Description
A make-ahead breakfast casserole with savory sausage, crispy-edged hash browns, melted cheese, and creamy eggs. Perfect for feeding a crowd on holiday mornings or lazy weekends.
Ingredients
Scale
- 1 pound breakfast sausage
- 1 (30-ounce) bag frozen shredded hash browns, thawed slightly
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (optional)
- 3 green onions, sliced (for garnish)
- 10 large eggs, room temperature
- 1½ cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried thyme (optional)
Instructions
- Cook the sausage and vegetables: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it apart, until browned and cooked through (6-8 minutes). Transfer to a paper towel-lined plate. Leave 1 tablespoon of rendered fat in the pan. Add diced onion and bell pepper; cook over medium heat until softened (about 4 minutes). Remove from heat and let cool slightly.
- Prepare the baking dish: Generously grease a 9×13-inch baking dish with cooking spray or butter. Spread the thawed hash browns evenly across the bottom.
- Layer the sausage and cheese: Spread cooked sausage over hash browns, then the cooked onion and bell pepper. Sprinkle both cheeses evenly over the top, reserving ½ cup of cheddar for later.
- Make the egg mixture: In a large bowl, whisk 10 eggs until yolks and whites are combined and slightly frothy (about 30 seconds). Add milk, salt, pepper, garlic powder, smoked paprika, and thyme. Whisk until fully incorporated (about 45 seconds total). Do not over-whisk.
- Assemble and refrigerate: Slowly pour the egg mixture evenly over the layered ingredients. Gently press down with a spatula to help eggs reach the bottom. Cover tightly with aluminum foil and refrigerate for at least 6 hours or overnight (up to 24 hours).
- Bake the casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge while oven heats (about 15 minutes). Bake covered with foil for 35 minutes. Remove foil, sprinkle reserved ½ cup cheddar cheese on top, and bake uncovered for 15-20 minutes until center is set (no jiggle), edges are golden, and internal temperature reaches 165°F (74°C).
- Rest and serve: Let casserole rest on counter for 10 minutes before cutting. Sprinkle sliced green onions on top, cut into squares, and serve warm.
Notes
Don’t over-whisk the eggs to avoid insulating the center. Let the casserole rest for 10 minutes after baking for cleaner slices. For best results, use room temperature eggs and thaw hash browns slightly. Cover with foil for the first half of baking to prevent burning the top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 of cas
- Calories: 485
- Sugar: 4
- Sodium: 890
- Fat: 32
- Saturated Fat: 14
- Carbohydrates: 22
- Fiber: 2
- Protein: 28
Keywords: overnight breakfast casserole, sausage hash brown casserole, make-ahead breakfast, holiday breakfast, brunch casserole, egg casserole