Sausage Breakfast Casserole (Make Ahead)

Make-Ahead Sausage Breakfast Casserole

This easy overnight breakfast casserole combines seasoned sausage, golden hashbrowns, mild green chiles, and plenty of cheddar cheese, all bound together with a creamy egg mixture. You can bake it immediately, but preparing it the night before allows the flavors to develop and makes breakfast preparation effortless the next day.

Ingredients

Meat & Potato Layer

• 2 lbs breakfast sausage
• 2 lbs frozen hashbrown potatoes
• 2 cups shredded cheddar cheese

Egg Mixture

• 9 large eggs
• 2 cups milk
• 1 can diced green chiles, drained
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste

Instructions

1. Brown the Sausage

Heat the oven to 350°F (175°C). In a large skillet over medium-high heat, cook the sausage until fully browned, breaking it into small crumbles as it cooks. Remove the sausage and set aside, keeping the drippings in the skillet.

2. Cook the Hashbrowns

Add the frozen hashbrowns to the skillet and cook for about 8–10 minutes. Stir occasionally until they are thawed and lightly golden around the edges.

3. Build the Casserole

Lightly grease a 9×13-inch baking dish. Spread the hashbrowns evenly across the bottom. Top with the cooked sausage, sprinkle on the cheddar cheese, and finish with the drained green chiles.

4. Mix the Custard

In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well blended.

5. Add the Custard and Bake

Pour the egg mixture evenly over the layered ingredients, making sure it reaches all areas of the dish.

For Immediate Baking:
Bake uncovered for 35–40 minutes, or until the center is firm and the eggs are completely set.

For Overnight Preparation:
Cover the casserole with foil and refrigerate for up to 24 hours. When ready to bake, place it in the oven and bake as directed, allowing an additional 5–10 minutes if starting from cold.