The perfect brunch, breakfast, and dinner. This Baked Egg Casserole is ready to be devoured in an hour!
Baked egg casserole is a staple in our holiday mornings. This casserole is loaded with all our breakfast favorites – baked eggs, potatoes, veggies, sausage, and bacon. This is a full breakfast in one dish! Bonus, this casserole can be made in advance! Simply assemble the casserole the night before and keep it in the fridge. Bake in the morning, and your loaded baked egg casserole is ready!
What You Need To Make This Baked Egg Casserole
Bacon: I like to use Cherrywood or applewood smoked bacon as they add extra savory flavor to the casserole. Although, you are welcome to use any thick-cut bacon.
Sausage: Use your favorite brand!
Frozen hash browns: I use the cubed variety because of the added onions and peppers. Thaw before using.
Cheddar cheese: Shredded from a block of cheese. I do not recommend pre-bagged shreds as this gives the casserole a waxy texture, and they do not melt properly.
How To Make Baked Egg Casserole
Step 1: Cook the sausage until no longer pink, breaking it as it cooks using a spatula.
Step 2: To a greased 9 x 13-inch casserole dish, place the potatoes, sausage, bacon, and cheese. Mix well.
Step 3: Whisk the eggs, milk, garlic, salt, and pepper until well combined, then pour this on top of the hash brown mixture.
Step 4: Bake at 375 degrees F for about 35 to 40 minutes.
Tips:
To cook the bacon: You can either cook the strips in the oven. Stack them after and chop once cooled. Or you can chop the bacon first, then cook them on the stove until crispy. Keep in mind to drain the bacon on paper towels once cooked.
To make ahead: In the pan, assemble the casserole. Tent using foil and keep in the fridge overnight. The next day, allow the casserole to sit on the counter while preheating the oven. Once ready, bake the casserole as directed.
To reheat: In the microwave, reheat the individual slices. Or place the whole thing in the oven until the center is warmed through.
FAQ
How to store baked egg casserole?
Store the casserole in the fridge for up to 5 days well-covered, or place it in an airtight container.
Can I freeze baked egg casserole?
Absolutely! Tightly cover the casserole with a layer of plastic wrap and foil. If desired, you can transfer the casserole to a freezer-safe container with a lid. Then, store in the freezer for up to 2 months.
Before serving, thaw in the fridge overnight. Then, bake for about 20 minutes at 350 degrees, uncovered until warmed through.
![](https://8fivefive.com/wp-content/uploads/2023/03/Baked-Egg-Casserole-360x361.jpg)
Loaded Baked Egg Casserole
Ingredients
- 12 oz. breakfast sausage roll uncooked, or ground sausage of choice
- 1 lb. bacon cooked and chopped
- 28 oz. frozen potatoes with peppers and onions thawed
- 12 large eggs
- 1/2 c. whole milk
- 2 c. shredded cheddar cheese I use medium-sharp
- 1 tsp garlic powder
- 1 1/2 tsp kosher salt
- 1 tsp fresh ground black pepper
Instructions
- Set the oven to 375 degrees F. Using non-stick cooking spray, grease the inside of a 9 x 13-inch baking pan.
- Cook the sausage in a large skillet over medium heat until browned, breaking the sausage into pieces as it cooks using a spatula.
- In the prepared casserole dish, place the potatoes, sausage, bacon, and cheese. Mix well until blended.
- Whisk the eggs, milk, garlic, salt, and pepper in a large bowl until blended. Once completely mixed, pour over the hash brown mixture.
- Place in the preheated oven and bake the casserole for about 35 to 40 minutes until a knife inserted in the middle comes out clean.
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