Delicious Make-Ahead Breakfast Casserole: Freeze Now, Feast Later
on Dec 22, 2024, Updated Jan 28, 2025
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Looking for the best Christmas breakfast casserole that’s easy, delicious, and not mushy? This overnight breakfast casserole is the answer! Made with hash browns, sausage, eggs, and cheese, it’s perfect for holiday mornings or any time you want a hearty, no-fuss meal. Bonus: it’s freezer-friendly, so you can prep ahead and enjoy stress-free mornings.

In the 25+ years I’ve been feeding my family that’s grown to six, I’ve perfected this make ahead breakfast casserole recipe through countless holiday mornings and weekend brunches. My commitment to cooking from scratch with wholesome ingredients has taught me exactly what works – and what doesn’t – when it comes to creating the perfect breakfast casserole.
Overnight Egg Casserole That’s Not Mushy!
If you’re looking for the best Christmas breakfast casserole that’s easy, delicious, and not mushy, this overnight breakfast casserole is the answer! Made with hash browns, sausage, eggs, and cheese, it’s perfect for holiday mornings or any time you want a hearty, no-fuss meal. Bonus: it’s freezer-friendly, so you can prep ahead and enjoy stress-free mornings.
Quick Summary
This easy breakfast casserole recipe combines crispy hash browns, savory sausage, and perfectly seasoned eggs for a make-ahead breakfast that serves 12. It can be refrigerated overnight or frozen for up to 3 months, making it perfect for Christmas morning breakfast or any special occasion.
Table of Contents
- Overnight Egg Casserole That’s Not Mushy!
- Quick Summary
- Why This Overnight Breakfast Casserole is a Game-Changer
- Overnight Egg Breakfast Casserole with Hash Browns
- Popular Recipe Variations
- How to Make the Perfect Christmas Breakfast Casserole
- Green Tip
- Tips for Making the Best Overnight Breakfast Casserole
- FAQs About Breakfast Casseroles
- Egg Casserole that’s not too Mushy Recipe
Why This Overnight Breakfast Casserole is a Game-Changer
- Freezer-Friendly: Meal prep portions to freeze for quick breakfasts later, saving both time and money.
- No Mushy Texture: Crispy hash browns replace bread for a firm and satisfying base that stays perfectly textured even after freezing.
- Make-Ahead Convenience: Prep it the night before and bake fresh in the morning, perfect for busy holiday mornings.
- Customizable: Swap sausage for bacon, ham, or your favorite veggies to create your ideal healthy breakfast casserole.
Overnight Egg Breakfast Casserole with Hash Browns
Yes, potatoes! Every time I’ve used potatoes instead of bread, I am so happy with the resulting egg bake. Peel and shred them fresh or grab a bag of frozen – no judgment here!
Using potatoes instead of bread was a huge aha moment for me, and I haven’t looked back.
Ingredients for This Easy Freezer Breakfast Casserole
- 3 cups shredded hash browns (frozen or freshly grated)
- 1 pound ground sausage – you can buy your favorite like Jimmy Dean or make your own using the spice combo found in my easy homemade sausage recipe.
- Eggs – farm fresh eggs are our favorite
- 1¼ cups milk or heavy cream
- 1 teaspoon salt (our favorite salt is Redmond’s REAL Salt)
- ½ teaspoon black pepper
- 2–3 cups shredded sharp cheddar cheese, pepper jack, or colby jack cheese, we’re big fans of this Organic White Cheddar Cheese from Sierra Nevada Cheese Company
- Le Creuset braiser with lid
- Large mixing bowl, this glass nesting set has been our favorite for years
- Wooden spoon
The Meat of the Matter
When it comes to the protein in this casserole, flexibility is key. While ground pork with my own seasoning mix if my go-to choice, many people prefer the convenience of traditional breakfast sausage for this recipe. You can also use leftover sausage from other meals to save time and money. The beauty of this make-ahead casserole is that almost any type of leftover meat works – Italian sausage adds a wonderful herb-infused flavor, while turkey sausage offers a leaner option. If you’re starting with uncooked sausage, simply brown it well before adding to the casserole. Ground beef works beautifully for a non-traditional twist, and both pork sausage and breakfast sausage bring that classic morning flavor we all love. Just remember that whatever meat you choose will influence the overall seasoning needed in your casserole.
Vegetable Variations for Added Nutrition
While the basic recipe is delicious on its own, adding extra veggies transforms this casserole into a complete one-dish meal. Bell peppers are my family’s favorite addition – especially red bell pepper, which adds a subtle sweetness and beautiful color. For a nutritious twist, try substituting sweet potato for regular hash browns; just be sure to par-cook and shred them first for the best texture. The beauty of this recipe is that you can add any extra veggies you have on hand – just be sure to pre-cook watery vegetables to prevent a soggy casserole.
Popular Recipe Variations
- Southwest Style: Add diced green chiles, Mexican cheese blend, and chorizo
- Vegetarian Option: Replace meat with sautéed mushrooms and spinach
- Low-Carb Version: Substitute cauliflower rice for hash browns
How to Make the Perfect Christmas Breakfast Casserole
Bake and Serve: Preheat oven to 350°F. Sprinkle extra cheese on top and bake uncovered for 35–45 minutes until the center is set and edges are golden. Serve warm.
