Overnight Cheesy Sausage and Hashbrown Breakfast Casserole

Why You’ll Love This Recipe

• Make‑ahead convenience: Prepares the night before and bakes fresh in the morning.

• Crowd‑pleaser: Savory sausage, golden hash browns, and gooey cheese make it irresistible for family gatherings or holiday breakfasts.

• Adaptable: Easy to customize with your favorite cheeses, veggies, or spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen hash browns

• Breakfast sausage (bulk or links, crumbled)

• Cheddar cheese (or cheese blend of choice)

• Eggs

• Milk (or evaporated milk/light cream)

• Seasonings (such as salt, pepper, onion powder, garlic powder; optional: Dijon mustard)

Directions

1. Prepare the sausage: Brown sausage in a skillet over medium heat until no longer pink; drain excess fat.

2. Layer in casserole dish: Place thawed hash browns evenly in a greased 9×13‑inch baking dish. Top with cooked sausage and shredded cheese.

3. Whisk the custard: In a bowl, whisk together eggs, milk (or evaporated milk/light cream), and seasonings like salt, pepper, garlic/onion powder, or mustard.

4. Assemble and refrigerate: Pour the egg mixture over the hash brown layer. Cover and refrigerate overnight (up to 12‑48 hours).

5. Bake: Preheat oven to around 350 °F (175 °C). Remove foil and top with remaining cheese if reserved. Bake until casserole is bubbly and set—usually 45–65 minutes depending on chill from refrigeration. Let rest about 10 minutes before slicing and serving.

Servings and timing

This recipe typically yields about 10 to 12 servings—for a 9×13‑inch casserole.

• Prep time: 20 minutes

• Bake time: 45–65 minutes (longer if chilled)

• Total time: About 1 to 1½ hours (not counting overnight chilling)

Variations

• Change the protein: Use vegetarian sausage or a plant-based meat alternative.

• Mix up the cheese: Try pepper jack, Monterey Jack, Swiss, mozzarella, or a Mexican cheese blend.

• Add veggies: Fold in diced bell peppers, onions, mushrooms, or green chiles.

• Spice it up: Add Dijon mustard, fresh herbs like chives or parsley, or a pinch of chili flakes.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for 3–4 days.

• Freezer: You can freeze portions for up to 3–4 months; thaw overnight before reheating.

• Reheat: Microwave or reheat in a 350 °F oven until warmed through and the custard firms up.

FAQs

1. How long can I refrigerate it before baking?

You can safely refrigerate the assembled casserole for up to 12–48 hours. Some recipes note up to 48 hours if using pasteurized eggs. Overnight prep (about 12 hours) works perfectly.

2. Can I use fresh potatoes instead of frozen hash browns?

Yes! Shred fresh potatoes and squeeze out excess moisture before layering to avoid sogginess.

3. Should I thaw the frozen hash browns before assembling?

Yes, thawing helps remove excess moisture, resulting in a fluffier, non-soggy casserole.

4. What size baking dish do I need?

A 9×13‑inch (~3-quart) dish is ideal for this recipe.

5. Do I need to cook the sausage first?

Absolutely, browning and draining sausage ensures it’s fully cooked and prevents excess grease in the casserole.

6. Can I freeze the assembled casserole before baking?

Yes, cover tightly and freeze. Thaw in the fridge overnight before baking, adding a few extra minutes to the bake time as needed.

7. Can I prep everything separately?

Sure, brown sausage and whisk the custard ahead of time. Store separately, then assemble in the casserole dish the night before.

8. How do I know when it’s done baking?

The center should be set (no jiggle), and a knife inserted into the middle should come out clean. The top should be golden and bubbling.

9. Can I substitute milk with something else?

Light cream, evaporated milk, or non‑dairy milk can be used—just expect slight changes in richness and texture.

10. What’s the best way to serve it?

Let it rest for 10 minutes post‑bake for cleaner slicing. Serve with sour cream, salsa, fresh fruit, or biscuits.

Conclusion

This overnight cheesy sausage and hashbrown breakfast casserole is a smart, satisfying way to simplify your mornings without sacrificing flavor. Its layers of crispy potatoes, savory sausage, and creamy custard are timeless and comforting. Best of all, with most of the work done the night before, it rises to the occasion—whether feeding hungry teenagers, hosting holiday brunch, or keeping weekends relaxed yet delicious.