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Easy Overnight Breakfast Casserole with Sausage and Hash Browns

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This easy overnight breakfast casserole with sausage and hash browns is a stress-free, make-ahead dish that delivers a hearty, cheesy, and crispy breakfast with minimal morning effort. Perfect for holidays, busy mornings, or feeding a crowd.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 (30-ounce) bag frozen shredded hash browns
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 2 cups shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup chopped green onions (optional)

Instructions

  1. Cook the sausage: About 20 minutes before assembling, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through (8-10 minutes). Leave about a tablespoon of fat in the pan for flavor. Let cool slightly.
  2. Whisk the egg mixture: In a large mixing bowl, crack the 8 eggs. Add the 2 cups of milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika. Whisk vigorously for 1-2 minutes until well combined and slightly frothy.
  3. Layer the hash browns: Spray a 9×13-inch baking dish with non-stick cooking spray. Spread the entire bag of frozen shredded hash browns in an even layer on the bottom. Press them down gently to create a compact base.
  4. Add the sausage and cheese: Sprinkle the cooked sausage evenly over the hash browns. Then sprinkle 1 ½ cups of the shredded cheddar cheese and all of the mozzarella cheese over the sausage. Reserve the remaining ½ cup of cheddar for the top.
  5. Pour the custard: Slowly pour the egg and milk mixture over the entire dish. Use a fork to gently poke through the top layers to help the liquid distribute evenly.
  6. Top with remaining cheese: Sprinkle the reserved ½ cup of cheddar cheese over the top. Cover the dish tightly with aluminum foil and refrigerate overnight (at least 6 hours, up to 24 hours).
  7. Bake in the morning: Preheat oven to 350°F (175°C). Take the casserole out of the fridge while the oven heats up (about 15 minutes). Bake covered for 45 minutes. Remove foil and bake for another 15-20 minutes, until the top is golden brown and bubbly and the center is set (a knife inserted in the middle should come out clean).
  8. Rest and serve: Let the casserole rest for 5-10 minutes before slicing. Sprinkle with chopped green onions and serve warm.

Notes

Do not thaw the hash browns; using them frozen is key to a crispy bottom. Let the casserole rest for 5-10 minutes before slicing to ensure clean squares. For a vegetarian version, omit sausage and sauté mushrooms, onions, and bell peppers. For a dairy-free version, use unsweetened oat milk and dairy-free cheese.

Nutrition

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

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