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Sausage, Egg and Cream Cheese Hashbrown Casserole

Sausage & Cream Cheese Hash Brown Breakfast Casserole – All of my favorite breakfast foods in one easy casserole! Hash browns, sausage, cream cheese, cheddar cheese, eggs, milk, garlic, onion, salt, and pepper. Can make ahead of time and refrigerate or freeze for later. Can split between two pans and bake one and freeze one for later. This breakfast casserole is great for breakfast, lunch, great for brunch, potlucks, tailgating, and any upcoming holiday breakfasts! SO GOOD!
I love the flavor combination of sausage and cream cheese. I am always looking for new ways to incorporate it into my favorite dishes. I tried it in this hashbrown breakfast casserole and the results were AMAZING! OMG! SO good!!!! You can make this casserole ahead of time and refrigerate or freeze for later. You can even split it between to pans and cook one now and save one for later.

This casserole has all of my favorite breakfast foods. Frozen hashbrowns, sausage, cream cheese, eggs and cheddar cheese. I browed the hashbrowns in a large skillet prior to putting them in the casserole. I think it helped get the potatoes fully cooked and crispy.

I used a roll of Jimmy Dean HOT breakfast sausage in this casserole. If you don’t want the casserole to have a little kick, use all regular breakfast sausage instead. I also used regular cream cheese. I think using low-fat cream cheese would be fine, but I would stay away from the fat-free cream cheese in this dish.

As I said, we absolutely LOVED this Sausage & Cream Cheese Hash Brown Breakfast Casserole! It would be great for brunch, potlucks, tailgating, and any upcoming holiday breakfasts! Here are a few of our favorite side dishes from the blog that go great with this casserole:


30 oz frozen shredded hash brown potatoes thawed
2 tbsp olive oil
1 yellow onion diced
3 large garlic cloves minced
1/4 cup all purpose flour
2 cups whole milk (can use reduced fat if needed)
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tbsp minced parsley (can use dried parsley if needed)
fresh cracked black pepper
1 cup shredded sharp cheddar cheese topping

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How To Make Hashbrown Casserole

Preheat oven to 350 and grease a 9×13 casserole baking dish.
Preheat medium pot over medium heat on stove-top.
Add oil, heat it through and add onions. Saute onions until they start to brown.
Smash and mince garlic and add it to the onions. Stir and saute until fragrant.
Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well.

Let the mixture heat through and start to thicken.
Stir in sour cream, cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.
Stir in parsley.

Mix hash browns and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it’s all spread evenly throughout.
Spread some more cheese on top and bake for 35-40 minutes, until casserole browned and bubbles around the edges.

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