There's something magical about pulling a golden, bubbly Egg Casserole out of the oven on a lazy weekend morning. This egg casserole is packed with fluffy eggs, savory sausage, melted cheese, and crispy hash browns that come together in one satisfying dish. My mom used to make this for family gatherings, and everyone would hover around the kitchen waiting for that first slice. It's the kind of breakfast that makes you want to slow down and actually enjoy your morning instead of rushing out the door.
Why You'll Love This Egg Casserole
This recipe solves the problem of feeding a hungry crowd without standing over the stove flipping individual eggs. The Egg Casserole comes together quickly, bakes hands-free, and serves eight people easily. My sister swears by this for Sunday brunch because you can prep it the night before and just pop it in the oven when you wake up.
The layers of crispy hash browns, seasoned sausage, and cheesy eggs create the perfect balance of textures and flavors. It's a breakfast casserole that works for holidays, weekday meal prep, or any time you need something hearty and comforting.
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What You'll Need
These simple ingredients create a filling breakfast that keeps everyone satisfied until lunch. Nothing fancy, just real food that works.
Main Ingredients
- 1 pound breakfast sausage
- 3 cups frozen hash browns, thawed
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 small onion, diced
- 1 bell pepper, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter
Optional Extras
You can add chopped spinach for greens, swap sausage for bacon or ham, or use pepper jack cheese for extra kick.
Head down to the recipe card to get started on your egg casserole.
How to Make Egg Casserole
Cook the Sausage
Heat a large skillet over medium heat and add the breakfast sausage. Break it up with a wooden spoon and cook until browned and crumbly, about 6 minutes. Remove from heat and drain any excess grease. Set aside to cool slightly.
Prepare the Hash Browns
Spread the thawed hash browns evenly across the bottom of a greased 9x13 baking dish. Dot the hash browns with small pieces of butter and season lightly with salt and pepper. This layer gets crispy during baking and acts as the base for everything else.
Mix the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and well combined. The milk makes the eggs fluffy and tender instead of rubbery. Make sure everything is mixed thoroughly so every bite has consistent flavor.
Can I make this egg casserole ahead of time? Yes, assemble the entire dish the night before, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove it from the fridge while you preheat the oven, then bake as directed, adding 5 extra minutes if needed.
Layer and Bake
Preheat your oven to 375°F. Sprinkle the cooked sausage, diced onion, and bell pepper over the hash brown layer. Pour the egg mixture evenly over everything, then top with shredded cheese. Bake uncovered for 35 to 40 minutes until the eggs are set in the center and the top is golden brown.
Aliana's Kitchen Wisdom
The secret to a perfect breakfast egg casserole is letting it rest for 5 minutes after baking.
I learned this after serving a watery mess the first time because I cut into it too soon.
Those few minutes let the eggs finish setting and make slicing so much cleaner.
Also, if you use frozen hash browns straight from the bag, squeeze out any excess moisture with paper towels first.
Too much water makes the bottom soggy instead of crispy.
Ingredient Substitutions & Variations
Swap breakfast sausage for turkey sausage, bacon, or diced ham. Use sweet potato hash browns for a healthier twist. You can make this egg bake casserole vegetarian by skipping the meat and loading up on veggies like mushrooms, zucchini, and tomatoes. Dairy-free? Use almond milk and skip the cheese or use a plant-based alternative.
Storage & Serving Tips
Store leftovers covered in the fridge for up to 4 days. Reheat individual slices in the microwave for about 1 minute or warm the whole dish covered in a 350°F oven for 15 minutes. This easy breakfast casserole freezes beautifully for up to 3 months. Cut into portions, wrap individually, and grab one for a quick weekday breakfast.
What to Serve With Egg Casserole
Pair this with fresh fruit salad, toast with butter, or simple roasted potatoes. My family loves it with a side of crispy bacon and fresh orange juice. A light green salad with vinaigrette balances out the richness if you're serving it for brunch.
FAQs About Egg Casserole
Can I skip the hash browns?
Absolutely. You can use cubed bread, biscuit pieces, or even cooked pasta as the base layer. The dish will be more like a traditional egg bake without the crispy potato bottom.
What's the best cheese to use?
Cheddar is classic, but Monterey Jack, pepper jack, or a Mexican cheese blend all work beautifully. Sharp cheddar adds more flavor while mild cheddar keeps it family-friendly.
Can I use fresh hash browns instead of frozen?
Yes, shredded fresh potatoes work great. Just squeeze out as much moisture as possible and consider parboiling them for 3 minutes first so they cook through properly.
How do I know when the egg casserole is done?
The center should be set and not jiggly when you gently shake the pan. A knife inserted in the middle should come out mostly clean. The edges will be golden brown and slightly pulled away from the sides.
More Recipes You'll Love
If this hearty Breakfast hit the spot, you'll want to try more make ahead breakfast casserole ideas that save time on busy mornings. These brunch casserole recipes and easy egg bake options are perfect for feeding a crowd.
Gave this recipe your own spin? Share it on Pinterest @AlianaRecipes and show off your delicious version!
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Pairing
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