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Easy Overnight Sausage Egg Breakfast Casserole with Hash Browns

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This easy overnight breakfast casserole features a crispy hash brown crust, savory sausage, and a creamy egg center. It’s the perfect make-ahead dish for holidays, brunches, or lazy weekends.

Ingredients

Scale
  • 30 oz (850g) frozen shredded hash browns
  • 1 lb (450g) breakfast sausage (mild, spicy, or maple)
  • 10 large eggs
  • 1 ½ cups (360ml) whole milk
  • 2 cups (200g) shredded cheddar cheese
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons melted butter

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it apart with a spatula. Cook until browned and no longer pink, about 5 to 7 minutes. Leave about a tablespoon of fat in the pan. Remove sausage with a slotted spoon and set aside.
  2. Sauté the vegetables: In the same skillet with the remaining sausage fat, add the diced onion and bell pepper. Cook over medium heat until softened, about 3 minutes. Scrape up any browned bits from the bottom of the pan.
  3. Prepare the hash brown layer: Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spread the frozen shredded hash browns evenly across the bottom. Press them down gently to form a compact layer.
  4. Layer the sausage and vegetables: Sprinkle the cooked sausage evenly over the hash browns. Then scatter the sautéed onion and bell pepper on top.
  5. Whisk the egg mixture: In a large mixing bowl, crack all 10 eggs. Add the milk, garlic powder, salt, black pepper, and paprika. Whisk until smooth and pale yellow.
  6. Pour and top with cheese: Slowly pour the egg mixture over the entire casserole, ensuring it seeps down through all layers. Sprinkle the shredded cheddar cheese evenly over the top. Do not stir.
  7. Cover and refrigerate: Cover the dish tightly with aluminum foil or plastic wrap. Refrigerate for at least 8 hours, up to 12 hours.
  8. Bake the casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for 15 minutes. Cover with foil and bake for 40 minutes. Remove foil, brush top with melted butter, and bake for another 10 to 20 minutes until golden brown and center is set (knife inserted comes out clean).
  9. Rest before serving: Let the casserole rest for 10 minutes before cutting into squares.

Notes

For a vegetarian version, skip the sausage and add sautéed mushrooms, zucchini, and spinach. For a spicy Southwest version, use spicy sausage, add diced green chiles and cumin, and top with pepper jack cheese. For a low-carb version, replace hash browns with riced cauliflower. To freeze, assemble in a disposable pan, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutrition

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

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