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Easy Make-Ahead Breakfast Casserole with Sausage and Hash Browns

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A hearty, cheesy breakfast casserole with sausage, hash browns, and eggs that can be assembled the night before and baked in the morning. Perfect for holidays, lazy Sundays, or stress-free entertaining.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 bell pepper, diced (any color)
  • 8 large eggs, room temperature if possible
  • 2 cups whole milk (2% works; half-and-half for richer version)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 3 cups frozen shredded hash browns, thawed and patted dry
  • 2 cups shredded cheddar cheese (sharp cheddar recommended)
  • 1/2 cup shredded mozzarella cheese
  • Optional toppings: chopped green onions, fresh parsley, or sour cream

Instructions

  1. Cook the sausage and veggies: Heat olive oil in a large skillet over medium-high heat. Add breakfast sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Add diced onion and bell pepper; cook 3-4 minutes until softened. Drain excess grease if needed. Set aside to cool slightly.
  2. Prep the hash browns: Thaw frozen hash browns and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Pat until dry.
  3. Whisk the egg mixture: In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and smoked paprika until smooth and slightly frothy.
  4. Layer the casserole: Spray a 9×13-inch baking dish with nonstick spray. Spread hash browns evenly on the bottom. Sprinkle cooked sausage and veggie mixture over hash browns. Scatter cheddar and mozzarella cheeses evenly on top. Pour egg mixture slowly over everything, ensuring it seeps through layers. Gently poke with a fork to help eggs settle.
  5. Refrigerate (if making ahead): Cover tightly with foil or plastic wrap and refrigerate for at least 4 hours or overnight. (Can skip if baking immediately, but texture improves with resting.)
  6. Bake: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit 15 minutes. Bake uncovered for 45-55 minutes until center is set and top is golden brown and bubbly. A knife inserted in the center should come out clean. If top browns too quickly, tent with foil for last 10 minutes.
  7. Rest and serve: Let casserole rest 5-10 minutes before slicing. Sprinkle with green onions or parsley if desired. Serve warm.

Notes

Don’t skip drying the hash browns – it prevents a soggy casserole. Letting the assembled casserole rest in the fridge for at least an hour (or overnight) improves texture and flavor. Use room temperature eggs for fluffier results. If edges brown too quickly, cover with foil. Leftovers keep in the fridge for up to 4 days; freeze baked casserole for up to 3 months.

Nutrition

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

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