Make-Ahead Sausage Hash Brown Breakfast Casserole
A hearty overnight breakfast casserole with browned sausage, hash browns, cheddar, eggs, and mild green chiles. Assemble it ahead, refrigerate overnight, and bake in the morning.
Ingredients
- 2 lbs. ground breakfast sausage
- 2 lbs. frozen shredded hash brown potatoes
- 2 cups shredded cheddar cheese
- 9 large eggs
- 2 cups milk
- 1 can diced green chiles drained
- 1 tsp. garlic powder
- ½ tsp. onion powder
- salt and black pepper to taste
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook the breakfast sausage in a large skillet over medium-high heat, breaking it into crumbles, until browned and cooked through. Drain excess grease.
- Add the frozen hash browns to the skillet and cook for 8 to 10 minutes, stirring occasionally, until mostly thawed and beginning to turn lightly golden.
- Spread the hash browns in the prepared dish. Layer the cooked sausage over the potatoes, then add the cheddar and drained green chiles.
- Whisk the eggs, milk, garlic powder, onion powder, salt, and pepper until evenly combined.
- Pour the egg mixture slowly over the casserole so it settles around the potatoes, sausage, and cheese.
- For make-ahead preparation, cover the assembled casserole tightly and refrigerate overnight.
- When ready to bake, uncover and bake for 35 to 40 minutes, or a little longer if the casserole is very cold, until the center is set.
- Let the casserole rest for 5 to 10 minutes before slicing and serving.
Notes
For the best texture, lightly brown or at least thaw the hash browns before assembling. A casserole baked straight from the refrigerator may need a few extra minutes in the oven.