Imagine waking up to the irresistible aroma of a savory, cheesy breakfast baking to perfection! This Breakfast Sausage Casserole makes that dream a reality with minimal effort. It is the ideal make-ahead dish, perfect for leisurely holiday mornings, busy weekdays, or a delightful weekend brunch. Featuring hearty sausage, fluffy eggs, and golden hash browns, this casserole will become your new go-to for feeding a crowd or simply enjoying a delicious start to your day.
Table of Contents
Why You’ll Love This Breakfast Sausage Casserole
You’ll adore this savory breakfast bake for its incredible convenience and mouth-watering flavors. This Breakfast Sausage Casserole truly simplifies your morning routine, offering a delicious meal with easy preparation.
- Simple Preparation: Just a few straightforward steps get this dish ready for baking. You don’t need to be an expert in the kitchen to create this masterpiece.
- Customizable Ingredients: Easily swap in your favorite vegetables or different types of cheese to suit any preference. This recipe is wonderfully adaptable.
- Make-Ahead Convenience: Assemble it the night before and pop it in the oven the next morning. It saves precious time when you need it most.
- Crowd-Pleasing Cheesy Flavor: Layers of melty Monterey Jack and sharp cheddar cheese create an undeniably delicious experience. Everyone loves a cheesy start to their day.
- Versatile Meal: Serve this hearty casserole for a family breakfast, a special brunch, or even as an easy dinner. It satisfies any time of day.
Ingredients
Gather these fresh ingredients to create your delectable Breakfast Sausage Casserole. Each component plays a vital role in building flavor and texture.
- 1/2 cup butter (1 stick)
- 1 (30-oz) package shredded hash brown potatoes, frozen (diced is acceptable, but shredded is preferred for texture)
- Salt and pepper, to taste
- 1 pound bulk breakfast sausage (such as Jimmy Dean Regular)
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1/2 small onion, diced (no more than 3/4 cup)
- 1 & 1/2 cups shredded Monterey Jack cheese, packed
- 1 & 1/2 cups shredded sharp cheddar cheese, packed
- 8 large eggs
- 1 & 1/3 cups half and half, cream, evaporated milk, or whole milk*
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt (use 1/4 teaspoon if using table salt)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard, optional
Notes & Substitutions
You can easily adjust this Breakfast Sausage Casserole recipe to fit your preferences or what you have on hand.
- Hash Brown Types: Shredded hash browns offer a crisper texture, but diced potatoes work if that’s what you prefer. You don’t need to thaw them first.
- Dairy Alternatives: Half and half provides richness, but cream, evaporated milk, or whole milk are great substitutes for the egg mixture.
- Vegetable Variations: Feel free to omit the peppers and onions entirely if you prefer a simpler casserole. You can also add other finely chopped vegetables like mushrooms or spinach.
- Different Cheese Types: Experiment with Swiss, Colby Jack, or a spicy pepper jack cheese for a different flavor profile.
- Pre-Cooked Sausage: If using pre-cooked sausage, skip the browning step with the veggies. Simply combine it with the sautéed vegetables before adding to the casserole.
Equipment
You won’t need many specialized tools to prepare this delicious Breakfast Sausage Casserole.
- 9×13 inch baking dish: Essential for baking the casserole evenly.
- Large skillet: Perfect for browning the sausage and sautéing vegetables.
- Large mixing bowl or stand mixer: For whisking the egg mixture.
- Whisk: To ensure your eggs and dairy are thoroughly combined.
How To Make
Prepare this hearty Breakfast Sausage Casserole by following these simple, step-by-step instructions. You will enjoy making this straightforward recipe.
- Begin by preheating your oven to 400 degrees F. Take your 30-ounce package of frozen shredded hash browns and spread them evenly in your 9×13 inch baking dish. There is no need to thaw the potatoes first.
- Next, melt 1/2 cup of butter in a small microwave-safe bowl. Pour the melted butter over the hash browns in the baking dish. Mix the potatoes well with a spoon or your hands to ensure they are thoroughly coated. Season the hash browns generously with salt and pepper.
