Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole
This 9x13-inch breakfast casserole layers thawed hash browns, browned sausage, cream cheese and sour cream, eggs, and cheddar. Bake it covered, then uncovered, until the center is fully cooked.
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Ingredients
- 1 lb breakfast sausage mild or hot; cook and drain
- 6 eggs large
- 1 cup milk whole, skim, or milk alternative
- 8 oz cream cheese softened and cubed
- 1 package frozen hash browns about 30 oz, thawed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup diced green onions optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt to taste
- black pepper to taste
- butter or cooking spray for greasing the dish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the breakfast sausage in a skillet over medium heat for about 7–10 minutes, breaking it into crumbles. Pork sausage must reach 160°F (71°C), or turkey sausage 165°F (74°C). Drain the fat.
- Press moisture from the thawed hash browns with a clean towel. Mix the softened cream cheese and sour cream until smooth; stir in the garlic powder, onion powder, and optional green onions.
- Spread the hash browns in the dish and layer the cooked sausage over them. Spoon the cream cheese mixture over the sausage.
- Whisk the eggs with 1 cup milk, salt, and pepper. Pour over the layers, then scatter 1 1/2 cups shredded cheddar on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake another 15–20 minutes, or longer if needed, until the center reaches 165°F (74°C) on a food thermometer and the top is golden.
- Let stand 5–10 minutes before slicing into 8 portions.
Notes
Swap sausage for cooked bacon or make it vegetarian by using plant-based sausage and omitting meat.