Sausage egg cream casserole

This hearty sausage egg cream casserole combines savory breakfast favorites into one delicious make-ahead dish perfect for brunches.

Quick Answer: Make sausage egg cream casserole by layering browned sausage with bread cubes, pouring over a seasoned egg-cream mixture, and baking at 350°F for 35-40 minutes until golden and set.

Why You’ll Love This Recipe

• Rich, creamy texture with perfectly seasoned sausage in every bite
• Can be assembled the night before for easy morning baking
• Feeds a crowd and great for holiday breakfasts
• Uses simple pantry ingredients
• Leftovers reheat beautifully

Quick Benefits

This sausage egg cream casserole delivers restaurant-quality brunch flavor with minimal effort. The make-ahead convenience and crowd-pleasing combination of ingredients makes it perfect for both special occasions and lazy weekend mornings.

Ingredients

• 1 pound breakfast sausage
• 30 ounces frozen shredded hash browns
• 8 large eggs
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 green onions, chopped (optional)

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet over medium heat, brown the breakfast sausage, breaking it apart with a spatula. Drain off excess fat.
3. In a large mixing bowl, whisk together eggs, milk, softened cream cheese, salt, black pepper, garlic powder, and onion powder until fully blended and smooth.
4. Add cooked sausage, shredded hash browns, and shredded cheddar cheese to the egg mixture. Stir until evenly combined.
5. Pour the prepared mixture into the greased baking dish, spreading it evenly to the edges.
6. Bake for 40 to 45 minutes until the center is set and the surface is golden brown.
7. Let casserole cool for 5 minutes before slicing. Garnish with chopped green onions if desired, then serve.

You Must Know

• Don’t skip the resting time – it allows bread to soak up custard
• Casserole is done when knife inserted in center comes out clean
• Use stale bread for best texture – fresh bread can become soggy
• Glass or ceramic baking dish works best for even heating
• Let sit 5-10 minutes before cutting for cleaner slices

Serving Suggestions

• Fresh fruit salad
• Crispy hash browns
• Hot coffee or mimosas
• Green salad for lunch serving

Creative Variations

• Use Italian sausage and add mozzarella for an Italian twist
• Add sautéed mushrooms and swiss cheese
• Incorporate diced bell peppers and onions
• Try ham or bacon instead of sausage

Cultural Notes

Breakfast casseroles gained popularity in American cuisine during the 1950s as convenient make-ahead dishes perfect for holiday mornings and family gatherings. The combination of eggs, meat, and bread reflects traditional American breakfast preferences.

Pro Tips

• Use hot Italian sausage for extra kick
• Pat bread cubes dry if very fresh
• Bring casserole to room temperature before baking
• Rotate dish halfway through baking for even browning

Frequently Asked Questions

Q: Can I freeze sausage egg cream casserole?
A: Yes, wrap tightly and freeze unbaked for up to 2 months. Thaw overnight before baking.

Q: What type of bread works best?
A: French bread or sourdough work well; avoid very soft sandwich bread.

Q: Can I use milk instead of cream?
A: Yes, but the result won’t be as rich. Half-and-half is a good compromise.

Q: How do I know when it’s done?
A: Insert a knife in center – it should come out clean, and edges should be golden brown.

Q: Can I make this vegetarian?
A: Yes, substitute plant-based sausage or sautéed vegetables.

Health Benefits

While indulgent, this sausage egg cream casserole provides protein from eggs and sausage. Using whole grain bread adds fiber, and incorporating vegetables can increase nutritional value. Portion control makes it part of a balanced breakfast.

Nutrition

(Per serving, estimate) Calories: 650 • Carbs: 28g • Protein: 25g • Fat: 48g • Sodium: 980mg

Notes

Leftovers keep well refrigerated for up to 3 days.

Sausage egg cream casserole

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This hearty sausage egg cream casserole combines savory breakfast favorites into one delicious make-ahead dish perfect for brunches.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

• By: EquoRecipes
• Category: Breakfast/Brunch
• Difficulty: Easy
• Cuisine: American
• Yield: 4 servings
• Dietary: Contains dairy, eggs

Ingredients

Copy Check all Clear

• 1 pound breakfast sausage
• 30 ounces frozen shredded hash browns
• 8 large eggs
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 green onions, chopped (optional)

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. In a skillet over medium heat, brown the breakfast sausage, breaking it apart with a spatula. Drain off excess fat.
3. In a large mixing bowl, whisk together eggs, milk, softened cream cheese, salt, black pepper, garlic powder, and onion powder until fully blended and smooth.
4. Add cooked sausage, shredded hash browns, and shredded cheddar cheese to the egg mixture. Stir until evenly combined.
5. Pour the prepared mixture into the greased baking dish, spreading it evenly to the edges.
6. Bake for 40 to 45 minutes until the center is set and the surface is golden brown.
7. Let casserole cool for 5 minutes before slicing. Garnish with chopped green onions if desired, then serve.

Notes

• Leftovers keep well refrigerated for up to 3 days.

Nutrition

Nutrient

Amount (per serving)

Fat

48g

Protein

25g

Sodium

980mg

Carbs

28g