Sausage, Egg ; Cream Cheese Hash Brown Breakfast Casserole

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 Your Oven and Your Mood
Turn your oven on to 375°F. Grab a 9×13 baking dish and either butter it up or hit it with some cooking spray. Set it aside cause that’s where all the magic’s gonna happen.

Step 2: Cook the Sausage Till It Smells Amazing
Throw your breakfast sausage into a big skillet over medium heat. Let it cook and break it up into little crumbles. After about 7 to 10 minutes when it’s fully cooked and smelling so good you’re ready to eat it straight from the pan go ahead and drain off the extra grease and set it aside.

Step 3: Dry Out Your Hash Browns
While the sausage is cooking grab your thawed hash browns and press them between some paper towels or a clean towel to soak up all that extra moisture. You want them to crisp up in the oven not get soggy.

Step 4: Mix the Creamy Stuff
In a bowl mix your softened cream cheese and sour cream till smooth. Stir in a little garlic powder onion powder and some green onions if you wanna get fancy. Set it aside cause you’re about to layer it up.

Step 5: Build Your Casserole
First spread the hash browns out in an even layer in your baking dish
Next sprinkle the cooked sausage over it like you’re seasoning your whole day with happiness
Spoon little blobs of the cream cheese mix over the top then spread it around a little it doesn’t have to be perfect it’ll melt in the oven anyway

Step 6: Whisk Up the Eggs
In a big bowl whisk together the eggs milk salt and pepper till it’s all smooth. Pour it over the casserole layers letting it drip down into all the corners.

Step 7: Bring on the Cheese
Now take a big handful or two of shredded cheddar and sprinkle it over the top like it’s snowing cheesy dreams.

Step 8: Bake It
Cover the dish with foil and put it in the oven. Bake for 30 minutes then take off the foil and bake another 15 to 20 minutes until the eggs are set and the top is golden and melty and basically looks like breakfast goals.

Step 9: Let It Chill for a Minute
When you take it out let it cool for about 5 to 10 minutes so it sets up and is easier to slice. Plus it gives you a minute to make some coffee or pour a big glass of OJ.

Step 10: Serve It Up and Watch It Disappear
Cut it into squares and serve it warm. Add hot sauce fresh herbs or even some avocado if you’re feeling a little extra.

Serving and Storage Tips

How to serve it: Honestly, this casserole’s already a star on its own — but if you’re feeling fancy, pile some fresh fruit on the side, toss up a simple green salad, or just add a piece of buttery toast. Boom, breakfast complete.

Keeping leftovers: If you’ve got extras (lucky you), just scoop them into an airtight container and stick it in the fridge. It’ll stay good for about 4 days — and maybe even taste better after a little rest.

Freezing it: This casserole freezes like a dream. Just make sure it’s cooled down first, then wrap it up tight — plastic wrap first, then a layer of foil. Double wrapping = no freezer burn.

Reheating Without the Fuss

 Here’s the move: let the casserole thaw overnight in the fridge — no shortcuts, trust me. Then the next day, slide it into the oven at 275°F (135°C) and give it about 20–25 minutes. It’ll warm up slow and easy, coming out all gooey, melty, and just as ridiculously cozy as the first time you made it. Maybe even better… because, you know, second-day magic is real.

Helpful Notes

Prep It Ahead:
Mornings can be rough — nobody’s got time to whip up a full casserole before coffee kicks in. The good news? You can throw this whole thing together the night before. Just cover it and stash it in the fridge, and bake it when you’re ready. Honestly, you’ll feel like a genius.

Making It Veggie-Friendly
Got a vegetarian at the table? No big deal. Just ditch the sausage and toss in some sautéed mushrooms, sweet bell peppers, or a big handful of spinach. Honestly, it still comes out rich, hearty, and crazy satisfying — maybe even more so. (But hey, you didn’t hear it from me.)

Keeping It Gluten-Free
Cooking for someone who’s gluten-free? Better safe than sorry. Double-check everything — even the sausage — because gluten’s sneaky like that. It shows up where you’d least expect it, and nobody wants a surprise like that at dinner.

Turn Up the Heat
Feeling a little adventurous? Throw in some red pepper flakes or chop up a few jalapeños. It’s wild how just a little heat can wake up the whole dish — and maybe even make you reach for a second (or third) helping without thinking twice.

Tips from Well-Known Chefs

Ina Garten’s Classic Rule:
“Fresh is best,” Ina says. And she’s right. Take a couple extra minutes to grate your own cheese — it melts like a dream and tastes a million times better. (Sorry, pre-shredded bags.)

Jamie Oliver’s Flavor Boost:
Jamie’s all about making food sing. His tip? Stir in a few unexpected herbs or a pinch of smoked paprika. It adds this crazy good, smoky flavor that’ll have everyone going back for seconds.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hash browns?
Yeah, you can totally use fresh potatoes. Just grate ’em up. One thing though — they’re super watery, so you’ll want to really squeeze the heck outta them. Like, wrap them in a kitchen towel and twist it like you mean it. If you don’t, your casserole’s gonna turn into a weird potato puddle. Nobody’s signing up for that.

Can I swap out the cheddar for another cheese?
Oh yeah, whatever you’ve got will work. Mozzarella, Swiss, pepper jack… even a random combo of whatever’s left in the fridge.

What if I don’t have sour cream?
No biggie. You can totally use Greek yogurt instead. It’s got the same creamy vibe but a little lighter. Plus, it makes you feel like you’re being a little healthier… even with all that sausage and cheese happening.

Can I make it spicy?
Why not? Toss in some diced jalapeños, add a dash of hot sauce, or grab some spicy sausage if you’re feeling bold. A little heat wakes things up nicely.

How do I know when it’s done?
Just keep an eye on it — the eggs should be set and the top should look golden and bubbly. If it smells amazing and you’re tempted to pull it out early… give it just a few more minutes. Trust me.

Can I throw in some veggies?
Definitely. Bell peppers, onions, spinach, mushrooms — whatever you like (or whatever’s about to go bad in the crisper drawer). It adds some color and makes you feel a little better about all the cheese.

Can I make it ahead of time?
Absolutely. You can put it all together the night before, stash it in the fridge, and just bake it off in the morning. Perfect if you’re not exactly a morning person.

How do I keep it from getting watery?
The secret’s in the prep: drain all the extra fat off the sausage and really press the liquid out of the hash browns. It’s a little annoying, but so worth it.

Can I make a vegetarian version?
Yep — just use a plant-based sausage. Easy swap, same cozy breakfast vibes.

Leftovers? Let’s Make ‘Em Shine

If you’re short on time, go ahead and nuke a slice in the microwave — no judgment. It’ll still hit the spot. But if you’ve got a little patience (and honestly, it’s worth it), warm up the whole dish in the oven at 350°F (175°C) until it’s piping hot. Somehow, it tastes even better the next day — like the flavors had a little overnight party and decided to get even cozier.