There’s nothing better than waking up to a hearty, delicious breakfast that’s already prepared and ready to bake. This Sausage Hashbrown Make Ahead Casserole is the perfect solution for busy mornings, weekend brunches, or holiday gatherings. Loaded with savory sausage, crispy hashbrowns, melty cheese, and a perfectly seasoned egg mixture, this casserole delivers comfort food flavor while saving you precious morning time. Prepare it the night before and simply pop it in the oven when you’re ready to enjoy!
Ingredients
- 900g (2 pounds) frozen hash browns, thawed
- 900g (2 pounds) ground sausage
- 230g (2 cups) Cheddar cheese, shredded
- 475ml (2 cups) milk
- 9 large eggs
- 5g (1 teaspoon) garlic powder
- 2.5g (½ teaspoon) onion powder
- 1 small can (4oz/113g) diced green chilis
- Salt and pepper to taste
Instructions
FIRST STEP:
- Preheat your oven to 177°C (350°F).
- In a large skillet over medium heat, cook the ground sausage until completely browned, breaking it into crumbles as it cooks.
- Drain excess fat from the cooked sausage if necessary.
SECOND STEP:
- Remove the cooked sausage from the pan and set aside.
- Add a couple drops of oil to the same skillet (if needed).
- Add the thawed hash browns to the skillet and cook until lightly browned, about 5-7 minutes, stirring occasionally.
THIRD STEP:
- Grease a 9×13 inch (23x33cm) baking dish.
- Spread the lightly browned hash browns evenly across the bottom of the dish.
- Distribute the cooked sausage evenly over the hash browns.
FOURTH STEP:
- Sprinkle the shredded cheddar cheese evenly over the sausage layer.
- Distribute the diced green chilis evenly over the cheese layer.
FIFTH STEP:
- In a large bowl, whisk together the 9 eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Make sure the egg mixture is thoroughly whisked to ensure even cooking.
SIXTH STEP:
- Carefully pour the egg mixture over the layers in the baking dish, allowing it to seep through to the bottom.
- Bake uncovered in the preheated oven for 35-45 minutes, or until the eggs are completely set and the top is golden brown.
- Allow to rest for 5 minutes before serving.
- Enjoy!
Nutritional Information and Timing
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Nutritional Information (per serving):
- Calories: 385
- Total Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 185mg
- Sodium: 650mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 21g
Cooking Tips and Tricks
- Hash Brown Preparation: For extra crispy hash browns, thaw them completely and pat dry with paper towels before browning them in the skillet.
- Sausage Options: While traditional breakfast sausage works wonderfully, don’t be afraid to experiment with spicy Italian sausage, turkey sausage, or even chorizo for different flavor profiles.
- Cheese Variations: Sharp cheddar provides the best flavor, but a mixture of cheeses like Monterey Jack, Colby, or pepper jack can add interesting flavor dimensions.
- Even Baking: To ensure even cooking, let the casserole sit at room temperature for about 15-20 minutes before baking if it’s coming straight from the refrigerator.
- Doneness Test: Insert a knife into the center of the casserole – if it comes out clean with no runny egg mixture, the casserole is done.
- Browning Tip: If you want a more golden top, you can turn on the broiler for the last 1-2 minutes of baking time, watching carefully to prevent burning.
Variations and Substitutions
- Vegetarian Option: Replace the sausage with sautéed vegetables like bell peppers, mushrooms, and spinach for a vegetarian version.
- Dairy Alternatives: Substitute almond milk, oat milk, or another non-dairy milk for the regular milk. Dairy-free cheese can also be used.
- Spice It Up: Add a dash of cayenne pepper or red pepper flakes to the egg mixture for an extra kick, or use hot sausage instead of regular.
- Herb Enhancement: Fresh herbs like chives, parsley, or dill can be added to the egg mixture for fresh flavor and color.
- Lower Carb Version: Replace the hash browns with riced cauliflower that has been thoroughly dried and lightly sautéed for a lower-carb alternative.
- Add More Veggies: Mix in sautéed bell peppers, onions, or mushrooms with the hash browns for additional nutrients and flavor.
Common FAQs
Can I really make this casserole ahead of time?
Absolutely! You can assemble the entire casserole the night before, cover it tightly with plastic wrap or aluminum foil, and refrigerate. In the morning, remove it from the refrigerator while your oven preheats, then bake as directed, adding about 5-10 minutes to the baking time.
Can I freeze this casserole?
Yes, you can freeze it either before or after baking. If freezing unbaked, assemble completely, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking. If freezing after baking, cool completely, wrap well, and freeze. Thaw and reheat in a 325°F (163°C) oven until heated through.
Why are my hash browns soggy?
This could be due to excess moisture. Make sure to thaw and pat your hash browns dry before browning them. Also, pre-browning them as instructed helps to remove moisture and add texture.
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can grate fresh potatoes, but you’ll need to rinse them and squeeze out excess moisture using a clean kitchen towel. Then proceed with browning them as directed in the recipe.
Is this casserole gluten-free?
Most frozen hash browns and breakfast sausages are gluten-free, but always check the labels to be sure. All other ingredients in this recipe are naturally gluten-free.
Storage and Make-Ahead Tips
- Make-Ahead Instructions: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 15-20 minutes before baking, and you may need to add 5-10 additional minutes to the baking time.
- Refrigeration: Store leftover baked casserole covered in the refrigerator for up to 4 days.
- Freezing Unbaked: Assemble the casserole but do not bake. Cover tightly with plastic wrap and then aluminum foil. Label and freeze for up to 2 months. Thaw completely in the refrigerator overnight before baking.
- Freezing Baked: Allow the baked casserole to cool completely. Cut into individual portions if desired, wrap well in plastic wrap and foil or place in airtight containers. Freeze for up to 2 months.
- Reheating: Individual portions can be reheated in the microwave for 1-2 minutes. To reheat the entire casserole, cover with foil and heat in a 325°F (163°C) oven for about 20-25 minutes until heated through.
This Sausage Hashbrown Make Ahead Casserole isn’t just convenient—it’s a delicious, satisfying meal that the whole family will love. Perfect for holiday mornings when you want to spend time with family rather than in the kitchen, or for busy weekdays when you need a hearty breakfast without the morning rush. The combination of crispy potatoes, savory sausage, and cheesy egg mixture creates a breakfast masterpiece that will have everyone coming back for seconds!
