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Sausage, Egg and Cream Cheese Hashbrown Casserole

The addition of cream cheese in the sausage ground adds that creamy and velvety touch. The layer of hashbrowns adds the much-needed carbs to this protein-rich combo. We finish up with a nice golden crust for that special touch. 


  • 2 lb. Breakfast Sausage Ground
  • 16 oz. Cream Cheese Softened To Room Temperature
  • 32 oz. Frozen Hashbrown Potatoes
  • 2 cup shredded cheese
  • 8 Large Eggs
  • Two cups Milk
  • ¼ tsp. Onion Powder
  • ¼ tsp. Garlic Powder
  • Salt And Pepper To Taste


  1. Preheat your oven to 350 degrees F. Grease a 9×13 baking dish with non-stick cooking spray.
  2. Cook the sausage ground in a skillet over medium-high until browned. Drain the grease and combine the sausage ground with cream cheese in a large bowl. Set aside. 
  3. Add the hash browns to the skillet. Cook until they are slightly browned. Remove the hash browns when done and place them in the prepared baking dish. 
  4. Add the cooked sausage ground over the hash browns in the baking dish. Sprinkle shredded cheese. 
  5. Add the eggs, milk, onion powder, garlic powder, and salt and pepper to a bowl. Whisk to combine. 
  6. Pour the prepared egg and milk mixture over the meat in the baking dish. Bake for 40-50 minutes until the casserole is all set. Serve and enjoy!
  • Author: Marie
  • Category: Main
  • Method: Oven
  • Cuisine: American