Overnight Sausage Hashbrown Casserole
This make-ahead casserole combines breakfast sausage, frozen hashbrowns, and cheese, soaked overnight for a creamy texture and browned topping, making it a perfect dish for busy mornings or holiday brunches.
Ingredients
Casserole Mixture
- 1 pound breakfast sausage (mild or spicy) Can swap for turkey sausage for a leaner option.
- 30 oz frozen hashbrowns Shredded or diced work fine; no need to thaw.
- 1 cup shredded cheddar cheese Sharp cheddar boosts flavor.
Custard Mixture
- 6 large eggs
- 2 cups milk Whole milk gives the creamiest result; 2% works too.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
Preparation
- Heat a skillet over medium. Add the breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain off any excess fat and set the sausage aside to cool slightly.
- In a large bowl, combine the cooked sausage, frozen hashbrowns, and shredded cheddar. Stir until evenly mixed.
- In a separate bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth and slightly frothy.
- Pour the egg mixture over the sausage-hashbrown-cheese mixture. Stir gently until everything is coated and evenly distributed.
- Transfer the mixture to a greased 9x13-inch baking dish, smoothing the top with a spatula. Cover the dish tightly with plastic wrap or foil and refrigerate overnight.
Baking
- The next morning, remove the casserole from the fridge while your oven preheats to 350°F (175°C).
- Bake uncovered for 45–50 minutes, or until the center is set and the top is golden brown.
- Let the casserole rest for 5–10 minutes before slicing.
Notes
Serve with a dollop of sour cream or salsa for brightness. Great with fresh fruit or salad on the side. Leftovers can be used in sandwiches.