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This make-ahead breakfast casserole is a hearty sausage egg breakfast casserole with frozen hashbrowns, savory sausage or ham, fluffy eggs, and melty cheddar cheese. Assemble it the night before, then bake it on Thanksgiving morning, Christmas morning, or any weekend you want breakfast taken care of early.
Easy and Delicious Breakfast Casserole
As a mom who loves to plan ahead and make sure my family enjoys wholesome meals, one of my go-to dishes for special mornings is a hearty breakfast casserole.
It’s not only delicious but also incredibly convenient, especially when I can prepare it the night before and simply pop it in the oven the next morning.
That is why a make ahead breakfast casserole is such a good fit for the holidays. Thanksgiving morning and Christmas morning are busy before anyone has poured a cup of coffee, and an overnight breakfast casserole means breakfast is already done. Here’s why this dish has become a staple in my kitchen, along with tips on how to make it, how to store it, and what to serve alongside it.
Prep Ahead for Stress-Free Mornings
This breakfast casserole is the ultimate make-ahead breakfast for busy mornings.
Imagine waking up on the day your extended family is visiting, knowing that breakfast is already taken care of. It’s packed with hearty ingredients like frozen hashbrowns, savory sausage or ham, and plenty of melty cheddar cheese, all held together with a fluffy egg mixture seasoned just right.
You can prep it the night before, refrigerate it overnight (or for at least 4 hours), and simply bake it in the morning for a hot, satisfying meal with zero stress.
It also reheats beautifully, making it perfect for leftovers throughout the week. Best of all, it’s easy to freeze ahead of time: fully prep the casserole, wrap it, and freeze it until you’re ready to bake (the freezing instructions are below).
That’s the beauty of this breakfast casserole. It’s designed to be prepped ahead, allowing you to enjoy a relaxed morning with loved ones.
Make-Ahead Breakfast Casserole for Thanksgiving and Christmas Morning
If you are feeding family on a holiday morning, this is how the make-ahead breakfast casserole works. The night before, cook the sausage (or dice the ham) and pour the melted butter into the baking dish. I stir the frozen hashbrowns, the meat and the cheddar together in a big bowl first, so everything is evenly distributed, then spread that mixture into the buttered dish. Whisk the eggs, milk and seasonings, pour them over the top, cover the dish with foil and refrigerate. In the morning, preheat the oven to 350°F and bake it uncovered for about 60 minutes, until the center is set and the top is golden brown.
Because this Thanksgiving breakfast casserole needs about an hour in the oven, keep that in mind if your oven is also booked for other holiday dishes.
If you want to get ahead even earlier, you can fully prep the casserole and freeze it before baking (see the freezing instructions below). One 9×13 pan cut 3 by 5 into big squares makes 15 servings, which is what makes this Christmas breakfast casserole such an easy choice for a houseful of guests.
Serve it with fresh fruit, yogurt, and a basket of muffins or biscuits, and you have a holiday breakfast table with very little work in the morning.
Equipment You’ll Need
To make this Sausage Egg Breakfast Casserole, you’ll need the following kitchen tools:
You’ll also need aluminum foil to cover the dish in the refrigerator overnight, and plastic wrap for freezing the casserole.
Postpartum Meal Prep Breakfast Casserole
I found out how hard it is to make breakfast, and then actually sit down and eat it, when my daughter was born. After being up with her, and especially while I was nursing, it got even harder, because nursing makes me hungry all the time. A high-protein, nutrient-dense breakfast stopped being a nice idea and became something I truly needed. My husband went back to work two weeks after she was born, so there was no one at home to cook breakfast for me in the mornings.
By the time our son came along, I had learned from my daughter. Before he arrived I prepped a lot of breakfast recipes, including this breakfast casserole, my Freezer Breakfast Burritos, and my Cottage Cheese Breakfast Egg Muffins, which are another go-to of mine. I cut the casserole into big squares, which is how we always eat it, because that one square has the protein, the fats and the carbs all in one. A big square on a plate is easy to eat one-handed with a fork, which matters when you’re holding a newborn. All together, I prepped enough breakfast recipes to last almost two months.
