Make-Ahead Sausage Hashbrown Breakfast Casserole

If you need a dish that is guaranteed to feed a crowd, requires almost zero work on a busy holiday morning, and delivers maximum savory, cheesy comfort, this Sausage Hashbrown Breakfast Casserole is your new hero. This recipe takes the best elements of breakfast—crispy hashbrowns, savory sausage, and fluffy eggs—and bakes them together into one glorious, satisfying casserole.

What makes this recipe a massive hit is its make-ahead convenience. You can assemble the entire casserole the night before, cover it, and simply slide it into the oven while you enjoy your coffee (or open presents!). This is truly a stress-free meal perfect for Christmas morning, holiday brunches, or even a hearty weeknight “breakfast for dinner.”

We’ll show you the crucial tips for preventing the dreaded soggy hashbrown layer and how to get the most flavor out of your sausage and cheese. Get ready to master the ultimate Make-Ahead Breakfast Casserole that will have everyone asking for seconds!

Why This Breakfast Casserole is a Guaranteed Winner

This casserole format is a favorite for home cooks because it is forgiving, scalable, and customizable. Here is the science behind why this specific recipe works so well:

• Make-Ahead Moisture Balance: As the casserole rests overnight, the eggs and milk slightly hydrate the hashbrowns, which leads to a creamier texture throughout the base when baked, while still achieving a lightly crispy top layer.
• The Sausage Foundation: We start by thoroughly draining the sausage. This is absolutely crucial, as excess grease would cause the hashbrowns to become wet and greasy instead of creamy and fluffy.
• Simple, Fluffy Custard: The combination of eggs and milk/cream creates a simple custard that binds the meat, cheese, and hashbrowns together, ensuring every square serves up a cohesive, hearty bite.
• Freezer-Friendly: This dish is exceptionally durable, meaning you can bake a big batch and freeze individual slices for quick weekday breakfasts—the ultimate meal prep win!

Ingredients

This recipe is designed for a standard $9 \times 13$ inch casserole dish, perfect for feeding 8-10 people.

For the Casserole Base

• 1 tablespoon butter or cooking spray (for greasing the dish)
• 1 lb breakfast sausage (pork, mild or hot), browned and drained
• 1 (30 to 32 oz) bag frozen shredded hashbrowns (do not thaw)
• 2 cups shredded cheddar cheese (or a blend of cheddar/Monterey Jack), divided
• $1/2$ cup chopped onion (yellow or white)

For the Egg Custard

• 8 large eggs
• 2 cups whole milk (or $1$ cup milk and $1$ cup half-and-half for extra richness)
• 1 teaspoon Kosher salt
• $1/2$ teaspoon black pepper
• $1/2$ teaspoon garlic powder
• $1/4$ teaspoon dried mustard (optional, but adds depth to the cheese flavor)

Step-by-Step Instructions: Prep and Bake

Follow these steps for easy assembly, with key notes on the crucial make-ahead step.

Part 1: Initial Prep (15 Minutes)

1. Brown the Sausage: In a large skillet, brown the breakfast sausage over medium heat, breaking it up as it cooks. Once fully cooked, transfer the sausage to a plate lined with paper towels to drain excess grease. Set aside. Sauté the chopped onion in the same skillet for 3-5 minutes until soft, then set aside.
2. Prep Dish: Preheat your oven to $375^\circ F$ ($190^\circ C$). Lightly grease a $9 \times 13$ inch baking dish.
3. Mix Custard: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and dried mustard until thoroughly combined and slightly frothy.

Part 2: Assembly (10 Minutes)

1. Layer Hashbrowns: Spread the frozen hashbrowns evenly across the bottom of the prepared $9 \times 13$ inch dish. Do not pack them down.
2. Add Fillings: Sprinkle the drained sausage and sautéed onions evenly over the hashbrown layer.
3. Add Cheese: Sprinkle $1 1/2$ cups of the shredded cheese over the sausage mixture. Reserve the remaining $1/2$ cup for the final topping.
4. Pour Custard: Slowly and evenly pour the egg mixture over the contents of the casserole dish. Tilt the dish gently to ensure the custard seeps into every corner and covers the hashbrowns completely.

