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Easy Loaded Breakfast Casserole with Sausage and Hash Browns Overnight

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A hearty and fuss-free breakfast casserole made with sausage, hash browns, eggs, and cheese, prepped overnight for a perfect morning meal.

Ingredients

Scale
  • 4 cups frozen shredded hash browns (approximately 900 g / 32 oz)
  • 1 pound breakfast sausage (450 g), cooked and crumbled
  • 8 large eggs, room temperature
  • 2 cups whole milk (480 ml)
  • 2 cups shredded cheese (sharp cheddar or cheddar and Monterey Jack blend, about 200 g)
  • 1/2 cup diced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the sausage and onions: Heat a skillet over medium heat. Add the sausage and cook until browned, breaking it into small pieces. Remove and drain excess fat if necessary. In the same skillet, sauté the diced onion until translucent, about 3-4 minutes. Set aside to cool slightly.
  2. Prepare the egg mixture: In a large bowl, whisk together the 8 large eggs and 2 cups milk until thoroughly combined. Stir in garlic powder, salt, black pepper, and smoked paprika.
  3. Assemble the casserole: Lightly grease a 9×13-inch baking dish. Spread the frozen hash browns evenly over the bottom. Sprinkle the cooked sausage and onions evenly on top. Pour half the shredded cheese over the sausage layer. Pour the egg mixture evenly over everything, making sure it soaks through the hash browns.
  4. Top with remaining cheese evenly across the top.
  5. Refrigerate overnight: Cover the dish tightly with aluminum foil or plastic wrap. Refrigerate overnight or for at least 6 hours to let flavors meld and hash browns absorb the custard.
  6. Bake the casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature for about 10 minutes. Bake covered for 40 minutes, then remove foil and bake another 15-25 minutes until top is golden brown and a knife inserted near the center comes out clean. Edges should be bubbly and slightly crispy.
  7. Rest and garnish: Let casserole cool for about 5 minutes before slicing. Sprinkle fresh chopped parsley on top.

Notes

Letting the casserole soak overnight allows the hash browns to absorb the egg mixture for a creamy texture. If browning too quickly during baking, tent loosely with foil. Rest casserole after baking for cleaner slices. For dairy-free, substitute milk and cheese with plant-based alternatives. For gluten-free, verify sausage and hash browns are gluten-free.

Nutrition

Keywords: breakfast casserole, sausage casserole, hash browns, overnight casserole, easy breakfast, brunch recipe, make ahead breakfast

Find it online: https://breezybake.com/easy-loaded-breakfast-casserole-with-sausage-and-hash-browns-overnight-recipe-for-perfect-morning/