That is why this is my postpartum meal prep breakfast casserole. Eggs, cheddar, sausage or ham and hashbrowns give you about 18 grams of protein in every big square, and the night-before method means the work is done long before the baby comes. I’ve also prepped it for friends after they’ve had babies. If you’re expecting, or you have a friend who is, this is a very good breakfast casserole to have ready.
Why Breakfast Casserole is a great healthy breakfast option
A key reason why breakfast casseroles are a wholesome choice for mornings is their high protein content.
Packed with eggs, cheese, and optional meats like ham or sausage, each serving delivers a substantial amount of protein essential for sustained energy throughout the day.
Eggs, in particular, provide a complete source of protein along with important vitamins and minerals, while cheese contributes calcium and additional protein.
By incorporating these nutritious ingredients into one satisfying dish, a breakfast casserole not only satisfies hunger but also supports a balanced diet, making it an ideal choice for families looking to start their day with a nutritious meal.
Ingredients
- 1 stick butter, melted – Poured into the bottom of the baking dish before the filling goes in.
- 9 cups frozen hashbrowns – Provide the hearty, crispy texture that makes the casserole filling and satisfying.
- 2 cups diced ham or 1 lb sausage (cooked and crumbled) – Adds savory, protein-packed flavor to every bite.
- 4 cups shredded cheddar cheese – Melts into the casserole for gooey, cheesy goodness throughout.
- 12 eggs – Bind the casserole together while adding richness and protein.
- 1/2 cup milk – Helps create a smooth, creamy texture in the egg mixture.
- 1 tsp salt – Enhances the flavors of the meat, cheese, and potatoes.
- 1/2 tsp garlic powder – Adds subtle savory depth and aroma.
- 1/2 tsp onion powder – Brings mild sweetness and classic breakfast flavor.
- 1/2 tsp dry mustard – Gives a hint of tang that balances the richness of the eggs and cheese.
Step-by-Step to make Breakfast Casserole
Prepare the Casserole
Melt one stick of butter and pour it on the bottom of a 9×13 inch baking dish.
In a large bowl, stir together the frozen hashbrowns, the diced ham or cooked sausage, and the shredded cheddar cheese until everything is evenly mixed.
Spread the mixture evenly in the buttered baking dish.
In a large bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, and dry mustard until well combined.
Pour the egg mixture evenly over the hashbrown mixture in the baking dish.
Cover the baking dish with foil and refrigerate overnight (or for at least 4 hours).
When ready to bake, preheat your oven to 350°F (175°C).
Remove the foil and bake the casserole uncovered for about 60 minutes, or until the center is set and the top is golden brown.
Let the casserole cool for 10 minutes, then cut it into 15 big squares (3 x 5) and serve.
Freeze Before Baking (optional)
Fully prep the casserole through pouring the egg mixture over the hashbrown mixture. Cover the dish tightly with plastic wrap, then foil, and freeze. It keeps in the freezer for up to about 3 months. When you’re ready to bake, thaw it in the refrigerator overnight, or let it sit on the counter for 1-2 hours. Remove the plastic wrap and foil, then bake at 350°F for 60 minutes. If it goes into the oven still a bit frozen, check that the middle is heated through, because it may need to bake longer.
Why You’ll Love This Breakfast Casserole
You will love this breakfast casserole because it uses simple, family friendly ingredients that create a hearty and satisfying meal with very little prep work. Frozen hashbrowns, savory ham or sausage, fluffy eggs, and plenty of cheddar cheese come together into a comforting breakfast that fills everyone up.
You will also love how well this make ahead breakfast casserole fits a busy schedule. You assemble it the night before, so on the morning of a holiday brunch or a weekend breakfast, all that is left is baking it. It is the kind of overnight breakfast casserole that lets you enjoy the morning with your family.
