Hashbrown Casserole (Make Ahead Breakfast Casserole)

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A baked breakfast casserole topped with melted cheese and herbs, sliced into squares in a rectangular dish, with parsley and diced red peppers on the side.

Hashbrown Casserole (Make Ahead Breakfast Casserole)

An easy overnight Hashbrown Breakfast Casserole made with shredded hash browns, sausage, eggs, and cheese. Prep it ahead for a cozy, no-stress morning.

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Prep Time: 18

Cook Time: 45

Servings: People

Author: Michelle

Ingredients

20 oz bag of shredded, refrigerated hashbrown potatoes (see notes for frozen hashbrowns)
Olive oil or butter (for turkey, chicken, or veggie sausage)
1 lb uncooked, ground breakfast sausage
1 Medium red bell pepper (1 cup), diced
1/2 medium onion (heaping 1/2 cup), diced
2 cloves minced garlic, (or ½ teaspoon garlic powder)
8 large eggs
1 cup cottage cheese, whole milk and small curd
1/2 cup of whole milk
1 teaspoon coarse Kosher salt
½ teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided

Instructions

Preheat the oven to 375°F. Grease a 13x9-inch baking dish with cooking spray or butter.
Cook the sausage in a large skillet over medium heat until it begins to release its fat (about 5 minutes). If you’re using a lean sausage like turkey or chicken, coat the frying pan with 1-2 tablespoons of oil before cooking.
After the sausage has partially cooked, add the diced onion and red pepper and sauté until softened and the sausage is cooked through, around 7-8 more minutes. Stir in the minced garlic and cook for another 30 seconds. Remove from the heat.
In a blender, food processor, or a deep bowl with an immersion blender, add the eggs, milk, cottage cheese, salt, and pepper. Blend until smooth. Note: If the curds are tiny enough or you don't mind the texture, you can skip the blending and just whisk the eggs, milk, and cottage cheese together in a bowl.
To layer the casserole, spread the hashbrowns evenly in the baking dish. Next, add the cooked sausage and veggies in an even layer over the hashbrowns.
Sprinkle 1 cup of cheddar cheese across the veggies. Then pour the egg mixture evenly over everything and sprinkle the remaining 1 cup of cheddar cheese on top.
Bake the casserole uncovered for 40–50 minutes until the eggs are set in the center (170℉ on an instant read thermometer) and the top is golden. Tip: If the casserole is done, but the cheese hasn't browned, broil on high for 1-2 minutes until golden and bubbly. Watch it closely so it doesn't burn.
Remove from the oven and let the casserole rest for 10 minutes before slicing. Serve warm.

Notes

Overnight Instructions: Assemble the casserole (except for adding the last layer of cheese). Cover and refrigerate overnight. Before baking, top with the cheddar and bake as instructed.
For frozen hash browns: use a 20-26 ounce bag. Make sure the shredded potatoes are thawed, drained, and patted dry before using.
Sausage: I use ground breakfast sausage, but you can swap in uncooked links or patties—just remove the casing before cooking. Precooked sausage links work too; dice them and warm them in the pan as the peppers and onions cook.

Cuisine American, Holiday, Make Ahead

Course Breakfast, Brunch

Nutrition