Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe

Last updated on December 10, 2025

Welcome to my cozy kitchen—one of my favorite weekend rhythms is making a breakfast casserole the night before so mornings feel calm and warm. I still laugh about the first time I tried this casserole: I misread the recipe, used a tiny baking dish, and had a volcano of bubbling cheese spill across the oven floor. Lesson learned—bigger pan, less mess. Today I’ll walk you through an easy, stress-free plan for an Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe that’s perfect for busy families, beginner cooks, and anyone who loves a warm, comforting breakfast without the hustle.

Before we start, I promise this will be simple, practical, and totally doable—even if you’re trying it for the first time. I’ll cover ingredients, step-by-step instructions, shortcuts, swaps for dietary needs, and tips to customize for your family. If you like make-ahead dishes or need a reliable breakfast everyone will eat, you’re in the right place. Also, if you want other casserole ideas to rotate through your menu, try my take on a cheesy sausage pasta for dinner—same cozy comfort, different meal.

Why I Love This Recipe of Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe

This casserole checks so many boxes for me: it’s simple to assemble, feeds a crowd, and tastes like a warm, familiar hug in the morning. I love that you can put it together in 15–20 minutes the night before and let the fridge do the work while you sleep. For busy families, that makes mornings less frantic—kids can serve themselves, and adults get a real cup of coffee before the day starts.

Beginner cooks will appreciate that the recipe doesn’t need fancy technique. There’s no confusing folding or multi-stage cooking—just cook the sausage, brown the hashbrowns a little, layer, pour, and refrigerate. It’s forgiving, too: if you’re a little short on milk or a bit heavy-handed with cheese, it still comes out delicious. For cozy, practical benefits: this casserole stores well, reheats nicely, and freezes in portions for breakfast rescue days. If you’re trying to make mornings calmer or want a dish to bring to a brunch, this is a go-to. And if you need gluten-free or dairy-free swaps, I’ll point those out below—this recipe is very adaptable. For more make-ahead breakfast ideas that suit busy mornings, you might like these easy gluten-free breakfast casseroles.

Ingredients You’ll Need for Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe

Essentials

• 2 cups shredded mild cheddar cheese (or your favorite melting cheese)
• 1 (30 oz) bag frozen shredded hash browns, thawed just enough to loosen
• 2 lb breakfast sausage — use turkey sausage, chicken sausage, or a plant-based breakfast sausage.
• 2 cups milk (whole milk gives the richest texture; see substitutions for options)
• 8 medium eggs
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• Butter or cooking spray to grease a 9×13 casserole dish

Optional add-ons (mix and match—none are required)

• 1 small onion, finely diced, sautéed with the sausage
• 1 red bell pepper, diced (adds sweetness and color)
• 1 cup chopped fresh spinach or 1/2 cup thawed frozen spinach, squeezed dry
• 1/2 cup diced tomato or salsa spooned on top after baking
• 1/2 tsp smoked paprika or a pinch of cayenne for warmth
• 1 cup shredded Monterey Jack, Colby, or pepper jack cheese for variation

Substitutions and Shortcuts

• Sausage swaps: choose turkey sausage, chicken sausage, or a plant-based sausage crumbles. These are widely available and keep the flavor profile familiar. If you want a milder dish for kids, pick mild sausage; for more kick, use hot or spicy turkey sausage.
• Cheese: Use a cheese you like that melts well. Sharp cheddar gives more bite; Monterey Jack is mild and creamy.
• Milk: Whole milk gives a custardy texture. You can use 2% or a dairy-free milk (unsweetened oat or soy) if you need dairy-free options. If you use dairy-free milk, choose dairy-free cheese to keep it fully dairy-free.
• Eggs: Large eggs are standard; if your eggs are smaller or larger, the bake time may vary slightly.
• Hash browns: If you’re in a pinch, you can use frozen diced potatoes or even leftover roasted potatoes. Shredded hash browns give the classic texture.
• Make it quicker (day-of shortcut): If you don’t want the overnight step, assemble and bake right away—preheat oven to 350°F and bake about 45–55 minutes until set and bubbling. Keep an eye on the top; you may want foil after 30 minutes if it’s browning too quickly.
• Speed up browning: Use two pans or a large skillet to brown hash browns faster if your pan is small.

