The Best Sausage and Egg Casserole Recipe (Make-Ahead Breakfast)
Hearty make-ahead breakfast casserole with sausage, eggs, hash browns and cheddar. Prep night before, bake fresh. Family favorite!
Equipment
- 9x13-inch baking dish
- Large skillet
- Large Mixing Bowl
- Whisk
- Spatula
Ingredients
- 1 lb breakfast sausage beef or chicken sausage
- 10 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 3 cups frozen hash browns or diced potatoes
- 1 small onion finely chopped (optional)
- 1 bell pepper diced (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease 9x13-inch baking dish.
- In skillet over medium heat, cook sausage breaking into small pieces until browned. Drain excess fat.
- Spread hash browns evenly in baking dish. Scatter cooked sausage on top. Add onion and bell pepper if using.
- In large bowl, whisk eggs, milk, salt, pepper, and garlic powder until smooth.
- Pour egg mixture over layers. Press gently so everything is covered.
- Sprinkle shredded cheddar evenly over top.
- Bake 35-45 minutes until center is set (knife inserted comes out clean).
- Let rest 10 minutes before slicing.
Notes
Make ahead: Assemble night before, refrigerate covered, bake morning (add 5-10 min).
Freeze: Bake first, cool completely, wrap tightly, freeze up to 2 months.
Reheat: 325°F oven or microwave gently.
Freeze: Bake first, cool completely, wrap tightly, freeze up to 2 months.
Reheat: 325°F oven or microwave gently.