This Overnight Breakfast Casserole with Sausage can be prepared the night before then cooked in the morning for a delicious breakfast. It can feed a large family, be served for a holiday brunch, or used as a quick ‘heat and eat’ morning meal during the week!
Overnight breakfast casseroles are a staple on our table during the holidays. Every year, on Christmas morning and Easter brunch, I whip one up and it always goes over well. They are easy to make and will feed a huge crowd- it’s a no brainer!
The Beauty of Breakfast Casseroles
However, I’ve recently come to appreciate breakfast casseroles all year round.
Between my husband Mike and me, we have 5 teenage girls. When they are all here I often make a breakfast casserole – it makes it so much easier to feed everyone. I can prepare it the night before, and there are typically leftovers to last a couple of days.
Win for me!
I’ve also added egg casseroles (like this Vegetarian Breakfast Casserole) to my weekly meal plans because I can cook it on Sunday, then warm it up throughout the week for a quick breakfast.
One of my favorite things about breakfast casseroles is just about anything can be added to them. You can use up the leftover vegetables, switch up spices, use various cheese, and change out the meats.
Breakfast casseroles are super versatile!
This breakfast casserole with sausage is one of my favorites to date! It’s filled with hashbrowns, lots of veggies, and melted cheese. It’s a hearty breakfast, super tasty, and a real crowd-pleaser.
Frequently Asked Questions About Overnight Breakfast Casserole
Before I jump into this recipe, I wanted to answer a few questions I received about this delicious overnight breakfast casserole.
Can I Use Egg Whites To Lower The Fat?
Personally, I wouldn’t use all egg whites in an egg bake. The egg yolks provide a nice texture and flavor you won’t get with all egg whites.
However, you can remove some of the egg yolks to lower the fat. I recommend removing no more than 3 egg yolks.
Also, use one extra egg white to make up for the liquid lost by removing the yolks.
Follow the same cooking instructions!
Can I Use Turkey Sausage Or Other Meats?
Yes! The great thing about breakfast casseroles is that they’re super versatile. I had a delicious breakfast sausage I received from Butcher Box Meat Delivery Service, so I used that.
However, you can use turkey breakfast sausage or even make your own homemade breakfast sausage. One pound of sausage works perfectly in this recipe.
You can even swap it out and use bacon! If you do, I recommend 1lb of bacon. Cook it up first, crumble, and then add it to the recipe.
Another meat that works great is diced ham.
Can I Use Diced Hash Browns Or Make My Own?
Yes, you can do both. I recommend using about 3-4 cups of hashbrowns for this breakfast recipe.
Basically, you just need to cover the bottom of the dish.
What Other Vegetables Can I Use For This Breakfast Casserole?
Anything! Honestly, egg bakes are so easy to switch up.
Use broccoli, spinach, kale, tomatoes, Brussel sprouts, or whatever you need to use up in your fridge. I’d say about 3 -4 cups of chopped vegetables works well in an egg bake.
Whichever vegetable you use, my advice would be to cook the vegetable first. I like to saute my veggies but you can also roast them in the oven for a bit of crunchiness.
Make sure to drain all of the liquid from the vegetables prior to mixing it in with the eggs. Too much liquid can make for a mushy egg bake. I use a mesh strainer to help with this!
Overnight Breakfast Casserole with Sausage
Okay, let’s get to the recipe! Here is the list of ingredients you will need to make this dish:
- Frozen hash browns
- Olive oil
- Breakfast sausage
- White onion (chopped)
- Green bell pepper (chopped)
- White sliced mushrooms
- Eggs
- Garlic powder
- Onion powder
- Salt
- Pepper
- Plain greek yogurt
- Shredded cheddar cheese
How To Make Breakfast Casserole With Sausage And Hash Browns
Start by preheating the oven to 375 degrees and spraying a 9 x 13 casserole dish with cooking spray. Place the hash browns at the bottom of the dish and set it aside.
Then, in a large pan, heat 1 tablespoon of olive oil and cook the breakfast sausage until it’s cooked completely (about 7-8 minutes). Make sure to break up the sausage into crumbles as it cooks. Place the cooked sausage over the hash browns.
In the same pan, heat the last tablespoon of olive oil and cook the onion, peppers, and mushrooms until the mushrooms and peppers are tender and onions are translucent. Using a mesh strainer, drain out any extra liquid from the vegetables. Add the vegetables in with the sausage and hash browns.
In a large bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper. Slowly whisk in the yogurt and stir in the shredded cheddar cheese.
Pour the egg mixture into the casserole dish with the vegetables, sausage, and hash browns. Give the ingredients a few stirs to gently mix everything together.
Bake in the oven for 50-60 minutes or until the casserole is set in the center.
Serve it warm!
How To Meal Prep This Overnight Egg Casserole With Sausage
The beauty of this recipe is it can be prepped the night before, so it’s perfect if you want an easy breakfast recipe to pop in the oven first thing in the morning.
You can also cook this completely and store leftovers in the refrigerator for a quick healthy breakfast during the week. I like to use glass meal prep containers to store the egg bake. Heat up a piece in the microwave for 1-2 minutes or until heated through.
I make egg bakes all the time for the week and they reheat very well.
You might be wondering if you can freeze cooked egg bakes. I find egg bakes to get a little rubbery and/or mushy when I freeze them so I recommend not freezing egg bakes!
More Breakfast Recipes
If you loved this overnight breakfast casserole, check out some of my other breakfast recipes!
- Vegetarian Breakfast Casserole
- Baked Oatmeal Cups
- The Best Avocado Toast
- Vegetarian Breakfast Burrito
- Make-Ahead Breakfast Burritos
Make this overnight breakfast casserole with sausage to have a quick and easy breakfast all week. You can even make it for brunch to feed the whole family! Share a picture and tag me on Instagram or Facebook if you decide to make this!
- 3-4 cups frozen hash browns
- 2 tablespoons olive oil
- 1lb breakfast sausage
- 1 medium white onion, chopped
- 1 green bell pepper, chopped
- 1 (8-ounce) package of white sliced mushrooms
- 12 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (5.3 ounce) container of plain greek yogurt
- 1½ cups shredded cheddar cheese
- Preheat oven to 375 degrees
- Spray a 9 x 13 casserole dish with cooking spray.
- Place the hash browns in the bottom of the dish and set aside.
- In a large pan, heat 1 tablespoon of olive oil and cook the breakfast sausage until cook completely, 7-8 minutes. Break up the sausage into crumbles as it cooks. Place the cooked sausage over the hash browns.
- In the same pan, heat the last tablespoon of olive oil and cooking the onion, peppers, and mushrooms until the mushrooms and peppers are tender and onions are translucent. Using a mesh strainer drain out any extra liquid from the vegetables. Add the vegetables in with the sausage and hash browns.
- In a large bowl whisk together the eggs, garlic powder, onion powder, salt, and pepper.
- Whisk in the yogurt and then slowly stir in the shredded cheddar cheese.
- Pur the egg mixture in with the vegetables, sausage, and hash browns. Give the ingredients a few stirs to lightly mix everything together.
- Bake in the oven for 50 - 60 minutes or until set in the center.
- Serve hot.
This egg casserole can be prepared the night before and then cooked the morning you're going to eat it. You might need to add 5-10 more minutes to the cooking time because the recipe will be cold.
Also, this casserole reheats perfectly so it's great to make on Sunday to have ready for a quick breakfast all week. After it cooks, let it cool and then store in the refrigerator. I prefer to use glass containers but any container will work.
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