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Lightened-Up Overnight Breakfast Casserole Recipe

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A lighter, fluffier breakfast casserole with sausage, hash browns, and a secret ingredient—cottage cheese—that adds protein and creaminess without the heaviness of heavy cream. Perfect for busy mornings and crowd-pleasing brunches.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced (optional)
  • 4 cups frozen shredded hash browns
  • 2 cups shredded sharp cheddar cheese, divided
  • 8 large eggs
  • 1 cup low-fat cottage cheese
  • 1 cup skim milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 green onions, sliced
  • Fresh parsley, chopped (optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spatula, until browned and cooked through (about 6-8 minutes). Use a slotted spoon to transfer the sausage to a plate lined with paper towels. Leave about 1 tablespoon of drippings in the pan.
  2. Sauté the vegetables: Add the diced onion and bell pepper to the same skillet. Cook over medium heat for 4-5 minutes, until softened and lightly golden. Scrape up any browned bits from the bottom of the pan. Remove from heat and set aside.
  3. Blend the cottage cheese: Add the cottage cheese to your blender or food processor. Blend on high for 30-45 seconds, until completely smooth. It should look like thick, creamy yogurt. Scrape down the sides if needed.
  4. Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, blended cottage cheese, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes (if using). Whisk until everything is well combined and slightly frothy.
  5. Layer the casserole: Grease your 9×13-inch baking dish with cooking spray or a little butter. Spread the frozen hash browns evenly across the bottom of the dish. Top with the cooked sausage, followed by the sautéed vegetables. Sprinkle 1½ cups of the shredded cheddar cheese over the top.
  6. Pour the egg mixture: Slowly pour the egg mixture over the entire casserole, making sure it seeps down through all the layers. Use a fork to gently poke through the hash browns and sausage to help the liquid distribute evenly. The hash browns should be mostly submerged.
  7. Top with remaining cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Cover the dish tightly with aluminum foil and refrigerate for at least 6 hours, or overnight (up to 24 hours).
  8. Bake the casserole: The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats up—about 15-20 minutes. Bake covered for 35 minutes, then remove the foil and bake for another 15-20 minutes, until the top is golden brown and the center is set. A knife inserted in the middle should come out clean and the edges should be bubbling.
  9. Rest and serve: Let the casserole rest for 5-10 minutes before slicing. Sprinkle with sliced green onions and fresh parsley before serving.

Notes

Do not skip blending the cottage cheese—it makes the custard silky smooth. Let the casserole rest before cutting to ensure clean slices. Use frozen hash browns straight from the bag; do not thaw. Brown the sausage well for maximum flavor. If short on time, you can skip the overnight rest and let the casserole sit at room temperature for 30 minutes before baking, adding 10 minutes to the covered baking time.

Nutrition

Keywords: breakfast casserole, overnight casserole, lightened-up, sausage, hash browns, cottage cheese, easy breakfast, brunch recipe

Find it online: https://fizzlefork.com/lightened-up-overnight-breakfast-casserole-recipe/