- Place the baking dish with the seasoned hash browns into the preheated oven. Bake them at 400 degrees F for 30-35 minutes. They should be mostly cooked through and some edges will start to brown lightly. Remove the dish from the oven and reduce the oven temperature to 350 degrees F.
- While the hash browns are baking, prepare your sausage layer. Finely chop 1/2 a green pepper, 1/2 a red pepper, and half of a small onion. Aim for small, uniform pieces (no more than 3/4 cup of onion). Remember, you can skip all the vegetables if you prefer.
- Add 1 pound of bulk breakfast sausage (like Jimmy Dean Regular) and all the chopped vegetables to a large skillet. Set the skillet over medium-high heat. Break up the sausage with a spoon and sauté for 5-7 minutes. The sausage should be browned and the onion should become soft. Drain any excess grease from the skillet to prevent a soggy casserole.
- Now, spread the cooked sausage mixture over the partially baked hash browns in the baking dish. You can either create a distinct layer on top of the potatoes or stir the sausage and veggies into the hash browns for even distribution. I like to stir it all together.
- Generously sprinkle 1 and 1/2 cups of shredded Monterey Jack cheese and 1 and 1/2 cups of shredded sharp cheddar cheese over the sausage and hash brown layers. Ensure the cheese is evenly distributed for maximum meltiness.
- In a large mixing bowl, stand mixer, or even a blender, whisk together 8 large eggs, 1 and 1/3 cups of half and half (or your chosen dairy), 1 teaspoon of seasoned salt, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and the optional 1/4 teaspoon of dry mustard. Whisk until all ingredients are well combined and frothy.
- Carefully pour the egg mixture evenly over the entire casserole, making sure it penetrates all layers. For an overnight Breakfast Sausage Casserole, cover the dish tightly with plastic wrap or foil and refrigerate for up to 12 hours. Let it sit out at room temperature for 30 minutes before baking.
- Bake the casserole at 350 degrees F (remember to lower the oven temperature earlier) for about 35-45 minutes. The edges should be browned and bubbly, and the center should be mostly set with only a slight jiggle when you gently shake the pan. The USDA recommends that egg dishes like casseroles reach an internal temperature of 160°F to ensure food safety.
- Remove the baked Breakfast Sausage Casserole from the oven and let it rest for 5 minutes before slicing and serving. This allows the layers to set properly, making for cleaner cuts. Store any leftovers in the fridge. They will keep for about 5 days.
This recipe is also great for freezing! I often freeze individual portions of the baked casserole. This way, you can easily pop them out one at a time and microwave them for a quick, delicious breakfast anytime.
Pro Tips & Troubleshooting
Achieving the perfect Breakfast Sausage Casserole is easy with these helpful hints.
- Crispy Hash Browns: Always pre-bake your hash browns before adding other layers. This crucial step prevents sogginess and ensures a delightful crispy texture.
- Uniform Chops: Chop all your vegetables into small, uniform pieces. This ensures they cook evenly and integrate perfectly into the casserole without creating large chunks.
- Drain Sausage Grease: Properly drain any excess grease from your cooked sausage mixture. This prevents your casserole from becoming oily and ensures a better overall texture.
- Cover Tightly: If preparing ahead or storing, cover your casserole tightly with plastic wrap or foil. This prevents it from drying out, keeping it moist and delicious.
- Doneness Test: To check if the casserole is done, gently shake the pan. The center should jiggle only slightly. An internal temperature of 160°F also indicates it’s fully cooked.
- Adjust Baking Time: If baking a refrigerated casserole directly from the fridge, you may need to add an extra 10-15 minutes to the baking time.
Serving, Storage, & Variations
This versatile Breakfast Sausage Casserole is perfect for many occasions and stores wonderfully.
Serve your warm casserole with a sprinkle of fresh chopped parsley or chives, if desired. You might also enjoy a dash of hot sauce or a dollop of sour cream on top. Complementary breakfast sides include fresh fruit salad, warm biscuits, or a simple green salad for brunch.
