Sausage Hashbrown Make-Ahead Casserole – A Morning Time-Saver That Feeds the Whole Family!
This hearty casserole is packed with seasoned sausage, crispy hashbrowns, gooey cheese, and fluffy eggs. It’s perfect for busy mornings, lazy weekends, or brunch with guests—just prep the night before and bake when you’re ready!
A dish like this doesn’t just fill your stomach, it warms the soul too. Whether it’s a holiday breakfast or just a way to make weekday mornings easier, this make-ahead casserole delivers comfort and convenience in every bite. You can even add in extras like bell peppers, onions, or spinach to make it your own.
Ingredients
- 1 pound breakfast sausage
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 ½ cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: diced onions, green peppers, or mushrooms
Instructions
- In a skillet, cook sausage over medium heat until browned. Drain excess fat.
- In a large bowl, combine hashbrowns, cooked sausage, and 1 cup of cheese. Spread into a greased 9×13-inch baking dish.
- In another bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Pour over the hashbrown mixture.
- Sprinkle the remaining cheese on top.
- Cover and refrigerate overnight (or at least 4 hours).
- When ready to bake, preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes, or until eggs are set and the top is golden brown.
- Let it cool slightly before slicing and serving.
Make It Your Own
- Use spicy sausage for a kick or turkey sausage for a lighter version.
- Add jalapeños or pepper jack cheese for a Tex-Mex twist.
- Store leftovers in the fridge for 3–4 days—perfect for quick breakfasts!
