Sausage Egg and Cream
Imagine the heartiest, most satisfying breakfast bake you’ve ever had. Now, imagine it’s also incredibly easy to make. This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the undisputed champion of brunch tables, holiday mornings, and weekend family breakfasts.
We’re taking a crispy, golden layer of hash browns and topping it with a rich, savory filling of sausage, eggs, and—the secret weapon—cream cheese. The cream cheese doesn’t just add richness; it creates an unbelievably creamy, luxurious texture that sets this casserole apart from the rest. It’s the ultimate comfort food that is as convenient to make as it is delicious to eat.
Why This Recipe is a Brunch Game-Changer
The Cream Cheese Secret: The addition of cream cheese to the egg mixture creates a velvety, almost quiche-like filling that is far superior to standard egg casseroles.
Perfect Make-Ahead Marvel: Assemble it the night before, pop it in the fridge, and just bake it in the morning. Stress-free entertaining at its finest!
Hearty & Satisfying: Packed with protein from the sausage and eggs, it will keep everyone full and happy for hours.
Crowd-Feeding Power: This recipe easily serves 8-10 people, making it perfect for holidays, house guests, or potlucks.
Gather Your Simple, Satisfying Ingredients
The Savory Base:
1 lb ground breakfast sausage (mild or hot)
1 (30 oz) bag frozen shredded hash browns, thawed
1 medium yellow onion, chopped
1 cup shredded cheddar cheese, divided
The Creamy Egg Mixture:
8 large eggs
1 (8 oz) block cream cheese, softened
1 cup whole milk or half-and-half
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional: 2 tablespoons chopped fresh chives or parsley
The Foolproof Method: Building Your Breakfast Masterpiece
(Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.)
Step 1: Cook the Sausage and Onion
In a large skillet over medium-high heat, cook the breakfast sausage and chopped onion together, breaking up the sausage with a spoon until it’s browned and cooked through. Drain off any excess grease.
Step 2: Create the Hash Brown Crust
Spread the thawed hash browns evenly in the bottom of the prepared baking dish. Sprinkle with half of the shredded cheddar cheese. Top evenly with the cooked sausage and onion mixture.
Step 3: Whip Up the Creamy Egg Filling
This is the key step! In a large bowl, beat the softened cream cheese until smooth. This is easiest with an electric hand mixer. Gradually beat in the milk until the mixture is relatively smooth (a few tiny lumps are okay). Add the eggs, garlic powder, salt, and pepper, and beat until everything is well combined and the mixture is fairly uniform.
Step 4: Assemble and Bake
Carefully pour the creamy egg mixture over the sausage and hash brown layers. Use a spatula to gently spread it to the edges and ensure it seeps down into the casserole.
Sprinkle the remaining cheddar cheese on top.
Bake for 45-55 minutes, or until the center is fully set (doesn’t jiggle when you shake the pan) and the top is a beautiful golden brown.
Step 5: The Crucial Rest
Remove the casserole from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it much easier to cut into clean squares.
