Looks Delic
I love a good breakfast. One that is delicious, nutritious and filling is where it’s at for me. But let’s be honest… making breakfast can be a real pain. Not only are you just waking up and don’t want to work too hard but to start your day making a mess in the kitchen? I get it; it’s just not worth it.
But what if you had a great breakfast recipe that checked all of the necessary boxes and could be prepped, cleaned up and ready to go in the morning? Hello Overnight Egg Casserole.
Whether you’re prepping this egg casserole just for you and your family or your hosting company, you will LOVE that all of the breakfast work is done when you wake up. All that’s left to be done is preheat the oven and bake!
About the Ingredients
Breakfast sausage – be sure it’s already cooked before you add it to the casserole. I buy frozen but uncooked breakfast sausage so I cook it according to the package directions, then chop it up, before adding to the egg mixture.
Eggs – 12 whole eggs
Milk – any fat content is perfectly fine. The milk will help the eggs fluff up a bit.
Shredded cheddar cheese
Frozen hash brown patties – these get added to the casserole frozen and whole.
Seasonings – salt and pepper
How to Make Overnight Egg Casserole
If the breakfast sausage you’re using is raw, start by cooking the breakfast sausage according to the package directions. Once cooked, place them on a paper towel to soak up any extra grease or fat. Now you’re ready for the recipe.
In a large mixing bowl, whisk together the eggs, milk, salt and pepper. Stir in the chopped sausage and cheese.
Spray a 9 x 13 baking dish with cooking spray. Line the bottom of the dish with hash brown patties all laying flat. (If you need to overlap them a little, that’s totally OK.)
Pour your egg mixture over the hash browns and you’re ready to refrigerate! Cover the baking dish and pop it into the refrigerator overnight.
Bake your overnight egg casserole the next morning in a 375°F oven for 1 hour or until the eggs are set in the center.
Recipe Substitutions & Variations
This recipe happens to be for overnight egg casserole with potatoes but you can follow the recipe just the same and omit the potatoes if you’d like. You can also try different combinations of meats or vegetables mixed in. The key is to keep the egg to milk ratio and cooking temperature consistent with the recipe and then change up the rest of the ingredients any way you like. Just keep an eye on the oven as the casserole bakes – different ingredients could make the cooking time vary slightly.
Egg Casserole Variations to Try
- Raw baby spinach, diced tomato and feta cheese
- Cooked crumbled bacon and cheddar cheese
- Diced smoked ham, sautéed onions and peppers and mozzarella cheese
Hash Brown Substitution
I find the hash brown patties to be easy to work with and I like the texture but patties aren’t the only option. You can also use the shredded hash browns instead.
How to Freeze Egg Casserole
Not only can an egg casserole be made up to a day ahead of time but it can be prepped even further in advance if you want to freeze it. The freezing instructions are simple.
Prepare your overnight egg casserole according to the recipe instructions right up until place it in the refrigerator. Be sure to cover the casserole with plastic wrap and then tin foil and place it in the freezer instead of the refrigerator. *Make sure it sits flat so the egg doesn’t run out of the dish before it freezes.
The egg casserole is good in the freezer for up to 1 month. When you’re ready to bake it you can bake it frozen!
Remove the foil and plastic covers and then replace just the foil. Bake the frozen egg casserole in a 375°F oven for 1 hour or until the egg is set in the center.
FAQ’s and Recipe Tips
You can leave your egg casserole in the fridge for up to 24 hours, unbaked. Simply assemble your egg casserole, cover it with plastic and refrigerate it until you’re ready to bake it.
Yes your raw scrambled egg mixture will be OK in the refrigerator for up to 1 day. Place it in a sealed container to be sure not to contaminate other food items near by.
The egg mixture will have time to absorb into the hash browns as the potatoes thaw and the casserole sits.
The Recipe for Overnight Egg Casserole
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. Did you come up with any other ingredient mix-in combos that I need to try too? I’d love to hear what you thought. Enjoy!
Overnight Egg Casserole with Hash Browns
Ingredients
- 12 large eggs
- 1 cup milk cup
- 1 tsp salt
- ½ tsp pepper
- 8 oz breakfast sausage cooked and chopped
- ½ cup shredded cheddar cheese
- 12 frozen hash brown patties
- cooking spray
Instructions
- In a large mixing bowl, whisk together the eggs, milk, salt and pepper.12 large eggs, 1 cup milk, 1 tsp salt, ½ tsp pepper
- Stir in the chopped sausage and cheese.8 oz breakfast sausage, ½ cup shredded cheddar cheese
- Spray a 9 x 13 baking dish with cooking spray.cooking spray
- Line the bottom of the dish with hash brown patties all laying flat. (If you need to overlap them a little, that’s totally OK.)12 frozen hash brown patties
- Pour your egg mixture over the hash browns.
- Cover the baking dish and refrigerate overnight, up to 24 hours.
- Bake your overnight egg casserole the next morning in a 375°F oven for 1 hour or until the eggs are set in the center.
Notes
- Add in any combination of meats, veggies and cheese you like. Just be sure that meats and vegetables are cooked first.
- Casserole can remain covered and unbaked in the refrigerator for up to 24 hours.
- After baked, the casserole keeps as terrific leftovers. Save in an airtight container and reheat individual portions as desired for up to 2 days.
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Love hashbrowns ?
Same!
Great recipe. Thank you for sharing this delicious dish. ?
Pastor Natalie (Examine This Moment)
Letstakeamoment.com
That looks so good!
Yum! Thanks for sharing!