And because this sausage egg breakfast casserole is built on frozen hashbrowns instead of bread, it is an easy answer when someone asks for a breakfast casserole without bread. It feeds a crowd with minimal effort, and it is a great dish to serve for holidays, brunch gatherings, or weekend breakfasts. Once you make it, it will become a go-to breakfast casserole your family will ask for again.
Common Mistakes to Avoid
One common mistake is not cooking the sausage fully before adding it to the casserole, which can add extra grease and affect the final texture.
Make sure to measure the milk and seasonings as written, since adding extra liquid can make the center soft instead of set.
It is also important to avoid overbaking, because the eggs can become rubbery if left in the oven too long.
Tips for Making the Best Breakfast Sausage Egg Casserole
Cook your sausage completely and drain it well so the breakfast casserole bakes up light and not greasy.
Mix the frozen hashbrowns, sausage and cheddar together in a bowl before they go in the dish, then spread the mixture evenly so every square gets a little of everything and it cooks evenly under the egg mixture.
If you are making it for a holiday, assemble it the night before and give it at least 4 hours in the refrigerator, then bake it uncovered for about 60 minutes until the center is set.
Let the casserole cool for 10 minutes before slicing so the slices hold together when you serve them.
How do I store my Breakfast Casserole?
Refrigerator: Let leftovers cool, then cover the casserole dish tightly with foil or move individual squares to airtight glass containers. Refrigerate within 2 hours of baking and eat within 3 to 4 days.
Freezer (baked leftovers): Wrap the cooled casserole (the whole dish or individual squares) tightly in plastic wrap and then foil. Label with the date and freeze for up to about 3 months. Thaw overnight in the refrigerator before reheating.
How to reheat breakfast casserole: For the oven, cover the dish or squares with foil and warm at 350°F (175°C) until hot all the way through, about 15 to 20 minutes for individual squares and longer for a whole dish. For the microwave, put a square on a microwave-safe plate, cover it loosely, and heat for about 1 to 1½ minutes, then check and add 30 seconds at a time. Leftovers are ready when the middle is steaming hot (165°F on a thermometer).
How to freeze breakfast casserole before baking
You can freeze this breakfast casserole unbaked, which makes it a great make-ahead breakfast casserole for the holidays and for postpartum meal prep. Fully prep the casserole just as in the steps above, then cover the dish tightly with plastic wrap and then foil, and freeze for up to about 3 months.
To bake, thaw the casserole in the refrigerator overnight, or let it sit on the counter for 1 to 2 hours. Remove the plastic wrap and foil before it goes in the oven, then bake at 350°F for 60 minutes. If it goes in still a bit frozen, check that the middle is heated through before you take it out, because it may need to stay in longer.
Egg dishes are done when the center reaches 160°F. If the top is getting too dark before the middle is hot, tent it loosely with foil.
What to serve alongside your Breakfast Casserole?
A breakfast casserole is versatile and pairs wonderfully with various sides to create a balanced meal. Here are some ideas:
Fresh Fruit: Serve a platter of seasonal fruits such as berries, melon slices, and grapes for a refreshing touch.
Yogurt: Offer bowls of Greek yogurt with honey and granola for those who prefer a lighter option or want an extra protein boost.
Baked Goods: Include a basket of freshly baked muffins or biscuits for those who love a bit of bread with their breakfast. For a fall twist, try my BEST Pumpkin Cream Cheese Swirl Muffins.
Beverages: Don’t forget coffee, tea, and juices to round out the meal and accommodate everyone’s drink preferences.
FAQs for Breakfast Casserole
Can you make breakfast casserole the night before?
Yes, and this breakfast casserole is written that way. Assemble it, cover the baking dish with foil, and refrigerate it overnight (or for at least 4 hours). In the morning, preheat the oven to 350°F and bake it uncovered for about 60 minutes, until the center is set and the top is golden brown.
