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.
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.
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.
Do you ❤ love ❤ TSRI? Don't miss another recipe.
Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

RECIPE VIDEO:
See how easy this breakfast casserole is to make. Watch the video at the top of this post!
Yield: 12

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
- Preheat oven to 375°F. Butter a 9x13-inch baking pan.
- In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.
- Add hash browns, sausage, bacon and cheese to the casserole dish. Toss to combine.
- In a large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour the egg mixture over the hash brown mixture.
- Bake for 35-40 minutes until a knife inserted in the center comes out clean.
DONNA'S NOTES
- To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
This looks and sounds so yummy; will be trying then soon when the children visit.
ReplyDeleteI have tried a breakfast casserole it was very good I used the same ingredients excluding the potatoes (there is a diabetic in the household)
ReplyDeleteJust put this in the oven!
ReplyDeleteI am thinking of trying this recipe. How did it turn out?
DeleteTried this recipe today! It was delicious but definitely took longer to cook than I expected. I think it would be helpful to cover this with foil during the first 30 min of cooking and then remove the last 5 to 10 min. Thank you for the recipe!!
ReplyDeleteWe are so happy you enjoyed it!
DeleteI have made it "as is" and loved it. But i have also made it in mini loaf pans, some sausage, some bacon, some no meat for the vegetarians. Grab and go breakfast meals.
ReplyDeleteThat sounds wonderful, Rhonda!!! We are so happy you enjoyed it!
DeleteSounds so delicious! We only have a family of 4, thinking of halving the recipe this weekend.
ReplyDeleteEnjoy! Let us know how it goes!
DeleteI've made this a few times after seeing it on She's In Her Apron YouTube channel. I half the recipe and actually Fry up the hashbrown, onion and peppers. Otherwise I follow it and love it. We have it at least twice a month as our breakfast for dinner meal.
ReplyDeleteI’m excited to try this, but it’s taking forever to bake! Either bake time or temperature are way off for me. I prepared this last night and set it out for 30 minutes on the counter, and it’s cutrently been in the oven for an hour at 375 and looks like it needs another 10-15 (center eggs are still very runny). Disappointing too, bc it’s making us late for the breakfast party we’re supposed to take it to! Hopefully it will set soon so we can go!
ReplyDeleteAnytime you refrigerate something it is going to take longer to bake. Even if you set it out on the counter for 30 minutes. You just have to let it bake longer and keep a close eye on it.
DeleteHi this sounds delicious. Do you think I could prep this two nights before?
ReplyDeleteDid you try?
DeleteWhat happened to slow-cooler method, how to cook it all night? Don't the eggs spoil??
ReplyDeleteThe Slow Cooker keeps the Eggs above the danger zone
Deletemade it several times now crowd pleaser for sure and family favorite
ReplyDeleteCan I make this ahead and freeze it then reheat it a few days later? Or wlild it be fine to be refrigerated 2 days ahead?
ReplyDeleteI've made this multiple times I half the recipe there is only 3 of us. We get lots of leftovers also. The only thing I do different is I fry the potatoes mix before mixing it in with the meats and cheese. Awesome recipe Thank you.
ReplyDeleteThanks so much, Anne!!1 We are so happy you enjoy it!!!
DeleteDo i cook the bacon before baking?
ReplyDeleteYes, first direction is to cook and chop Bacon.
DeleteI missed that Too!... I'm making it tonight ,For Christmas Breakfast!
DeleteI love this recipe! The only change I made was baking it in muffin tins. It made 24 and they were the perfect grab and go breakfast for me and 4 other people for the week!
ReplyDeleteAwesome! We are so happy to hear that!!
DeleteHow long does it cook in the muffin pans?
DeleteCan I make ahead and freeze to bake later?
ReplyDeleteTo Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking. Hope this helps, Enjoy!
Deletedoes it really take a doz eggs? all other casseroles i have looked at only take
ReplyDelete6 or less
Can biscuits be added to make this into a comfort bake?
ReplyDeleteThis was delicious. I used shredded hash browns instead of cubed and replaced some of the sausage with bacon. It looked a bit dried out on top so next time I will cover it for the first half of cooking.
ReplyDeleteTurned out perfect. I did alter it though. I did 30 min covered, 10-15 uncovered which worked perfect. I also added 1/4C red onion in with the sausage. It was great for a late brunch with plenty left over!
ReplyDeleteThere looks like there are green and red peppers, but are not listed in the ingredients!
ReplyDeleteHi GG, It is the third ingredient listed - 1 (28 ounce) package frozen cubed hash browns with peppers and onions, thawed. Enjoy
DeleteThis looks really good, but it calls for milk. Do we have to put milk in the eggs i usually don’t but milk in egg
ReplyDeleteYou arent going to taste it. You need to add SOMETHING to the eggs. Even a little h2o if there's some kind of issue with dairy. You need something to thin the eggs a little bit. Milk helps work with eggs for things like this and French toast.
DeleteIt was delicious! I like it!
ReplyDeleteGreat dish to have when having over-night guests served with a small fruit bowl on the side.
ReplyDeleteI made it and it is really good!
ReplyDeleteExcept I didnt have any hashbrowns or bacon, so I used leftover mashed potatoes.... I will definitely try it again, the way it is supposed to be made though!
But, I have a question.... Do you think that it could be frozen after it's been cooked and cooled?
Can this be frozen after it's been cooked and cooled?
ReplyDeleteSure it can. The bacon won't be crispy once its refrigerated anyway. Just sprinkle drops of water on top of it when you reheat it to serve next time. Reheat in low temp oven & cover it. If you nuke it do the same. Or it's going to be a dry rubbery mess. You can freeze most anything. Rarely does it affect the food. Can't even think of anything right now. Just always protect the food from being freezer burned. I always use at least 2 layers of protection. Enjoy!
DeleteThis recipe was delicious and very well received! I'm not usually one to alter a recipe on the first try. I did not think there were enough peppers and onions in the store bought potatoes. I had an abundance of red pepper, green onion and mushrooms so I added an unmeasured amount and I also added another egg because of the additional veggies. I also pre browned the bacon and sausage the day before to save time, but opted not to pre assemble because of fridge space. I used my favorite Temptations 9 × 13 casserole dish, so there was no need to butter the dish. Covered with foil for first 45 minutes then removed foul until browned & bubbly. Definitely a keeper. Thank you for the recipe, fabulous!
ReplyDeleteI have made it also, it was nice, thanks a lot!
ReplyDeleteReally good with diced green chilies too!
ReplyDeleteCan it be made in rectangular crockpoy
ReplyDeleteMaking it this morning. I know it will be wonderful.
ReplyDeleteMy teenagers love it! The whole family does. Just cook it an extra 15 minutes.
ReplyDeleteGot it in the oven now!! Very excited to see how it turns out and tastes
ReplyDeleteCame out good, I would recommend less sausage as it overpowers the dish. Also used less than a teaspoon of salt and pepper and only a dash of garlic powder. Would use even less salt next time. Substituted tater tots for potatoes and added diced bellpeppers/onions (all fried up before baking). Cooked 30 min covered and 10 uncovered.
ReplyDelete