Make-Ahead Sausage Hashbrown Breakfast Casserole
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!
Equipment
- skillet
- mixing bowls
- whisk
- 9x13 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 9x13-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.