Go Back
Top-down view of Sausage Egg and Cream Cheese Hashbrown Casserole showing fluffy yellow eggs, browned sausage crumbles, and dollops of melted cream cheese.

Sausage Egg and Cream Cheese Hashbrown Casserole

This Sausage Egg and Cream Cheese Hashbrown Casserole features crispy shredded potatoes, savory pork sausage, and decadent cream cheese pockets, topped with melted sharp cheddar for the ultimate high-protein, crowd-pleasing breakfast bake.
Print Recipe Pin for Later
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 30 oz Shredded Hashbrowns 850g, thawed and squeezed dry
  • 2 tbsp Unsalted Butter 30ml, melted
  • 1 lb Pork Sausage 450g, ground
  • 10 large Eggs
  • 1 cup Whole Milk 240ml
  • 8 oz Cream Cheese 225g, cubed
  • 2 cups Sharp Cheddar Cheese 225g, freshly shredded
  • 3 whole Green Onions Finely chopped

Equipment

  • 1 9x13 White Ceramic Baking Dish
  • 1 Large Skillet
  • 1 Whisk

Method
 

Prepare the Casserole
  1. Preheat oven to 400°F (200°C). Press thawed hashbrowns into a greased 9x13 dish, drizzle with butter, and bake for 20 minutes until edges are golden brown.
  2. In a skillet over medium heat, cook pork sausage until browned and crumbled. Drain excess fat.
  3. Whisk eggs, milk, salt, pepper, and garlic powder until fluffy and well combined.
  4. Top crispy hashbrowns with sausage and cream cheese dollops. Pour egg mixture over. Top with cheddar. Bake at 375°F (190°C) for 30-35 minutes until cheese is charred and center is set. Garnish with green onions.

Notes

Always squeeze the moisture out of your hashbrowns for a crispy base.
Use the broiler for the last 2 minutes to get those signature charred orange spots.