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–+ servings

Easy Overnight Hashbrown Sausage Breakfast Casserole

Fluffy seasoned eggs, crispy shredded hashbrowns, savory browned halal beef sausage, and layers of melted sharp cheddar cheese baked to golden perfection. The ultimate make-ahead holiday morning or weekend brunch casserole!
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 generous squares
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

For the Savory Meat & Hashbrown Layers
  • 1 lb mild or spicy Italian halal beef sausage casings removed
  • 1 bag 30 oz frozen shredded hashbrowns (thawed and pressed dry)
  • 2 1/2 cups sharp cheddar cheese freshly shredded (divided)
  • 4 green onions thinly sliced
For the Seasoned Egg Custard
  • 8 large eggs beaten
  • 1 1/2 cups whole milk or half-and-half for extra richness
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
For Garnish & Serving
  • 2 tbsp fresh chives finely chopped
  • Fresh avocado slices salsa, or hot sauce for serving (optional)

Method
 

Step-by-Step Instructions
  1. Brown & Drain the Sausage: Heat a large skillet over medium-high heat. Add the halal beef sausage and cook for 6 to 8 minutes, breaking it into bite-sized crumbles with a spatula until browned and cooked through. Transfer to a paper towel-lined plate to drain thoroughly.
  2. Layer the Casserole: Grease a 9x13-inch ceramic baking dish with cooking spray. Spread the thawed, dried shredded hashbrowns evenly across the bottom. Scatter the drained sausage crumbles and sliced green onions over the potatoes, then sprinkle with 1 1/2 cups of the shredded cheddar cheese.
  3. Whisk the Egg Custard: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until completely blended and frothy.
  4. Pour & Chill (Make-Ahead): Pour the egg custard evenly over the hashbrowns and sausage layers. If making ahead, cover tightly with foil and refrigerate overnight (up to 24 hours). If baking immediately, proceed to the next step.
  5. Bake to Golden Perfection: Preheat oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 35 minutes. Remove foil, sprinkle the remaining 1 cup of cheddar cheese over the top, and bake uncovered for another 15 to 20 minutes until the center is set, the top is bubbly, and the edges are golden brown.
  6. Rest, Garnish & Serve: Allow the casserole to rest for 10 minutes to set cleanly before slicing into generous squares. Garnish with chopped fresh chives and serve warm alongside hot coffee and fresh fruit!

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 20gProtein: 18gFat: 22gSaturated Fat: 10gCholesterol: 195mgSodium: 620mgPotassium: 380mgFiber: 2gSugar: 2gVitamin A: 620IUVitamin C: 6mgCalcium: 290mgIron: 1.8mg

Notes

Baker Secrets: 1. Thaw and dry your hashbrowns thoroughly before assembling. Pressing out excess water with paper towels prevents the casserole from becoming watery and yields crispy, golden potato edges. 2. Drain all rendered sausage fat on paper towels so the egg custard stays light, fluffy, and tender. 3. Overnight prep: Assemble the entire dish the evening before, cover tightly with foil, and store in the refrigerator. In the morning, let it sit at room temperature for 15 minutes while preheating the oven, then bake as directed for stress-free holiday hosting!

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