Baked Egg Casserole + Video
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This Baked Egg Casserole is hearty, comforting, and exactly what you want when feeding a crowd. Eggs bake up tender and fluffy around crispy bacon, savory sausage, potatoes, and melted cheddar, creating a sliceable, satisfying breakfast that feels complete all on its own. It’s warm, filling, and dependable… the kind of breakfast that anchors the whole morning.
Table of Contents
WHY YOU’LL LOVE EGG BAKE RECIPES
- Feeds a crowd without stress
- Great make-ahead breakfast or brunch option
- Balanced, hearty, and filling
- Easy to customize with what you have
- Reheats beautifully
Baked Egg Casserole
This is one of those breakfasts that makes mornings easier. You put everything together once, slide it into the oven, and suddenly breakfast is handled for hours.
I love this egg bake for weekends, holidays, or any morning when people wander into the kitchen at different times. It’s hot, it’s filling, and it doesn’t need babysitting.
Everyone gets a real plate of food, not just something to hold them over.
Baked breakfast casserole is familiar in the best way. Bacon, sausage, potatoes, cheese, eggs. Nothing fancy. Nothing trendy. Just a solid, comforting breakfast that makes people feel taken care of.
And honestly, that’s usually the goal.
BAKED BREAKFAST CASSEROLE RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Bacon: Cooked and chopped first so it stays crisp and doesn’t water down the casserole. Thick-cut slices hold up best.
- Breakfast Sausage: Adds savory depth and seasoning throughout the dish. Use bulk sausage, not links, so there are crumbles in every bite.
- Frozen Potatoes with Peppers and Onions: Thawed so they bake evenly and don’t release excess moisture.
- Cheddar Cheese: Medium-sharp gives flavor without overwhelming the eggs.
- Whole Milk: Keeps the eggs tender and soft as they bake.
VARIATIONS
Spicy: Use hot breakfast sausage or add diced jalapeños.
Meat Only: Skip the potatoes and add extra bacon or sausage.
Veggie-Leaning: Reduce the amount of meat and add sautéed mushrooms or spinach (drained well).
Cheese Swap: Try Colby Jack for a gooier melt or mild Pepper Jack for some heat.
Individual Portions: Bake breakfast casserole in muffin tins for grab-and-go servings.
SERVING SUGGESTIONS
- Add toast, biscuits, or cheese scones for a heartier meal.
- Serve baked egg casserole with fresh fruit on the side.
- Great with coffee or brunch cocktails (a Spicy Bloody Mary is my fave).
- Perfect for holidays, overnight guests, or meal prep mornings.
- Top with a dollop of sour cream or sliced green onions. And have a bottle of hot sauce handy!
EGG BAKE FAQ
Yes. Assemble, cover, and refrigerate overnight, then bake the breakfast casserole in the morning.
The center should be set (not wet-looking or jiggly), and a knife inserted in the middle should come out clean.
Not if the frozen potatoes are thawed and the meats are cooked first.
Yes. Wrap baked portions in plastic wrap and foil or transfer to a freezer-safe storage container. Freeze for up to 2 months, then thaw in the fridge overnight before reheating in the oven.
Egg bake recipes work because they’re built on structure and moisture control.
Cooking the sausage and bacon first removes excess fat and water, which keeps the eggs from becoming greasy or loose.
Thawed frozen potatoes release less moisture during baking, allowing the eggs to set properly instead of steaming.
The eggs and milk form a custard-like matrix that surrounds the fillings, and baking uncovered allows steam to escape so the texture stays firm but tender.
Letting the casserole rest after baking gives the proteins time to relax and finish setting, which is why it slices cleanly instead of collapsing.
DONNA’S PRO TIPS
- Thaw the potatoes completely before assembling. Otherwise, the casserole will be watery.
- Cook and cool the bacon beforehand. Or, chop first and crisp on the stove before cooking the sausage.
- Use medium-sharp cheese for flavor without grease.
- Combine the fillings evenly so every slice has balance.
- Press gently before baking to help eggs settle throughout.
- Don’t rush the rest time. It matters for clean slices.
TOOLS NEEDED
- 9×13-inch Baking Dish: The right depth for even baking.
- Large Skillet: For browning the sausage properly.
- Mixing Bowl: Whisking eggs goes faster with space.
- Whisk: Ensures the eggs and seasoning are evenly distributed.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Breakfast Recipes
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Hearty baked breakfast casserole
- Eggs, bacon, sausage, potatoes, and cheese
- Great make-ahead option
- Feeds a crowd easily
- Slices clean after resting
- Freezer-friendly
- Reliable, comforting breakfast every time
Baked Egg Casserole + Video
Equipment
Ingredients
- 1 pound bacon, cooked and chopped
- 12 ounces breakfast sausage, uncooked (roll or bulk)
- 28 ounces frozen potatoes with peppers and onions, thawed
- 2 cups shredded cheddar cheese, (about 8 ounces, medium-sharp recommended)
- 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
- PREPARE OVEN: Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
- COOK SAUSAGE: Place a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spatula, until browned and fully cooked. Remove from heat.
- BUILD CASSEROLE: Add the cooked sausage, chopped bacon, thawed potatoes, and shredded cheddar cheese to the prepared baking dish. Toss gently to evenly distribute.
- MIX EGGS: In a large bowl, add 12 large eggs, ½ cup whole milk, 1 ½ teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1 teaspoon garlic powder. Whisk until fully combined.
- ASSEMBLE: Pour the egg mixture evenly over the potato mixture. Use a spoon to gently press everything down so the eggs settle throughout.
- BAKE: Bake uncovered for 35 to 40 minutes, until the center is set and a knife inserted in the middle comes out clean.
- REST AND SERVE: Let the casserole rest for 5 to 10 minutes before slicing and serving.
Video
Donna’s Notes
Nutrition
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 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This looks and sounds so yummy; will be trying then soon when the children visit.
I have tried a breakfast casserole it was very good I used the same ingredients excluding the potatoes (there is a diabetic in the household)
Just put this in the oven!
I am thinking of trying this recipe. How did it turn out?
Tried 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!!
We are so happy you enjoyed it!
I 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.
That sounds wonderful, Rhonda!!! We are so happy you enjoyed it!
Sounds so delicious! We only have a family of 4, thinking of halving the recipe this weekend.
Enjoy! Let us know how it goes!
I'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.
I’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!
Anytime 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.
Hi this sounds delicious. Do you think I could prep this two nights before?
Did you try?
What happened to slow-cooler method, how to cook it all night? Don't the eggs spoil??
The Slow Cooker keeps the Eggs above the danger zone
made it several times now crowd pleaser for sure and family favorite
Can 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?
I'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.
Thanks so much, Anne!!1 We are so happy you enjoy it!!!
Do i cook the bacon before baking?
Yes, first direction is to cook and chop Bacon.
I missed that Too!… I'm making it tonight ,For Christmas Breakfast!
I 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!
Awesome! We are so happy to hear that!!
How long does it cook in the muffin pans?
Can I make ahead and freeze to bake later?
To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking. Hope this helps, Enjoy!
does it really take a doz eggs? all other casseroles i have looked at only take
6 or less
Can biscuits be added to make this into a comfort bake?
This 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.
Turned 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!
There looks like there are green and red peppers, but are not listed in the ingredients!
Hi GG, It is the third ingredient listed – 1 (28 ounce) package frozen cubed hash browns with peppers and onions, thawed. Enjoy
This 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
You 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.
It was delicious! I like it!
Great dish to have when having over-night guests served with a small fruit bowl on the side.
I made it and it is really good!
Except 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?