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Easy Make-Ahead Sausage and Hash Brown Breakfast Casserole

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This easy make-ahead breakfast casserole with sausage and hash browns is the perfect stress-free dish for holidays, lazy weekends, or any morning you want to serve something special without the work. With crispy edges, creamy eggs, and gooey cheese, it’s a crowd-pleaser that comes together in 20 minutes of prep.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 30 ounces frozen shredded hash browns, thawed and drained
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Optional: 1/2 cup diced green onions
  • Optional: 1/4 cup diced bell pepper

Instructions

  1. Brown the sausage: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until nicely browned and cooked through, about 5-7 minutes. Drain on paper towels and let cool slightly.
  2. Prepare the hash browns: Press the thawed hash browns firmly between layers of paper towels to remove as much moisture as possible.
  3. Layer the casserole: Spray a 9×13 inch baking dish with non-stick spray. Spread the hash browns evenly across the bottom. Sprinkle the cooked sausage over the hash browns. Top with both cheeses, reserving about 1/2 cup for the top.
  4. Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until smooth and slightly frothy.
  5. Assemble and soak: Pour the egg mixture evenly over the casserole. Gently shake the dish to help the liquid settle. Sprinkle the reserved cheese on top. Cover tightly with aluminum foil and refrigerate for at least 8 hours, or up to 24 hours.
  6. Bake the casserole: Preheat oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats. Bake covered for 30 minutes, then remove the foil and bake for another 15-25 minutes until the top is golden brown and the edges are bubbling. The center should be set but still slightly jiggly.
  7. Rest and serve: Let the casserole rest for at least 10 minutes before cutting. Sprinkle with green onions or fresh herbs if desired, and serve warm.

Notes

For best texture, do not skip the overnight rest. Drain hash browns thoroughly to avoid sogginess. Let sausage cool before adding to prevent pre-cooking the eggs. For a crispy cheese crust, spray the dish generously and add a thin layer of cheese on the bottom before layering.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, sausage and hash brown casserole, overnight breakfast casserole, easy breakfast recipe

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