If your mornings are a whirlwind of coffee spills, mismatched socks, and the eternal quest for your car keys, you’re not alone. Enter the Make-Ahead Sausage Hashbrown Casserole—a savory, cheesy, and satisfying dish that promises to bring calm to your chaotic mornings.
Why You’ll Love This Sausage Hashbrown Casserole
This casserole is a game-changer for busy mornings. It’s hearty enough to keep you full until lunch, easy to prepare ahead of time, and versatile enough to please the pickiest of eaters. Whether you’re feeding a crowd or just want leftovers for the week, this dish has you covered.
Ingredients
To prepare this comforting casserole, you’ll need:
- 2 lbs ground breakfast sausage
- 2 lbs frozen hashbrown potatoes
- 2 cups shredded cheddar cheese
- 9 large eggs
- 2 cups milk
- 1 can diced green chilis, drained
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish to prevent sticking.
2. Cook the Sausage
In a skillet over medium-high heat, brown the ground breakfast sausage until fully cooked. Remove from heat and set aside.
3. Prepare the Hashbrowns
Using the same skillet, cook the frozen hashbrown potatoes for 8–10 minutes until they are lightly browned and mostly thawed.
4. Assemble the Casserole
- Spread the cooked hashbrowns evenly in the greased casserole dish.
- Layer the browned sausage over the hashbrowns.
- Sprinkle the shredded cheddar cheese and drained green chilis on top.
5. Mix the Egg Mixture
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
6. Combine and Bake
Pour the egg mixture evenly over the layered ingredients in the casserole dish. Bake uncovered for 35–40 minutes, or until the eggs are fully set and the top is golden brown.
Cooking Tips
- Make It Ahead: Assemble the casserole the night before, cover it, and refrigerate. In the morning, simply bake as directed.
- Customize It: Feel free to add vegetables like bell peppers or onions for extra flavor and nutrition.
- Cheese Variations: Try using different cheeses like mozzarella or pepper jack to change up the flavor profile.
A Personal Touch
This casserole became a staple in my household after a particularly hectic holiday season. With family visiting and mornings filled with activity, having a ready-to-bake dish in the fridge was a lifesaver. It’s now a go-to recipe for any busy week.
FAQs
Can I substitute the sausage in this recipe?
Absolutely! You can use turkey sausage, vegetarian sausage, or even chopped bacon as alternatives.
How can I store leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through.
Incorporating this Make-Ahead Sausage Hashbrown Casserole into your meal planning can bring a sense of ease and satisfaction to your mornings. It’s a dish that combines convenience with comfort, making it a perfect addition to your breakfast repertoire.
Sausage Hashbrown Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish to prevent sticking.
- In a skillet over medium-high heat, brown the ground breakfast sausage until fully cooked. Remove from heat and set aside.
- Using the same skillet, cook the frozen hashbrown potatoes for 8–10 minutes until they are lightly browned and mostly thawed.
- Spread the cooked hashbrowns evenly in the greased casserole dish.
- Layer the browned sausage over the hashbrowns.
- Sprinkle the shredded cheddar cheese and drained green chilis on top.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the layered ingredients in the casserole dish. Bake uncovered for 35–40 minutes, or until the eggs are fully set and the top is golden brown.