Ahead Sausage Hashbrown Casserole

Here’s an easy Make-Ahead Sausage Hashbrown Casserole—perfect for holidays, brunch, or busy mornings 🥔🧀

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Make-Ahead Sausage Hashbrown Casserole

Ingredients

• 1 lb breakfast sausage (pork or turkey)

• 1 (30 oz) bag frozen shredded hashbrowns, thawed

• 1 small onion, diced

• 2 cups shredded sharp cheddar cheese

• 6 large eggs

• 1½ cups milk

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika (optional)

• 2 tbsp melted butter or oil (for greasing)

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Instructions

1. Cook sausage
   Brown sausage in a skillet over medium heat. Drain excess grease and let cool slightly.

2. Mix casserole
   In a large bowl, combine hashbrowns, cooked sausage, onion, and cheese.

3. Egg mixture
   Whisk eggs, milk, salt, pepper, garlic powder, and paprika.

4. Assemble
   Grease a 9×13-inch baking dish.
   Spread hashbrown mixture evenly, then pour egg mixture over the top.

5. Cover & refrigerate
   Cover tightly with foil and refrigerate overnight or up to 24 hours.

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Baking (Next Day)

• Remove casserole from fridge while oven preheats to 375°F (190°C)

• Bake covered for 35 minutes

• Uncover and bake 15–20 more minutes until set and golden on top

• Rest 5–10 minutes before serving

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Tips & Variations

• Creamier: add ½ cup sour cream or cream cheese

• Spicy: use hot sausage or add diced jalapeños

• Veggie add-ins: bell peppers, mushrooms, spinach

• Cheese swap: pepper jack, Colby-Jack, or Swiss

Freezer Option

• Assemble, cover tightly, and freeze up to 2 months

• Thaw overnight in fridge before baking

Great with fruit salad or biscuits ☕
Want a crock pot or keto-friendly version?