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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 the perfect make-ahead dish for holiday brunches, lazy weekends, or any morning you want to impress without the stress. Prep takes just 15 minutes, then let it rest overnight for a tender, flavorful, and crowd-pleasing breakfast.

Ingredients

Scale
  • 1 pound breakfast sausage (mild or spicy)
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced (optional)
  • 12 large eggs (room temperature preferred)
  • 2 cups whole milk (or 2% or half-and-half)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika (smoked or regular)
  • 1 (20-ounce) bag frozen shredded hash browns (thawed slightly or straight from freezer)
  • 2 cups shredded cheddar cheese (sharp preferred)
  • 1/2 cup shredded Parmesan cheese
  • Optional: 1/4 cup chopped fresh parsley or chives for garnish

Instructions

  1. Brown the sausage: Heat olive oil or butter in a large skillet over medium-high heat. Add breakfast sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Transfer sausage to a plate with a slotted spoon, leaving about 1 tablespoon drippings in the pan.
  2. Cook the vegetables: Add diced onion and bell pepper to the same skillet with drippings. Cook over medium heat, stirring occasionally, until onion is translucent and pepper is softened (4-5 minutes). Scrape any browned bits from the bottom of the pan.
  3. Whisk the egg mixture: In a large mixing bowl, crack 12 eggs and add milk, salt, pepper, garlic powder, and paprika. Whisk vigorously until completely smooth and uniform pale yellow (about 1 minute).
  4. Layer the casserole: Spread frozen hash browns evenly across the bottom of a greased 9×13-inch baking dish. Top with cooked sausage, then cooked onions and peppers. Sprinkle shredded cheddar and Parmesan cheeses evenly over the top. Pour egg mixture slowly and evenly over everything, pressing down gently with a fork or spatula to help liquid distribute.
  5. Cover and refrigerate: Cover dish tightly with aluminum foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  6. Bake the casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for 15-20 minutes while oven heats. Bake uncovered for 45-55 minutes, until top is golden brown and center is set (knife inserted in center comes out clean, edges are bubbling).
  7. Rest before serving: Let casserole rest for 5-10 minutes after baking to set properly. Sprinkle with fresh parsley or chives if desired, then serve warm.

Notes

For best texture, use shredded hash browns (not cubed). Don’t skip the overnight rest—it allows hash browns to absorb egg mixture for a tender, cohesive casserole. Use full-fat dairy for richest texture. Let casserole rest 5-10 minutes after baking before slicing. Leftovers keep in refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

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

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