Make Ahead Sausage Casserole
I thought I had the ultimate breakfast casserole recipe—our beloved overnight version that makes a yearly appearance—but turns out, I was blissfully wrong. This version? It blows everything else out of the water. It’s hands-down the best!
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🌞 Make-Ahead Sausage Breakfast Casserole
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| Ingredient | Amount |
|---|---|
| Ground breakfast sausage | 2 lbs. |
| Frozen hashbrown potatoes | 2 lbs. |
| Shredded cheddar cheese | 2 cups |
| Large eggs | 9 |
| Milk | 2 cups |
| Diced green chilis (drained) | 1 can |
| Garlic powder | 1 tsp |
| Onion powder | ½ tsp |
| Salt | To taste |
| Pepper | To taste |
Instructions:
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- Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Brown the sausage in a large skillet over medium-high heat until fully cooked. Remove from the pan and set aside.
- In the same skillet, cook hashbrowns for 8–10 minutes, or until they’re lightly golden and mostly thawed.
- Layer the hashbrowns on the bottom of the prepared dish.
- Add sausage evenly over the potatoes.
- Sprinkle cheese over the sausage, then scatter green chilis on top.
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the casserole.
- Bake uncovered for 35–40 minutes, or until the eggs are set and the top is slightly golden.
