Overnight Breakfast Casserole with Hash Browns and Gouda

Overnight Breakfast Casserole with Hash Browns and Gouda

Smoky gouda and crispy hash browns meet in a make-ahead casserole that bakes up golden and set.

Total 9 hr 5 min Makes 8 servings Calories 390/serving

Dietary

Wheat free, Nut free

Allergens

Dairy, Eggs, Red meat

Shredded hash browns form a hearty base beneath eggs, smoked gouda, and savory breakfast sausage, all assembled the night before so morning prep is just a trip to the oven. The casserole chills overnight, letting flavors meld and the bread or potatoes soak up the custard, then bakes until puffed and golden with a melty, cheesy top. It suits holiday brunches, weekend gatherings, or any morning when you want a hot dish without early rising.

Ingredients

  • 1 tablespoon butter, softened, for greasing the dish
  • 1 pound breakfast sausage, crumbled
  • 4 cups frozen shredded hash browns, thawed
  • 2 cups smoked gouda cheese, shredded
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh chives, chopped, for garnish

Method

  1. Grease a 9x13-inch baking dish with the softened butter.

  2. Cook the breakfast sausage in a 9-inch skillet over medium heat, breaking it up with a spoon, until browned and no longer pink, about 8 minutes. Add the onion and red bell pepper and cook until softened, about 4 minutes. Drain excess fat and let cool slightly.

  3. Spread the thawed hash browns evenly in the bottom of the prepared baking dish.

  4. Scatter the sausage mixture evenly over the hash browns, then sprinkle with half of the shredded gouda.

  5. In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.

  6. Pour the egg mixture evenly over the layers in the baking dish, then sprinkle the remaining gouda on top.

  7. Cover the dish tightly with plastic wrap or foil and refrigerate overnight, at least 8 hours.

  8. Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats to 350°F (175°C).

  9. Uncover and bake until the eggs are set in the center and the top is golden brown, 50 to 55 minutes.

  10. Let the casserole rest for 10 minutes, then sprinkle with chives before slicing and serving.

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    Overnight Breakfast Casserole with Hash Browns and Gouda

    Shredded hash browns form a hearty base beneath eggs, smoked gouda, and savory breakfast sausage, all assembled the night before so morning prep is just a trip to the oven. The casserole chills overnight, letting flavors meld and the bread or potatoes soak up the custard, then bakes until puffed and golden with a melty, cheesy top. It suits holiday brunches, weekend gatherings, or any morning when you want a hot dish without early rising.

    9 hr 5 min 8 servings 390 cal

    Ingredients

    • 1 tablespoon butter, softened, for greasing the dish
    • 1 pound breakfast sausage, crumbled
    • 4 cups frozen shredded hash browns, thawed
    • 2 cups smoked gouda cheese, shredded
    • 1/2 cup yellow onion, finely diced
    • 1/2 cup red bell pepper, finely diced
    • 8 large eggs
    • 1 1/2 cups whole milk
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • 2 tablespoons fresh chives, chopped, for garnish

    Method

    1. 1

      Grease a 9x13-inch baking dish with the softened butter.

    2. 2

      Cook the breakfast sausage in a 9-inch skillet over medium heat, breaking it up with a spoon, until browned and no longer pink, about 8 minutes. Add the onion and red bell pepper and cook until softened, about 4 minutes. Drain excess fat and let cool slightly.

    3. 3

      Spread the thawed hash browns evenly in the bottom of the prepared baking dish.

    4. 4

      Scatter the sausage mixture evenly over the hash browns, then sprinkle with half of the shredded gouda.

    5. 5

      In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika until well combined.

    6. 6

      Pour the egg mixture evenly over the layers in the baking dish, then sprinkle the remaining gouda on top.

    7. 7

      Cover the dish tightly with plastic wrap or foil and refrigerate overnight, at least 8 hours.

    8. 8

      Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats to 350°F (175°C).

    9. 9

      Uncover and bake until the eggs are set in the center and the top is golden brown, 50 to 55 minutes.

    10. 10

      Let the casserole rest for 10 minutes, then sprinkle with chives before slicing and serving.