups shredded sharp cheddar cheese
- 1 small onion, finely chopped (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time and approximately 45-55 minutes of baking time. Adding a few extra minutes for cooling will bring the total time to roughly 1 hour and 15 minutes for a hearty breakfast that’s great for any occasion!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking dish and lightly grease it with cooking spray or butter to prevent sticking.
2. Cook the Sausage:
In a large skillet over medium heat, add the ground breakfast sausage along with the finely chopped onion if you’re using it. Cook while breaking it apart with a spatula until it’s browned and fully cooked through. This should take about 5-7 minutes. Once cooked, drain any excess fat and set it aside.
3. Mix the Egg Mixture:
In a spacious mixing bowl, crack in the 8 large eggs and pour in the milk. Add the garlic powder, onion powder, and a generous pinch of salt and pepper. Whisk everything together until well combined and fluffy.
4. Combine Ingredients:
Add the thawed hashbrowns, the cooked sausage, cream cheese cubes, and 1 cup of the shredded cheddar cheese to the egg mixture. Stir gently until everything is evenly mixed—this is where all the flavors come together!
5. Pour and Spread:
Pour this hearty mixture into your prepared baking dish, spreading it out evenly. It’s going to look delicious already!
6. Top with Cheese:
Sprinkle the remaining ½ cup of shredded cheddar cheese generously on top. This will create a lovely cheesy crust once baked.
7. Bake It Up:
Slide the baking dish into the preheated oven and bake uncovered for about 45-55 minutes. Look for the casserole to be set in the center and beautifully golden brown on top.
8. Cool and Slice:
After baking, let the casserole cool for about 5-10 minutes. This cooling time helps it firm up, making it easier to slice into servings.
9. Serve and Enjoy:
Garnish with fresh chopped parsley for a pop of color and serve warm. This breakfast casserole is great on its own or with a side of fresh fruit!
Now, dig into your creamy and hearty breakfast casserole. Enjoy every bite of the savory sausage, fluffy eggs, tangy cream cheese, and crispy hashbrowns. It’s bound to be a hit at your breakfast table! 🍽️
Can I Use Different Types of Sausage?
Absolutely! You can substitute the breakfast sausage with turkey sausage, chicken sausage, or even vegetarian options. Just make sure to cook it thoroughly before adding it to the casserole!
Can I Make This Casserole Ahead of Time?
Yes, you can prepare it ahead of time! Assemble the casserole the night before and cover it tightly with plastic wrap. Store it in the fridge and bake it in the morning. You may need to increase the baking time by about 10-15 minutes if you bake it cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or in a 350°F oven until warmed through.
Can I Freeze This Casserole?
Yes, this casserole freezes well! After cooking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or use a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and bake until heated through.
