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Easy Make-Ahead Breakfast Casserole with Sausage and Hashbrowns

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This easy make-ahead breakfast casserole with sausage and hashbrowns is a love letter to a beloved diner classic. It has golden, crispy edges, a creamy, cheesy middle, and satisfying sausage flavor, perfect for holiday mornings or lazy Sundays.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (20-ounce) bag frozen shredded hashbrowns, thawed
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 large eggs
  • 1½ cups whole milk
  • ½ cup sour cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh parsley
  • 2 green onions, sliced

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate lined with paper towels, leaving about 1 tablespoon drippings in the pan.
  3. Sauté the vegetables: Reduce heat to medium. Add diced onion and bell pepper to the skillet. Cook for 4-5 minutes until onion is translucent and pepper is softened. Add minced garlic and cook for 30 seconds. Transfer to the plate with sausage and let cool.
  4. Prepare the hashbrowns: Place thawed hashbrowns in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible. Transfer to a medium bowl, drizzle with melted butter, and toss with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Make the egg mixture: In a large mixing bowl, whisk together eggs, milk, sour cream, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and smoked paprika (if using) until smooth and slightly frothy.
  6. Layer the casserole: Spread the hashbrowns evenly in the greased baking dish. Sprinkle the cooked sausage and vegetables over the hashbrowns. Top with 1½ cups cheddar and all of the Monterey Jack cheese. Slowly pour the egg mixture over everything, pressing gently with a spatula to help it distribute.
  7. Add the finishing touches: Sprinkle the remaining ½ cup cheddar cheese on top. Cover tightly with aluminum foil and refrigerate for at least 4 hours or overnight.
  8. Bake the casserole: Preheat oven to 350°F (175°C) if not already hot. Bake covered for 35 minutes. Remove foil and bake for another 20-25 minutes until the top is golden brown and the center is set (slight jiggle is okay). A knife inserted in the center should come out clean.
  9. Rest before serving: Let the casserole rest on a cooling rack for at least 10 minutes before cutting.
  10. Garnish and serve: Sprinkle with chopped parsley and sliced green onions. Cut into squares and serve warm.

Notes

Dry the hashbrowns thoroughly to avoid a soggy casserole. Let eggs and milk come to room temperature for smoother blending. Cover foil with non-stick spray to prevent sticking. Do not overbake; the center should have a slight jiggle. The casserole tastes even better on day two.

Nutrition

Keywords: breakfast casserole, make-ahead, sausage, hashbrowns, egg casserole, holiday breakfast

Find it online: https://forkmila.com/easy-make-ahead-breakfast-casserole-with-sausage-and-hashbrowns/