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Close up shot showing the golden-brown crispy hashbrown layer and browned sausage crumbles in the Sausage Egg and Cream Cheese Hashbrown Casserole.

Sausage Egg and Cream Cheese Hashbrown Casserole: The Ultimate Golden-Brown Brunch Bake

This Sausage Egg and Cream Cheese Hashbrown Casserole features a crispy shredded hashbrown base, savory pork sausage, and velvety cream cheese pockets, all topped with a bubbling sharp cheddar crust and fresh green scallions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 30 oz Frozen Shredded Hashbrowns Thawed and squeezed dry
  • 4 tbsp Unsalted Butter For searing hashbrowns
  • 1 lb Ground Pork Sausage Crumbled and browned
  • 10 large Eggs Whisked until fluffy
  • 1 cup Whole Milk Or heavy cream
  • 8 oz Cream Cheese Chilled and cubed into dollops
  • 2 cups Sharp Cheddar Cheese Freshly shredded
  • 1/2 cup Green Scallions Finely chopped for garnish
  • 1 tsp Cracked Black Pepper Plus more for garnish

Equipment

  • 1 9x13 inch white ceramic baking dish Ceramic provides the best heat distribution for toasted edges.
  • 1 Large Cast-Iron Skillet Essential for searing hashbrowns and browning sausage.

Method
 

Prepare the Base
  1. Melt butter in a skillet and sear thawed hashbrowns for 5-7 minutes until golden-brown. Press into the bottom of a 9x13 ceramic dish.
  2. Cook pork sausage in the same skillet until browned and crumbled. Layer over the hashbrowns using a slotted spoon.
Assemble and Bake
  1. Whisk eggs, milk, salt, and half the pepper until very fluffy. Pour over the sausage and hashbrown layers.
  2. Drop cubes of cream cheese across the surface and top with shredded sharp cheddar, ensuring the cheese reaches the edges of the dish.
  3. Bake at 375°F for 35-45 minutes until the center is set and the edges are toasted. Garnish with scallions and remaining pepper.

Notes

Always wring out your thawed hashbrowns in a towel to ensure they get crispy, not soggy.
Keep cream cheese cold until the very last second to maintain distinct pockets of melted cheese.