Meta Info
Servings: 8
Total Time: 55 minutes
Difficulty: Easy
Calories per Serving: ~520
Macros (Approx.):
Protein: 32–36g | Carbs: 28–32g | Fat: 34g | Fiber: 2g
Intro: The Ultimate Make-Ahead Breakfast for Busy Mornings
When mornings are hectic and hunger hits hard, having a solid, protein-packed breakfast ready to go makes all the difference. This Make-Ahead Sausage & Hashbrown Breakfast Casserole is exactly that kind of recipe — hearty, comforting, and built to keep you full for hours.
It combines savory breakfast sausage, crispy hashbrowns, melty cheddar cheese, and fluffy baked eggs into one satisfying dish. Everything comes together in a single casserole, making it perfect for meal prep, family breakfasts, or feeding a crowd without stress.
If you’re looking for a high-protein breakfast casserole that reheats beautifully and actually tastes better the next day, this one earns a permanent spot in your rotation.
Look at the Recipe
- Rich, cheesy layers with savory sausage in every bite
- High-protein and deeply satisfying
- Perfect for make-ahead breakfasts and meal prep
Ingredients Needed
- 2 lbs ground breakfast sausage
- 2 lbs frozen hashbrown potatoes
- 2 cups shredded cheddar cheese
- 9 large eggs
- 2 cups milk
- 1 can diced green chilies, drained
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
How to Make Our Make-Ahead Sausage Casserole
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish and set aside.
- In a skillet over medium-high heat, cook the breakfast sausage until fully browned. Break it up as it cooks, then remove from the skillet and set aside.
- In the same skillet, add the frozen hashbrowns. Cook for 8–10 minutes, stirring occasionally, until mostly defrosted and lightly browned.
- Layer the hashbrowns evenly in the bottom of the prepared casserole dish.
- Spread the cooked sausage over the hashbrowns.
- Sprinkle the shredded cheddar cheese evenly over the sausage, then scatter the diced green chilies on top.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the casserole.
- Bake uncovered for 35–40 minutes, until the eggs are fully set and the top is lightly golden.
- Rest for 5–10 minutes before slicing and serving.
This high-protein breakfast casserole sets up beautifully while staying moist and flavorful.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or oven until warmed through.
- This casserole can also be assembled the night before, covered, refrigerated, and baked fresh in the morning.
- Pair with fresh fruit or a simple salad for a balanced meal.
