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Easy Make-Ahead Breakfast Casserole with Sausage and Hash Browns

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This make-ahead breakfast casserole with sausage and hash browns is the ultimate stress-free morning meal. Assemble it the night before, refrigerate overnight, and bake it the next morning for a perfectly custardy, crispy-topped dish that feeds a crowd.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (20-ounce) bag frozen shredded hash browns, thawed and patted dry
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 10 large eggs
  • 1½ cups whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • ¼ cup chopped fresh parsley or chives (optional)
  • ½ cup additional shredded cheese for topping

Instructions

  1. Heat olive oil or butter in a large skillet over medium-high heat. Add breakfast sausage and cook, breaking it up, until browned and cooked through, about 6 to 8 minutes. Leave about a tablespoon of fat in the pan.
  2. Add diced onion and bell pepper to the skillet; cook for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  3. Thaw frozen hash browns according to package directions. Place in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Season with half the salt and pepper.
  4. In a large mixing bowl, whisk eggs until yolks and whites are combined. Add milk, Dijon mustard, smoked paprika, cayenne (if using), and remaining salt and pepper. Whisk until smooth.
  5. Grease a 9×13-inch baking dish. Spread seasoned hash browns in an even layer. Sprinkle half of the shredded cheddar and mozzarella over the hash browns. Spread cooked sausage and vegetable mixture evenly over the cheese. Pour egg mixture slowly over everything. Top with remaining shredded cheese. Cover tightly with foil and refrigerate for at least 4 hours or overnight.
  6. Preheat oven to 350°F (175°C). Remove casserole from refrigerator while oven preheats. Bake covered with foil for 35 minutes. Remove foil and bake for another 15 to 20 minutes until top is golden brown and center is set (internal temperature 160°F). Sprinkle extra ½ cup cheese on top during last 10 minutes if desired.
  7. Let casserole rest for 5 to 10 minutes before slicing. Sprinkle with fresh parsley or chives if desired. Serve warm.

Notes

Do not skip drying the hash browns—excess moisture makes the casserole watery. Shred cheese from a block for best melting. Overnight refrigeration improves texture and flavor. For dairy-free, use unsweetened almond milk and dairy-free cheese. For vegetarian, substitute sausage with sautéed mushrooms, spinach, and sun-dried tomatoes.

Nutrition

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

Find it online: https://grubella.com/easy-make-ahead-breakfast-casserole-with-sausage-and-hash-browns-2/