Part 3: Chill and Bake (50-60 Minutes)

1. Chill (Make-Ahead Option): For best results, cover the assembled casserole tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours). If baking immediately, proceed to the next step, but add 10-15 minutes to the baking time.
2. Bake (Uncovered): Remove the casserole from the refrigerator (allow it to sit at room temperature for 15 minutes while the oven preheats). Bake at $375^\circ F$ for 40 minutes.
3. Add Final Cheese: Remove the casserole from the oven. Sprinkle the reserved $1/2$ cup of cheese evenly over the top.
4. Finish Baking: Return to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and the top is golden brown.
5. Check Doneness: The casserole is done when the edges are set and a knife or toothpick inserted into the center comes out clean (no liquid egg residue). The internal temperature should register $165^\circ F$ ($74^\circ C$).
6. Rest and Serve: Remove the casserole from the oven and let it stand for 5-10 minutes before slicing and serving. This resting period is essential to allow the custard to set firmly.

Pro Tips for the Best Hashbrown Casserole

Follow these steps to ensure your casserole is fluffy, flavorful, and has a perfect texture, avoiding the common mistake of a soggy base.

• Do NOT Thaw the Hashbrowns: Keep the hashbrowns frozen when you assemble the casserole. This is counterintuitive, but the extra moisture from thawing hashbrowns creates a soggy layer. Using them frozen helps them cook up lighter.
• Drain the Sausage Thoroughly: This is the most crucial step for avoiding a greasy, wet base. After browning, press the cooked sausage against the paper towel to remove as much fat as possible.
• Use Whole Milk (or Cream): Don’t skimp on the fat content in the custard. Whole milk or a mix of milk and half-and-half creates a richer, more stable custard that sets beautifully. Low-fat milk results in a thinner, more watery egg mixture.
• Adjust Seasoning for Salt: If you use regular table salt or a very salty brand of breakfast sausage, reduce the amount of added Kosher salt in the custard to $3/4$ teaspoon, as briny sausage can make the final dish too salty.
• Tent if Necessary: If the top browns too quickly before the center is set (especially if baking right after assembly), cover the dish loosely with aluminum foil for the final 10-15 minutes of baking.

Serving Suggestions and Creative Variations

This Sausage Hashbrown Breakfast Casserole is hearty enough to be the star of the show, but it benefits greatly from fresh accompaniments.

Serving Suggestions

• The Fresh Topping: Always finish with a sprinkle of fresh chopped herbs! Chopped fresh parsley or chives add color, freshness, and a necessary savory contrast to the rich casserole.
• Tangy Contrast: Serve a dollop of sour cream, a spoonful of salsa, or a side of pickled jalapeños. The acidity and cold temperature contrast beautifully with the warm, rich casserole.
• Sweet Pairing: Balance the savory with something sweet, like a fresh fruit salad, sliced oranges, or a side of warm maple syrup for dipping (yes, it’s delicious!).
• Holiday Brunch Spread: Pair the casserole with lighter items like Mini Quiche Cups with Ham and Cheese, Ricotta and Herb Crostini, and mimosas.

Flavor and Filling Variations

• Spicy Kick: Swap $1/2$ lb of mild sausage for spicy Italian sausage and add $1/2$ cup of diced red bell pepper and a pinch of cayenne pepper to the custard.
• Southwest Style: Replace the cheddar with Pepper Jack cheese. Add $1/2$ can of drained green chiles and $1/2$ teaspoon of cumin to the egg mixture. Top with chopped cilantro after baking.
• Veggie Lover: Omit the sausage and use 1 cup of sautéed, well-drained vegetables instead (spinach, mushrooms, and zucchini work well). Use Gruyère cheese for a nutty flavor profile.
• Use Other Meats: Substitute the sausage with $1$ lb of crumbled bacon, diced Canadian bacon, or pre-cooked, cubed holiday ham.
• Different Potatoes: You can substitute the shredded hashbrowns with 6 cups of cubed, small diced potatoes, but you must par-boil or steam them slightly first to ensure they cook through evenly.

