Sausage, Egg & Cream Cheese Breakfast Casserole
A warm and hearty Sausage, Egg & Cream Cheese breakfast casserole with hash browns, cheddar, and creamy baked pockets in every slice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-12 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1/2 of a 30 ounce bag shredded hash browns, thawed
- 1 8 ounce block cream cheese, cut into cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound sausage
- 8 ounces sharp cheddar cheese
- 12 eggs
- 1 cup milk
- 1/4 cup flour
Instructions
- Heat the oven to 350°F.
- Brown the sausage in a skillet over medium-high heat, breaking it into small crumbles as it cooks.
- Spread the thawed hash browns in a greased 9×13 inch baking dish.
- Scatter the cubed cream cheese over the potatoes, then season with salt and pepper.
- Spoon the cooked sausage evenly over the potato layer.
- Add the shredded sharp cheddar cheese across the top.
- Whisk the eggs, milk, and flour together until the mixture looks smooth.
- Pour the egg mixture over the casserole so it settles into the layers.
- Bake for 35-45 minutes, until the eggs are set and the top is golden and bubbly.
- Let the casserole rest briefly before slicing and serving warm.
Notes
- Thaw the hash browns before assembling so the casserole bakes evenly.
- Drain extra grease from the sausage before layering it into the dish.
- Resting the casserole for a few minutes helps the slices hold together.
- Use spicy sausage for a little heat or mild sausage for a classic breakfast flavor.
Keywords: Sausage, Egg & Cream Cheese, breakfast casserole, sausage egg casserole, hash brown breakfast casserole, cream cheese breakfast bake