Baked Egg Casserole + Video
This loaded Baked Egg Casserole goes from oven to table in an hour! Make this egg bake for brunch, holiday mornings, or breakfast for dinner.
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 12 ounces breakfast sausage, uncooked and cook, breaking it up with a spatula, until browned and fully cooked. Remove from heat.
- BUILD CASSEROLE: Add the cooked sausage, 1 pound bacon, cooked and chopped, 28 ounces frozen potatoes with peppers and onions, thawed, and 2 cups shredded cheddar cheese to the prepared baking dish. Toss gently to evenly distribute.
- MIX EGGS: In a large bowl, add 12 large eggs, 1/2 cup whole milk, 1 1/2 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
Notes
Make-Ahead: Assemble the casserole but do not bake. Cover tightly and refrigerate overnight. Let sit at room temperature for about 30 minutes before baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through.
Freezing: Freeze baked and cooled casserole in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ingredient Notes: Medium-sharp cheddar adds great flavor without overpowering the eggs. Any breakfast sausage flavor works well.
Nutrition
Serving: 1 | Calories: 586cal | Carbohydrates: 3g | Protein: 29g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 344mg | Sodium: 1366mg | Sugar: 1g | Fiber: 0.1g | Calcium: 264mg | Iron: 2mg