Sausage Egg and Cream

 

The Make-Ahead Breakfast That Feeds a Crowd (And Makes Everyone Happy)

Imagine the heartiest, most satisfying breakfast bake you've ever had. Now, imagine it’s also incredibly easy to make. This Sausage, Egg, and Cream Cheese Hashbrown Casserole is the undisputed champion of brunch tables, holiday mornings, and weekend family breakfasts.

We're taking a crispy, golden layer of hash browns and topping it with a rich, savory filling of sausage, eggs, and—the secret weapon—cream cheese. The cream cheese doesn't just add richness; it creates an unbelievably creamy, luxurious texture that sets this casserole apart from the rest. It’s the ultimate comfort food that is as convenient to make as it is delicious to eat.

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Why This Recipe is a Brunch Game-Changer

• The Cream Cheese Secret: The addition of cream cheese to the egg mixture creates a velvety, almost quiche-like filling that is far superior to standard egg casseroles.

• Perfect Make-Ahead Marvel: Assemble it the night before, pop it in the fridge, and just bake it in the morning. Stress-free entertaining at its finest!

• Hearty & Satisfying: Packed with protein from the sausage and eggs, it will keep everyone full and happy for hours.

• Crowd-Feeding Power: This recipe easily serves 8-10 people, making it perfect for holidays, house guests, or potlucks.

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Gather Your Simple, Satisfying Ingredients

The Savory Base:

• 1 lb ground breakfast sausage (mild or hot)

• 1 (30 oz) bag frozen shredded hash browns, thawed

• 1 medium yellow onion, chopped

• 1 cup shredded cheddar cheese, divided

The Creamy Egg Mixture:

• 8 large eggs

• 1 (8 oz) block cream cheese, softened

• 1 cup whole milk or half-and-half

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: 2 tablespoons chopped fresh chives or parsley

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The Foolproof Method: Building Your Breakfast Masterpiece

(Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.)

Step 1: Cook the Sausage and Onion
In a large skillet over medium-high heat, cook the breakfast sausage and chopped onion together, breaking up the sausage with a spoon until it's browned and cooked through. Drain off any excess grease.

Step 2: Create the Hash Brown Crust
Spread the thawed hash browns evenly in the bottom of the prepared baking dish. Sprinkle with half of the shredded cheddar cheese. Top evenly with the cooked sausage and onion mixture.

Step 3: Whip Up the Creamy Egg Filling
This is the key step! In a large bowl, beat the softened cream cheese until smooth. This is easiest with an electric hand mixer. Gradually beat in the milk until the mixture is relatively smooth (a few tiny lumps are okay). Add the eggs, garlic powder, salt, and pepper, and beat until everything is well combined and the mixture is fairly uniform.

Step 4: Assemble and Bake
Carefully pour the creamy egg mixture over the sausage and hash brown layers. Use a spatula to gently spread it to the edges and ensure it seeps down into the casserole.
Sprinkle the remaining cheddar cheese on top.
Bake for 45-55 minutes, or until the center is fully set (doesn't jiggle when you shake the pan) and the top is a beautiful golden brown.

Step 5: The Crucial Rest
Remove the casserole from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it much easier to cut into clean squares.

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Pro-Tips for a Flawless Casserole

• Thaw Your Hash Browns: This is crucial! If the hash browns are frozen, they will release too much water during baking and make the casserole soggy. Let them thaw in the fridge overnight or spread them on a baking sheet at room temp for 30-60 minutes.

• Soften the Cream Cheese: Take the cream cheese out of the fridge at least an hour before you start. Softened cream cheese blends into the eggs seamlessly, while cold cream cheese will leave lumps.

• Make-Ahead Instructions: You can assemble the entire casserole the night before. Cover it tightly with plastic wrap and refrigerate. In the morning, let it sit on the counter while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time since it will be starting from cold.

• Customize It!:

  • Add Veggies: Sauté some diced bell peppers or mushrooms with the onion.

  • Switch the Meat: Use cooked, crumbled bacon or diced ham instead of sausage.