How to Make Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe Step-by-Step

Before you start: Read through these steps first. I like to set out my ingredients, thaw the hash browns just enough to separate them, and preheat or prepare pans. If you plan to bake the casserole the same day, preheat the oven to 350°F. For the overnight method, you do not need to preheat—just assemble and refrigerate.

1. Gather and prep your tools

• You’ll need a large skillet (12-inch or larger), a large mixing bowl, a whisk, a spatula, a 9×13 casserole dish, measuring cups and spoons, and aluminum foil. If you have a nonstick skillet, that helps prevent the hash browns from sticking while browning.

2. Cook the sausage

• Heat your skillet over medium heat. Add the breakfast sausage (turkey, chicken, or plant-based). Break it into pieces with a spatula as it cooks.
• Cook, stirring and breaking up clumps, until the sausage is browned and cooked through. If you used raw turkey sausage, make sure there is no pink and the internal temperature reaches 165°F (if you measure).
• Drain excess grease if needed. For turkey and chicken sausages, there is often less grease; for plant-based, there may be none.
• Transfer the cooked sausage to a plate lined with paper towels to remove extra oil. Set aside.

3. Lightly brown the hash browns

• In the same skillet (no need to wash it—some of the flavors left behind are good), add a little oil or butter if the pan is dry.
• Add the thawed, shredded hash browns in an even layer. If your pan is small, do this in two batches so the potatoes have room to brown. You don’t need them fully crispy—just a light golden color and some moisture cooked off.
• Season lightly with a pinch of salt and pepper while browning. Remove from heat.

4. Assemble the base in the casserole dish

• Grease a 9×13 casserole dish well with butter or cooking spray.
• Spread the lightly browned hash browns in an even layer across the bottom of the dish. Press them gently so they form a base that will hold together after baking.
• Evenly sprinkle the cooked sausage over the hash browns.
• Scatter 2 cups shredded mild cheddar (or your chosen cheese) evenly across the top of the hash brown and sausage layer.
• If you’re adding optional vegetables (like sautéed onions, bell pepper, or spinach), layer them in with the sausage or sprinkle them over the cheese now.

5. Mix the custard

• In a medium mixing bowl, crack the 8 eggs and whisk until smooth.
• Add 2 cups milk and whisk to combine.
• Stir in 1/4 tsp onion powder, 1/4 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk until everything is combined and slightly frothy.
• Taste a tiny bit of the mixture (if you’re comfortable) to check seasoning—remember the cheese adds salt, so adjust carefully.

6. Pour and cover for overnight

• Pour the egg and milk mixture evenly over the layered hash browns, sausage, and cheese. Use a spatula or the back of a spoon to gently press the mixture if needed so it settles throughout the layers.
• Cover the casserole dish tightly with aluminum foil. Place the dish on a level shelf in your fridge overnight or for at least 6–8 hours. The eggs will soak into the potatoes and flavors will meld.

7. Bake the next morning (or bake day-of)

• If refrigerated overnight, remove the casserole from the fridge and let it sit at room temperature for 15–20 minutes while the oven preheats (optional, but it helps even baking).
• Preheat your oven to 350°F.
• Bake the covered casserole for 30 minutes. After 30 minutes, remove the foil and continue baking uncovered for another 20–30 minutes.
• The casserole is done when the center is set (no jiggle), and the top is bubbly and lightly browned. A knife inserted into the center should come out clean or with minimal moist crumbs, not raw egg.
• If the top browns too quickly, tent the dish loosely with foil for the remaining time.
• Let the casserole rest for 10 minutes before slicing. Resting helps it hold together.

8. Serve and store

• Slice into squares and serve warm. This casserole keeps well in the fridge for up to 4 days and freezes beautifully in portions for up to 2 months.
• To reheat, either microwave individual slices for 1–2 minutes or rewarm in a 350°F oven for 15–20 minutes until heated through.

Timing and make-ahead tips

• Night-before assembly: 20–30 minutes of active time the night before; bake 40–60 minutes in the morning.
• Day-of shortcut: Assemble and bake immediately—bake covered for 30–40 minutes, uncover for 15–20 more.
• Freezer method: Assemble in a foil pan, cover tightly, freeze before baking. When ready, thaw in the fridge overnight, then bake at 350°F for 50–70 minutes until set.

Common Mistakes to Avoid

Using the wrong sausage

One common mistake is using a sausage that’s overly greasy or the wrong texture. I recommend turkey, chicken, or plant-based sausage. If a sausage releases a lot of fat, drain well. Excess grease pools in the casserole and can make the texture soggy. Cook the sausage until well-browned and drain on paper towels or in a sieve.

Not browning the hash browns at all

Skipping the light browning of the hash browns is a quick path to a watery or starchy casserole. Browning removes excess moisture and builds flavor. You don’t need to make crispy potato pancakes—just a light golden color and some evaporation. If your hash browns are ice-cold from the freezer, let them sit about 10 minutes to loosen before pan-browning.

Overfilling the dish or using the wrong pan size

If you pack too much into a 9×13 pan or use a smaller pan, the layers will be too thick and the center might not set correctly. This leads to a soggy center or long bake times. Stick to a 9×13 for the recipe as written. If you only have smaller pans, make two smaller casseroles and reduce bake times slightly, checking doneness earlier.

Rushing the refrigerator time

If you skip the overnight chilling and bake immediately without adjusting time, the casserole won’t have that set, custardy texture. You can bake right away if needed—just increase the total baking time and watch for doneness. The overnight soak gives the casserole a firm, even texture and helps flavors meld, so if you can wait, do.

Easy Variations for Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe

Veggie-packed family favorite

Want to sneak in more veggies? Sauté a diced onion, a diced bell pepper, and a cup of chopped spinach with your sausage, or add a cup of frozen mixed vegetables (thawed and drained). Layer them evenly with the sausage before adding cheese. This adds color, nutrients, and flavor without changing the heartiness of the dish. It’s a great way to use leftover vegetables from dinner.

Tex-Mex twist

For a bold change, swap half the cheddar for pepper jack, add a diced green chile or a handful of chopped jalapeño (remove seeds for milder), and stir in a teaspoon of ground cumin and 1/2 teaspoon smoked paprika to the egg mixture. Top with fresh cilantro and salsa when serving. This variation is great if your family likes a little spice and bold flavors.

Cheesy herb and garlic

If you prefer a savory, aromatic version, stir in 1/4 cup chopped fresh chives or parsley and 1/2 tsp dried thyme into the egg mixture. Use a mix of cheddar and Gruyère or Swiss for a deeper, nuttier cheese flavor. Finish with a sprinkle of fresh herbs for a bright finish.

Serving Suggestions for Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe

Simple and quick sides

Serve slices with a simple side salad of mixed greens dressed in a lemon vinaigrette for a lighter contrast, or pair with fresh fruit—sliced melon, berries, or orange segments cut the richness and brighten the plate. For busy mornings, a bowl of fruit and a hot cup of coffee keeps the meal balanced and fast.

Make it a brunch spread

For a more festive brunch, set out bowls of toppings like sour cream or plain Greek yogurt, chopped green onions, diced tomatoes, hot sauce, and sliced avocado. Let guests serve themselves and add whatever they like. A platter of fresh bread or bagels and a charcuterie board with cheeses and olives elevates the meal with little extra effort.

Pack-and-go breakfasts

This casserole is great for packing. Cut into individual squares and wrap in foil for an on-the-go breakfast. These reheat well in a toaster oven or microwave. If your family needs quick breakfasts for work or school, portion them into single-serve containers and freeze—reheat for 2–3 minutes in a microwave or 15–20 minutes in a 350°F oven.

Tips for Success and Troubleshooting

• If the center is still jiggly after baking the specified time, return it to the oven for another 10–15 minutes. Cover the top loosely with foil if the cheese is browning too much.
• If you want a crisper potato layer, try pre-baking the hash browns on a sheet pan at 425°F for 10–12 minutes to dry them out before adding them to the casserole.
• For individual portions, bake in muffin tins for mini breakfast cups. Reduce bake time to 20–25 minutes and watch for set centers.
• To make this gluten-free, check all labels (most of these ingredients are naturally gluten-free, but some sausages contain fillers). You can find bakery-free alternatives and gluten-free cheeses if needed.
• For dairy-free, use unsweetened oat or soy milk and a dairy-free shredded cheese. Cook times are the same, but texture will be slightly different.

Storage, Freezing, and Reheating

• Refrigerator: Store in an airtight container for up to 4 days. Reheat slices in the microwave for 1–2 minutes or in a 350°F oven for 10–15 minutes until heated through.
• Freezer: Cool fully, then wrap individual slices in plastic wrap and foil, or place sealed in freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge before reheating, or reheat from frozen at 350°F for 25–35 minutes (cover with foil for the first half).
• Make-ahead for a crowd: Double the recipe and bake in two 9×13 pans. Keep one in the fridge for morning and freeze the other for a later meal.

Kid-Friendly Tips

• Use mild sausage and mild cheddar if kids are sensitive to spice.
• Chop or mash the potatoes a little finer if young kids prefer softer textures.
• Let kids help sprinkle cheese or press the hashbrowns into the pan—simple tasks help them feel involved and more likely to try the dish.

Breakfast Casserole With Dietary Needs in Mind

• Gluten-free: Use gluten-free sausage and double-check any packaged spices or cheese labels.
• Dairy-free: Substitute dairy-free milk and cheese; the texture will be slightly different but still tasty.
• Vegetarian: Replace sausage with a plant-based crumbled sausage or use a mix of sautéed mushrooms and lentils for protein.

Conclusion

You’ve learned how easy it is to make and customize an Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe that feeds a family, simplifies busy mornings, and adapts to many diets. It’s forgiving, freezer-friendly, and comfortingly familiar—perfect for a slow weekend or a rushed weekday when you need breakfast ready to go. If you want more casserole ideas or different takes on overnight breakfast dishes, check these recipe variations and guides for inspiration: Overnight Cheesy Sausage and Hashbrown Breakfast Casserole recipe on MomSpark, Overnight Sausage Hash Brown Casserole at I Wash You Dry, and Easy Overnight Breakfast Casserole with Sausage from The Food Charlatan. Try it your way, make it ahead, and relax—breakfast is handled.

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FAQs About Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe

Thanks for reading—if you try this Overnight Cheesy Sausage and Hashbrown Breakfast Casserole Recipe, I’d love to hear how you customize it for your family.

Overnight Cheesy Sausage and Hashbrown Breakfast Casserole

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• Author: Emma
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Diet: Gluten-Free, Dairy-Free Options Available

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Description

A cozy and comforting breakfast casserole perfect for busy families, assembled the night before for a stress-free morning.

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Ingredients

Scale 1x2x3x

• 2 cups shredded mild cheddar cheese
• 1 (30 oz) bag frozen shredded hash browns, thawed
• 2 lb breakfast sausage (turkey, chicken, or plant-based)
• 2 cups milk
• 8 medium eggs
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• Butter or cooking spray (for greasing)
• Optional: 1 small onion, finely diced
• Optional: 1 red bell pepper, diced
• Optional: 1 cup chopped fresh spinach
• Optional: 1/2 cup diced tomato or salsa
• Optional: 1/2 tsp smoked paprika or cayenne pepper
• Optional: 1 cup shredded Monterey Jack cheese

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Instructions

1. Grease a 9×13 casserole dish with butter or cooking spray.
2. Cook the breakfast sausage in a skillet until browned and cooked through. Drain excess grease and set aside.
3. In the same skillet, lightly brown the thawed hash browns, seasoning with salt and pepper.
4. Layer the hash browns in the bottom of the greased casserole dish, followed by the sausage and cheese.
5. In a mixing bowl, whisk together eggs, milk, onion powder, garlic powder, salt, and black pepper until combined.
6. Pour the egg mixture evenly over the layers in the casserole dish.
7. Cover tightly with aluminum foil and refrigerate overnight.
8. The next morning, preheat the oven to 350°F and bake the covered casserole for 30 minutes. Remove foil and bake for an additional 20-30 minutes until set and golden.
9. Let cool for 10 minutes before slicing and serving.

Notes

This casserole stores well and can be frozen in portions for easy breakfasts.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 500mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 200mg

Keywords: breakfast casserole, cheesy sausage, hashbrown casserole, make-ahead breakfast, family-friendly, easy casserole