Sausage Egg and Cream Cheese Hashbrown Casserole

This Sausage, Egg and Cream Cheese Hashbrown Casserole is a hearty breakfast bake filled with spicy sausage, creamy eggs, crispy hashbrowns, and melted cheese perfect for gatherings or make-ahead meals.

Prep time

20 mins

Cook time

50 mins

Total time

1 hr 10 mins

Yield

1 9x13-inch casserole

Ingredients

Cooking spray

2 pounds bulk spicy breakfast sausage

2 pounds frozen hash brown potatoes

2 cups shredded Cheddar cheese

1 (7 ounce) can green chile peppers (optional)

8 large eggs

2 cups milk

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon onion powder

½ teaspoon garlic powder

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray.
2. Cook sausage in a skillet over medium heat until browned. Drain excess grease.
3. Cook hash browns in skillet until lightly browned. Remove from heat.
4. Spread hash browns in prepared dish. Top with sausage, cheese, and chiles.
5. Whisk eggs, milk, salt, pepper, onion powder, and garlic powder. Pour over layers.
6. Bake uncovered 35–40 minutes until golden and bubbly.

Notes

You can assemble this casserole the night before and refrigerate until ready to bake.

For extra crispy hashbrowns, cook them longer in the skillet or broil briefly after baking.