Fully Loaded Baked Egg Casserole + Video

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

fully loaded baked egg casserole in white casserole dish

Recipes like Fully Loaded Baked Egg Casserole

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 Sliders allow everyone to serve themselves or work as an easy on-the-go option!

breakfast casserole with bacon, sausage, and cheese in white baking dish

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.
baked eggs with sausage, bacon, cheese, and hash browns in casserole dish

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. 

cheesy baked eggs in casserole dish


Other Easy Recipes

breakfast egg bake in white dish

Loaded Baked Egg Casserole + Video

Donna Elick
Our Baked Egg Casserole is a breakfast egg bake that takes just an hour to make! Perfect brunch recipe for holidays or breakfast for dinner.
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Method Oven
Servings 12

Ingredients
 

  • 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

Instructions
 

  • 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.

Video

Donna’s Notes

To Make Ahead
  1. Prepare breakfast casserole according to instructions, but do not bake.
  2. Cover dish with plastic wrap and refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

Nutrition

Serving: 1 | Calories: 445cal | Carbohydrates: 14g | Protein: 21g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 229mg | Sodium: 925mg | Sugar: 1g | Fiber: 1g | Calcium: 182mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
fully-loaded-cheesy-breakfast-casserole-pin-5014248

Originally Published January 2021

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50 Comments

  1. 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)

  2. 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!!

  3. 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.

  4. Sounds so delicious! We only have a family of 4, thinking of halving the recipe this weekend.

  5. 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.

  6. 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!

    1. 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.

  7. 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?

  8. 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.

  9. 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!

  10. 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.

  11. 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!

    1. 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.

  12. 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?

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