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Easy Overnight Breakfast Casserole with Sausage

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This easy overnight breakfast casserole with sausage and hash browns is a make-ahead wonder that delivers savory, cheesy, and perfectly textured layers. It’s the ideal stress-free dish for holiday mornings or feeding a crowd, with a golden crust and creamy eggs that will convert even the biggest skeptics.

Ingredients

Scale
  • 1 pound ground breakfast sausage (Jimmy Dean regular or mild recommended)
  • 1 (30-ounce) bag frozen shredded hash browns (not cubed; Ore-Ida works great)
  • 8 large eggs (room temperature if possible, but cold works too)
  • 2 cups whole milk (2% is okay in a pinch; avoid skim)
  • 1 cup sharp cheddar cheese, shredded (shred your own for best melting)
  • 1 cup Monterey Jack cheese, shredded
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (plus more for hash browns)
  • 2 tablespoons butter, melted (for greasing dish and brushing top)
  • Fresh parsley or chives, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (if baking immediately) or just get the dish ready for the fridge. Grease a 9×13-inch baking dish with 1 tablespoon of melted butter, coating the sides well.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the ground sausage and break it apart with a spatula. Cook for 6-8 minutes, until browned and cooked through. Leave about a tablespoon of fat in the pan for flavor. Transfer the sausage to a plate lined with paper towels to cool slightly.
  3. Sauté the vegetables: In the same skillet with the remaining sausage fat, add the diced onion and red bell pepper. Cook over medium heat for 4-5 minutes, until softened and lightly golden. Scrape them into the bowl with the sausage.
  4. Prepare the hash browns: Spread the frozen shredded hash browns on a clean kitchen towel or paper towels. Pat them gently to absorb surface moisture. Let them sit for 5 minutes.
  5. Layer the casserole: Spread the hash browns evenly across the bottom of the prepared baking dish. Sprinkle the cooked sausage and sautéed vegetables over the top. Then scatter both shredded cheeses evenly over everything.
  6. Make the egg mixture: In a large mixing bowl, crack the 8 eggs. Add the whole milk, garlic powder, onion powder, smoked paprika, black pepper, and salt. Whisk vigorously for about 1 minute until the eggs are fully incorporated and slightly frothy.
  7. Pour and rest: Slowly pour the egg mixture over the casserole, making sure it seeps down through all the layers. Gently press down with a spatula to help the liquid distribute. Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, or overnight (up to 12 hours).
  8. Bake the casserole: When ready to bake, remove the dish from the fridge and let it sit on the counter for 15 minutes while the oven preheats to 350°F. Uncover and brush the top with the remaining 1 tablespoon of melted butter. Cover with foil and bake for 35 minutes. Then remove the foil and bake for another 20-25 minutes, until the top is golden brown and the center is set. A knife inserted into the middle should come out clean, and the edges should be bubbling.
  9. Rest before serving: Let the casserole sit for 10 minutes after baking. This allows the eggs to finish setting and makes slicing cleaner.
  10. Garnish and serve: Sprinkle fresh chopped parsley or chives on top for color. Cut into squares and serve warm.

Notes

Don’t skip drying the hash browns to avoid a watery casserole. Let the casserole rest overnight for best texture. Cover with foil for the first half of baking to ensure even cooking. Let the casserole rest for 10 minutes after baking before slicing. For a vegetarian version, skip the sausage and add sautéed mushrooms and spinach. For a spicy Southwest twist, use spicy sausage, add jalapeño, and swap cheddar for pepper jack.

Nutrition

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

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