Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe
Deliciously cheesy sausage and hash brown breakfast casserole! It's so easy to prep, stick in the refrigerator, then pop into the oven the next morning.
Ingredients
- 2 cups shredded mild cheddar
- 1 30 oz bag frozen or refridgerated shredded hash browns for crispier hash browns: thaw and pat with paper towel before browing
- 2 lb breakfast sausage hot if you want a more kick
- 2 cups milk
- 8 medium eggs
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
OVERNIGHT PREP & BAKE:
- In a large frying pan, cook sausage until brown. Drain and set aside.
- note: for crispier hash browns, thaw and pat with a paper towel before browning in this step.In same frying pan, lightly brown hash browns (if your skillet is on the smaller side, you may want to do this in two separate batches).
- Pace hash browns into a greased 9x13 casserole dish. Top with sausage and cheese.
- In a medium bowl, whisk eggs, milk, and all spices until combined. Pour over casserole mixture.
- Cover casserole dish with aluminum foil and place in the refrigerator overnight.
- The next day, preheat oven to 350 degrees.
- Bake uncovered at 350 degrees for 40 minutes or until cheese starts to bubble and brown and top.
SAME DAY MAKE & BAKE:
- Follow STEPS 1-4 & STEPS 6-7 listed above.
Video
Notes
note: for crispier hash browns, thaw and pat with a paper towel before browning.
Nutrition
Calories: 374kcal, Carbohydrates: 3g, Protein: 21g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 187mg, Sodium: 855mg, Potassium: 306mg, Fiber: 0.03g, Sugar: 2g, Vitamin A: 470IU, Vitamin C: 1mg, Calcium: 207mg, Iron: 1mg