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Make-Ahead Sausage Hashbrown Breakfast Casserole

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A stress-free, make-ahead breakfast casserole featuring crispy frozen hashbrowns, savory sausage, and a rich egg custard. Perfect for busy mornings, holiday brunches, or meal prep.

Ingredients

Scale
  • 1 pound bulk pork sausage (Johnsonville recommended)
  • 2 (30-ounce) bags frozen shredded hashbrowns (do not thaw)
  • 12 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 small yellow onion, finely diced
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt (adjust based on sausage sodium)
  • 2 tablespoons unsalted butter (for greasing and sautéing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it apart with a spoon (5-7 minutes). Drain excess grease if necessary.
  3. In the same skillet, sauté the diced onion until translucent and soft (3-4 minutes).
  4. In a large mixing bowl, combine frozen hashbrowns, cooked sausage, sautéed onions, and half of the shredded cheese. Toss to distribute evenly.
  5. Spread half of the hashbrown mixture into the bottom of the prepared baking dish, pressing down firmly.
  6. Sprinkle the remaining cheese over the first layer, then add the rest of the hashbrown mixture on top and press down again.
  7. In a separate bowl, whisk eggs, heavy cream, milk, garlic powder, black pepper, and salt until uniform and slightly frothy.
  8. Slowly pour the egg mixture over the hashbrown layers. Use a spatula to gently press down so the liquid soaks in. Let sit for 5 minutes.
  9. For make-ahead: Cover tightly and refrigerate overnight. If baking immediately, proceed to next step.
  10. Bake at 350°F (175°C) for 45-55 minutes, until the top is golden brown and the center is set with no jiggle. Cover loosely with foil if browning too quickly.
  11. Let the casserole rest for 10 minutes before slicing to allow eggs to set fully.

Notes

Do not thaw the hashbrowns; the ice crystals help prevent sogginess. Brown the sausage well to avoid greasy eggs. Resting the casserole for 10 minutes is crucial for clean slicing. For a crispy top, broil for the last 2 minutes. Can be frozen unbaked or reheated leftovers.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, sausage hashbrown, meal prep, brunch recipe, easy breakfast, egg bake, holiday breakfast

Find it online: https://lirafood.com/make-ahead-sausage-hashbrown-breakfast-casserole-easy-meal-prep/