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Cozy Overnight Breakfast Casserole with Sausage and Hash Browns

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A hearty and comforting overnight breakfast casserole featuring savory sausage, crispy hash browns, melted cheese, and perfectly set eggs. This make-ahead dish is perfect for holidays, brunches, or any morning when you want a stress-free, crowd-pleasing meal.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 (30-ounce) bag frozen shredded hash browns
  • 12 large eggs, room temperature
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 medium yellow onion, diced small
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it apart with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Leave about a tablespoon of fat in the pan. Remove sausage with a slotted spoon and set aside.
  2. Cook the onions: In the same skillet with the remaining sausage fat, add the diced onion. Cook over medium heat for 3-4 minutes until soft and translucent. Scrape up any browned bits from the bottom of the pan.
  3. Par-cook the hash browns: Spread frozen hash browns on a microwave-safe plate and microwave for 2-3 minutes until thawed and softened. Let cool slightly, then wrap in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
  4. Grease the dish: Use the 2 tablespoons of butter to generously grease a 9×13-inch baking dish, including corners and sides.
  5. Layer the hash browns: Spread the par-cooked and dried hash browns evenly across the bottom of the greased dish. Press down gently to create an even layer.
  6. Add the sausage and onions: Sprinkle the cooked sausage and onions evenly over the hash browns.
  7. Add the cheese: Sprinkle both the cheddar and mozzarella cheeses evenly over the sausage layer. Reserve about 1/2 cup of cheddar for the top.
  8. Make the egg mixture: In a large mixing bowl, crack all 12 eggs. Add the 2 cups of milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk vigorously for about 2 minutes until smooth and uniform in color.
  9. Pour the eggs: Slowly pour the egg mixture over the entire casserole, ensuring it seeps down through all layers. Use a fork to gently poke through layers if needed to help distribute.
  10. Top with remaining cheese: Sprinkle the reserved 1/2 cup of cheddar cheese over the top.
  11. Cover and refrigerate: Cover the dish tightly with aluminum foil or plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
  12. Bake the next morning: Preheat oven to 350°F (175°C). Remove casserole from refrigerator and let sit on counter for 15-20 minutes while oven heats.
  13. Bake covered: Bake covered with foil for 30 minutes.
  14. Bake uncovered: Remove foil and bake for another 20-25 minutes until top is golden brown and center is set but slightly jiggly. A knife inserted in the center should come out clean.
  15. Rest before serving: Let the casserole rest for 10 minutes before cutting into it.

Notes

For best texture, ensure hash browns are thoroughly dried after par-cooking to prevent a watery casserole. Letting the casserole come to room temperature before baking ensures even cooking. Do not overbake; the center should have a slight wobble when removed from the oven as residual heat will finish cooking. For extra crispy edges, use a metal baking pan instead of glass.

Nutrition

Keywords: overnight breakfast casserole, sausage and hash brown casserole, make-ahead breakfast, holiday breakfast, brunch casserole, egg casserole

Find it online: https://clunkcook.com/cozy-overnight-breakfast-casserole-with-sausage-and-hash-browns/