  • Spice it Up: Use hot sausage and add a dash of hot sauce to the egg mixture.

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Serving & Enjoying: The Perfect Brunch Plate

This casserole is a complete meal on its own, but it pairs wonderfully with:

• A fresh fruit salad or sliced melon.

• Buttery biscuits or toast.

• A sharp, green salad for a brunch-lunch hybrid.

Conclusion: Your New Breakfast Tradition Starts Now
This Sausage, Egg, and Cream Cheese Hashbrown Casserole is more than a recipe; it's a reliable, delicious solution for the most important meal of the day. It’s the dish that will make you a hero on holiday mornings and the one your family will request again and again.

We would love to see your golden, bubbly creation! Did you make it ahead or add any special ingredients? Share a photo of your perfect breakfast casserole in the comments below!

Love make-ahead breakfasts? You have to try our [Overnight French Toast Casserole]—it’s another crowd-feeding masterpiece!

 

Slow Cooker Amish Cabbage Roll Casserole

 

All the cozy, comforting flavors of traditional cabbage rolls—without the rolling! This easy slow cooker casserole layers seasoned ground beef, chopped cabbage, rice, and a rich tomato-Worcestershire sauce for a hearty, one-pot meal that simmers low and slow until tender, savory, and deeply satisfying. With minimal prep and no assembly required, it’s comfort food perfected for busy days.

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Why You’ll Love This Recipe

This isn’t just another casserole—it’s a shortcut to nostalgia. Inspired by Amish farmhouse cooking and classic Eastern European stuffed cabbage, this version ditches the tedious rolling and lets the slow cooker do the work. The result? Juicy beef, soft cabbage, fluffy rice, and a tangy-sweet tomato sauce that everyone will love—even the picky eaters.

Perfect for:

• Weeknight dinners with zero stress
• Meal prep and freezer-friendly batches
• Fans of stuffed cabbage, shepherd’s pie, or meat-and-potatoes meals
• Cold-weather comfort on a spoon

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Ingredients

For the Meat & Veggies

• 1½ lbs (680g) ground beef (80/20 recommended for flavor)
• 1 medium onion, chopped (~1 cup)
• 2 cloves garlic, minced
• 1 small head green cabbage, chopped (~6 cups)

For the Sauce & Seasoning

• 1 (15 oz / 425g) can tomato sauce
• 1 (14.5 oz / 410g) can diced tomatoes, undrained
• 1 cup (240ml) beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika (smoked or sweet)

For the Rice Base

• 1 cup (185g) uncooked white rice (not instant; jasmine or long-grain works well)

• Shredded cheddar or Parmesan cheese (last 30 mins)
• Drained kidney beans or black beans (for extra fiber)
• Pinch of red pepper flakes (for heat)

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Step-by-Step Instructions

1. Brown the Beef & Aromatics

In a large skillet over medium heat:

• Cook ground beef, onion, and garlic 6–8 minutes, breaking up the meat, until beef is browned and onions are soft.
• Drain excess fat if desired.

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2. Layer in the Slow Cooker

In a 5–6 quart slow cooker, layer in this order:

1. Half the chopped cabbage
2. All of the cooked beef mixture
3. Uncooked rice, sprinkled evenly
4. Remaining cabbage

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3. Mix & Pour the Sauce

In a bowl:

• Stir together tomato sauce, diced tomatoes (with juice), beef broth, Worcestershire sauce, salt, pepper, and paprika.

Pour evenly over the layered ingredients.

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4. Cook Low & Slow

• Cover and cook:
  • LOW for 6–7 hours, or
  • HIGH for 3–4 hours

Until:

• Rice is fully cooked and tender
• Cabbage is soft but not mushy
• Liquid is absorbed

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5. Stir & Serve

• Remove lid and gently stir everything together to combine all layers.
• Taste and adjust seasoning if needed.

Serve hot, straight from the crockpot.

