Can I Prepare Hashbrown Breakfast Casserole the Night Before?

Yes, absolutely! One of the best things about hashbrown breakfast casserole is how well it works as a make-ahead meal. You can prep the entire dish the night before, cover it tightly with foil or plastic wrap, and store it in the fridge overnight. The next morning, just bake it as directed. It’s a total time-saver, especially for busy mornings or holiday brunches.

Why Is My Breakfast Casserole Soggy?

A soggy casserole is a common issue, but it’s totally fixable. Often, it happens because the hashbrowns weren’t thawed properly before baking. Frozen hashbrowns release extra water, which can make your dish watery. Also, too many raw veggies can add moisture. To avoid this, always thaw and drain your hashbrowns, and sauté your veggies before adding them.

Should I Thaw Frozen Hashbrowns Before Baking?

Yes — always thaw them first! While it might seem easier to toss frozen hashbrowns straight into the casserole, they’ll add extra water and mess with the texture. Let them thaw in the fridge or defrost them in the microwave. Then pat them dry with paper towels before using.

What’s the Best Cheese for Breakfast Casseroles?

Cheddar is the classic go-to for a hashbrown breakfast casserole because it melts well and adds sharp flavor. But you can mix it up! Try Monterey Jack for a milder, creamy bite, or go bold with pepper jack for a little spice. A mix of cheeses works great, too — more cheese, more flavor!

Hashbrown Breakfast Casserole: 5 Irresistible Ways to Enjoy

Hashbrown Breakfast Casserole

Print Recipe

This hashbrown breakfast casserole is the ultimate make-ahead brunch dish, packed with golden potatoes, savory sausage, eggs, and melty cheese. Perfect for busy mornings or holiday gatherings!

Author: Bingo Recipes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 (2 lb) bag frozen shredded hashbrowns, thawed
1 lb breakfast sausage, cooked and crumbled
1/2 cup diced onion
1/2 cup chopped bell pepper (optional)
8 large eggs
1 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 cups shredded cheddar cheese, divided
Cooking spray or butter (for greasing the pan)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the hashbrowns evenly in the bottom of the dish.
Top with cooked sausage, onions, and bell peppers.
In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Pour the egg mixture over the casserole, then top with 1 cup of shredded cheese.
Cover with foil and bake for 45 minutes. Remove foil, add remaining cheese, and bake uncovered for another 10–15 minutes.
Let rest for 5–10 minutes before serving.

Notes

Make it vegetarian by swapping sausage for plant-based alternatives.
You can prepare and refrigerate it overnight for an easy bake-and-serve breakfast.
Try swapping cheddar with pepper jack for a spicy twist.

Nutrition

Serving Size: 8 servings
Calories: 340 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 18g
Cholesterol: 215mg

Keywords: hashbrown breakfast casserole, sausage egg bake, cheesy hashbrown bake, make-ahead breakfast, brunch casserole

Find it online: https://bingorecipes.com/hashbrown-breakfast-casserole/