Hello World KitchenBeta

Classic Make-Ahead Sausage and Hashbrown Breakfast Casserole

A hearty, crowd-pleasing breakfast casserole layered with crispy hashbrowns, savory breakfast sausage, fluffy eggs, and sharp cheddar cheese. Perfect for assembling the night before and baking fresh in the morning.

Prep 20 min Cook 55 min Total 9h 15m Level Easy

Serves 8

Ingredients

Meat and Vegetables

1 pound ground breakfast sausage — mild or hot, depending on preference
0.5 cup yellow onion — finely diced
0.5 cup red bell pepper (optional) — finely diced

Base and Dairy

20 ounces frozen shredded hashbrowns — thawed slightly
2 cups sharp cheddar cheese — freshly grated, divided
8 whole large eggs
2 cups whole milk — can substitute with half-and-half for a richer casserole

Seasonings

1 teaspoon salt
0.5 teaspoon black pepper — freshly cracked
1 teaspoon dry mustard powder
0.5 teaspoon garlic powder

Instructions

Grease a 9x13-inch baking dish with non-stick cooking spray or butter.
~2 min
In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spatula. Once it starts to brown, add the diced onion and bell pepper. Cook until the sausage is fully browned and the vegetables are tender, about 5-7 minutes. Drain excess grease and set aside to cool slightly.
~8 min
Draining the grease prevents the casserole from becoming oily.
Spread the thawed hashbrowns evenly along the bottom of the prepared baking dish.
~2 min
You don't need to cook the hashbrowns first; they will cook perfectly in the casserole.
Top the hashbrown layer evenly with the cooked sausage and vegetable mixture, followed by 1.5 cups of the shredded cheddar cheese.
~2 min
Reserve the remaining 0.5 cup of cheese for the top of the casserole.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, dry mustard powder, and garlic powder until well combined and frothy.
~4 min
The dry mustard powder adds a wonderful depth of flavor that complements the eggs and cheese.
Carefully pour the egg mixture evenly over the hashbrown, sausage, and cheese layers in the baking dish. Sprinkle the remaining 0.5 cup of cheese over the top.
~2 min
Cover the baking dish tightly with aluminum foil or a fitted lid and place it in the refrigerator overnight (or for at least 2 hours to allow the flavors to meld).
~8h
If you are in a rush, you can bake this immediately, but letting it sit overnight yields the best texture.
The next morning, preheat your oven to 375°F (190°C). Take the casserole out of the refrigerator and let it sit at room temperature while the oven preheats.
~15 min
Taking the chill off the dish ensures even baking.
Bake the casserole covered with foil for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the edges are golden brown and the center is completely set.
~55 min
To check for doneness, insert a knife into the center; it should come out clean.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing and serving.
~10 min
Resting helps the casserole firm up, making it easier to cut into clean squares.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

240

Cholesterol (mg)

Equipment

9x13-inch baking dish
large skillet
large mixing bowl
whisk
spatula
aluminum foil

Tips & Storage

Grate your own cheese from a block rather than using pre-shredded bagged cheese; it melts much better and lacks the powdery coating.
For a spicy kick, use hot breakfast sausage and add a few dashes of hot sauce to the egg mixture.
If your hashbrowns are completely frozen solid, microwave them for 1-2 minutes just to break them apart before layering.
Storage: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes, or cover with foil and reheat in a 350°F oven until warmed through. You can also freeze baked, cooled portions for up to 2 months.