Our Favorite Make Ahead Breakfast Casseroles

  • 12 eggs
  • 1 bag (30 oz.) frozen shredded hash browns
  • 1 lb bulk breakfast sausage
  • 3 cups cheddar cheese, grated
  • 1/2 cup heavy cream or half-and-half
  • 1 small onion, diced
  • 1/2 tablespoon fresh rosemary, chopped
  • 1/2 tablespoon fresh thyme
  • Kosher salt and fresh ground pepper, to taste
  1. When ready to bake, preheat oven to 350°F and lightly grease a 9×13-inch baking dish or 4 8×4-inch loaf pans.
  2. In a large skillet, cook breakfast sausage over medium heat. When barely pink, add onions and continue to cook until soft and translucent, 5-6 minutes. Remove from heat to cool a bit.
  3. Meanwhile, in a large mixing bowl, combine eggs and milk and whisk until combined. Add rosemary and thyme, and season with salt and pepper.
  4. Add sausage and onions and stir to combine. Fold in hash browns and 1 1/2 cups of the cheese.
  5. Pour mixture into prepared baking dish(es) and top with remaining cheddar cheese. Cover dishes with plastic wrap or aluminum foil and place in the fridge to sit overnight.
  6. Bake in preheated oven until golden brown, 45-60 minutes for 9×13-inch dish, 30-45 minutes for 8×4-inch loaf pans.
  7. Allow to sit 10 minutes before slicing and serving. Enjoy!