Refrigerate any leftover casserole portions in an airtight container for up to 5 days. This makes for easy grab-and-go breakfasts throughout the week. For longer storage, this recipe is excellent for freezing. Freeze individual portions wrapped tightly in plastic wrap and then foil, or in freezer-safe containers, for up to 3 months.
To reheat refrigerated portions, simply microwave until warmed through, or bake in a 350°F oven for 15-20 minutes. For frozen portions, thaw overnight in the refrigerator, then reheat as directed for refrigerated leftovers. You can also microwave frozen portions on a lower power setting for longer, ensuring the center is heated through.
For a vegetarian option, swap the sausage for sautéed mushrooms, spinach, or a plant-based breakfast crumble. For other meat options, crumbled cooked bacon or diced cooked ham also make fantastic additions to this hearty breakfast bake.
Nutrition
This Breakfast Sausage Casserole offers a satisfying and flavorful start to your day. Here’s an estimated nutritional breakdown per serving.
| Name | Value |
|---|---|
| Calories | 465 kcal |
| Carbohydrates | 18 g |
| Protein | 20 g |
| Fat | 35 g |
| Saturated Fat | 19 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 11 g |
| Trans Fat | 1 g |
| Cholesterol | 236 mg |
| Potassium | 466 mg |
| Fiber | 2 g |
| Sugar | 1 g |
| Vitamin A | 1142 IU |
| Vitamin C | 20 mg |
| Calcium | 321 mg |
| Iron | 2 mg |
Frequently Asked Questions (FAQ)
You have questions, and we have answers about this fantastic Breakfast Sausage Casserole!
Why is my breakfast casserole soggy?
Sogginess often comes from excess moisture. Ensure you pre-bake the hash browns, thoroughly drain grease from the sausage, and don’t add too many high-moisture vegetables without cooking them down first.
Can you use pre-cooked sausage for this recipe?
Absolutely! If using pre-cooked sausage, you can simply add it to the sautéed vegetables to warm through before layering it into the casserole. This saves a step.
What’s the difference between breakfast casserole and frittata?
A breakfast casserole typically features layers of various ingredients like potatoes, meat, and cheese, all baked with an egg mixture. A frittata is more like an open-faced omelet, cooked on the stovetop and then finished in the oven, usually with fewer layers.
How do you keep breakfast casserole from drying out?
To prevent drying, especially when refrigerating or freezing, always cover your casserole tightly with plastic wrap or foil. When reheating, cover it loosely to retain moisture.
Final Thoughts
This easy overnight Breakfast Sausage Casserole truly transforms your breakfast experience, bringing comfort and flavor to your table with minimal fuss. It is the perfect blend of savory sausage, cheesy goodness, and fluffy eggs, all atop a delightful hash brown base. Give this recipe a try and discover how simple and rewarding making a homemade breakfast can be. We would love to hear your thoughts and see your creations, so please share your comments and photos!
Easy Overnight Breakfast Sausage Casserole
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Spread a 30-oz package of frozen shredded hash brown potatoes evenly in a 9×13 inch dish.
- Melt 1/2 cup butter, pour it over the hash browns, mix to coat, and season with salt and pepper.
- Bake the potatoes at 400°F for 30-35 minutes until mostly cooked and lightly browned; then remove from oven and lower the oven temperature to 350°F.
- Chop 1/2 green pepper, 1/2 red pepper, and 1/2 small onion into small pieces.
- Sauté 1 pound breakfast sausage and the chopped vegetables in a skillet over medium-high heat for 5-7 minutes until the sausage is browned and onion is soft; drain any grease.
- Spread or stir the cooked sausage mixture over the baked hash browns in the dish.
- Sprinkle 1 1/2 cups each of shredded Monterey Jack and sharp cheddar cheese over the sausage and potatoes.
- In a large bowl, whisk together 8 large eggs, 1 1/3 cups half and half, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dry mustard.
- Pour the egg mixture evenly over the casserole.
- Bake at 350°F for about 35-45 minutes, until the edges are browned and bubbly, and the center is set.
- Remove from the oven and let the casserole set for 5 minutes before serving.
- Store any leftovers in the refrigerator for up to 5 days.
- This casserole freezes well; freeze individual portions and reheat in the microwave.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