Pair with:

• Crusty bread or garlic toast
• A crisp green salad or applesauce
• Sour cream or Greek yogurt on top

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You Must Know

• Use uncooked rice —it absorbs liquid and cooks perfectly in the sauce.
• Chop cabbage evenly —uniform pieces cook consistently.
• Don’t stir while cooking —prevents mushiness.
• Tastes better the next day! Flavors meld beautifully overnight.
• Freezer-friendly —cool completely and freeze before or after cooking.

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Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat gently on the stove over medium-low heat, stirring often. Microwave works but may dry slightly.
• Freeze for up to 3 months —thaw overnight before reheating.

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Ingredient Substitutions

Ground beef	Turkey, chicken, pork, or lentils	For different proteins or plant-based options
White rice	Brown rice, quinoa, or cauliflower rice	Adjust cooking time accordingly
Beef broth	Vegetable or chicken broth	For dietary preferences
Worcestershire	Soy sauce + dash of vinegar	Umami substitute
Cabbage	Kale, Swiss chard, or collard greens	Heartier greens option

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Serving Suggestions

• Serve family-style right in the slow cooker for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

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Cultural Context

Rooted in Amish and Mennonite culinary traditions, this recipe honors how simple ingredients—beef, cabbage, rice, and tomatoes—can become something deeply satisfying. Found at Sunday tables, church suppers, and creative kitchens alike, it celebrates the joy of making something special from what’s on hand.

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Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger slow cooker.
• Want more flavor? Add smoked paprika, thyme, or a bay leaf to the sauce.
• Make ahead: Chop veggies and brown meat 1–2 days ahead. Store separately.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

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Frequently Asked Questions

Q: Can I use frozen cabbage?
A: Not recommended—it releases too much water and turns soggy.

Q: Why is my rice still hard?
A: Likely undercooked or not enough liquid. Ensure full cook time and measure liquids accurately.

Q: Is this gluten-free?
A: Only if using GF Worcestershire sauce and verifying all ingredients.

Q: Can I make it in the oven?
A: Absolutely! Combine everything in a 9×13-inch dish. Cover and bake at 325°F for 2–2.5 hours.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.

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Allergy Information

Contains: wheat (in Worcestershire sauce), soy (in Worcestershire).
Gluten-free option: Use certified GF Worcestershire and verify labels.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sauces and broths.

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Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 320
• Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 8g
• Protein: 22g
• Sodium: 880mg

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This casserole doesn’t shout. It simmers quietly, fragrant and inviting, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with cabbage, care, and someone who says, “Let’s make it together.”

Philly Cheesesteak Casserole

 

All the bold, savory flavors of a classic Philly cheesesteak—tender beef, caramelized peppers and onions, melty provolone and mozzarella—baked into a rich, creamy casserole that’s comfort food at its finest. With a luscious base of cream cheese, mayo, and eggs, this dish transforms your favorite sandwich into a hearty one-pan meal perfect for weeknights, game days, or potlucks.

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Why You’ll Love This Recipe

This isn’t just another casserole—it’s a Philly favorite reinvented. Inspired by the iconic street-corner hoagie, this version skips the bread (hello, low-carb option!) and layers all the fixings into a golden-bubbly bake that’s even better than takeout. It comes together in minutes, feeds a crowd, and makes leftovers taste like second helpings of joy.

Perfect for:

• Game day spreads and family dinners
• Make-ahead meals and freezer-friendly feasts
• Fans of steak sandwiches, nachos, or shepherd’s pie
• Low-carb or keto diets (with minor tweaks)

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Ingredients

For the Savory Beef & Veggie Layer

• 1½ lbs (680g) ground beef (80/20 recommended) or shaved ribeye steak
• 1 medium onion, diced (~1 cup)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 8 oz (225g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional—for depth)
• 1 tbsp Worcestershire sauce

For the Creamy Cheese Base

• 8 oz (225g) cream cheese, softened to room temperature
• ½ cup (120g) mayonnaise
• 2 large eggs, room temperature

For the Cheesy Finish

• 1 cup (100g) shredded provolone cheese
• 1 cup (100g) shredded mozzarella cheese

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Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

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2. Brown the Beef

In a large skillet over medium-high heat:

• Add ground beef (or shaved steak) and cook 5–7 minutes, breaking it apart, until fully browned.
• Drain excess fat if desired.

