Sausage Egg Hashbrown Bake
Sausage Egg Hashbrown Bake layers crispy potatoes, savory sausage, silky cream cheese, and fluffy eggs under a bubbly cheddar crown—comfort made for brunch, holidays, or sleepy Sundays.
This is the kind of oven casserole that practically calls everyone to the table. Hash browns sizzle into a golden base, a rich sausage–cream cheese layer adds savory depth, and a custardy mix of eggs and milk bakes through to keep every forkful tender. A final scatter of cheddar melts into irresistible pockets that stretch as the pan is sliced.
Assembly is relaxed and unfussy: brown the sausage, melt in the cream cheese, spread over thawed hash browns, pour on a seasoned egg mixture, and bake until the kitchen smells like a diner in the best possible way. Let it rest a few minutes so the layers settle, slice big squares, and pass the hot sauce.
Sausage Egg Hashbrown Bake Ingredients
- Breakfast sausage — Pork or turkey adds savory spice and meaty richness through the center.
- Cream cheese — Softened and melted into the sausage for a plush, tangy layer that keeps bites juicy.
- Shredded hash browns — Thawed to crisp at the edges and form a sturdy base that soaks up flavor.
- Cheddar cheese — Shredded for a melty, golden finish and creamy pockets throughout.
- Eggs & milk — Whisked into a custard that sets fluffy without drying out.
- Seasonings — Garlic powder, onion powder, salt, pepper for warm, balanced seasoning.
- Butter — Melted to grease the dish and boost crispness on the potatoes.
- Fresh herbs — Green onions or parsley for a bright, fresh garnish.
Step-by-Step Sausage Egg Hashbrown Bake
STEP 1: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray so slices lift cleanly and the edges brown nicely.
STEP 2: Brown the breakfast sausage in a large skillet over medium heat, breaking it into small crumbles. When fully cooked, drain off excess fat for a cleaner, lighter casserole.
STEP 3: Lower the heat and stir in softened cream cheese until it melts and coats the sausage in a smooth, savory mixture. Take off the heat and set aside.
STEP 4: Spread thawed shredded hash browns evenly in the prepared dish. Drizzle with melted butter and season lightly with salt and pepper so the base bakes flavorful and crisp.
STEP 5: Spoon the sausage–cream cheese mixture over the potatoes in an even layer, reaching the corners so every slice gets a generous center.
STEP 6: In a bowl, whisk eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth and uniform. Pour slowly over the casserole; tap the dish gently so the custard settles through the layers.
STEP 7: Sprinkle shredded cheddar evenly across the top. Slide into the oven and bake 40–45 minutes until the eggs are set, the cheese is bubbling, and the edges are golden.
STEP 8: Rest 5–10 minutes for neat squares, then garnish with chopped green onions or parsley and serve warm.
Using turkey sausage for a lighter profile
Turkey sausage brings the same breakfast spice with less fat, keeping the casserole satisfying yet lighter. Because it renders less, the cream cheese supplies needed richness, and the overall texture stays moist as the egg custard sets through the layers.
Working with frozen versus fresh hash browns
Thawed frozen shreds offer consistent texture and quick prep; moisture should be patted away so the base can crisp. Freshly grated potatoes work, too, provided they’re rinsed and squeezed dry to remove excess starch and water that could soften the bake.
Calibrating the cream cheese layer
Cream cheese folded into the sausage creates velvety cohesion without greasiness. A full block yields a plush center; a reduced amount leans meatier and a bit lighter. Either path finishes creamy once the custard bakes, with cheddar on top adding the final melt.
Make-ahead and freezing strategy
The casserole assembles well a day ahead; cover and refrigerate, then bake from cold, adding several minutes until the center is set. For freezer prep, assemble without the garnish, wrap tightly, and freeze. Thaw overnight and bake until hot, finishing with fresh herbs after resting.
Achieving clean slices and a tender set
A brief rest after baking lets steam redistribute and the custard firm slightly, leading to tidy squares that still taste soft and luxurious. A sharp knife and a gentle press straight down—rather than sawing—keep layers intact and cheese glossy.
Pro Tips for Sausage Egg Hashbrown Bake
- Dry the base: Thawed potatoes benefit from a quick pat-dry; less moisture equals crisper edges.
- Season smartly: The casserole includes salty ingredients; taste the egg mixture and season lightly, then adjust at the table.
- Brown, don’t burn: Deep golden sausage crumbles build flavor; turn the heat down before melting in cream cheese.
Serving Ideas for Sausage Egg Hashbrown Bake
- Fresh fruit salad: Citrus and berries add brightness that plays well against the creamy bake.
- Garlic sautéed greens: Quick spinach or kale balances richness with a warm, savory bite.
- Buttermilk biscuits or toast soldiers: Perfect for swiping through cheesy corners.
How to Store & Reheat
Cool leftovers promptly, then cover and refrigerate for up to 4 days. Reheat slices at 325°F (165°C), covered, until hot, uncovering for the last few minutes to refresh the top. For speedy single portions, warm in the microwave at 50–60% power so the eggs stay tender. For longer keeping, wrap tightly and freeze for up to 2 months; thaw overnight and reheat gently, adding a sprinkle of cheddar at the end if the top needs a fresh melt.
Sausage Egg Hashbrown Bake
Ingredients
- 1 cup whole or reduced-fat milk
- 8 whole eggs large
- 8 oz block-style cream cheese softened at room temperature
- 1 lb ground breakfast sausage pork or turkey
- 2 cups cheddar cheese coarsely grated
- 30 –32 oz package of frozen hash brown shreds thawed completely
- ½ tsp fine sea salt
- ½ tsp garlic granules
- ½ tsp onion powder
- ¼ tsp ground black pepper
- 2 tbsp melted unsalted butter for coating or topping
- Chopped fresh parsley or sliced green onions for optional garnish
Instructions
- Set the oven to preheat at 350°F (175°C). Prepare a 9×13-inch casserole dish by greasing it generously with either nonstick spray or melted butter.
- In a large skillet set over medium heat, cook the sausage until thoroughly browned and no pink remains. Drain off any rendered fat.
- Reduce the skillet heat to low, then incorporate the cream cheese into the cooked sausage. Stir until it is fully melted and smoothly blended. Remove from heat and set aside.
- Arrange the thawed hashbrown potatoes evenly across the bottom of the prepared baking dish. Lightly drizzle with the melted butter and season with a small pinch of salt and black pepper.
- Distribute the sausage and cream cheese mixture evenly over the bed of hashbrowns.
- Sprinkle the grated cheddar cheese uniformly across the top of the sausage layer.
- In a separate mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until the mixture is fully combined and slightly frothy.
- Carefully pour the egg mixture across the surface of the casserole, ensuring it seeps into all the layers. Tap the dish lightly on the counter to remove any air pockets and help the liquid settle evenly.
- Transfer the baking dish to the preheated oven and bake for 40 to 45 minutes, or until the egg is fully set and the top has developed a golden hue.
- Allow the dish to rest for 5 to 10 minutes prior to cutting. Garnish with freshly chopped parsley or sliced green onions, if desired.