Make Ahead Sausage Casserole

This Make Ahead Sausage Casserole is the quintessential “overnight” breakfast dish. It layers savory browned sausage, crispy hashbrowns, and tangy green chiles under a blanket of melted cheddar and a silky egg custard. While you can bake it immediately, the true beauty of this recipe is that it can be assembled the night before, allowing the flavors to meld and the potatoes to soak up the savory custard, making your morning completely stress-free.

Make Ahead Sausage Casserole

Ingredients:

Directions:

Step 1: Brown the Sausage: Preheat your oven to 350°F. In a large skillet over medium-high heat, sauté the 2 lbs of ground breakfast sausage until fully browned and crumbled. Remove the meat from the pan and set it aside, but keep the skillet on the heat.

Step 2: Crisp the Hashbrowns: Using the same skillet (with the flavorful sausage drippings), add the frozen hashbrowns. Cook for 8/10 minutes, stirring occasionally, until they are mostly defrosted and have developed some light golden-brown edges.

Step 3: Layer the Dish: Grease a 9×13-inch baking dish. Place the hashbrowns in a flat layer at the bottom. Top with the cooked sausage, followed by a generous layer of shredded cheddar cheese and the drained green chilis.

Step 4: Whisk the Custard: In a large mixing bowl, whisk together the 9 eggs, 2 cups of milk, garlic powder, onion powder, salt, and pepper. Ensure the eggs are fully incorporated so the custard is smooth.

Step 5: Combine and Bake: Pour the egg mixture slowly over the layers in the casserole dish, ensuring it reaches all the corners.

• To Bake Now: Place uncovered in the oven for 35/40 minutes until the center is firm and the eggs are set.

• To Make Ahead: Cover with foil and refrigerate for up to 24 hours. When ready to eat, bake as directed (you may need an extra 5/10 minutes of bake time if the dish is cold from the fridge).