Cheesy Overnight Hashbrown Breakfast Casserole

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Thìs Cheesy Hashbrown Breakfast Casserole ìs everythìng you need on Chrìstmas mornìng! (Or anytìme you have guests for breakfast!) Hashbrowns are baked tìl crìspy, then topped wìth eggs, cheese, and black forest ham. It’s an overnìght recìpe, so you have more tìme for stockìngs ìn the mornìng! Make ahead breakfasts are always a wìn at the holìdays. 

Cheesy Overnight Hashbrown Breakfast Casserole


  • 30 oz. frozen shredded hashbrowns
  • 8 oz. shredded cheddar cheese
  • 1 lb. breakfast sausage
  • 1 green bell pepper, diced
  • 1/2 onion, diced
  • 8 eggs
  • 2 cups milk
  • 1 tsp. salt
  • 1/2 tsp. black pepper


  1. In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled. Add the diced onion and green bell pepper and cook until softened, about 5 minutes.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper.
  3. Add the frozen hashbrowns and shredded cheddar cheese to the mixing bowl and stir to combine.
  4. Grease a 9x13 inch baking dish with nonstick cooking spray.
  5. Pour the hashbrown mixture into the baking dish, spreading it out evenly.
  6. Spoon the sausage, onion, and bell pepper mixture over the top of the hashbrown mixture.
  7. Cover the baking dish with foil and refrigerate overnight.
  8. In the morning, preheat your oven to 350°F.
  9. Remove the foil from the baking dish and bake for 45-50 minutes, or until the casserole is set and the top is golden brown.
  10. Allow the casserole to cool for 5-10 minutes before slicing and serving. Enjoy!

Note: You can also add additional toppings to the casserole such as diced tomatoes or chopped bacon, if desired.


Vìsìt Orìgìnal Websìte @ for full Instructìons and recìpe notes.

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