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overnight breakfast casserole with sausage

Overnight Breakfast Casserole with Sausage

This overnight breakfast casserole is the perfect way to enjoy a hearty breakfast. Filled with hashbrowns, sausage, and veggies, this meal will keep you fueled all day.
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Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 289kcal
Author: Organize Yourself Skinny


  • 3-4 cups frozen hash browns
  • 2 tablespoons olive oil
  • 1 lb 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
  • 1 1/2 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.


Make-ahead instructions
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.


Serving: 1g | Calories: 289kcal | Carbohydrates: 10g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Fiber: 2g | Sugar: 2g