Make-ahead Breakfast Casserole

It’s the most wonderful time of year, but also the busiest. That’s why I love this easy make-ahead Breakfast Casserole. It’s the perfect dish to put together on Christmas Eve, pop in the refrigerator, and throw it in the oven on Christmas morning.

I love that it’s customizable and can accommodate a wide variety of dietary needs.

Looking for a side dish to add? Try serving this dish with Magic Marshmallow Rolls. The two are the perfect pairing of savory and sweet!

• Thaw the hash browns. If using frozen hash browns right out of the freezer it may be difficult to make a level layer in the baking dish. Try taking the frozen hash browns out 30 minutes prior and let them thaw.
• Cook the hash browns first. This is key for crispy potatoes!
• Chop the veggies small. THIS is my most used kitchen tool.
• Expect some jiggling. It may seem like the casserole is not cooked through when the timer goes off. If the edges are crisping and the top is slightly jiggly, it’s done!
• Make it vegetarian. Swap the sausage out for a meatless variety, or just leave it out entirely. Add more veggies to compensate (remember to saute first!)

• While this recipe calls for eggs, you can absolutely make it without! You will cook the hash browns in a skillet and transfer to the baking dish. Back at 350 degrees for 8-10 minutes.
• If dairy is an issue, use your favorite dairy substitute and leave out the cheese. 
• Consider a vegetarian option and use onion, mushroom, bell pepper and broccoli.
• For any spice or added flavor, I stick with the McCormick brand because they provide the clearest allergen information and safety statements. McCormick allergen information can be found here.

Make-ahead Breakfast Casserole

The Allergy Mom Diaries

The perfect make-ahead breakfast that is delicious, hearty, and customizable! I love prepping this recipe on Christmas Eve and popping it in the oven for an easy Christmas morning breakfast. Read on for Allergy-Friendly considerations and substitutions.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Breakfast

Cuisine American

Servings 8

Ingredients

  

• 1/2 cup butter* (1 stick)
• 1 30-oz package shredded hash brown potatoes
• 1 pound breakfast sausage* bulk
• 1/2 red pepper chopped
• 1/2 green pepper chopped
• 1/2 small onion diced
• 1 & 1/2 cups shredded Monterey Jack cheese* packed
• 1 & 1/2 cups shredded sharp cheddar cheese* packed
• 8 large eggs*
• 1 & 1/3 cups half and half cream, evaporated milk, or whole milk*
• 1 teaspoon seasoned salt
• 1/2 teaspoon kosher salt 1/4 teaspoon if using table salt
• 1/2 teaspoon black pepper

Instructions

 

• Preheat the oven to 400 degrees F.
• Make the potato layer. Add a 30 ounce package of frozen (shredded is best, diced is ok) hash browns to a 9×13 inch dish. You don't have to thaw them first. Spread them out evenly.
• Melt 1/2 cup butter in a small bowl in the microwave and pour the butter over the hash browns. Mix it together so the potatoes get coated. Sprinkle with salt and pepper.
• Place the pan in the oven and bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and some are starting to lightly brown. Remove from the oven. Lower the oven temperature to 350.
• Make the sausage layer
• Meanwhile, chop up 1/2 a green pepper and 1/2 a red pepper. Chop half of a small onion (no more than 3/4 cup or less). Make sure all the veggies are chopped small. (If you want, you can skip all the vegetables entirely! No need to make any adjustments.)
• Add 1 pound breakfast sausage (I used Jimmy Dean Regular, the bulk kind) and all the veggies to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
• Add the cooked sausage mixture on top of the baked hash browns. You can spread it out so that it is a layer on top of the potatoes, or you can stir it in so everything is evenly distributed. (I like to stir.)
• Add cheese. Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
• Make the egg mixture.
• In a large bowl or stand mixer (or you can use a blender!), use a whisk to stir together 8 eggs, 1 and 1/3 cups half and half,* 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper
• Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions)
• Bake at 350 (remember to lower the oven temperature) for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn’t jiggle a lot when you shake the pan.
• Take out of the oven and let set for 5 minutes before serving.
• Store leftovers in the fridge. They will keep for about 5 days.
• This recipe is great for freezing! I like to freeze individual portions of the baked casserole so that I can pop them out one at a time and microwave for a lovely mid morning breakfast of casserole champions.

Notes

Overnight Instructions:

After you pour the egg mixture over the casserole in step 11, cover the casserole tightly and refrigerate overnight. The next morning, get the casserole out of the fridge and let it hang out on the counter for a bit while you preheat the oven to 350. When the oven is nice and hot, bake at 350 for 40-45 minutes until the edges are browned and bubbly, and the center doesn’t jiggle too much when you shake the pan. Let set for 5 minutes before serving. 

Allergy-Friendly Substitutions & Considerations: 

• While this recipe calls for eggs, you can absolutely make it without! You will cook the hash browns in a skillet and transfer to the baking dish. Back at 350 degrees for 8-10 minutes.
• If dairy is an issue, use your favorite dairy substitute and leave out the cheese. 
• For any spice or added flavor, I stick with the McCormick brand because they provide the clearest allergen information and safety statements. McCormick allergen information can be found here.

Keyword allergy-friendly, breakfast, casserole, easy, make ahead