Fully Loaded Baked Egg Casserole + Video

This loaded baked egg casserole goes from oven to table in an hour! Make this recipe for brunch, holiday mornings, or breakfast for dinner.

This recipe has layers and layers of baked eggs, potatoes, veggies, sausage, and bacon for a full breakfast in just one dish. It can even be made ahead of time!

If you want other make-ahead options, try my Overnight Cheesy Breakfast Casserole. Prep everything the night before, store it in the refrigerator, then pop it in the oven in the morning.

Or, make my Slow Cooker Overnight Breakfast Casserole for when you need breakfast ready as soon as you wake up.

Cheesy Bacon and Egg Breakfast Bombs allow everyone to serve themselves or work as an easy on-the-go option!

Baked egg casserole ingredient notes

• Bacon - Cherrywood or applewood smoked bacon adds extra savory flavor to the dish, but any thick-cut bacon is fine. 
• Sausage - Any bulk breakfast sausage will work in this breakfast egg casserole, so feel free to use your favorite brand.
• Frozen hash browns - This recipe uses the cubed variety because of the added peppers and onions. Plus, they add bulk and texture to the casserole. Be sure to thaw them in the refrigerator before using.
• Cheddar cheese - I recommend buying a block of cheese and shredded it by hand if you can. While pre-bagged shreds may save time, they contain a preservative that gives them a waxy texture. Unfortunately, the chemical also prevents the cheese from melting properly.

What you’ll need to make this recipe

• 9x13 Baking Dish - This set is one of my favorites! The 9x13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
• Whisk - These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes there is a whisk for every job!
• Cheese Grater - As much as I love buying shredded cheese because I'm lazy, freshly grated cheese melts down so much better and creates a smoother recipe.

Helpful Tips + FAQ

• Cooking the bacon - There are two easy ways to prep the bacon for this breakfast casserole recipe. Either cook the strips in the oven, then stack and chop once cooled. Or, chop first and cook in a pan on the stove until crispy. Be sure to drain the bacon on a paper towel no matter which method you choose.
• Make ahead - Assemble all of the ingredients in the pan, cover with foil, and refrigerate overnight. Then, let the casserole sit on the counter while you preheat the oven. Bake as directed.
• Reheating - Warm individual slices in the microwave or heat in the oven until warmed through in the center.

How long can you keep an egg casserole in the fridge?
Baked eggs casserole is typically safe to eat for up to 5 days, though the texture is best if eaten within a day or two. Store well covered or transfer to an airtight container to keep it fresh.

Can this breakfast egg casserole be frozen?
Yes! Cover the casserole tightly with a layer of plastic wrap and foil or transfer to a freezer-safe container with a lid. Store in the freezer for up to 2 months, then let thaw in the refrigerator overnight. Bake uncovered at 350 degrees F for about 20 minutes or until warmed through.

Enjoy!

With love from our simple kitchen to yours. 

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RECIPE VIDEO:

See how easy this breakfast casserole is to make. Watch the video at the top of this post!

Yield: 12

Author: Donna Elick

Fully Loaded Baked Egg Casserole

This loaded baked egg casserole goes from oven to table in an hour! Make this recipe for brunch, holiday mornings, or breakfast for dinner.

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 1 pound Jones Dairy Farm Cherrywood Smoked Bacon, cooked and chopped
• 12 ouncesJones Dairy Farm Breakfast Sausage Rolls
• 1 (28 ounce) package frozen cubed hash browns with peppers and onions, thawed
• 2 cups (8-ounces) shredded medium cheddar cheese
• 12 large eggs
• 1/2 cup whole milk
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder

Instructions

1. Preheat oven to 375°F. Butter a 9x13-inch baking pan.
2. In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.
3. Add hash browns, sausage, bacon and cheese to the casserole dish. Toss to combine.
4. In a large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour the egg mixture over the hash brown mixture.
5. Bake for 35-40 minutes until a knife inserted in the center comes out clean.

DONNA'S NOTES

1. To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

https://www.theslowroasteditalian.com/2017/05/fully-loaded-cheesy-breakfast-casserole.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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