Sausage Egg Breakfast Casserole
This Sausage Egg Breakfast Casserole is a hearty, make-ahead breakfast recipe with frozen hashbrowns, savory sausage or ham, fluffy eggs, and melty cheddar cheese. Perfect for busy mornings, brunch gatherings, or meal prep, this easy breakfast casserole is a family favorite that everyone will love.
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 9x13 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
Refrigerator: cover tightly with foil or store squares in airtight containers, up to 3-4 days. Freezer, unbaked: wrap tightly in plastic wrap and then foil, up to about 3 months; thaw overnight in the refrigerator or 1-2 hours on the counter, remove the wrap and foil, and bake at 350°F for 60 minutes (check that the middle is heated through if it goes in still a bit frozen; it may need longer). Freezer, baked leftovers: wrap cooled squares in plastic wrap and then foil, up to about 3 months, thaw overnight in the refrigerator. To reheat: oven at 350°F covered with foil until hot, about 15-20 minutes for a square, or microwave a covered square for 1 to 1 1/2 minutes, then 30 seconds at a time, until steaming hot (165°F).
Nutrition
Serving: 1servingCalories: 364kcalCarbohydrates: 9.8gProtein: 18gFat: 28.2gSaturated Fat: 13.4gCholesterol: 217mgSodium: 695mgPotassium: 315mgFiber: 0.7gSugar: 0.9g
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