The Ultimate Make-Ahead Brunch Bake for Cozy Mornings
There’s something magical about waking up to a hearty, golden-baked casserole bubbling with sausage, eggs, melty cheese, and crispy hashbrowns. This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the very definition of comfort food—it’s rich, savory, and incredibly satisfying. Perfect for holiday mornings, weekend brunches, or even meal prepping for a busy week.
This detailed recipe will guide you through:
- Ingredient selection and substitutions
- Step-by-step assembly tips
- How to make it ahead
- Baking tricks for the perfect texture
- How to store and reheat leftovers (if there are any!)
Let’s make something your family will crave again and again.
Ingredients – Simple and Flavorful
Here’s what you’ll need for one 9×13-inch casserole dish:
Base Layer:
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Sausage & Egg Filling:
- 1 lb breakfast sausage (pork or turkey)
- ½ small onion, finely diced (optional but adds flavor)
- 1 block (8 oz) cream cheese, softened
- 8 large eggs
- ½ cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
Topping:
- ½ cup shredded cheddar or Colby-Jack cheese
- Optional: chopped green onions or parsley for garnish