This sausage, egg, and hashbrown breakfast casserole recipe is the perfect make-ahead breakfast! Recently, it was my turn to help provide breakfast for my MOPs group. I’m not a morning person (at all!), so it’s hard enough for me to get out of the house in time for our meetings without having to add cooking to my hectic morning. I knew I needed to bring something that I could make the night before, and this breakfast casserole was just the ticket. In the morning, all I had to do was bake and go. Plus, this breakfast casserole tastes really, really good. Which is a real bonus when it comes to recipes, especially ones that you’re sharing with a large group of people.
Since I prepared this sausage, egg, and hashbrown breakfast casserole recipe the night before, I don’t have any photos of the prep process. Or at least not any that I like enough to share on the blog! Trust me, it’s super easy. Gather your ingredients, brown your sausage, and mix everything together. There isn’t much to mess up, so it’s a great recipe to let your little ones help with. I’ve found that my son is much more likely to eat meals that he helps prepare. Are your kids like that too?
Just look at all that yummy, cheesy goodness! By the way, I absolutely love these oven-to-table dishes from Temp-tations. My mom gave me a gift set of them probably 7 years ago, and I still use them almost every time I use my oven. And I get compliments on them anywhere I go!
Hungry yet? Let’s get on to the sausage, egg, and hashbrown breakfast casserole recipe!
This sausage, egg, and hashbrown breakfast casserole recipe is perfect for making ahead or throwing together in the morning!
- 2 lbs Breakfast Sausage
- 30 oz Frozen Hashbrowns
- 2 cups Shredded Cheddar Cheese
- 8 Eggs
- 2 cups Milk
- 1 tsp Seasoned Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
Brown sausage, then drain fat.
Grease a 9x13" pan.
Place hashbrowns in bottom of greased pan. Top with sausage and cheese.
Whisk eggs, milk, seasoned salt, garlic powder, and onion powder together. Once mixed, pour over hashbrown mixture in pan.
Bake uncovered at 350 degrees for approximately 35 minutes.
Alternatively, you may cover and place in refrigerator to bake the next day. If refrigerated, bake at 350 degrees for approximately 45 minutes. You may wish to cover the dish during part of the baking time to prevent excessive browning on top.
Recipe adapted from Plain Chicken.
Pin this Sausage, Egg, and Hashbrown Breakfast Casserole recipe for later!
What are your favorite quick and easy breakfasts? This one is definitely a keeper in my house!