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The Ultimate Overnight Breakfast Casserole

Ultimate Overnight Breakfast Casserole

This overnight breakfast casserole is the perfect solution for a relaxed and memorable morning, ideal for holiday gatherings, lazy weekend brunches, and feeding a crowd without spending all morning in the kitchen. Layers of savory sausage, crispy hash browns, and rich, cheesy eggs meld together overnight, creating a hearty and comforting dish that's both special and incredibly easy to make.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound breakfast sausage
  • 1 package (about 30 oz) frozen hash browns, thawed
  • 8 large eggs
  • 1 cup milk (whole or 2% works best)
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped green onions, for garnish

Equipment

  • large skillet
  • large bowl
  • 9x13-inch baking dish

Method
 

Instructions
  1. In a large skillet, cook the breakfast sausage over medium-high heat, breaking it apart with a spoon, until it's nicely browned and cooked through. Drain off any excess grease and set the sausage aside to cool down a bit.
  2. While the sausage cools, grab a large bowl. Whisk together the 8 large eggs, milk, sour cream, salt, and pepper until everything is smooth and well combined. Don't overmix, just until the yolks and whites are incorporated.
  3. Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
  4. Sprinkle half of the thawed hash browns evenly across the bottom of the dish. Top that with half of the cooked sausage, followed by a layer of 1 cup of the shredded cheddar cheese.
  5. Simply repeat the process. Add the rest of the hash browns, the remaining sausage, and the final cup of cheese.
  6. Gently pour the egg mixture evenly over the entire casserole, making sure it seeps into all the nooks and crannies. Cover the dish tightly with foil. Refrigerate it overnight, or for at least 8 hours.
  7. The next morning, preheat your oven to 350°F (175°C). Place the casserole (still covered with foil) into the oven and bake for 45 minutes.
  8. After 45 minutes, carefully remove the foil. Return the casserole to the oven and bake for another 20-25 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  9. Let the casserole rest for about 10 minutes before slicing. Garnish with freshly chopped green onions and serve warm.

Notes

Ensure hash browns are fully thawed and patted dry to prevent a watery casserole. For the creamiest result, shred your own cheese from a block. Let the casserole rest for at least 10 minutes after baking to allow it to set for perfect slicing.