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.
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.
With love, from our simple kitchen to yours.
Other Easy Recipes
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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