Make-Ahead Breakfast Casserole

So many people have ask for this recipe, I had to oblige.  I realize that now you will all see how easy it is; I may lose my “great cook” standing.  Oh well.  It will be  – one of  the sacrifices I make for you 🙂

Gather you ingredients.  Remember to use the highest quality local, organic ingredients possible: butter, eggs, sausage, cheddar cheese and sour cream.

Brown sausage over medium heat and keep warm.   (I use the 12″ skillet)

Melt butter in 8″ x 13″ baking dish.   (I use these because I like the lids for storage and they are so handy to travel with.)  Choose either the large dish or 2 of the smaller size.  I have about 4 sets of these.  Crazy I know but I use them ALL the time!  Maneuver dish to coat butter on the bottom and sides of the dish.

Spread the hash browns in bottom of buttered baking dish.

In large mixing bowl combine eggs, onions, sour cream, cheddar cheese and herbs; mix well.  Pour over hash browns.

Top with browned sausage.  You can add a little additional grated cheese or sour cream if you want.

Using a bread knife, sort of swirl it through the ingredients to mingle the flavors a bit.

Now make your decision:

  • Bake and serve.
  • Bake and refrigerate to serve later.
  • Refrigerate, bake later.

To bake immediately:  Bake at 350* for approximately 1 hour  or until knife inserted comes out clean.  Serve immediately….. OR

You can refrigerate after baking and  when ready to serve.    Warm at 275* until hot and serve.  I always like to let my food sit at room temperature for a little whle before popping in a hot oven.

OR,  you can refrigerate before baking.  Cover and refrigerate until about 1 1/2 hour before you are ready for it.  When ready, remove from refrigerator about 30 minutes then bake at 350* for about 1 hour or until knife inserted comes out clean.



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Make-Ahead Breakfast Casserole

This is a popular dish that is so versatile, you may bake and serve immediately; bake and refrigerate to reheat later for serving; OR you can refrigerate before baking and bake later. Just remove from refrigerator about 30 minutes before reheating or baking.


  • 4 cups hash brown potatoes
  • 1/2 cup butter
  • 1/2 medium onion, chopped
  • 3/4 cup sour cream or cream cheese
  • 1 cup cheddar cheese, shredded
  • 2 TBLS herbs, chopped (Optional -  I like thyme, chives and/or parsley)
  • 8 eggs, beaten in separate bowl
  • 8 - 12 ounces sausage, browned
  • Sea salt  (I use) & fresh ground pepper to taste


  • Preheat oven to 350*
  • Brown sausage in cast iron skillet (I use the 12" skillet)
  • Melt butter in  baking dish, large or 2 small  Maneuver dish to coat butter on the bottom and sides of the dish.
  • In large mixing bowl combine eggs, onions, sour cream, cheddar cheese and herbs; mix well.
  • Place hash browns in baking dish, this is the first layer.
  • Pour egg mixture over hash browns.
  • Sprinkle browned sausage over the egg mixture.
  • You may want to top with a little more cheddar cheese or sour cream for garnish.
  • Bake for 1 hour or until knife inserted comes out clean, serve immediately, OR:
  • May be baked and refrigerated to reheat later, OR:
  • May be refrigerated and baked later.  (Remove from refrigerator 30 minutes before baking.)

5 Responses to “Make-Ahead Breakfast Casserole”

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  2. Rita — December 28, 2013 @ 10:45 pm

    This looks so good. Thanks for posting.

    • Jeanie — December 30, 2013 @ 12:00 pm

      …and it is so easy to have on hand 🙂


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