Can I make this casserole the night before?

Absolutely. Assemble everything up to the baking step, cover tightly with foil, and refrigerate overnight. In the morning, simply bake as directed—add a couple extra minutes since it will be cold going into the oven.

Do I need to thaw the hashbrowns first?

There’s no need! Just mix them with melted butter straight from the freezer. If they are especially clumped together, let them stand at room temperature for a few minutes first—this makes them easier to spread as a base.

Can I use another type of breakfast meat?

Definitely. Breakfast sausage brings classic flavor, but feel free to swap in bacon, ham, or even a vegetarian sausage substitute. Just cook and crumble your choice before mixing in.

What can I substitute for cottage cheese?

Not a cottage cheese fan? Ricotta cheese or even sour cream will deliver that desired creaminess and moisture. Keep in mind, cottage cheese bakes up light and fluffy, so substitutes may make the casserole a little denser.

Wake Up Casserole Recipe

Description

Wake Up Casserole is a hearty breakfast bake featuring layers of crispy hashbrowns, savory sausage, eggs, and cheese for a perfect start to your day. It combines easy prep, bold flavor, and a satisfying texture, making it ideal for feeding a crowd or prepping breakfast ahead of time.

Ingredients

Units Scale

Potato Base

3 cups frozen shredded hashbrowns
1/4 cup melted unsalted butter

Meat & Aromatics

1 lb bulk breakfast sausage
1/2 medium onion, chopped
2 tsp minced garlic

Egg & Cheese Mixture

8 large eggs
16 oz cottage cheese
2 cups shredded cheddar cheese
Salt and pepper, to taste

Garnish

Chopped chives

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Instructions

Preheat the Oven – Set your oven to 375°F (190°C) to ensure it’s fully preheated by the time you’re ready to bake the casserole.
Prepare Hashbrown Base – In a large mixing bowl, combine the frozen shredded hashbrowns with the melted unsalted butter. Mix until all the potatoes are lightly coated. Spread the mixture evenly in the bottom of a well-greased baking dish, pressing it down gently to form a solid base.
Cook Sausage and Aromatics – Heat a skillet over medium-high heat. Add the breakfast sausage and chopped onion. Sauté until the sausage is browned and cooked through, and the onions are soft and translucent. Add the minced garlic and continue to cook for an additional 30 seconds, stirring frequently to prevent burning.
Combine Remaining Ingredients – In a large bowl, whisk together the eggs, cottage cheese, and shredded cheddar cheese. Add the cooked sausage mixture and season generously with salt and pepper. Stir until all components are well blended.
Assemble the Casserole – Pour the egg and sausage mixture evenly over the prepared hashbrowns in the baking dish, spreading it out with a spatula as needed so it covers the potatoes completely.
Bake – Place the assembled casserole into the preheated oven and bake for 1 hour, or until the top is golden and the egg mixture is fully set in the center (a knife inserted should come out clean).
Garnish and Serve – Remove the casserole from the oven and let it rest for a few minutes. Sprinkle freshly chopped chives over the top before cutting and serving warm.

Notes

You can substitute breakfast sausage with turkey sausage or vegetarian sausage for a lighter or meatless version.
Shred your own cheddar for better melting and texture.
Try adding bell peppers or spinach for extra veggies.
This casserole is great for meal prep and reheats well; store leftovers in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1/8 of casserole
Calories: 350
Sugar: 2g
Sodium: 700mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 20g
Cholesterol: 240mg