Are you looking for a comforting and delicious breakfast dish that’s perfect for a family brunch, a holiday morning, or even meal prep? Look no further! This Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole is the ultimate morning treat that brings together all your favorite breakfast ingredients in one easy-to-make, crowd-pleasing dish. With its creamy, cheesy layers of eggs, sausage, and hash browns, this casserole is a warm, filling option that’s perfect for feeding a hungry crowd or providing ready-to-heat breakfasts for days.
Let’s dive into the recipe to create this savory and satisfying breakfast masterpiece!
Ingredients
Before we begin, gather all your ingredients:
- 1 lb (450g) breakfast sausage (mild, hot, or your choice)
- 6 large eggs
- 1 cup (240 ml) milk (whole, skim, or a milk alternative)
- 8 oz (225g) cream cheese, softened and cut into cubes
- 1 (30 oz / 850g) bag of frozen hash browns, thawed
- 1½ cups (170g) shredded cheddar cheese
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60g) diced green onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Butter or cooking spray (for greasing the baking dish)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set it aside.
Step 2: Cook the Sausage
In a large skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through, about 7-10 minutes. Break it into small crumbles as it cooks. Once done, drain any excess fat and set the sausage aside.
Step 3: Prepare the Hash Browns
While the sausage is cooking, take the thawed hash browns and press them between paper towels or a clean kitchen towel to remove any excess moisture. This step helps the hash browns become crispy when baked.
Step 4: Mix the Cream Cheese and Sour Cream
In a mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and well combined. Add the garlic powder, onion powder, and green onions (if using). Set this mixture aside.
Step 5: Assemble the Casserole
- Layer the thawed hash browns evenly across the bottom of the greased baking dish.
- Sprinkle the cooked sausage evenly over the hash browns.
- Spoon dollops of the cream cheese mixture over the sausage, spreading it out as evenly as possible.
Step 6: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and pepper until fully blended. Pour this egg mixture evenly over the hash brown, sausage, and cream cheese layers.
Step 7: Add the Cheese
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Step 8: Bake the Casserole
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden and bubbly.
Step 9: Cool and Serve
Allow the casserole to cool for about 5-10 minutes before slicing. Serve warm and enjoy!
Serving and Storage Tips
- Serving Suggestions: Serve with a side of fresh fruit, a simple green salad, or toasted bread for a complete breakfast.
- Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: This casserole freezes well! To freeze, let it cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for about 20-25 minutes, or until heated through.
Helpful Notes
- Make-Ahead Option: This casserole can be assembled the night before. Just cover it and refrigerate overnight. In the morning, bake as directed.
- Vegetarian Option: Replace the sausage with sautéed mushrooms, bell peppers, or spinach for a delicious vegetarian version.
- Gluten-Free Option: Ensure that all ingredients, especially the sausage, are gluten-free.
- Extra Spices: For a bit more kick, add some red pepper flakes or chopped jalapeños.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use fresh ingredients when possible, like freshly grated cheese, to enhance the flavor and texture of your dishes.”
- Chef Jamie Oliver: “Mix up your casserole with different herbs or spices. Try adding a hint of smoked paprika for an extra depth of flavor.”
- Chef Nigella Lawson: “Don’t be afraid to experiment with different cheeses. A bit of sharp cheddar or even some crumbled feta can add a delightful twist to this dish.”
Frequently Asked Questions
- Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use freshly grated potatoes, but be sure to squeeze out as much moisture as possible before using them in the casserole. - Can I use a different type of cheese?
Absolutely! You can substitute cheddar with mozzarella, Swiss, pepper jack, or any other cheese you prefer. - What can I substitute for sour cream?
You can use Greek yogurt as a healthier alternative to sour cream. - Can I make this casserole spicy?
Yes, add diced jalapeños, hot sauce, or use spicy sausage for a kick of heat. - How do I know when the casserole is done?
The casserole is done when the eggs are set in the center and the top is golden and bubbly. - Can I add vegetables to this casserole?
Yes! Feel free to add diced bell peppers, onions, spinach, or mushrooms for added flavor and nutrition. - Can I prepare this casserole the night before?
Yes, assemble it and refrigerate overnight. Bake it fresh in the morning. - How do I prevent the casserole from becoming watery?
Make sure to drain any excess fat from the sausage and press out moisture from the hash browns before layering. - Can I use plant-based sausage for a vegetarian version?
Yes, plant-based sausage works great as a substitute for a vegetarian option. - How should I reheat leftovers?
Reheat individual portions in the microwave or the whole dish in a preheated oven at 350°F (175°C) until warmed through.
This Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole is a fantastic way to start your day with a filling, delicious meal that’s easy to make and versatile enough to suit everyone’s tastes. Enjoy!
