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Breakfast Casserole · Sausage and Hash Brown

Overnight Sausage and Hash Brown Breakfast Casserole

Browned sausage, crispy-edged hash browns and cheddar baked in a savory egg custard. Put it together the night before so holiday or weekend mornings are just "turn on the oven."

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Prep
20 min
Cook
1 hr
Total
1 hr 30 min
Serves
10 · one 9x13 casserole
Level
Easy

Ingredients

  • 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)

Cook to 160°F inside (check with a thermometer).

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.
  9. Cover and refrigerate overnight, or bake right away. (If baking right away, take 5 minutes off the covered time.)
  10. In the morning, heat the oven to 350°F (175°C) and take the casserole out of the fridge while it heats.
  11. Bake covered with foil.
  12. 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).
  13. Let it rest so it slices cleanly, then top with green onions and serve.

Tip: Squeeze thawed hash browns in a clean towel to remove extra water for crispier edges.

Tip: A cold dish straight from the fridge can take 5 to 10 minutes longer. Go by the center, not the clock.

Storage: Refrigerate leftovers up to 4 days. Reheat squares in the microwave or a 350°F oven until 165°F (74°C) in the center.

Make ahead: Assemble, cover and refrigerate up to 24 hours before baking.

Estimated nutrition per serving: 400 calories · protein 22 g · carbohydrates 20 g · fiber 1 g · sugars 3 g · fat 26 g (saturated 10 g) · sodium 770 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.