Overnight sausage hashbrown breakfast casserole made easy!
A delicious and easy-to-make overnight sausage hashbrown breakfast casserole that is perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 pound breakfast sausage
- 1 bag (30 oz) frozen hashbrowns
- 1 cup shredded cheddar cheese
- 6 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- In a skillet, cook the breakfast sausage over medium heat until browned. Drain excess fat.
- In a large bowl, combine the cooked sausage, hashbrowns, and cheddar cheese.
- In another bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture over the hashbrown mixture and stir to combine.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover and refrigerate overnight.
- The next morning, preheat the oven to 350°F (175°C).
- Bake uncovered for 45-50 minutes or until the casserole is set and golden brown on top.
Notes
- Feel free to add vegetables like bell peppers or onions for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg