Make-Ahead Sausage Breakfast Brunch Bake
Make-ahead sausage, egg, cheese, and hash brown breakfast casserole baked until golden and sliceable
PRINT PINServings 8
INGREDIENTS
Casserole Base
- 1 lb breakfast sausage
- 1 tbsp olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 30 oz frozen shredded hash browns thawed
- 2 cups shredded cheddar cheese
- 12 large eggs
- 2 cups whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried mustard
- ½ tsp paprika
- nonstick cooking spray.
Optional For Serving
- sliced green onions
- salsa
- sour cream
- hot sauce.
INSTRUCTIONS
Prep And Assemble
- grease a 9x13 inch baking dish with nonstick cooking spray
- cook sausage in a large skillet over medium heat until browned and cooked through then drain excess fat
- add olive oil if needed then saute onion and bell pepper until softened and stir in garlic for 30 seconds
- spread hash browns evenly in the baking dish then top with sausage mixture and sprinkle with cheddar
- whisk eggs milk salt pepper dried mustard and paprika until smooth then pour evenly over the casserole and press lightly so the liquid reaches the bottom.
Chill Bake And Serve
- cover and refrigerate at least 8 hours and up to 24 hours
- remove from refrigerator while oven preheats to 350 F
- bake uncovered until the center is set and the top is lightly browned about 45 to 55 minutes and if browning too fast tent loosely with foil
- rest 10 minutes then slice and serve with optional toppings.
Notes
1. Use hot breakfast sausage or add 0.25 tsp cayenne for heat. Swap cheddar with pepper jack or a cheddar mozzarella blend. Substitute diced cooked potatoes for hash browns. Use 2 percent milk or half and half for richer texture. Freeze baked slices up to 2 months and reheat until hot throughout
Nutrition
Calories: 520kcal | Carbohydrates: 26g | Protein: 27g | Fat: 35g