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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 ultimate make-ahead meal. Assemble it the night before, then bake it in the morning for a hearty, no-fuss breakfast that feels like a hug on a plate.

Ingredients

Scale
  • 1 pound (450g) breakfast sausage
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 (30-ounce / 850g) bag frozen shredded hash browns
  • 8 large eggs
  • 2 cups (480ml) whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 2 cups (8 ounces / 225g) shredded cheddar cheese
  • Fresh chives or green onions, for garnish (optional)

Instructions

  1. Cook the sausage: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Leave about 1 tablespoon of rendered fat in the pan.
  2. Sauté the vegetables: Reduce heat to medium. Add butter to the skillet. Once melted, add diced onion and red bell pepper. Sauté for 4-5 minutes until onion is translucent and pepper has softened.
  3. Whisk the egg mixture: In a large mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and smoked paprika until smooth and slightly frothy.
  4. Assemble the casserole (Night Before): Lightly grease a 9×13-inch baking dish. Spread frozen hash browns in an even layer. Sprinkle cooked sausage over hash browns, then spread sautéed onions and peppers over sausage. Pour egg mixture evenly over everything. Sprinkle shredded cheddar cheese on top.
  5. Cover and refrigerate: Cover tightly with plastic wrap or foil and refrigerate for at least 6 hours, up to 24 hours.
  6. Bake (Morning Of): Preheat oven to 350°F (175°C). Remove casserole from refrigerator and let sit for 15-20 minutes. Remove plastic wrap and cover with foil.
  7. Bake covered: Bake covered for 45 minutes until edges are bubbly.
  8. Bake uncovered: Remove foil and bake for another 15-20 minutes until top is golden brown and center is set (knife inserted in center comes out clean, internal temperature reaches 160°F/71°C).
  9. Rest and serve: Let casserole rest for 10 minutes before slicing. Garnish with fresh chives or green onions if desired. Serve warm.

Notes

Do not thaw frozen hash browns; using them frozen prevents sogginess. For best results, let casserole rest overnight for flavors to meld. Can be frozen unbaked for up to 3 months. Variations include meat lover’s (bacon and ham), vegetarian (mushrooms, spinach, zucchini), spicy Southwest (black beans, corn, green chiles, pepper jack), and dairy-free (oat milk, dairy-free cheese).

Nutrition

Keywords: overnight breakfast casserole, sausage and hash browns, make-ahead breakfast, Christmas morning casserole, easy brunch recipe

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