Breakfast Casserole (Easy Prep Ahead Recipe)

This breakfast casserole is loaded with frozen hash browns, eggs, and cheese for a high protein breakfast that’s so easy to prep ahead! It’s family-friendly, perfect for holidays and totally customizable for a stress-free morning.

If you need a breakfast that feeds a crowd (or future you) this one’s a must make! It bakes up perfectly after resting overnight in the fridge and the macros are pretty dang good, too. You could absolutely sub whatever breakfast ingredients you love most, but here’s how I make mine!

What You’ll Need

Equipment

• 9×13 baking dish
• Frying pan
• Meat chopper optional (but creates perfectly crumbled sausage)

Ingredients

• Jennie-O turkey sausage: Or breakfast sausage of choice.
• Thick cut bacon: I opt for the microwaveable kind for convenience.
• Frozen hash browns: The mix with peppers and onions is my favorite.
• Large eggs
• Fat free milk: Or milk of choice.
• Seasonings: Salt, pepper, garlic powder.
• Green onion
• Shredded cheddar cheese

How To Make It

1. Prep dish: Grease a 9×13 baking dish, making sure to spread around completely so all sides are coated.
2. Cook the sausage: Cook sausage over medium high heat, breaking apart into small pieces until fully cooked. Drain excess grease (I like to use folded paper towels I can just throw away).
3. Cook the bacon: For me, this step is just popping them into the microwave. However you like your bacon cooked is perfect! Chop up into small pieces.
4. Assemble: Add frozen hash browns to the bottom of the baking dish, then evenly sprinkle the sausage and bacon pieces on top. Whisk the eggs, milk, seasonings, green onion, and cheese together and pour over everything.
5. Store: Cover tightly with plastic wrap or foil and refrigerate up to 24 hours.

To Bake

1. Preheat oven: Preheat oven to 375F. Make sure to pull the casserole out of the fridge to sit at room temperature while the oven preheats.
2. Bake: Bake breakfast casserole uncovered for 45-50 minutes, or until eggs are set (toothpick comes out clean) and top is golden. Let cool 10 minutes, then cut and serve!

FAQs

• Can I bake this breakfast casserole right away?: Yes! This recipe still turns out great when baked right after assembly. Letting it rest overnight just helps flavors meld.
• Can I add more veggies?: I love using the frozen hash brown mix with onions and peppers already in it, but you can totally add more! Just throw in some onion, bell pepper, mushrooms, etc. while you’re cooking the turkey sausage.
• How do I know when the casserole is fully cooked?: The center should be set and not jiggly. A toothpick or knife inserted in the center will come out clean and internal temperature should reach 160F.
• How should I store leftovers?: Once cooled, store leftovers in an airtight container in the fridge up to 4 days. I love this OXO glass dish with lid – I can just pop the lid on and put leftovers away.

More Breakfast Recipes

• Southwest bacon and egg breakfast sandwiches
• Bacon cheddar breakfast casseroles
• Turkey sausage breakfast casserole
• Easy high protein breakfast muffins

As always, don’t forget to leave a rating and review down below if you make this breakfast casserole! It helps support me + my blog more than you know. ♡ And be sure to tag me on all the socials – always love to hear from you and see what you’re making!

Breakfast Casserole (Easy Prep Ahead Recipe)

5 from 1 vote

This breakfast casserole is loaded with frozen hash browns, eggs, and cheese for a high protein breakfast that's so easy to prep ahead!

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 8

Calories: 295kcal

Equipment

• 9×13 baking dish
• Frying pan
• Meat chopper optional

Ingredients

• 1 lb Jennie-O turkey sausage or breakfast sausage of choice
• 8 slices thick cut bacon fully cooked, chopped into small pieces
• 4 cups frozen hash browns (450 g) I use the mix with onions and peppers
• 1 dozen large eggs
• 3/4 cup fat free milk (180 ml) or milk of choice
• 1 tsp fine sea salt
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1/4 cup green onion (18 g) thinly sliced
• 1 cup cheddar cheese (84 g) shredded

Instructions

• Grease a 9×13 baking dish and add frozen hash browns to the bottom.
• Fully cook sausage over medium high heat, breaking apart into small pieces. Drain excess grease. Sprinkle evenly over the hash browns and crumble bacon pieces on top.
• In a mixing bowl, whisk eggs, milk, salt, garlic powder, pepper, green onion, and cheese together. Pour over everything.
• Cover tightly with plastic wrap or foil and refrigerate up to 24 hours.

To Bake

• Preheat oven to 375F. Pull the casserole out of the fridge to sit at room temperature while the oven preheats.
• Bake uncovered for 45-50 minutes or until eggs are set (they don't jiggle and a toothpick comes out clean) and top is golden. Let cool 10 minutes, then slice and serve!

Nutrition

Serving: 1piece | Calories: 295kcal | Carbohydrates: 11.7g | Protein: 24.2g | Fat: 16.8g | Fiber: 1.4g

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