Sausage Hashbrown Breakfast Casserole: Cheesy Make-Ahead Bake
This cozy make-ahead breakfast bake layers crispy hashbrowns, savory sausage, colorful peppers, and fluffy eggs under a blanket of melted cheddar. Perfect for holidays, potlucks, or weekly meal prep—hands-off, crowd-pleasing, and reliably delicious.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Large Mixing Bowl
- Whisk
- Aluminum Foil
Ingredients
Base
- 30 oz shredded hash browns, thawed
- 1 lb sausage, cooked and crumbled drain excess fat
- 1/4 cup onion, finely diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
Egg Custard & Dairy
- 8 large eggs
- 1 1/4 cups whole milk
- 2 cups cheddar cheese, shredded divided (1 cup in casserole, 1 cup on top)
Seasoning
- salt & freshly ground black pepper to taste
Instructions
- Preheat & prep. Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Ensure hash browns are fully thawed for best texture.
- Brown sausage. Cook sausage in a skillet over medium-high heat, breaking into crumbles, until browned. Drain excess fat.
- Whisk custard. In a bowl, whisk 8 eggs, 1¼ cups milk, and a pinch of salt & pepper until smooth and slightly frothy.
- Combine solids. In a large bowl, mix hash browns, onion, red and green peppers, cooked sausage, and 1 cup cheddar. Transfer to the prepared dish and spread evenly.
- Pour & top. Pour egg mixture evenly over the casserole, letting it seep through. Sprinkle the remaining 1 cup cheddar on top.
- Bake. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes more, until edges are golden and center is set. Rest 5 minutes before slicing.
Notes
Make-ahead: Assemble, cover, and refrigerate overnight; bake as directed, adding 5–10 minutes if cold. Swaps: Use bacon or turkey sausage; add spinach or mushrooms. Cheese: Monterey Jack or pepper jack work great. Storage: Refrigerate 3–4 days or freeze slices up to 2 months.