Overnight Breakfast Casserole
A hearty make-ahead casserole featuring sausage, hash browns, and a creamy egg custard, perfect for brunch or holiday mornings.
Ingredients
Main Ingredients
- 1 pound breakfast beef sausage (mild or spicy)
- 30 oz frozen hash browns
- 8 large eggs
- 1 cup milk whole milk gives a richer custard
- 1 cup sour cream adds creaminess and tenderness
- 2 cups shredded cheddar cheese use sharp for more flavor
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions for garnish
Instructions
Preparation
- Preheat a skillet over medium heat. Add the breakfast beef sausage and cook until browned and no pink remains, breaking it into small pieces as it cooks. Drain any excess grease and set the beef sausage aside to cool.
- In a large bowl, whisk together the eggs, milk, sour cream, salt, and pepper until smooth and uniform.
- Grease a 9×13 baking dish with butter or nonstick spray.
- Spread half of the frozen hash browns evenly across the bottom of the dish.
- Sprinkle half of the cooked beef sausage over the potatoes, then add a layer of shredded cheddar.
- Repeat: top with the remaining hash browns, the rest of the beef sausage, and the remaining cheese.
- Pour the egg mixture evenly over the layered ingredients, pressing gently so the custard sinks into the potatoes.
- Cover the dish tightly with foil and refrigerate overnight (at least 6–8 hours).
Baking
- In the morning, preheat the oven to 350°F. Bake the covered casserole for 45 minutes.
- Remove the foil and bake an additional 20–25 minutes until the top is golden and the center is fully set (no runny custard).
- Let rest 10 minutes, then sprinkle with chopped green onions and serve warm.
Notes
For substitutions, swap sour cream for Greek yogurt for a tangy addition. Use half cheddar and half Monterey Jack for milder flavor. Can also be made with turkey sausage or ground turkey ham.