Easy Make-Ahead Breakfast Casserole

Some mornings, nothing feels better than waking up to a hot and savory breakfast waiting for you in the oven. That’s why my Easy Make-Ahead Breakfast Casserole has become my go-to recipe for weekends, holidays, or any time I need a fuss-free, crowd-pleasing dish. It’s packed with cheesy, eggy goodness, tender potatoes, and a hint of savory sausage—all baked together into one hearty comfort meal. The best part? You can prep it the night before, set it in the fridge, and just pop it in the oven come morning. You’ll love how this casserole fills your kitchen with irresistible aromas and delivers that perfect blend of creamy and crispy right out of the oven.

Easy Make-Ahead Breakfast Casserole: Why It Works & Ingredients

• 10 large eggs
• 2 cups whole milk
• 1 lb breakfast sausage, cooked and drained
• 4 cups frozen diced hash browns (thawed)
• 2 cups shredded sharp cheddar cheese
• 1 small onion, finely diced
• 1/2 cup diced bell peppers (optional for color and sweetness)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (optional for a subtle smoky depth)
• Non-stick cooking spray or butter for greasing the dish

Why does this recipe work so well? It all boils down to the balance of moisture, texture, and flavor. Using whole milk instead of water or skim milk ensures the casserole stays creamy and rich without drying out. The eggs act as a binder, but using ten eggs gives the dish enough structure to slice perfectly without being rubbery. Frozen hash browns add a tender body and slightly crisp edge after baking, giving the casserole delightful textural contrast without the extra step of sautéing potatoes.

The cooked sausage brings in savory depth and a touch of spice, complementing the sharp cheddar’s salty tang. Onions and bell peppers add a bit of sweetness and freshness that rounds out the flavors. Seasoning with garlic powder and smoked paprika introduces subtle layers that keep your palate interested bite after bite. Trust me, those little touches turn a humble breakfast casserole into something you’ll crave again and again.

Easy MakeAhead Breakfast Casserole

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Easy MakeAhead Breakfast Casserole lets you save time and enjoy a warm tasty breakfast without stress Perfect for busy mornings

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings
• Category: Breakfast
• Cuisine: American

Ingredients

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10 large eggs

2 cups whole milk

1 lb breakfast sausage, cooked and drained

4 cups frozen diced hash browns, thawed

2 cups shredded sharp cheddar cheese

1 small onion, finely diced

1/2 cup diced bell peppers (optional)

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional)

Non-stick cooking spray or butter for greasing the dish

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish using non-stick spray or butter.

Cook the breakfast sausage in a skillet over medium heat until browned, breaking it up as it cooks. Drain excess fat and set aside.

In a large bowl, whisk together the eggs, whole milk, salt, pepper, garlic powder, and smoked paprika until well combined.

Add the thawed hash browns, cooked sausage, diced onion, bell peppers, and shredded cheddar cheese to the egg mixture. Gently fold together until evenly mixed.

Pour the mixture into the prepared casserole dish and spread evenly.

Cover the dish tightly with plastic wrap or foil if prepping ahead and refrigerate overnight.

If baking immediately, place uncovered casserole in the preheated oven and bake for 45-50 minutes, or until eggs are set and top is golden brown.

If baking from chilled, increase bake time to 60-65 minutes. Test doneness by inserting a knife in the center; it should come out clean.

Let the casserole rest for 5-10 minutes before slicing to firm up and make serving easier.

Notes

Easy Make-Ahead Breakfast Casserole is a savory breakfast dish with eggs, sausage, potatoes, and cheese that can be prepped the night before and baked in the morning for a creamy and crispy comfort meal.

