Make Ahead Sausage Hash Brown Breakfast Casserole (Gluten Free)
Make-Ahead Sausage Hashbrown Breakfast Casserole is prepared the night before and then cooked in the morning for a delicious breakfast. It's a naturally gluten-free breakfast recipe that can feed a large family, be served for a holiday brunch, or use as a quick 'heat and eat' morning meal during the week! Everybody loves this Overnight Breakfast casserole.
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Servings: 12 people
Calories: 289kcal
Equipment
- Whisk
- Large mixing bowl
- 1 9 x 13 ceramic or class baking dish
Ingredients
- 1 30 ounce bag frozen shredded hash browns thawed and dried
- 2 tablespoons olive oil divided
- 1 lb ground breakfast sausage
- 1 medium-sized white onion diced
- 1 medium-sized green bell pepper seeded and diced
- 1 8-ounce package of sliced white button mushrooms
- 12 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup plain Greek yogurt a 5.3 ounce container of plain yogurt is a little more than 1/2 cup.
Instructions
- Preheat the oven to 350 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.
- Pour the egg mixture in with the vegetables, sausage, and hash browns. Give the ingredients a few stirs to lightly mix everything together. If you're making this ahead of time then cover it with foil and refrigerate. In the morning, remove the foil and then continue with the recipe.
- Bake in the oven for 45 - 55 minutes or until set in the center.
- Serve hot.
Notes
**Frozen shredded hash browns come in 30-32 ounce or larger bags. This recipe uses about 3-4 cups
Make-ahead & Storage Tips
The beauty of this easy breakfast casserole 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.
For the week: Assemble the ingredients in a casserole dish, cover with foil, and refrigerate overnight. In the morning, remove the foil and continue with the recipe.
You can also cook this thoroughly and store leftovers in the refrigerator for five days so you can have a quick healthy breakfast during the week. I like to use glass meal prep containers to store the egg bake. Heat a piece in the microwave for 1-2 minutes or until heated.
For the freezer: You might be wondering if you can freeze egg bakes. It depends. I find egg bakes to get a little rubbery and mushy when I freeze them raw, so I recommend not freezing raw egg bakes! Instead, assemble the ingredients the day before and keep them in the refrigerator.
If you want a quick make-ahead breakfast during the week, you can freeze this sausage egg breakfast casserole after it cooks. After it cools, cut it into portions, freeze it for a heat and eat breakfast. Heat for 2-3 minutes in the microwave until heated.
Nutrition
Serving: 1g | Calories: 289kcal | Carbohydrates: 10g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Fiber: 2g | Sugar: 2g