This sausage and gravy breakfast casserole combines hash browns, breakfast sausage, bacon, eggs, and sharp cheddar in a creamy sauce—a fully assembled make-ahead dish ideal for weekend brunches that bakes in one pan.
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Preheat oven to 375°F. Grease a 9x13 inch casserole dish.
In the prepared dish, layer the frozen hash browns, cooked sausage, about half of the crumbled bacon, and about 2 cups of the shredded cheese.
Season with salt, pepper, and garlic powder.
Pour the sausage gravy over the mixture and stir everything together until well combined.
Pour the whisked eggs evenly over the top of the casserole.
Sprinkle the remaining 1 cup of shredded cheese over the eggs.
Bake for 45 minutes, or until the eggs are set and the top is golden brown.
Let the casserole rest for a few minutes before serving. Garnish with the remaining crumbled bacon and sliced green onions.
Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes. The casserole also freezes well for up to 3 months when wrapped tightly.
9×13-inch baking dish · mixing bowls · skillet (for cooking sausage and bacon)
Yes, this is designed as a make-ahead dish. Assemble it completely, cover, refrigerate overnight, then bake the next morning. You may need to add 10–15 minutes to the baking time if baking from cold.
Yes. Gruyère, Colby, Monterey Jack, or a blend work well. Avoid soft cheeses like fresh mozzarella, which won't melt evenly.
Cover with foil and warm in a 350°F oven for 15–20 minutes until heated through. You can also reheat individual portions in the microwave, though oven reheating preserves texture better.
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
