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Easy Make-Ahead Mother’s Day Hashbrown Egg and Sausage Breakfast Casserole

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A simple, make-ahead breakfast casserole featuring crispy hashbrowns, savory sausage, fluffy eggs, and melted cheese, perfect for Mother’s Day or any family brunch.

Ingredients

Scale
  • 4 cups frozen hashbrowns (shredded or diced)
  • 1 pound breakfast sausage (spicy or mild, or ground turkey sausage)
  • 8 large eggs, room temperature
  • 1 cup milk (whole or 2%, or almond/oat milk for dairy-free)
  • 2 cups shredded cheese (sharp cheddar and mozzarella blend)
  • 1 small onion, diced (optional)
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried herbs (thyme or parsley, optional)
  • Butter or cooking spray (to grease the baking dish)

Instructions

  1. Heat a skillet over medium heat. Crumble and cook the breakfast sausage until browned and cooked through, about 6-8 minutes. Add the diced onion halfway through and cook until soft and translucent. Drain excess fat and set aside.
  2. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter or cooking spray.
  3. In a large bowl, whisk together 8 large eggs and 1 cup (240 ml) of milk until fully combined. Stir in garlic powder, salt, pepper, and dried herbs if using.
  4. Spread the frozen hashbrowns evenly in the prepared dish. Sprinkle the cooked sausage and onions evenly over the hashbrowns. Pour the egg mixture gently over the top, making sure it seeps into the layers. Finally, sprinkle the shredded cheese evenly across the surface.
  5. If making ahead, cover the dish tightly with aluminum foil or plastic wrap and refrigerate overnight.
  6. Remove the casserole from the fridge if chilled. Bake covered with foil for 40 minutes, then remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden, and a knife inserted in the center comes out clean.
  7. Let the casserole cool for a few minutes before slicing to help it set and make serving easier.

Notes

Use thawed and patted dry hashbrowns for a firmer texture. Cover casserole during most of baking to keep moist, uncover at the end for a golden crust. If casserole is too wet, bake uncovered a few minutes longer or squeeze excess moisture from hashbrowns before assembling. Variations include vegetarian version with mushrooms and spinach, spicy kick with jalapeños, cheese swaps, and dairy-free or gluten-free adaptations.

Nutrition

Keywords: breakfast casserole, hashbrown casserole, make-ahead breakfast, Mother's Day brunch, sausage casserole, easy breakfast, family brunch

Find it online: https://grubella.com/easy-make-ahead-mothers-day-hashbrown-egg-and-sausage-breakfast-casserole-recipe-for-perfect-family-brunch/