Description
Make Ahead Breakfast Casserole with Hash Browns is an easy, hearty dish layered with crispy hash browns, savory sausage, fluffy eggs, and melty cheese. Perfect for meal prep, holidays, or weekend brunch – assemble ahead and bake when ready.
Ingredients
1 teaspoon avocado oil or olive oil
1 pound ground pork or turkey sausage (or substitute with uncured bacon)
3 cups refrigerated or thawed frozen shredded hash browns
1 ½ cups shredded cheddar cheese (or dairy-free alternative)
6 large eggs
½ cup milk (unsweetened almond or oat milk for dairy-free)
¼ teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
Optional toppings: hot sauce, salsa, ketchup, fresh tomatoes, avocado
Instructions
- Preheat: Set oven to 350°F.
- Cook the sausage: Heat oil in a skillet over medium-high heat. Add sausage and cook until browned, breaking it apart as it cooks. Drain excess grease.
- Assemble the casserole: Spray an 8×8-inch dish with nonstick spray. Layer 1 ½ cups of hash browns, half the sausage, and ¾ cup cheese. Repeat layers.
- Mix the eggs: In a bowl, whisk eggs, milk, salt, and pepper. Pour evenly over the layers.
- Bake: Cook uncovered for 50–60 minutes, or until golden on top and set in the center. Tent with foil if the top browns too quickly.
- Cool and serve: Let rest for 10 minutes to firm up before slicing. Serve with your favorite toppings.
Notes
Thaw frozen hash browns overnight or use the microwave’s defrost function. Pat dry to remove excess moisture.
Substitute sausage with cooked bacon, ham, or vegetarian alternatives.
Add bell peppers, mushrooms, or spinach for extra nutrition.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Carbohydrates: 15g
- Protein: 18g