Sausage Cream Cheese Hash Brown Casserole

Sausage Cream Cheese Hash Brown Casserole layers crisp-edged potatoes with savory sausage, creamy eggs, and a deeply golden cheddar top. The sausage is folded with softened cream cheese, so the richness spreads through every slice instead of forming heavy pockets.

A hotter pre-bake dries and lightly browns the hash brown base before the custard is added. Then the casserole finishes gently at a lower temperature. This keeps the center tender while the edges turn beautifully crisp.

Dijon mustard, smoked paprika, garlic, and fresh chives add balanced flavor without overpowering those familiar breakfast-casserole flavors. This hearty bake is ideal for holiday mornings, weekend brunch, or feeding overnight guests. It also slices neatly after a short rest and reheats beautifully. Add fresh fruit or a simple green salad, and breakfast is happily handled.

Recipe Yield: 10 servings

INGREDIENTS

30 oz frozen shredded hash browns, thawed and squeezed dry
1 lb breakfast sausage, mild or hot
8 oz cream cheese, softened and cut into small cubes
2 cups shredded sharp cheddar cheese, divided
12 large eggs
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 cup whole milk
1/2 cup sour cream
2 tbsp unsalted butter, melted
1 tsp kosher salt, divided
3/4 tsp black pepper, divided
1/2 tsp smoked paprika
2 tsp Dijon mustard
1/2 tsp onion powder
2 tbsp finely chopped fresh chives, plus more for serving

INSTRUCTIONS

1. Preheat and prepare:
Preheat the oven to 425°F (220°C). Lightly brush a deep 9×13-inch ceramic or metal baking dish with some melted butter.

2. Pre-bake the hash browns:
Toss the hash browns with the remaining butter, 1/4 tsp salt, 1/4 tsp pepper, and smoked paprika. Press evenly into the dish without packing them too firmly. Bake for 22–25 minutes, until the surface looks dry and the edges are lightly golden. Reduce the oven temperature to 350°F (175°C).

3. Brown the sausage:
Meanwhile, cook the sausage and onion in a large skillet over medium-high heat for 8–10 minutes. Break the sausage into small crumbles and cook until fully browned. Drain the excess grease, then stir in the garlic for 30 seconds.

4. Add the cream cheese:
Remove the skillet from the heat. Stir in the cream cheese until it melts and coats the sausage, leaving a few small creamy pockets.

5. Mix the egg custard:
Whisk the sour cream, Dijon mustard, onion powder, remaining 3/4 tsp salt, and remaining 1/2 tsp pepper until smooth. Whisk in the eggs, followed by the milk. Then stir in the chopped chives.

6. Assemble the casserole:
Spread the sausage mixture over the hash brown base. Sprinkle with 1 cup cheddar, then slowly pour the egg mixture evenly over everything. Finish with the remaining cheddar.

7. Bake and rest:
Bake for 45–55 minutes, until the top is golden and the center is just set. A thermometer inserted into the center should register 160°F (71°C). Let the casserole rest for 15 minutes before slicing.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Remove as much potato moisture as possible: Squeeze the thawed hash browns firmly in a clean kitchen towel. Wet potatoes can create a soft, watery base.
• Use a deep baking dish: This is a generously filled casserole. A deep 9×13-inch ceramic or metal dish prevents spills and works safely with the hot pre-baked potato base.
• Prepare components ahead: Pre-bake the hash browns and prepare the sausage filling one day ahead. Cool and refrigerate them separately, then assemble with the freshly mixed egg custard before baking.