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A slice of breakfast casserole made with hashbrowns, sausage, eggs, and cheese on a blue plate with the blue casserole serving dish in the background

Overnight Sausage and Egg Breakfast Casserole

This Overnight Hashbrown Breakfast Casserole is an easy make-ahead recipe made with frozen hashbrown patties, sausage, eggs, and cheese. Perfect for holidays, brunch, and busy mornings!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 16 servings

Equipment

Ingredients
  

  • 8-10 frozen hashbrown patties
  • 1 lb breakfast sausage cooked and drained
  • 8 large eggs
  • 1 ½ cups milk
  • 1/4 cup sour cream
  • 2 cups shredded cheese cheddar or Colby Jack
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder optional
  • ½ tsp paprika optional

Method
 

  1. Grease a 9×13 baking dish. Arrange hashbrown patties in a single layer. (I cut a hashbrown in half to fir them all the way across)
  2. Sprinkle cooked sausage on top.
  3. Whisk together eggs, milk, sour cream, and seasonings. Pour evenly over the casserole.
  4. Sprinkle over the shredded cheese.
  5. Cover and refrigerate overnight.
  6. In the morning, preheat oven to 350°F.
  7. Bake, uncovered, 45–55 minutes or until center is set.
  8. Rest 10 minutes before slicing. Enjoy!
  9. Serve this breakfast casserole with fresh fruit, a simple green salad, or a side of biscuits. It’s also great with hot sauce, salsa, or a drizzle of maple syrup for that sweet-and-savory vibe.

Nutrition

Calories: 186kcalCarbohydrates: 2gProtein: 11gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 129mgSodium: 459mgPotassium: 159mgFiber: 0.1gSugar: 1gVitamin A: 341IUVitamin C: 0.3mgCalcium: 120mgIron: 1mg
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