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Easy Overnight Sausage and Hashbrown Breakfast Casserole

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A hearty, make-ahead breakfast casserole with savory sausage, crispy hashbrowns, and melted cheddar cheese. Perfect for holiday mornings, lazy weekends, or feeding a crowd with minimal effort.

Ingredients

Scale
  • 1 lb ground breakfast sausage
  • 1 (30 oz) bag frozen shredded hashbrowns
  • 8 large eggs
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese, divided
  • 1 small yellow onion, diced
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter, melted
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Cook the Sausage and Onion: Heat a large skillet over medium-high heat. Add the ground breakfast sausage and diced onion. Cook, breaking the sausage into small crumbles, until browned and cooked through and the onion is soft—about 7 to 9 minutes. Leave about a tablespoon of fat in the pan for flavor. Set aside to cool slightly.
  2. Whisk the Egg Mixture: In a large mixing bowl, crack the 8 eggs. Add the 2 cups whole milk, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk vigorously until smooth and slightly frothy, about 1 minute.
  3. Layer the Casserole: Spread the frozen shredded hashbrowns evenly across the bottom of a 9×13 baking dish. Sprinkle the cooked sausage and onion mixture evenly over the hashbrowns. Sprinkle 1 ½ cups of the shredded cheddar cheese over the sausage. Pour the egg mixture evenly over the entire dish. Gently press down with a spatula to help the liquid distribute if needed.
  4. Refrigerate (Overnight Method): Cover the dish tightly with aluminum foil and refrigerate for at least 6 hours, or up to 24 hours. (If baking immediately, skip this step.)
  5. Bake: Preheat oven to 375°F (190°C). Remove casserole from fridge while oven heats (about 15 minutes). Bake covered with foil for 45 minutes. Remove foil, drizzle or brush melted butter over the top, and sprinkle remaining ½ cup shredded cheddar cheese. Return to oven, uncovered, and bake for another 15 to 20 minutes, until top is golden brown, cheese is bubbly, and edges are crispy. Center should be set—insert a knife into the middle; it should come out clean.
  6. Rest and Serve: Let casserole rest for 5 to 10 minutes before slicing. Garnish with fresh parsley or chives if desired. Serve warm.

Notes

Do not thaw the frozen hashbrowns—use them straight from the bag to prevent sogginess. For best results, let the casserole rest after baking to allow clean slices. If the top browns too quickly, tent loosely with foil. For a dairy-free version, use unsweetened oat milk and dairy-free cheese. For a vegetarian version, substitute plant-based sausage or sautéed mushrooms and bell peppers.

Nutrition

Keywords: breakfast casserole, overnight casserole, sausage hashbrown casserole, make-ahead breakfast, holiday brunch, easy breakfast recipe

Find it online: https://fizzlefork.com/easy-overnight-sausage-and-hashbrown-breakfast-casserole/