Food
Jump to Recipe
by Amy @ Mom Spark on September 14, 2023//This post may contain affiliate links.
Cheesy sausage hash brown breakfast casserole! It’s so easy to prep, stick in the refrigerator, then pop into the oven the next morning.
When the holiday season rolls around, I go through a cycle of emotions.
CYCLE 1.
The first cycle is pure excitement becauseOH MY GOODNESS IT’S THE HOLIDAYS! Twinkling lights are hung downtown, holiday music is playing on the radio, and the weather may evenproducea snowflake or two. It feels like a real-life fantasy.
CYCLE 2.
Then the second cycle hits. The panic. The fear. The I-HAVEN’T-STARTED-MY-SHOPPING-AND-THERE-IS-NO-TIME-LEFT freak out has me in a tizzy until I reach the last and final cycle.
CYCLE 3.
The last cycle is the breath. I take a deep breath and remind myself that the holidays are meant to be enjoyed in a positive way. There are no strict rules of how my family spends time together, only that we do.
After that, everything seems to flow along swimmingly and naturally.
When I’m in this zen-like calm, I also remember that it’s smart to keep holiday tasks like food preparation simple and easy.
Overnight Cheesy Sausage and Hashbrown Breakfast Casserole
Contents show
One holiday tradition that my family and I have tried to stick to each year is a yummy breakfast on Christmas day. This breakfast need not be complicated, either, because I’m devout in keeping my “deep breath” mantra! So, to keep things simple and easy, I often prepare our Christmas breakfast the night before.
This deliciously cheesy sausage and hash brown breakfast casserole are one of our favorite recipes. It’s super simple to prep, store in the refrigerator overnight, then baked into the oven the next morning. Less time in the kitchen equals more time for opening those presents!
Print the Recipe
Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe
Yield: 12 -15 servings
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
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.
Print Recipe Pin Recipe
5 from 12 votes
Leave a Review »
Ingredients
- 2 cups shredded mild cheddar
- 1 30 oz bag frozen shredded hash browns
- 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
Preheat oven to 350 degrees (if making the casseroleday of).
In a large frying pan, cook sausage until brown. Drain and set aside.
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), then place 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.
Bake uncovered at 350 degrees for 40 minutes or until cheese starts to bubble and brown and top.
Video
For another delicious breakfast recipe, check out this great Biscuit and Gravy Casserole recipe!
posted in: Breakfast, Casserole, Christmas, Food, Popular, Thanksgiving
59 comments
« Previous PostCopycat Applebee’s Maple Walnut Blondie Recipe
Next Post »Easy Mason Jar Scarecrows Fall Craft
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Barbara Montag — Reply
Oh wow this is yummy!
Will be fantastic for our brunch.
Thank you for the recipe. -
G.L. — Reply
Yum…made the breakfast casserole..added pork sausage and bacon…provolone cheese instead of cheddar..delicious..also cut ingredients in half..
-
Mom Spark — Reply
I’m so glad you enjoyed it! -
Mom Spark — Reply
Ooooo, I’ll have to try provolone next, yum!
-
-
Ginny Sodano — Reply
Awesome!! My whole family loved it. I added a bag or frozen onions and peppers and used a full dozen eggs and only one cup of milk. Will make this again often.
-
Mom Spark — Reply
I love that idea! I’ll have to try that next time!
-
-
Lee — Reply
I like the casserole recipes.
I especially like how you show how to make the recipes-
Mom Spark — Reply
Thank you!
-
-
Mom Spark — Reply
THIS IS AMAZING! Loved it. -
Barbara Montag — Reply
I have been looking for something to make for Easter brunch & this is it!
Thanks for the recipe.-
Mom Spark — Reply
Yay! I hope you liked it!
-
-
Sharon Seiber — Reply
What size casserole dish? 9X13?
-
Mom Spark — Reply
Yup!
-
-
Samantha — Reply
Excited to try your breakfast casserole for my son’s birthday brunch this Saturday! Can you tell me about how long you bake it if it has been refrigerated overnight?
-
Kameel — Reply
This was a great recipe! We did this with vegan cheese (our youngest is dairy allergic), and it came out really nice. Would be great if you could mention a few dairy free alternatives 🙂
-
Jenelle — Reply
Did you use unsweetened almond milk or another milk substitute? I’m looking to make this dairy free for guests and wasn’t sure if it would affect taste or texture.
-
K — Reply
If you want dairy free then find a different recipe!
-
-
-
Mom Spark — Reply
I haven’t tried it, so I’m honestly not sure!