Can you freeze breakfast casserole?
Yes, before or after baking. To freeze it before baking, fully prep the casserole, cover the dish tightly with plastic wrap and then foil, and freeze for up to about 3 months. To freeze baked leftovers, wrap the cooled casserole in plastic wrap and then foil, label it, and freeze for up to about 3 months. Thaw baked leftovers overnight in the refrigerator before reheating.
How long do you bake a frozen breakfast casserole?
Thaw it first, either overnight in the refrigerator or for 1 to 2 hours on the counter, remove the plastic wrap and foil, and bake at 350°F for 60 minutes. If it goes in still a bit frozen, check that the middle is heated through, because it may need to bake longer.
How long does breakfast casserole last in the fridge?
Leftover breakfast casserole keeps in the refrigerator for 3 to 4 days when it is covered tightly with foil or stored in airtight containers.
How do you reheat breakfast casserole?
Reheat it in the oven or the microwave. In the oven, cover with foil and warm at 350°F until hot all the way through, about 15 to 20 minutes for a single square. In the microwave, heat a covered square for about 1 to 1½ minutes, then check and add 30 seconds at a time. It’s ready when the middle is steaming hot.
Can you make breakfast casserole without bread?
Yes. This breakfast casserole is built on 9 cups of frozen hashbrowns instead of bread, mixed with sausage or ham and cheddar and spread in the dish, then topped with an egg mixture of 12 eggs and 1/2 cup milk.
How do you know when breakfast casserole is done?
It is done when the center is set and the top is golden brown, after about 60 minutes at 350°F. Try not to overbake it, because the eggs can turn rubbery. Let it cool for 10 minutes before slicing.
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Preparing a breakfast casserole the night before a family gathering not only ensures that you have a delicious and satisfying meal ready, but also allows you to spend more time with your loved ones.
With its simple preparation, hearty ingredients, and the ability to be stored and reheated, this dish has become my secret weapon for stress-free mornings.
Whether it’s for Thanksgiving morning, a Christmas breakfast, a holiday brunch, or a casual weekend get-together, this breakfast casserole is sure to please everyone around the table.
Give it a try and see how it takes the stress out of your holiday mornings!
Sausage Egg Breakfast Casserole
Ingredients
- 1 stick butter melted
- 9 cups frozen hashbrowns
- 2 cups diced ham or 1 lb sausage cooked and crumbled
- 4 cups shredded cheddar cheese
- 12 eggs
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
Instructions
Prepare the Casserole
- Melt one stick of butter and pour it on the bottom of a 9×13 inch baking dish.
- In a large bowl, stir together the frozen hashbrowns, the diced ham or cooked sausage, and the shredded cheddar cheese until everything is evenly mixed.
- Spread the mixture evenly in the buttered baking dish.
Mix the Eggs
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, and dry mustard until well combined.
Assemble and Chill
- Pour the egg mixture evenly over the hashbrown mixture in the baking dish.
- Cover the baking dish with foil and refrigerate overnight (or for at least 4 hours).
Baking
- When ready to bake, preheat your oven to 350°F (175°C).
- Remove the foil and bake the casserole uncovered for about 60 minutes, or until the center is set and the top is golden brown.
Serve
- Let the casserole cool for 10 minutes, then cut it into 15 big squares (3 x 5) and serve.
Freeze Before Baking (optional)
- Fully prep the casserole through pouring the egg mixture over the hashbrown mixture. Cover the dish tightly with plastic wrap, then foil, and freeze for up to about 3 months.
- To bake, thaw the casserole in the refrigerator overnight, or let it sit on the counter for 1-2 hours. Remove the plastic wrap and foil.
- Bake at 350°F for 60 minutes. If it goes in the oven still a bit frozen, check that the middle is heated through, because it may need to bake longer.
Notes
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