Easy Make-Ahead Breakfast Casserole: Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish using non-stick spray or butter to prevent sticking and encourage a golden crust.
2. Cook the breakfast sausage in a skillet over medium heat, breaking it up as it cooks until nicely browned. Drain excess fat and set aside. You want the sausage cooked completely but still moist—overcooking makes it dry.
3. In a large bowl, whisk together the eggs, whole milk, salt, pepper, garlic powder, and smoked paprika until well combined. It might look slightly curdled at this point—that’s totally normal and nothing to worry about.
4. Add the thawed hash browns, cooked sausage, diced onion, bell peppers, and shredded cheddar to the egg mixture. Gently fold everything together until evenly mixed.
5. Pour the mixture into your prepared casserole dish and spread it out evenly. It should fill the dish just right without overflowing.
6. Cover the dish tightly with plastic wrap or foil if you’re making it ahead and plan to refrigerate overnight.
7. If baking immediately, place uncovered casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
8. If baking from chilled, increase bake time to about 60-65 minutes. To test doneness, insert a knife in the middle and it should come out clean.
9. Let the casserole rest for 5-10 minutes before slicing to help everything firm up. This step makes serving easier and less messy.

Easy Make-Ahead Breakfast Casserole: Tips for Success

• Don’t skip the thawing: Using frozen hash browns straight from the freezer can result in excess water in the casserole. Thaw and drain them well for the best texture.
• Use a sharp cheddar cheese: It melts beautifully and adds a punch of flavor. Mild cheeses tend to make the casserole bland.
• Let the casserole rest before cutting: Especially if freshly baked, waiting about 10 minutes sharpen the texture and keeps it from falling apart.
• Adjust seasoning to taste: I often add an extra pinch of salt or black pepper near the end if my sausage is on the milder side.
• Line your dish with foil for easy cleanup: This isn’t about flavor, but it makes life sooo much simpler after breakfast chaos.

Easy Make-Ahead Breakfast Casserole: Storage & Reheating

This breakfast casserole loves leftovers almost as much as I do. Once baked and cooled, cover any remaining portion tightly with foil or plastic wrap and store it in your fridge. It will stay fresh for up to 4 days. When you’re ready for round two, warming gently is key to preserving the texture without drying it out.

To reheat, preheat your oven to 325°F (160°C). Place the casserole slices in an oven-safe dish and cover loosely with foil to trap moisture. Heat for about 15-20 minutes until warmed through. Microwaving works too, but it can get rubbery fast, so keep the microwave time short and cover the dish to retain moisture. You’ll want to avoid overcooking during reheating at all costs.

Easy Make-Ahead Breakfast Casserole: FAQ

Can I make this casserole vegetarian?

You can swap out the sausage for sautéed mushrooms, bell peppers, or a plant-based meat substitute. Just make sure the filling remains flavorful by adjusting the seasoning accordingly.

Is it possible to freeze this breakfast casserole?

Yes, freezing works well! Bake the casserole first, let it cool completely, then slice, wrap portions individually, and freeze. Thaw overnight in the fridge before reheating to keep the texture intact.

Can I add other vegetables to the casserole?

Absolutely! Spinach, tomatoes, or zucchini all work great. Just be mindful of moisture-heavy veggies—squeeze out excess water to prevent sogginess.

What’s the best cheese for breakfast casseroles?

Sharp cheddar is my favorite because it melts well and adds character, but mozzarella, Monterey Jack, or pepper jack can give you nice variety depending on your flavor preferences.

Can I make this breakfast casserole vegan?

Replacing the eggs and dairy requires some experimenting. Tofu scrambles or chickpea flour mixes can be used as egg substitutes, but it changes the texture and flavor profile significantly.

Nutritional Information

Estimated per serving (based on 8 servings):

• Calories: 380
• Fat: 26g
• Protein: 22g
• Carbohydrates: 12g

These numbers are approximations and will vary depending on exact ingredients and portion sizes. This casserole is a satisfying and balanced breakfast with protein from eggs and sausage, healthy fats from cheese, and energy from the potatoes.

Conclusion

My Easy Make-Ahead Breakfast Casserole is one of those recipes that feels like a hug in food form. Every time I bake it, the house fills with the cozy aroma of eggs, cheese, and sausage, and I can’t wait to dig into that warm, cheesy goodness. If you give this recipe a try, I’d love to hear how it turns out for you. Don’t hesitate to leave a comment or a rating—I’m always here to help you make your breakfast game better and more delicious!