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Easy Make-Ahead Breakfast Casserole with Sausage and Hash Browns

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This easy make-ahead breakfast casserole with sausage and hash browns is perfect for holidays, lazy weekends, and any time you have houseguests. Assemble it the night before, pop it in the fridge, and bake it fresh in the morning for a stress-free, delicious breakfast.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 small yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced (optional)
  • 3 cups frozen shredded hash browns, thawed slightly
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 8 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried thyme (optional)
  • ½ cup shredded cheddar cheese (for topping)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Cook the sausage and vegetables: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Leave about a tablespoon of fat in the pan. Add the diced onion and bell pepper, and cook for another 3-4 minutes until softened. Remove from heat and let cool slightly.
  2. Prepare the hash browns: If frozen hash browns are still frozen solid, let them sit on the counter for about 10 minutes. Pat them dry with paper towels if they look watery. Spread the hash browns evenly across the bottom of a greased 9×13-inch baking dish.
  3. Layer the sausage and cheese: Spread the cooked sausage mixture evenly over the hash browns. Sprinkle 2 cups of cheddar and 1 cup of mozzarella evenly over the sausage layer. Reserve about ½ cup of cheddar for the top.
  4. Make the egg mixture: In a large mixing bowl, whisk the 8 eggs until yolks and whites are combined and slightly frothy, about 30 seconds. Add the milk, heavy cream, salt, pepper, garlic powder, smoked paprika, and thyme. Whisk until well combined. Pour the egg mixture evenly over the casserole layers.
  5. Top and refrigerate (overnight option): If baking immediately, sprinkle the reserved ½ cup cheddar on top and bake. If making ahead, cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, up to 24 hours. Do not add the top cheese until just before baking.
  6. Bake the casserole: When ready to bake, preheat oven to 350°F (175°C). If refrigerated, let the casserole sit on the counter for 20 minutes. Sprinkle the reserved cheese on top. Cover with foil and bake for 35 minutes. Remove foil and bake for another 15-20 minutes, until top is golden brown and center is set. A knife inserted in the middle should come out clean. Let rest for 5-10 minutes before slicing.

Notes

For best texture, pat frozen hash browns dry to remove excess moisture. Let the casserole rest for 5-10 minutes after baking for clean slices. If baking straight from the fridge, add 10 minutes to the covered baking time. Freshly shredded cheese melts better than pre-shredded.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, sausage and hash browns, overnight casserole, holiday breakfast, brunch recipe

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