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Easy Make-Ahead Christmas Morning Egg Casserole with Sausage

Christmas morning egg casserole - featured image
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A make-ahead breakfast casserole with fluffy eggs, crispy hashbrowns, perfectly cooked sausage, and melted cheese. Assemble it the night before and bake on Christmas morning for a stress-free holiday breakfast.

Ingredients

Scale
  • 1 pound breakfast sausage (mild or spicy)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced (optional)
  • 3 cups frozen shredded hashbrowns, thawed and patted dry
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 12 large eggs
  • 1 ½ cups whole milk
  • 1 teaspoon kosher salt (or ½ teaspoon table salt)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • ¼ teaspoon dried mustard powder

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add breakfast sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6 to 8 minutes. Transfer sausage to a plate lined with paper towels using a slotted spoon. Leave about 1 tablespoon of drippings in the pan.
  2. Add diced onion and bell pepper to the same skillet. Cook over medium heat until softened, about 4 to 5 minutes. Scrape into the bowl with the sausage and let cool slightly.
  3. Spread thawed frozen hashbrowns on a clean kitchen towel or paper towels and pat thoroughly dry. Let sit for about 5 minutes.
  4. In a large mixing bowl, crack 12 eggs. Add milk, salt, pepper, garlic powder, smoked paprika, and dried mustard. Whisk vigorously until eggs are completely broken up and mixture is uniform, about 1 minute.
  5. Spray a 9×13-inch baking dish generously with non-stick spray. Spread half of the dry hashbrowns evenly across the bottom. Top with half of the cooked sausage and vegetable mixture. Sprinkle half of the cheddar and mozzarella cheese over the top.
  6. Repeat layers: remaining hashbrowns, remaining sausage mixture, and remaining cheese. Pour egg mixture evenly over everything. Gently press down with a spatula to help eggs settle. Reserve about ¼ cup of shredded cheese to sprinkle on top before baking.
  7. Cover baking dish tightly with aluminum foil and refrigerate for at least 8 hours, or up to 24 hours.
  8. When ready to bake, preheat oven to 350°F (175°C). Remove casserole from refrigerator while oven heats up, about 15 to 20 minutes.
  9. Bake covered with foil for 30 minutes. Remove foil and bake for another 15 to 20 minutes, until top is golden brown and center is set. A knife inserted into the center should come out clean, or internal temperature should reach 160°F (71°C).
  10. Let casserole rest for 5 to 10 minutes before slicing.

Notes

Don’t skip drying the hashbrowns to avoid a soggy casserole. Let the casserole come to room temperature before baking for even cooking. Use full-fat dairy for the best texture. Don’t overbake; the center should be just barely set when removed from the oven. This casserole reheats well; make extra for quick breakfasts throughout the week.

Nutrition

Keywords: Christmas breakfast, egg casserole, make-ahead breakfast, sausage casserole, holiday breakfast, hashbrown casserole

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