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Overnight Sausage and Hash Brown Breakfast Casserole

Ingredients · Serves 10 · Prep 20 min · Total 1 hr 30 min

  • 1 lb breakfast sausage, bulk, raw
  • 1 small onion, finely diced
  • cooking spray, or butter, for the dish
  • 1 ⅞ lb frozen shredded hash browns, thawed (one bag)
  • 2 cups cheddar cheese, shredded, divided
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp mustard powder
  • 2 green onions, sliced, to finish (optional)
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Overnight Sausage and Hash Brown Breakfast Casserole

Steps

  1. Put the sausage and onion in a large skillet over medium-high heat.
  2. Cook, breaking the sausage into small crumbles with a wooden spoon, until no pink remains and it reaches 160°F (71°C).
  3. Spoon the sausage onto a paper-towel-lined plate to drain and cool.
  4. Spray a 9x13 baking dish with cooking spray.
  5. Spread the hash browns over the bottom of the dish in an even layer.
  6. Scatter the sausage and 1 1/2 cups of the cheese over the potatoes.
  7. Whisk the eggs in a large bowl until smooth, then whisk in the milk, salt, pepper and mustard powder.
  8. Pour the egg mixture evenly over the casserole. Top with the remaining 1/2 cup cheese.
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Overnight Sausage and Hash Brown Breakfast Casserole

Steps, continued

  1. Cover and refrigerate overnight, or bake right away. (If baking right away, take 5 minutes off the covered time.)
  2. In the morning, heat the oven to 350°F (175°C) and take the casserole out of the fridge while it heats.
  3. Bake covered with foil.
  4. Uncover and bake until puffed, golden at the edges and set in the middle, with no liquid egg when you press the center. The center should read 160°F (71°C).
  5. Let it rest so it slices cleanly, then top with green onions and serve.
  6. Cook to 160°F inside (check with a thermometer).