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Cozy Overnight Christmas Breakfast Casserole with Sausage

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A make-ahead breakfast casserole with sausage, hash browns, and cheese that’s perfect for Christmas morning. Assemble it the night before and bake it the next day for a stress-free, crowd-pleasing holiday breakfast.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 8 large eggs
  • 2 cups whole milk
  • 1 (30-ounce) bag frozen shredded hash browns
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup diced yellow onion (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spatula as it browns. If using onion, add it when the sausage is halfway cooked. Cook until fully browned and onion is translucent, about 6-8 minutes. Transfer to a plate lined with paper towels using a slotted spoon. Leave about 1 tablespoon of fat in the pan.
  2. Prepare the egg mixture: In a large mixing bowl, crack the eggs. Add the milk, garlic powder, salt, and pepper. Whisk vigorously until smooth and pale yellow, about 2 minutes.
  3. Assemble the casserole: Lightly grease a 9×13-inch baking dish with butter or cooking spray. Spread the frozen hash browns evenly across the bottom. Sprinkle the cooked sausage and onions over the hash browns. Sprinkle both cheeses evenly on top, reserving about 1/2 cup of cheddar for later. Slowly pour the egg mixture over everything, pressing down gently with a spatula to help it distribute. Cover tightly with aluminum foil and refrigerate for at least 6 hours or overnight (8-12 hours ideal).
  4. Bake the casserole: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit for 15 minutes. Bake covered with foil for 40 minutes. Remove foil, sprinkle reserved cheese on top, and bake uncovered for another 10-15 minutes until golden brown and bubbly, and center is set (knife inserted in center comes out clean).
  5. Rest and serve: Let the casserole rest for at least 10 minutes before cutting. Sprinkle with fresh parsley if desired. Serve warm.

Notes

Do not thaw the frozen hash browns; they absorb the egg mixture overnight for the best texture. Let the casserole rest overnight for optimal flavor and texture. Use room temperature eggs if possible. Watch the salt as sausage and cheese are already salty. If the top browns too quickly, tent loosely with foil.

Nutrition

Keywords: overnight breakfast casserole, Christmas breakfast, sausage casserole, hash brown casserole, make-ahead breakfast, holiday brunch

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