Recipe Directions
- In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through, breaking it up into crumbles with a spoon as it cooks.
- Add the diced onion and bell peppers to the skillet with the sausage and cook for an additional 5 minutes, or until the vegetables are softened.
- In a large mixing bowl, combine the cooked sausage and vegetables with the thawed hashbrowns and shredded cheddar cheese. Mix until well combined.
- In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until smooth.
- Pour the egg mixture over the sausage and hashbrown mixture, stirring gently to coat everything evenly.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out into an even layer.
- Cover the baking dish with aluminum foil and refrigerate overnight, or for at least 4 hours, to allow the flavors to meld.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the foil from the baking dish and bake the casserole for 45 to 50 minutes, or until the eggs are set and the top is golden brown.
- Remove the casserole from the oven and let it cool for a few minutes before slicing and serving.
Kitchen Equipment Needed
To prepare Make-Ahead Sausage Hashbrown Casserole, you’ll need the following kitchen equipment:
- Large skillet
- Mixing bowls
- 9×13-inch baking dish
- Whisk
- Cooking spray
Leftover Storage
If you have any leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings until heated through.
Serving Suggestions
Make-Ahead Sausage Hashbrown Casserole pairs perfectly with a side of fresh fruit, such as sliced oranges or berries, for a refreshing contrast to the savory flavors of the dish. You can also serve it alongside toast or biscuits for a complete breakfast spread. Don’t forget the hot sauce or salsa for those who like a little extra kick!
