This hearty breakfast casserole is packed with tasty sausage, fluffy eggs, creamy cheese, and crispy hashbrowns. It’s a perfect dish for bringing everyone together!
Honestly, who can resist that cheesy goodness? I love making this when friends come over—it’s like a breakfast hug in a dish. Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Hashbrowns: Frozen hashbrowns are a great shortcut, but fresh potatoes work too! Just shred them, soak in water to remove excess starch, and cook before mixing. They add a lovely texture.
Breakfast Sausage: I love using spicy breakfast sausage for an extra kick, but you can switch to turkey sausage or a veggie alternative if you prefer a lighter option. Ground beef or turkey can work in a pinch!
Cream Cheese: Cream cheese makes this dish creamy and rich. For a lighter version, use low-fat cream cheese or Greek yogurt. Cream cheese is also easily replaced with ricotta for a different flavor.
Cheddar Cheese: Sharp cheddar gives great flavor, but feel free to mix in pepper jack for spice or use mozzarella for a milder taste. A blend of cheeses can really boost flavor too!
Onion: While optional, onions bring sweetness. If you’re not a fan, omit them or substitute with green onions or shallots for a milder taste.
How Do You Get the Casserole Just Right?
This casserole can be simple, but getting the textures just right can be a challenge. Here are some tips to help you achieve great results:
- Cooking the Sausage: Make sure to cook the sausage well, ensuring there’s no pink left. Browning it adds flavor. If you add onions, cook them until soft to bring out their sweetness.
- Mixing Ingredients: When combining everything, take care not to overmix the hashbrowns. You want them to hold some shape for that nice texture!
- Baking Time: Bake until the center is set. For best results, check doneness with a knife in the center. If it comes out clean, you’re good to go!
- Letting it Rest: Allowing the casserole to sit for a few minutes after baking helps it set and makes cutting easier. You’ll have neat slices for serving.
With these insights and tips, you’ll make a breakfast casserole that everyone will love!
Sausage Egg Cream Cheese Hashbrown Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, casing removed
- 8 oz cream cheese, softened and cut into small cubes
- 8 large eggs
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup diced onion (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time and around 45-55 minutes to bake in the oven, plus a little resting time. In total, it’s about 1 hour and 10 minutes from start to finish. Perfect for a cozy weekend brunch or a holiday gathering!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First, preheat your oven to 350°F (175°C). While that’s warming up, lightly grease a 9×13-inch baking dish so your casserole won’t stick. This helps make cleanup easier, too!
2. Cooking the Sausage:
In a large skillet over medium heat, add your breakfast sausage. Cook it until it’s nicely browned and crumbled, which should take about 5-7 minutes. If you’re using onion, toss that in, too, and cook until softened, stirring occasionally. Once cooked, drain off any excess grease.
3. Mixing the Egg Mixture:
In a large mixing bowl, whisk together the eggs, sour cream, garlic powder, onion powder, salt, and black pepper. Keep whisking until everything is nice and smooth—this is what makes your casserole fluffy and delicious!
4. Combining Ingredients:
Now, add the thawed hashbrowns, cooked sausage mixture, and cream cheese cubes to the egg mixture. Be gentle as you stir everything together—this ensures the hashbrowns hold their shape. You want a good mix without breaking up your hashbrowns too much!
5. Assembling the Casserole:
Pour half of the shredded cheddar cheese into the prepared baking dish, spreading it evenly. Then, spoon the hashbrown and sausage mixture over the cheese layer, ensuring it’s spread out evenly. Top it off with the remaining shredded cheese for that melty, cheesy finish.
6. Baking the Casserole:
Place the baking dish in your preheated oven and bake uncovered for about 45-55 minutes. You know it’s ready when the casserole is set, the eggs are fully cooked, and the top is nice and golden. Yum!
7. Resting and Serving:
Once baked, remove the casserole from the oven and let it rest for about 5-10 minutes before cutting into it. This helps it hold its shape when you serve. If you want, sprinkle some fresh chopped parsley on top for a pop of color.
Enjoy your rich and comforting breakfast casserole! It’s a perfect mix of creamy, cheesy, and savory flavors with those tender hashbrowns!
Can I Use Fresh Hashbrowns Instead of Frozen?
Absolutely! If you’re using fresh potatoes, just peel and shred them, then soak in water to remove excess starch. Cook them briefly to soften before adding them to the casserole mixture.
Can I Prepare This Casserole the Night Before?
Yes, you can! Assemble the casserole the night before, cover it tightly with plastic wrap, and refrigerate overnight. Just add a few extra minutes to the baking time if starting from cold.
What Can I Substitute for Cream Cheese?
For a lighter alternative, you can use low-fat cream cheese or Greek yogurt. Ricotta cheese can also work nicely, providing a different flavor and creaminess.
How Should Leftovers Be Stored?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through, and consider adding a splash of milk to keep it creamy!