✅ Pro Tip: For extra flavor, sear shaved steak quickly before chopping.

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3. Sauté the Vegetables

To the same skillet:

• Add onion, bell peppers, mushrooms, and garlic.
• Cook 5–6 minutes, stirring often, until veggies are tender and lightly caramelized.
• Stir in salt, pepper, smoked paprika, and Worcestershire sauce.

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4. Layer the Casserole

• Transfer beef and veggie mixture to the prepared baking dish.
• Spread evenly across the bottom.

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5. Make the Creamy Base

In a bowl:

• Beat softened cream cheese, mayonnaise, and eggs until smooth and well blended (~1 minute).

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6. Assemble the Layers

• Pour creamy mixture over the beef layer and spread gently.
• Sprinkle evenly with provolone and mozzarella cheeses.

❗ Do not stir—layers should remain distinct.

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7. Bake to Golden Perfection

• Bake 25–30 minutes, until:
  • Top is deeply golden brown
  • Center is set (no jiggle)
  • Edges are bubbling

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8. Rest & Serve

• Let rest 5–10 minutes—this helps hold shape when scooping.
• Cut into squares and serve warm.

Enjoy as:

• A standalone main dish
• On toasted hoagie rolls for sandwich-style fun
• With a crisp green salad or garlic bread

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You Must Know

• Use full-fat dairy —low-fat versions may curdle or dry out.
• Don’t skip resting —hot casserole falls apart when cut too soon.
• Shaved steak > ground beef —for authentic texture (but ground works great!).
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly —cool completely and freeze before or after baking.

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Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently in oven at 350°F for 12–15 minutes (best texture). Microwave works but may soften crust.
• Freeze for up to 3 months —thaw overnight before reheating.

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Ingredient Substitutions

Ground beef	Chicken, turkey, or plant-based crumbles	Adjust cook time as needed
Mayonnaise	Greek yogurt or sour cream	Tangier, lighter option
Provolone	Pepper Jack, Gouda, or Swiss	For different melt and flavor
Bell peppers	Zucchini, eggplant, or spinach	Seasonal swaps
Eggs	Flax eggs (2 tbsp ground flax + 6 tbsp water)	Vegan option (texture may vary)

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Serving Suggestions

• Serve family-style right in the pan.
• Great for potlucks—bring the whole dish!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

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Cultural Context

Inspired by Philadelphia’s legendary cheesesteak and American casserole culture, this recipe celebrates how beloved street food can be transformed into something cozy, shareable, and deeply satisfying. Found at game nights, church suppers, and creative kitchens alike, it honors the joy of turning simple ingredients into something truly special.

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Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more heat? Add cayenne, hot sauce, or jalapeños to the veggie mix.
• Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

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Frequently Asked Questions

Q: Can I use frozen vegetables?
A: Yes—but thaw and drain well to avoid watery sauce.

Q: Why did my casserole turn out runny?
A: Likely underbaked or too much liquid. Ensure full cooking time and drain beef well.

Q: Is this gluten-free?
A: Yes—if using GF-certified Worcestershire sauce and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Absolutely! Cook base on LOW 3–4 hours. Broil top briefly afterward for color.

Q: Can I air fry individual portions?
A: Yes! Air fry at 375°F for 8–10 mins, turning halfway.

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Allergy Information

Contains: dairy (cream cheese, cheese), eggs, wheat (in some processed meats/sauces).
Gluten-free option: Use certified GF Worcestershire and verify labels.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats, sauces, and cheeses.

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Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 380
• Fat: 28g
• Saturated Fat: 10g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 3g
• Protein: 26g
• Sodium: 680mg

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This casserole doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with beef, boldness, and someone who says, “Let’s make it together