Sausage Hash Brown Cream Cheese Casserole
A hearty and indulgent breakfast casserole layered with savory sausage, velvety cream cheese, crisped hash browns, and rich cheddar, all brought together with a seasoned egg custard. This dish is a crowd-pleaser, ideal for brunches, holiday mornings, potlucks, or tailgates, and can be conveniently prepped in advance and frozen for future use.
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Servings: 10
Ingredients
- 2 cups full-fat milk
- 2 pounds spicy breakfast sausage such as hot pork variety
- ¼ teaspoon granulated garlic
- 8 large eggs
- ¼ teaspoon onion seasoning powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fine salt
- 2 blocks 8 oz each cream cheese, softened to room temperature
- 2 cups shredded sharp cheddar
- 1 package 30 to 32 ounces frozen shredded potatoes
- Nonstick spray for baking dish
Instructions
- Begin by heating your oven to 350°F (175°C).
- In a large non-stick skillet, brown the sausage over medium heat until fully cooked, ensuring there is no pink remaining. Drain off any rendered fat.
- Blend the softened cream cheese with the cooked sausage until thoroughly combined. Set this mixture aside.
- Using the same skillet, cook the frozen shredded hash browns until they begin to develop a golden crust. Once lightly browned, transfer them to the bottom of a greased 9×13-inch baking dish, spreading evenly.
- Layer the sausage and cream cheese mixture on top of the hash browns, then sprinkle the shredded cheddar cheese uniformly over the surface.
- In a separate mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well incorporated.
- Pour the egg mixture over the layers in the baking dish, ensuring even coverage.
- At this point, the casserole may be covered and placed in the refrigerator if baking at a later time.
- Place the dish in the preheated oven and bake, uncovered, for 40 to 50 minutes, or until the center is set and the top is lightly golden.
Notes
This casserole can be assembled a day ahead and stored in the refrigerator or frozen for later baking.
If freezing, thaw completely before baking according to the above directions.
For smaller portions or future meals, divide the mixture between two pans—bake one now and freeze the second.
Turkey sausage may be used in place of pork for a leaner option.
This version was prepared using Jimmy Dean hot sausage.