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Easy Make-Ahead Breakfast Casserole with Sausage & Hash Browns

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This easy make-ahead breakfast casserole with sausage and hash browns is a life-saver for holidays and busy mornings. Assemble it the night before and pop it in the oven for a stress-free, hearty breakfast that tastes like a special occasion.

Ingredients

Scale
  • 1 (30 oz) bag frozen shredded hash browns
  • 1 lb breakfast sausage
  • 2 cups shredded cheddar cheese
  • 10 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 medium yellow onion, finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Prep the Hash Brown Crust: Preheat your oven to 400°F (200°C). Lightly spray your 9×13 baking dish with non-stick spray. Press the frozen shredded hash browns into an even layer on the bottom of the dish. Bake for 20-25 minutes, until the edges are just starting to turn golden and the top looks dry. Let the crust cool for 10 minutes.
  2. Cook the Sausage and Onions: While the crust is pre-baking, heat your large skillet over medium-high heat. Add the bulk breakfast sausage and cook, breaking it up with a spatula, until it’s browned and cooked through (about 6-8 minutes). In the last 2 minutes, add the diced onion and cook until softened. Drain off any excess fat. Set aside to cool slightly.
  3. Make the Egg Custard: In your large mixing bowl, crack all 10 eggs. Add the whole milk, heavy cream, garlic powder, onion powder, salt, pepper, and smoked paprika (if using). Whisk vigorously for about 2 minutes, until the mixture is completely uniform, frothy, and a pale yellow color.
  4. Layer the Casserole: Spread the cooked sausage and onion mixture evenly over the pre-baked hash brown crust. Sprinkle 1 ½ cups of the shredded cheddar cheese over the sausage. Slowly and carefully pour the egg custard over everything, making sure it seeps down through all the layers. Gently shake the dish to help it settle.
  5. Top and Refrigerate: Sprinkle the remaining ½ cup of cheese on top. Cover the dish tightly with plastic wrap or aluminum foil. Place it in the refrigerator for at least 4 hours, but overnight (8-12 hours) is best.
  6. Bake the Next Morning: When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 20-30 minutes to take the chill off. Bake, covered with foil, for 35 minutes. Then, remove the foil and bake for another 20-25 minutes, until the center is set (it should jiggle just slightly in the very middle) and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
  7. Rest and Serve: Let the casserole rest for at least 10-15 minutes before slicing. Garnish with fresh parsley or chives if desired. Serve warm.

Notes

Pre-baking the hash browns is crucial to prevent a soggy bottom. For best results, refrigerate overnight. Let the casserole rest before slicing to ensure clean slices. Reheat leftovers in a 350°F oven for 10-15 minutes to restore crispiness.

Nutrition

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

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