Sausage Breakfast Casserole (Make Ahead)

This Make-Ahead Sausage Casserole is the ultimate overnight breakfast solution. Layers of savory browned sausage, crispy hashbrowns, and zesty green chiles are tucked beneath melted cheddar and a rich, creamy egg custard. While it can be baked right away, the real magic happens when it’s assembled the night before—giving the flavors time to blend and the potatoes a chance to soak up the custard, so your morning is completely hassle-free.

Make Ahead Sausage Casserole

Ingredients

PROTEIN & BASE
Ground breakfast sausage — 2 lbs
Frozen hashbrown potatoes — 2 lbs
Shredded cheddar cheese — 2 cups

CUSTARD MIXTURE
Eggs — 9 large
Milk — 2 cups
Diced green chiles, drained — 1 can
Garlic powder — 1 teaspoon
Onion powder — ½ teaspoon
Salt and black pepper — to taste

Directions

Step 1: Cook the Sausage
Preheat the oven to 350°F. In a large skillet over medium-high heat, cook the sausage until browned and crumbly. Transfer the sausage to a plate and set aside, leaving the skillet on the heat.

Step 2: Brown the Hashbrowns
Using the same skillet with the reserved sausage drippings, add the frozen hashbrowns. Cook for 8–10 minutes, stirring occasionally, until thawed and lightly crisped around the edges.

Step 3: Assemble the Casserole
Grease a 9×13-inch baking dish. Spread the hashbrowns evenly across the bottom. Layer with the cooked sausage, followed by the shredded cheddar and drained green chiles.

Step 4: Prepare the Custard
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until smooth and fully combined.

Step 5: Pour and Bake
Slowly pour the egg mixture over the casserole, making sure it fills all corners evenly.

To Bake Immediately:
Bake uncovered for 35–40 minutes, until the center is set and the eggs are fully cooked.

To Make Ahead:
Cover with foil and refrigerate for up to 24 hours. When ready to bake, cook as directed, adding an extra 5–10 minutes if baking straight from the refrigerator.