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Easy Overnight Breakfast Casserole with Sausage

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This overnight breakfast casserole with sausage, hash browns, and cheese is the ultimate make-ahead breakfast. Prep it the night before and bake in the morning for a stress-free, hearty meal that the whole family will love.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, diced (about 1 cup)
  • 1 clove garlic, minced (optional)
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 (20-ounce) bag frozen shredded hash browns
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese (optional)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Cook the sausage: Place a large skillet over medium heat. Add 1 tablespoon of olive oil or butter. Once hot, add the breakfast sausage. Break it up with a spatula as it cooks. Cook for 6-8 minutes, until the sausage is browned and no longer pink. Transfer the cooked sausage to a plate lined with paper towels to absorb excess grease. Set aside.
  2. Sauté the onion: In the same skillet with the remaining fat, add the diced onion. Cook over medium heat for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. Remove from heat and let cool slightly.
  3. Prepare the egg mixture: In a large mixing bowl, crack the 8 eggs. Whisk them vigorously for about 1 minute, until the yolks and whites are fully combined and slightly frothy. Add the 2 cups of milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika. Whisk again until everything is well incorporated.
  4. Layer the casserole: Lightly grease your 9×13-inch baking dish with butter or non-stick spray. Spread the frozen hash browns evenly across the bottom of the dish. Sprinkle the cooked sausage evenly over the hash browns. Then scatter the sautéed onions and garlic over the sausage. Finally, sprinkle 1 1/2 cups of the shredded cheddar cheese (reserve the remaining 1/2 cup for the top) and all of the mozzarella cheese over the sausage layer.
  5. Pour the egg mixture: Slowly and evenly pour the egg mixture over the entire casserole. Use a fork or spatula to gently press down on the layers to help the egg mixture seep into all the nooks and crannies.
  6. Top with cheese and refrigerate: Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover the dish tightly with aluminum foil. Place it in the refrigerator for at least 6 hours, or overnight (up to 24 hours).
  7. Bake the casserole: In the morning, preheat your oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats — about 15 minutes. Keep the foil on. Bake for 45 minutes with the foil on. Then, carefully remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the casserole is set. The internal temperature should reach 165°F (74°C).
  8. Rest and serve: Remove the casserole from the oven and let it rest on a wire rack for 10 minutes. Garnish with sliced green onions and serve warm.

Notes

Do not thaw the hash browns. Let the casserole rest overnight for best texture. Shred your own cheese for smoother melting. Use a meat thermometer to ensure the center reaches 165°F (74°C). Let the casserole rest for 10 minutes before cutting.

Nutrition

Keywords: overnight breakfast casserole, sausage casserole, hash brown casserole, make-ahead breakfast, easy breakfast casserole

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