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Easy Cheesy Make-Ahead Breakfast Casserole with Sausage

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A foolproof, make-ahead breakfast casserole with savory sausage, crispy hash browns, and a ridiculous amount of melted cheese. Perfect for busy mornings, holidays, or brunch.

Ingredients

Scale
  • 1 lb (450g) breakfast sausage
  • 4 cups (about 20 oz / 570g) frozen shredded hash browns
  • 8 large eggs
  • 1 cup (240 ml) whole milk
  • 2 cups (200g) shredded cheddar cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 1 medium onion, diced
  • 1/2 cup diced green bell pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons melted butter

Instructions

  1. Cook the sausage in a large skillet over medium-high heat until browned and cooked through (5-7 minutes). Transfer to a paper towel-lined plate to drain, leaving about 1 tablespoon of drippings in the pan.
  2. In the same skillet, sauté the diced onion and bell pepper over medium heat for about 3 minutes until translucent. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and frothy (about 1-2 minutes).
  4. Lightly grease a 9×13-inch baking dish. Spread the frozen hash browns in an even layer on the bottom. Sprinkle the cooked sausage evenly over the hash browns, then scatter the sautéed onions and peppers over the sausage. Sprinkle both cheeses evenly over the top.
  5. Slowly pour the egg mixture over the entire casserole, using a fork to gently poke around the edges to help the eggs seep down through the layers.
  6. Cover the dish tightly with aluminum foil or plastic wrap and refrigerate for 8-12 hours (up to 24 hours).
  7. When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 15-20 minutes while the oven heats.
  8. Keep the foil on and bake for 30 minutes. Then remove the foil, brush the top with melted butter, and bake for another 15-25 minutes, until the center is set and the top is golden brown and bubbly.
  9. Let the casserole rest on a wire rack for at least 10 minutes before slicing. Cut into 8 or 12 squares and serve warm.

Notes

For best texture, use frozen shredded hash browns (not fresh). Let the casserole rest after baking for clean slices. The casserole can be baked immediately without overnight refrigeration, but the texture will be slightly different.

Nutrition

Keywords: breakfast casserole, make-ahead, sausage, hash browns, cheesy, easy, brunch

Find it online: https://piperplate.com/easy-cheesy-make-ahead-breakfast-casserole-with-sausage/