Prep time: 10 MINS | Cook time: 40 MINS | Total time: 50 MINS
This Overnight Cheesy Sausage and Hashbrown Breakfast Casserole is one of my family’s holiday traditions. I prepare this the night before and throw this in the oven the next day. Christmas morning makes super special because of this casserole.
One of the best casseroles I’ve made is this cheesy sausage and hashbrown breakfast casserole. It’s simple, filling, and a no-fuss to make. It’s loaded with most of our favorite breakfast must-haves; cheese, hashbrowns, sausage, eggs, and milk.
During the holidays or any day, I opt for simple recipes. Simple means I get to spend more time with my kids. So if you are looking for a delicious holiday breakfast that you can make any time of the year without any fuss, this casserole is a must!
Ingredients
8 medium eggs
2 c. shredded mild cheddar
2 pounds breakfast sausage (or hot if you prefer more kick)
1 30-ounce bag of frozen shredded hash browns
1/4 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon pepper
2 c. milk
How to make Overnight Cheesy Sausage and Hashbrown Breakfast Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees. (If baking the casserole right away)
Step 2: Cook the sausage in a large frying pan until no longer pink. Drain the excess grease and set the browned sausage aside.
Step 3: Cook the hash browns in the same pan you cook the sausage until lightly brown. Into a greased 9 x 13-inch casserole dish, transfer the hash browns and place the sausage and cheese on top.
Step 4: Place the eggs, milk, and all spices in a medium bowl. Whisk well until blended, then pour this on top of the casserole mixture.
Step 5: Using aluminum foil, tent the casserole and keep it in the fridge overnight.
Step 6: In the next day, bake the casserole in a preheated (350 degrees) oven for about 40 minutes or until the cheese begins to bubble and the top is brown.
Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe
Ingredients
- 8 medium eggs
- 2 c. shredded mild cheddar
- 2 pounds breakfast sausage or hot if you prefer more kick
- 1 30- ounce bag of frozen shredded hash browns
- 1/4 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 c. milk
Instructions
- Prepare the oven. Preheat it to 350 degrees. (If baking the casserole right away)
- Cook the sausage in a large frying pan until no longer pink. Drain the excess grease and set the browned sausage aside.
- Cook the hash browns in the same pan you cook the sausage until lightly brown. Into a greased 9 x 13-inch casserole dish, transfer the hash browns and place the sausage and cheese on top.
- Place the eggs, milk, and all spices in a medium bowl. Whisk well until blended, then pour this on top of the casserole mixture.
- Using aluminum foil, tent the casserole and keep it in the fridge overnight.
- In the next day, bake the casserole in a preheated (350 degrees) oven for about 40 minutes or until the cheese begins to bubble and the top is brown.
