Overnight Sausage and Hashbrowns

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Overnight Sausage and Hashbrowns


Always have the holidays start right :)


Cooking Time: 45
Recipes Makes: 12
Calories: 392
Carbs: 17.5
Fat: 27.5
Protein: 18.4


  • 1 lb. mild breakfast sausage
  • 3 cups frozen shredded hash browns, thawed
  • 2 cups shredded mild cheddar cheese
  • 8 eggs, lightly beaten
  • 1 can condensed cream of mushroom soup, undiluted
  • 3/4 cup evaporated milk


  1. Crumble up the sausage in a skillet and cook over medium high heat until no longer pink. Drain and transfer to a greased 9 x 13 baking dish.
  2. Sprinkle the shredded hash browns over the top of the sausage and top with the shredded cheese.
  3. In a large mixing bowl, whisk together the remaining ingredients and pour over the entire top of the sausage, hash browns, and cheese.
  4. Cover the casserole and refrigerate overnight.
  5. The next morning, remove the casserole from the refrigerator for about 30 minutes or so before baking.
  6. Preheat the oven to 350 degrees.
  7. Bake the breakfast casserole, uncovered, for about 45 minutes or the center of the casserole is set. Enjoy!

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