Frequently Asked Questions (FAQ)

• How far in advance can I make this casserole? You can assemble this casserole completely up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When you are ready to bake, remove the plastic, let it sit at room temperature for 15 minutes, and add about 10–15 minutes to the baking time since it’s starting cold.
• Can I freeze this breakfast casserole? Yes, absolutely! This casserole freezes exceptionally well.
  1. Bake Completely: Bake and cool the casserole completely.
  2. Cut and Wrap: Cut the casserole into individual servings or two large blocks. Wrap each piece tightly in plastic wrap, then wrap again in foil.
  3. Freeze: Freeze for up to 3 months.
  4. Reheat: Unwrap the frozen portion and reheat in a microwave until warmed through, or place the foil-wrapped pieces in a $350^\circ F$ oven for 30–40 minutes.
• Can I use fresh potatoes instead of frozen hashbrowns? Using fresh shredded potatoes is possible, but you must ensure you remove as much moisture as possible. After shredding the potatoes, wrap them tightly in a clean kitchen towel and wring out all the excess liquid before adding them to the casserole dish. This extra step is essential to avoid a runny casserole.
• Can I make this dairy-free or gluten-free?
  1. Gluten-Free: This recipe is naturally gluten-free! Just ensure your hashbrowns do not have any added ingredients or coatings (always check the label).
  2. Dairy-Free: Substitute the milk with a full-fat unsweetened plant-based milk (like soy or cashew milk). Use a vegan cheese substitute that melts well. The cooking time will remain the same.
• What is the ideal internal temperature for the casserole? The egg custard must reach an internal temperature of $165^\circ F$ ($74^\circ C$) to be considered safe and fully set. Use an instant-read thermometer inserted into the center.

This Sausage Hashbrown Breakfast Casserole is the perfect recipe to add to your collection—it’s easy, delicious, and a guaranteed crowd-pleaser for any holiday or gathering!

Don’t forget to Pin this make-ahead brunch recipe for your next holiday!

Make-Ahead Sausage Hashbrown Breakfast Casserole

Maggie

This hearty breakfast casserole combines crispy hashbrowns, savory sausage, eggs, and melted cheese for a comforting dish perfect for weekends or holiday mornings. Easy to make ahead and crowd-approved!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch

Cuisine American

Servings 8 squares

Calories 420 kcal

Equipment

• skillet
• mixing bowls
• whisk
• 9×13 inch baking dish
• spatula
• oven

Ingredients

  

• 1 lb breakfast sausage
• 1 bag frozen shredded hashbrowns (about 30 oz)
• 8 large eggs
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp butter, melted (for greasing dish)

Instructions

 

• Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter.
• In a large skillet, cook sausage over medium heat until browned and crumbled. Drain excess fat and set aside.
• Spread the frozen hashbrowns evenly in the prepared baking dish. Top with cooked sausage and sprinkle with half of the shredded cheeses.
• In a medium bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder. Pour evenly over the hashbrown mixture.
• Sprinkle remaining cheese over the top. Bake uncovered for 40–45 minutes or until the eggs are set and the top is golden brown.
• Let cool for 10 minutes before slicing and serving. Garnish with chopped parsley or green onions if desired.

Notes

Make ahead: Assemble the casserole the night before, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 15 minutes before baking. Leftovers reheat well and can be frozen for up to 2 months.

Keyword breakfast casserole, hashbrown breakfast bake, make ahead breakfast, sausage casserole