Total Time: 1 hour 15 minutes (15 minutes prep, 1 hour bake)
Effort Level: Easy
Servings: 8 generous portions
Waking up to the comforting aroma of savory sausage, melted cream cheese, and crispy hash browns is the ultimate weekend luxury. This Sausage & Cream Cheese Hash Brown Breakfast Casserole is the hero of brunch gatherings, holiday mornings, and meal-prep Sundays alike. It’s a rich, satisfying, and gloriously easy dish that layers familiar flavors into a crowd-pleasing masterpiece. The cream cheese adds a luscious, tangy richness that sets this casserole apart, melting into every bite. Prepare it the night before for a stress-free morning, or assemble and bake it immediately for a golden, bubbly finish that promises empty plates all around.
Ingredients
For the Casserole:
1 lb (450g) breakfast sausage, mild or spicy
1 medium yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 (30 oz) package frozen shredded hash browns, thawed (about 6 cups)
8 oz (225g) full-fat cream cheese, softened and cut into small cubes
2 cups (230g) shredded sharp cheddar cheese, divided
6 large eggs
1 cup (240ml) whole milk
1 cup (240ml) heavy cream
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp smoked paprika
2 green onions, thinly sliced (for garnish)
For the Topping (Optional but Recommended):
½ cup (50g) panko breadcrumbs
2 tbsp grated Parmesan cheese
1 tbsp melted butter
Instructions
1. Prep & Preheat:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Ensure your hash browns are thawed (spread them on a tray for 30 minutes or use the defrost setting on your microwave).
2. Cook the Sausage & Veggies:
In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon until browned and cooked through, about 7-8 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the skillet.
Add the diced onion and red bell pepper to the skillet. Cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
3. Assemble the Base Layer:
In a large mixing bowl, combine the thawed hash browns, cooked sausage, and the onion-pepper mixture. Toss to distribute evenly. Transfer this mixture to your prepared baking dish and press it into an even layer. Scatter the cubes of cream cheese and 1 ½ cups of the shredded cheddar cheese evenly over the top.
4. Create the Egg Custard:
In the same mixing bowl (no need to wash it), whisk together the eggs, milk, heavy cream, salt, black pepper, and smoked paprika until fully combined and slightly frothy.
5. Combine & Top:
Carefully pour the egg custard mixture evenly over the contents of the baking dish. Gently press down on the top with a spatula to help submerge the ingredients. Sprinkle the remaining ½ cup of cheddar cheese over the top.
6. Add the Crunchy Topping (Optional):
If using, mix the panko breadcrumbs, Parmesan, and melted butter in a small bowl until the crumbs are moistened. Sprinkle this mixture evenly over the casserole.
7. Bake:
Place the casserole on the middle rack of the preheated oven. Bake, uncovered, for 55-65 minutes. The casserole is done when the edges are golden brown and bubbly, the center is set (with only a slight jiggle), and a knife inserted near the center comes out clean. If the top is browning too quickly, loosely tent it with aluminum foil.
8. Rest & Serve:
Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This crucial step allows the custard to fully set, making for clean slices. Garnish with sliced green onions. Serve warm directly from the dish.
Make-Ahead & Storage Instructions
Overnight Method: Complete steps 1-6, but do not add the optional panko topping. Cover the baking dish tightly with plastic wrap or a lid and refrigerate for up to 24 hours. When ready to bake, let it sit on the counter for 20-30 minutes while the oven preheats. Add the panko topping if using, and bake. You may need to add 5-10 minutes to the baking time.
Storage: Allow leftovers to cool completely. Store covered in the refrigerator for 3-4 days.
Reheating: Reheat individual portions in the microwave for 60-90 seconds. For larger portions, cover with foil and reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
Freezing: Bake and cool the casserole completely. Wrap the entire dish or individual portions tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above.
Nutritional Information (Per Serving, 1 of 8)
Calories: ~620 kcal
Total Fat: 48g
Saturated Fat: 24g
Cholesterol: 265mg
Sodium: 950mg
Total Carbohydrates: 22g
Dietary Fiber: 2g
Sugars: 5g
Protein: 25g