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make-ahead sausage and egg breakfast casserole - featured image

Make-Ahead Sausage and Egg Breakfast Casserole with Sharp Cheddar

  • Author: SOFIA
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x

Description

This easy make-ahead breakfast casserole combines savory sausage, fluffy eggs, and sharp cheddar cheese over a bed of hash browns. Assemble it the night before for a stress-free weekend brunch that feeds a crowd.

Ingredients

Scale
  • 12 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 1 pound breakfast sausage (links or bulk)
  • 1 bag (30oz) frozen shredded hash browns
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon baking powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Butter or cooking spray for greasing dish

Instructions

  1. Cook the sausage in a skillet over medium-high heat until browned and crumbled. Drain the grease thoroughly in a colander and let cool.
  2. Dice the onion and mince the garlic. If desired, sauté the onion in the sausage grease until translucent, then add garlic for the last minute. Let cool completely.
  3. Grease a 9×13 baking dish with butter or non-stick spray.
  4. Spread the frozen hash browns evenly across the bottom of the baking dish.
  5. Sprinkle the cooled sausage and onion mixture over the hash browns.
  6. In a large mixing bowl, whisk together the eggs, heavy cream, milk, baking powder, salt, and pepper until smooth and slightly frothy.
  7. Stir 1 cup of the shredded cheddar cheese into the egg mixture.
  8. Pour the egg mixture evenly over the sausage and hash browns. Press down gently to help the hash browns absorb the liquid.
  9. Sprinkle the remaining 1 cup of cheddar cheese on top.
  10. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, ideally overnight.
  11. Preheat oven to 375°F (190°C).
  12. Remove the casserole from the fridge and remove the plastic wrap. Cover with foil.
  13. Bake covered for 30 minutes.
  14. Remove the foil and bake for another 15-20 minutes, or until the center is set and the top is golden brown.
  15. Let the casserole rest for 10 minutes before cutting into squares and serving.

Notes

Drain sausage grease thoroughly to prevent a soggy casserole. Use sharp cheddar for better flavor and melting properties; avoid pre-shredded cheese which contains anti-caking agents. The casserole can be frozen unbaked for up to 3 months. If using fresh potatoes, par-cook them first.

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 380
  • Sugar: 2
  • Sodium: 650
  • Fat: 22
  • Saturated Fat: 10
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 22

Keywords: breakfast casserole, make-ahead brunch, sausage and egg casserole, sharp cheddar, holiday breakfast, crowd-pleasing brunch, freezer-friendly breakfast

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Find it online: https://cookazu.com/make-ahead-sausage-and-egg-breakfast-casserole-easy-make-ahead/