The Make-Ahead Breakfast That Feeds a Crowd
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 creates an unbelievably creamy, luxurious texture that sets this casserole apart from the rest.
Why This Recipe is a Brunch Game-Changer
- The Cream Cheese Secret: It creates a velvety, almost quiche-like filling that is far superior to standard egg casseroles.
- Perfect Make-Ahead Marvel: Assemble it the night before 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.
The Savory 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, breaking up the sausage until 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 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
In a large bowl, beat the **softened cream cheese** until smooth (easiest with an electric hand mixer). Gradually beat in the milk. Add the eggs, garlic powder, salt, and pepper, and beat until everything is well combined and uniform. - Step 4: Assemble and Bake
Carefully pour the creamy egg mixture over the sausage and hash brown layers, ensuring 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 and the top is 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.
Pro-Tips for a Flawless Casserole
- Thaw Your Hash Browns: This is crucial! Frozen hash browns will release too much water and make the casserole soggy. Thaw them completely first.
- Soften the Cream Cheese: Take it out at least an hour before you start. Softened cream cheese blends seamlessly, while cold cream cheese leaves lumps.
- Make-Ahead Instructions: Assemble the entire casserole the night before. Cover, refrigerate, and bake in the morning. Note that you may need to add 5-10 minutes to the baking time.
Customize It!
- **Add Veggies:** Sauté some diced bell peppers or mushrooms with the onion.
- **Switch the Meat:** Use cooked, crumbled bacon or diced ham instead of sausage.
- **Spice it Up:** Use hot sausage and add a dash of hot sauce to the egg mixture.
Serving & Enjoying: The Perfect Brunch Plate
This casserole is a complete meal on its own, but it pairs wonderfully with:
- A fresh **fruit salad** or sliced melon.
- Buttery **biscuits or toast**.
- A sharp, **green salad** for a brunch-lunch hybrid.