Overnight Breakfast Casserole with Hash Brown

Renee Nicole's Kitchen

Overnight hash brown breakfast casserole puts a hearty, homemade meal on your table with minimal morning effort. With sausage, egg, cheese, and hash browns, it's got all the staples of a classic American breakfast in one dish.

Renee Nicole's Kitchen

– turkey sausage  (not precooked) – olive oil – large sweet onion – red bell pepper – frozen hash browns – shredded cheese*  – eggs – milk – greek yogurt – salt – hot sauce – avocado – sour cream or greek yogurt – fresh cilantro – shredded cheese


1. Preheat a skillet over medium heat. Cook turkey sausage until browned, then remove with a slotted spoon. Sauté onions and bell pepper in remaining grease. Set aside until ready to assemble. In a bowl, mix frozen hash browns and shredded cheese. In another bowl, whisk eggs, milk, Greek yogurt, and hot sauce.


2. Combine cooled sausage, onion, bell pepper, hash brown, cheese, and egg mixtures. Grease a casserole dish and spread the mixture evenly in the pan.


3. Cover and refrigerate the dish overnight (up to 12 hours). In the morning, preheat the oven to 350ºF. Bake covered for 45 minutes, then uncover and bake 15 more minutes until bubbly, eggs are firm, and a thermometer reads 165ºF.


4. Serve hot, topped with your favorite garnishes or none at all.


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Full Ingredients And Instructions

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