Sausage Breakfast Casserole (Make Ahead)
This Make-Ahead Sausage Casserole is a lifesaver for busy mornings. Hearty layers of seasoned sausage, golden hashbrowns, and mildly spicy green chiles are topped with melted cheddar and a creamy egg custard. While it can be baked right away, assembling it the night before is where it truly shines—allowing the flavors to meld and the potatoes to absorb the custard so breakfast is effortless and stress-free.
Make-Ahead Sausage Casserole
Ingredients
PROTEIN & BASE
- Ground breakfast sausage — 2 lbs
- Frozen hashbrown potatoes — 2 lbs
- Shredded cheddar cheese — 2 cups
CUSTARD MIXTURE
- Eggs — 9 large
- Milk — 2 cups
- Diced green chiles, drained — 1 can
- Garlic powder — 1 teaspoon
- Onion powder — ½ teaspoon
- Salt and black pepper — to taste
Directions
Step 1: Brown the Sausage
Preheat the oven to 350°F. In a large skillet over medium-high heat, cook the sausage until fully browned and crumbly. Remove the sausage from the pan and set aside, keeping the drippings in the skillet.
Step 2: Crisp the Hashbrowns
Add the frozen hashbrowns directly to the same skillet. Cook for 8–10 minutes, stirring occasionally, until thawed and lightly crisped along the edges.
Step 3: Layer the Casserole
Grease a 9×13-inch baking dish. Spread the hashbrowns evenly across the bottom. Top with the cooked sausage, then sprinkle with shredded cheddar and evenly distribute the drained green chiles.
Step 4: Mix the Custard
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Step 5: Pour and Bake
Carefully pour the egg mixture over the layered casserole, ensuring it spreads evenly throughout the dish.
To Bake Immediately:
Bake uncovered for 35–40 minutes, until the center is set and the eggs are fully cooked.
To Make Ahead:
Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, cook as directed, adding an extra 5–10 minutes if baking straight from the refrigerator.
