Who wants to sit in a hot kitchen during the summer and bake or cook? We think you would agree that this is absolutely no fun. Do you know what is fun? Eating the food and spending time with your loved ones making memories.
So make more memories and less time cooking with this Make-Ahead Sausage Hashbrown Casserole recipe.
Your kids are only young once, so spend as much time with them as possible and feed them some delicious food in the process. Weekends are for memories, lazy movie days, swimming at the community pool, and playing in the yard. We spend so much of our time preparing and cooking food that it would actually surprise you.
Make-Ahead Sausage Hashbrown Casserole is a simple solution to breakfast. Whether it’s a busy Wednesday morning or a turn your alarm clock off Sunday. The point is you can pre-make all of this the night before, chill it in the fridge, and pop the entire casserole dish into the oven in the morning right before everyone wakes up.
This meal is really on the hearty side so be prepared to do absolutely nothing for at least 30-minutes after eating. That’s the rules :-).
With diced green chilis, breakfast sausage, egg, hashbrowns, and herbs; you can’t go wrong. Make-Ahead Sausage Hashbrown Casserole is our go-to when we have a large gathering to feed. This isn’t only for breakfast but for dinner too!
Can I substitute the sausage?
We will never limit your pallet. So, if you would rather include bacon, ham, chicken, or steak; that is totally fine. Using chicken or steak would make this dish perfect for truly any time of the day. We are all for trying something new. You can also spice this dish up if your family can handle it. Use pepper jack, or jalapeno cheese; even add in some diced jalapenos throughout the mixture for a wake-up call to your taste buds.
Ingredients:
2 lbs. Ground breakfast sausage
2 lbs. Frozen hashbrown potatoes
2 C. Shredded cheddar cheese
9 Large eggs
2 C. Milk
1 Can diced green chilis drained
1 tsp. Garlic powder
½ tsp. Onion powder
Salt and pepper to taste
Instructions:
Preheat the oven to 350 degrees.
Saute the sausage in a skillet over medium-high heat on the stove until completely browned. Remove and set aside.
In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted about 8-10 minutes.
Layer the hashbrowns on the bottom of a 9×13 greased casserole dish.
Add the sausage on top of the hashbrowns.
Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.
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B)
In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder, and salt and pepper to taste. Whisk to combine well.
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B)
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Pour the egg mixture over the casserole.
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B)
Bake uncovered for 35-40 minutes until the eggs are completely set.
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B)
C)
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Slice and serve!
Will your family dig this recipe?
Let us know in the comment section below!
Sausage Hashbrown Casserole
Ingredients
- 2 lbs. Ground breakfast sausage
- 2 lbs. Frozen hashbrown potatoes
- 2 C. Shredded cheddar cheese
- 9 Large eggs
- 2 C. Milk
- 1 Can diced green chilis drained
- 1 tsp. Garlic powder
- ½ tsp. Onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Saute the sausage in a skillet over medium high heat on the stove until completely browned. Remove and set aside.
- In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted, about 8-10 minutes.
- Layer the hashbrowns in the bottom of a 9x13 greased casserole dish.
- Add the sausage on top of the hashbrowns.
- Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.
- In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder and salt and pepper to taste. Whisk to combine well.
- Pour the egg mixture over the casserole.
- Bake uncovered for 35-40 minutes until the eggs are completely set.
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