-
Shelly — Reply
Dud you end up trying with crockpot? I’m very curious if it turned out.
See AlsoEasy recipe for Blackberry Vodka
-
-
Deanna K Crutcher — Reply
So anxious to try this for breakfast in the morning!! Sounds delicious!
-
Mom Spark — Reply
I hope you enjoy it!
-
-
Joy — Reply
My go to overnight breakfast recipe! I add chopped yellow bell pepper and onions when I am cooking the sausage. We enjoy it for breakfast and I make portions for my breakfast all week! Win win.-
Mom Spark — Reply
I’m so happy to hear that!
-
-
Dana — Reply
Can i make without putting in fridge overnight?
-
Mom Spark — Reply
You can make it straight away if you like!
-
-
Stephanie — Reply
Love making these for when we have company.
-
Viki — Reply
Do you thaw hash browns?
-
Amy @ Mom Spark — Reply
Yup!
-
-
Halee — Reply
Can I make two nights ahead and sit in the fridge for 36 hours or will it be too soggy by then?
-
Amy @ Mom Spark — Reply
I’ve never tried it before, but I do think it may be soggy if kept that long.
-
-
Erin — Reply
What temp to bake at if waiting until morning?
-
Amy @ Mom Spark — Reply
The temp listed in the recipe. 🙂
-
-
Marge — Reply
Can I use southern style cubed has browns instead?
-
Amy @ Mom Spark — Reply
You can certainly try that!
-
-
Jamie — Reply
Delicious however cook at 400 for 60 minutes. 40 minutes is not enough and 350 left it uncooked but it was delicious.
-
Jennifer — Reply
FYI maple sausage is amazing with this recipe!-
Amy @ Mom Spark — Reply
Great idea!
-
-
Sandi Sell — Reply
Made this recipe twice the egg mixture does not cook! Looks like soup at the bottom of the pan!! Won’t make it again!!
-
K — Reply
You’re obviously doing something wrong
-
-
Leslie Lee — Reply
I’ve made this several times and it’s always a hit. I serve it with salsa on the side. -
Terra — Reply
How long can I leave this in the refrigerator?
-
AJ — Reply
This is my go-to breakfast casserole recipe!! I honestly should have it memorized by now. -
Heather — Reply
How many does this serve? Am I missing it?
-
Mary — Reply
Do you brown hash browns first if doing them for over night
-
McKae — Reply
Can this be frozen? If so, would you recommend freezing before or after cooking? Thanks!
-
Hayley — Reply
Looks delicious! How many does this feed?
-
Chrystie — Reply
does this reheat well? I am taking this casserole to an Easter brunch tomorrow morning. Plan to take it out of the refrigerator and cook at my house before I go, and then – if necessary reheat when I get there. Any suggestions?
-
Jennifer Haley — Reply
I used o’brien potatoes and used 12 eggs and 1 cup milk, it was great. -
Lisa Browning — Reply
What adjustments would need to be made to this recipe if the hash browns were omitted? Would it need less milk? I would not adjust the cheese.
-
SH — Reply
How many people does this serve?
-
Cyndy — Reply
Used almond milk and vegan cheese but other than that I followed recipe exactly and we’re at almost an hour and a half in the oven and the egg mixture is still soup at the bottom. Not sure what went wrong!
-
Sherry — Reply
Do I need to brown hash browns if I’m putting it in the fridge overnight?
-
Meagan Brown — Reply
Very good! I made it my own and used 1 lb breakfast sausage, 1 lb diced ham, green chiles, a Mexican cheese blend, and added 2 more eggs than what the recipe originally called for. I also cooked it at 400 for about 60 minutes like someone else mentioned and it turned out good, cooked through all the way. I did cut the casserole slices the last 10-15 mins of cooking and added more shredded cheese on top as well! I personally feel like making the slices in the casserole helped the egg cook through all the way to the bottom. Good recipe and I will definitely be making it again, thank you for sharing! -
Michelle Bermudez — Reply
Hi
I can’t find how many does this breakfast feed? I’m feeding 15 groomsman lol.
Thankd-
Amy @ Mom Spark — Reply
So sorry about that! I would say 12 large servings, 15 regular servings. 🙂
-
-
Emily K — Reply
This sounds delicious! I’ve got it in the fridge for Christmas breakfast tomorrow morning. I used diced ham rather than sausage, and a mix of sharp cheddar and white cheddar for the cheese. Hopefully it turns out as delicious as yours sounds!
-
Amy @ Mom Spark — Reply
Oh, great ideas! How did it turn out?
-