Cook the Sausage: Brown sausage in a skillet over medium-high heat. Drain the fat and spread it in a greased 9×13-inch casserole dish.
Layer Potatoes: Spread shredded hash browns over the sausage. Fresh or thawed frozen hash browns work best.
Mix the Eggs: In a large bowl, whisk eggs, milk, salt, and pepper. Stir in 2 cups of cheese.
Combine and Chill: Pour the egg mixture over the sausage and potatoes.
At this point, cover the dish with plastic wrap, aluminum foil, or a lid, and refrigerate overnight. The next morning, preheat the oven to 350 degrees F. Sprinkle a little extra cheese on top, if desired, and bake uncovered at 350 degrees for 35-45 minutes, until the center is set and the edges are golden brown. You can bake this immediately if you want, but I prefer it overnight for better flavor.
Green Tip
We love these reusable silicone lids for an environmentally friendly alternative to plastic wrap or aluminum foil.
Tips for Making the Best Overnight Breakfast Casserole
Every time I’ve served this to my family, I add a little twist or change it up a bit. It all depends on what meat, vegetables, and cheeses I have in the refrigerator. This Christmas egg casserole recipe gets you started, and then feel free to add items your family loves such as ham, bell peppers, sweet onions, green onions, or fresh herbs.
Can I use ham or bacon instead of the sausage?
Absolutely! You can use any type of meat you want. We prefer breakfast sausage, but cooked crumbled bacon or 2 cups of leftover ham are also delicious in this egg casserole.
Do I have to refrigerate egg casserole overnight?
No, you don’t. You can make it up and cook it right away, if you want. I like to have it made in advance, but you certainly don’t have to.
Can I freeze this overnight breakfast casserole?
Yes! You can either freeze the whole thing or cut it into individual portions and then freeze. Here’s how to freeze this breakfast bake:
- Bake casserole completely and allow to cool to room temperature.
- Cover the entire baking dish tightly with plastic wrap, then aluminum foil.
- Label and freeze for up to 3 months.
- To reheat: Thaw in refrigerator for 24-48 hours.
- Keep foil on and heat at 350°F for 30-40 minutes until warmed through.
Pro Tips for Freezing Whole Casseroles:
- Use a disposable aluminum pan if you’ll need your baking dish before using the casserole
- Write cooking instructions directly on the foil with permanent marker
- Remove as much air as possible when wrapping to prevent freezer burn
- Let dish come to room temperature for 30 minutes before placing in hot oven to prevent dish from cracking
- Always thaw in refrigerator, never at room temperature
- Check internal temperature reaches 165°F when reheating
- Label and freeze for up to 3 months.
How to Reheat this Overnight Egg Casserole?
- Thaw overnight in the fridge, then reheat at 350°F for 20–25 minutes.
- For frozen portions, bake at 350°F for 30–40 minutes, covering with foil if needed.
- Microwave individual portions in 30-second intervals until hot.
The key is to reheat the casserole gently to prevent the eggs from becoming rubbery or dried out. Thawing first in the fridge is best if you have the time. Enjoy your make-ahead breakfast casserole anytime!
FAQs About Breakfast Casseroles
- Can I make this without refrigerating overnight? Yes! You can bake it immediately after assembling, but refrigerating enhances the flavor and texture.
- What’s the best way to thaw hash browns? Thaw them in the fridge overnight and pat dry before layering in the casserole.
- Can I use different meats? Absolutely. Ham, cooked bacon, or plant-based sausage are all great options.
- Can I make this casserole ahead for Christmas morning? Yes! Prepare it up to 24 hours in advance and refrigerate.
- How do I prevent my breakfast casserole from being watery? Ensure hash browns are thoroughly dried and don’t overload with watery vegetables.
Egg Casserole that’s not too Mushy
Ingredients
- 1 pound regular sausage
- 6 eggs
- 1 1/4 cup milk
- 1 teaspoon Redmond’s REAL salt
- 1/2 teaspoon pepper
- 2 – 3 cups grated cheddar cheese
Instructions
- Cook the sausage in an oven proof pan and drain the fat.
- Combine the eggs, milk, salt, and pepper, and whisk well.
- When the sausage is cooked, cover with the frozen potatoes, add 2 cups cheese, then pour the egg mixture on top. Stir well.
- Cover the casserole and place in the fridge over night to cook in the morning.
- Preheat the oven to 350 the morning you want to bake it.
- Before you bake, add an additional cup shredded cheese, if desired.
- Bake for 35-45 minutes.
- Or, cook it immediately and enjoy!
Nutrition
Want more delicious make-ahead breakfast recipes? Try these:
Quick Question: recipe states to use cubed hash browns, not shredded, yet picture clearly shows shredded hash browns being used. Does it matter?
Sorry about that! You can use either. I updated the recipe to reflect that. ๐
Cook in slow cooker vs stovetop?
I haven’t cooked it in a slow cooker. While I’m sure you can, I don’t have directions.
This is just what I was looking for. However, I would like to add red and green peppers and sweet onion. How would you do that? Would you cook them ahead and would it add too much bulk to the pan? Also do you brown under the broiler at the end?