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Overhead view of an overnight hash brown breakfast casserole in a white 9x13 dish, golden cheddar top with turkey sausage crumbles and diced red and green peppers, one square cut

Overnight Hash Brown Breakfast Casserole

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Overnight hash brown breakfast casserole with squeezed dry shredded potatoes, sage turkey sausage, sweet peppers and two cheeses under a set golden egg layer. Assembled on Christmas Eve, baked on Christmas morning, with an hour by hour morning plan and a 160°F center check.

  • Total Time: 1 hour 15 minutes, plus overnight chilling
  • Yield: 10 servings 1x

Ingredients

Scale
  • 1 package (30 ounces / 850 g) frozen shredded hash browns, thawed
  • 1 pound (450 g) ground turkey breakfast sausage
  • 1 tablespoon olive oil, if your turkey sausage is very lean
  • 1 small yellow onion, finely diced (about 1 cup)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 10 large eggs
  • 1 1/2 cups (360 ml) whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 cups (200 g) shredded sharp cheddar, divided
  • 1 cup (100 g) shredded Monterey Jack
  • Butter or oil, for the baking dish
  • 2 green onions, thinly sliced, to serve

Instructions

  1. Thaw the hash browns in the fridge during the day, or on the counter for about an hour. Tip them into a clean kitchen towel in batches, twist the towel hard over the sink, and squeeze until the shreds feel dry and fluffy. Set aside.
  2. Set a large skillet over medium high heat. Crumble in the turkey sausage and cook for 6 to 8 minutes, breaking it into small pieces, until browned in spots and cooked through. Add the olive oil only if the pan looks dry.
  3. Add the onion and both peppers to the sausage and cook for 4 to 5 minutes, until softened and the onion turns translucent at the edges. Stir in the garlic for the last 30 seconds, then take the pan off the heat and let the mixture cool for a few minutes.
  4. Butter a 9×13 inch baking dish well, including the corners. Press the squeezed hash browns into the dish in an even layer, pushing them slightly up the sides.
  5. Spoon the sausage and pepper mixture evenly over the potatoes. Scatter half the cheddar and half the Monterey Jack over the sausage layer.
  6. Whisk the eggs, milk, Dijon, salt, pepper and smoked paprika in a large bowl until completely smooth and no streaks of white remain. Pour the mixture slowly and evenly over the casserole, letting it settle into every corner.
  7. Scatter the remaining cheeses over the top. Cover the dish tightly and refrigerate for at least 4 hours and up to 12 hours.
  8. On Christmas morning, set the dish on the counter for 30 minutes while the oven heats to 350°F (175°C). Bake covered with foil for 30 minutes, then uncovered for 25 to 30 minutes, until the top is deep golden, the edges bubble, and the center reaches 160°F (71°C) or barely trembles when the dish is nudged.
  9. Rest the casserole for a full 10 minutes. Scatter the green onions over the top, then cut into 10 squares and serve hot.
  • Author: Chef Jordan
  • Prep Time: 20 minutes, plus 8 hours overnight chilling
  • Cook Time: 55 minutes

Nutrition

  • Serving Size: 1
  • Calories: 445
  • Sugar: 3
  • Sodium: 760
  • Fat: 28
  • Saturated Fat: 12
  • Unsaturated Fat: 14
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 2
  • Protein: 24
  • Cholesterol: 215

Find it online: https://cookaza.com/overnight-hash-brown-breakfast-casserole/