Cream Cheese Spaghetti Brunch Bake is a cheesy baked spaghetti casserole that eats like a savory breakfast bake. It’s creamy, rich, and hearty in a way that makes it feel more like brunch than dinner.
The custard is my favorite part here: it’s cream cheese and eggs with simple seasonings, so it bakes up soft and sliceable instead of saucy. Add sausage, cheddar, and a little Parmesan, and it hits that cozy “breakfast casserole” note without needing potatoes.
I like serving this for weekend brunch when I want something warm and filling that doesn’t need much on the side. It’s also one of the easier ways to feed a group because you can portion it cleanly and set out hot sauce and toppings for everyone.
Why You’ll Love This Recipe
Brunch-friendly: It has that classic breakfast casserole feel, but with spaghetti instead of bread or hash browns.
Rich and creamy: The cream cheese custard bakes up tender and silky, so the pasta stays creamy instead of drying out.
Easy to make ahead: You can assemble it the night before, then just bake it the next day when you’re ready to eat.
Simple to serve: It slices into neat squares, which makes it great for potlucks, holidays, and casual hosting.
Flexible: Swap the sausage for bacon or ham, toss in a handful of spinach, or crank it up with red pepper flakes and hot sauce.
Ingredients You’ll Need
Pasta
- Spaghetti: Regular spaghetti is what I use, but any long pasta works as long as you cook it just to al dente so it doesn’t go mushy in the oven.
- Unsalted butter: This coats the hot noodles and keeps them from sticking into one big clump in the pan.
- Kosher salt: Salting the pasta water matters here since the noodles are the base of the whole bake.
Cream Cheese Custard Base
- Cream cheese: Use block-style cream cheese and let it soften so it whisks in smoothly. Reduced-fat works if you want it a little lighter.
- Eggs: These set the casserole so it holds together like a brunch bake.
- Whole milk: Whole milk gives the creamiest texture, but 2% is fine if that’s what you keep around.
- Garlic powder: I like garlic powder here because it spreads evenly through the custard without any sharp raw-garlic bite.
- Onion powder: Adds that breakfast-sausage kind of savoriness even before you mix the sausage in.
- Black pepper: Don’t be shy with it. It keeps the casserole from tasting flat.
- Dried parsley: This is more of a background flavor, but it helps the custard taste a little more “finished.”
- Salt: I usually taste the sausage and cheese first, then add just enough to round everything out.
Filling and Topping
- Breakfast sausage: Cook and crumble it well so it mixes through the custard easily. I like a classic pork sausage, but turkey sausage works too.
- Sharp cheddar cheese: Sharp cheddar holds its flavor after baking. Pre-shredded works, but freshly shredded melts a little nicer.
- Parmesan cheese: Adds a salty bite and helps the top brown up.
- Green onions: These give you a little freshness without needing anything fancy.
Optional
- Bacon crumbles: A great swap for sausage, or use it as a topping if you want extra crunch.
- Red pepper flakes: Sprinkle on top for heat, especially if your sausage is mild.
- Hot sauce: I like letting everyone add their own at the table.
- Fresh parsley: Totally optional, but it looks nice and makes the plate feel less beige.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook the spaghetti: Cook the spaghetti in well-salted water until just al dente, then drain very well.
- Butter the pasta: Toss the hot spaghetti with the butter, then spread it evenly in the baking dish.
- Mix the custard: Whisk the softened cream cheese until smooth, then whisk in the eggs, milk, garlic powder, onion powder, black pepper, parsley, and salt to taste until mostly smooth.
- Add the filling: Fold in the cooked sausage, 1 1/2 cups of the cheddar, the Parmesan, and the green onions.
- Combine: Pour the custard mixture evenly over the spaghetti and gently toss to coat so the custard gets down into the noodles.
- Bake: Top with the remaining 1/2 cup cheddar, then bake for 30 to 35 minutes, until the center is set and the top is lightly browned.
- Rest and serve: Let the casserole rest for about 10 minutes before slicing and serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cook the pasta just to al dente. The noodles keep cooking in the oven, so you don’t want them soft coming out of the pot. I usually pull it a minute early.
Soften the cream cheese first. If it’s cold, it tends to stay in little lumps. Room temp cream cheese whisks in much more easily.
Drain the spaghetti really well. Extra water can make the custard thinner and slow down setting in the middle.
Use sausage you actually like. This casserole takes on the flavor of your sausage, so pick a brand you’d happily eat on its own. If it’s salty, go lighter on added salt.
Don’t rush the rest time. That quick 10-minute rest helps it slice cleanly. If you cut too soon, the center can look looser than it really is.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Hot sauce: Set out a couple options and let everyone add their own. A vinegary hot sauce is especially good with the cream cheese.
- Fresh fruit: A bowl of berries, melon, or grapes is an easy side that doesn’t compete with the casserole.
- Simple greens: I like a basic arugula salad with lemon and olive oil. Keep it sharp and light.
- Extra toppings: Add bacon crumbles, red pepper flakes, and chopped parsley at the table. It makes leftovers feel less repetitive too.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave for a quick breakfast, or warm them in the oven if you’re heating several portions.
You can make this recipe ahead by assembling it, covering it tightly, and refrigerating it for up to 12 hours. It’s a nice way to keep brunch low-stress.
If you’re baking it straight from the fridge, plan on adding 5 to 10 minutes to the bake time. You’re looking for a set center that doesn’t wobble like liquid when you gently shake the pan.
If you want it longer term, you can freeze individual portions once baked and cooled. Thaw in the fridge overnight, then reheat until hot.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I assemble this the night before?
Yes. Assemble the whole casserole, cover it, and refrigerate it for up to 12 hours. Bake as directed, adding a few extra minutes if it’s going into the oven cold.
What can I use instead of breakfast sausage?
Cooked bacon crumbles or diced ham both work well. I usually aim for about the same amount of cooked meat as you’d get from a pound of sausage.
How do I know when the center is set?
The top should be lightly browned, and the center should look set when you gently shake the dish. If it still looks wet in the middle, bake a little longer and then let it rest before slicing.
Can I use a different pasta shape?
You can, as long as it’s cooked just to al dente and drained well. I’d stick with something sturdy like linguine, fettuccine, or even penne if that’s what you have.
Can I add vegetables?
Yes. Sautéed bell peppers are great, and a couple handfuls of spinach works too. I like cooking off any moisture first so the custard doesn’t get watery.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cream Cheese Spaghetti Brunch Bake
INGREDIENTS
Pasta
- 12 oz spaghetti
- 2 tbsp unsalted butter
- 1 tsp kosher salt.
Custard Base
- 8 oz cream cheese softened
- 6 large eggs
- 1 cup whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp dried parsley
- salt to taste.
Filling And Topping
- 1 lb breakfast sausage cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped green onions.
Optional
- cooked bacon crumbles
- red pepper flakes
- hot sauce
- fresh parsley for garnish.
INSTRUCTIONS
Prep And Pasta
- Heat oven to 350 F and grease a 9x13 inch baking dish
- cook spaghetti in salted water until just al dente then drain well
- toss hot spaghetti with butter and spread evenly in the baking dish.
Custard And Bake
- Whisk cream cheese until smooth then whisk in eggs
- milk
- and seasonings until mostly smooth
- fold in cooked sausage
- 1 1/2 cups cheddar
- Parmesan
- and green onions then pour evenly over spaghetti and gently toss to coat
- top with remaining 1/2 cup cheddar and bake until the center is set and the top is lightly browned 30 to 35 minutes
- rest 10 minutes before slicing and serving.
