Baked Egg Casserole + Video
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This loaded baked egg casserole goes from oven to table in an hour! Make this oven baked breakfast recipe for brunch, holiday mornings, or breakfast for dinner.
Baked Egg Casserole
This egg bake casserole 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. Or our easy Italian baked eggs with sausage
Cheesy Bacon and Egg Breakfast Sliders 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 oven baked breakfast, but any thick-cut bacon is fine.
- Sausage – Any bulk breakfast sausage will work in this egg bake 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 bacon sausage egg casserole. Be sure to thaw them in the refrigerator before using.
- Cheddar cheese – I recommend buying a block of cheese and shredding 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.
Sausage and Egg Casserole Tips
- Cooking the bacon – There are two easy ways to prep the bacon for this baked egg 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 the bacon sausage egg casserole overnight.
Then, let it 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.
Bacon Sausage Egg Casserole FAQs
Egg bake casserole is typically safe to eat for up to 5 days, though the texture is best if eaten within a day or two. To keep it fresh, store it well-covered or in an airtight container.
Yes! Cover the sausage and egg 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.
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Baked Egg Casserole + Video
- 1 pound bacon, cooked and chopped
- 12 ounces breakfast sausage roll, uncooked, or ground sausage of choice
- 28 ounces frozen potatoes with peppers and onions, thawed
- 2 cups shredded cheddar cheese, I use medium-sharp
- 12 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- Preheat oven to 375°F. Grease insides of a 9×13-inch baking pan with non-stick cooking spray.
- In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.
- Add potatoes, 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.
- Prepare breakfast casserole according to instructions, but do not bake.
- Cover dish with plastic wrap and refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published May 2017, updated and republished January 2023
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Can this be frozen after it's been cooked and cooled?
Sure 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!
This 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!
I have made it also, it was nice, thanks a lot!
Really good with diced green chilies too!
Can it be made in rectangular crockpoy
Making it this morning. I know it will be wonderful.
My teenagers love it! The whole family does. Just cook it an extra 15 minutes.
Got it in the oven now!! Very excited to see how it turns out and tastes
Came 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.
This recipe is awesome for family breakfasts! Everyone loves it and looks forward to it on sunday’s
This is a great recipe for a crowd. The only thing I did different was to increase the amount of vegies. I make it the night before the cooked in the morning and everyone loved it to the point of asking me for the recipe.
We are so happy to hear that! Have a great day!
TSRI Team Member,
nutrition facts please
The nutrition facts are located at the bottom of the recipe card. Hope that helps.
TSRI Team Member,
Can I cook it in the crockpot?!?
I have made this before and it turned out great but this last time, it was very runny, almost like the eggs were not cooking. Ended up throwing the whole thing away. Any idea what I may have done wrong?
Made this several times and it’s absolutely delicious! I have a question about making it ahead though, if I want to freeze it is it best to freeze it already cooked it before it’s cooked? Thanks!
How many eggs ? How long to cook ? Pre cook sausage ?