Make Ahead Sausage Hashbrown Casserole

There’s nothing quite like a delicious breakfast casserole to start your day off right. This sausage hashbrown breakfast casserole is sure to please, with its savory sausage and potato goodness.

Best of all, it’s easy to make – just follow this simple recipe!

Looking for a hearty breakfast dish that will keep you going all morning? Look no further than this sausage hashbrown breakfast casserole recipe.

It’s packed with protein and carbs, and it’s so delicious that you’ll never want to skip breakfast again.

The best part is that it’s made with common ingredients that you probably already have in your kitchen.

Scroll to Bottom for printable recipe card.

Reasons We Love This 5 Ingredient Breakfast Casserole

1. This breakfast casserole is easy to make and can be prepared ahead of time.
2. It’s perfect for a busy morning, as it doesn’t require any last-minute preparation.
3. The hash browns and sausage give the casserole a delicious flavor and texture.
4. It’s a filling breakfast that will keep you satisfied until lunchtime.
5. It’s a great way to start your day off on the right foot!

Can I use meat other than Sausage?

You could substitute ham, bacon, chicken, or even ground beef. This is most often breakfast meat that is used, but any meat will work.

Can I use fresh potatoes rather than frozen?

Definitely, you will have to adjust the cooking time, however.

Can I use a different sausage?

Any type of sausage that you like is acceptable. You can also use other ground meats.

Are hash browns gluten-free?

Yes, hash browns are gluten-free.

What should I serve with this casserole?

This could be paired up with fresh fruit and a side of yogurt.

Ingredients:

• Ground breakfast sausage
• Frozen hashbrown potatoes
• Shredded cheddar cheese
• eggs
• Milk
• diced green chilis drained
• Garlic powder
• Onion powder
• Salt and pepper to taste

How to make Make Ahead Sausage Hashbrown Casserole:

Step 1. Preheat the oven to 350 degrees.

Step 2. Saute the sausage in a skillet over medium-high heat on the stove until completely browned. Remove and set aside.

Step 3. In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted about 8-10 minutes.

Step 4. Layer the hashbrowns on the bottom of a 9×13 greased casserole dish.

Step 5. Add the sausage on top of the hashbrowns.

Step 6. Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.

Step 7. In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder, and salt and pepper to taste. Whisk to combine well.

Step 8. Pour the egg mixture over the casserole.

Step 9. Bake uncovered for 35-40 minutes until the eggs are completely set.

Make Ahead Sausage Hashbrown Casserole

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 10

This sausage hashbrown breakfast casserole recipe is scrumptious breakfast that will keep you satisfied all morning long! It’s simple to make and absolutely delicious.

4.41 from 47 votes

Review Recipe

Ingredients 

• 2 lbs. Ground breakfast sausage
• 2 lbs. Frozen hashbrown potatoes
• 2 C. Shredded cheddar cheese
• 9 Large eggs
• 2 C. Milk
• 1 Can diced green chilis drained
• 1 tsp. Garlic powder
• ½ tsp. Onion powder
• Salt and pepper to taste

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Instructions

• Preheat the oven to 350 degrees.
• Saute the sausage in a skillet over medium high heat on the stove until completely browned. Remove and set aside.
• In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted, about 8-10 minutes.
• Layer the hashbrowns in the bottom of a 9×13 greased casserole dish.
• Add the sausage on top of the hashbrowns.
• Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.
• In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder and salt and pepper to taste. Whisk to combine well.
• Pour the egg mixture over the casserole.
• Bake uncovered for 35-40 minutes until the eggs are completely set.

Nutrition

Calories: 742kcal | Carbohydrates: 35g | Protein: 32g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 33g | Cholesterol: 272mg | Sodium: 1521mg | Fiber: 3g | Sugar: 2g

Author: Laura

PIN FOR LATER 🙂

Can I make this Dairy free?

Of course! Simply use vegan cheese and replace the milk with a dairy-free version.

How do I store the leftovers?

The remainder should be placed in an airtight container and stored in the refrigerator. They will last up to 3 days.

Can I freeze this dish?

Let the food cool to room temperature. Cover it tightly and place in the freezer for up to 2 months.

Can I make this dish ahead of time?

This dish can be made ahead of time. Follow the recipe right up to the point of placing it in the oven. Do not bake it until you are ready to eat.

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