Baked Egg Casserole – This baked egg casserole is the perfect dish for a delicious and hearty brunch with friends and family. It’s a savory combination of crispy bacon, breakfast sausage, cheesy potatoes, and fluffy eggs that are baked to perfection. The aroma of this casserole alone will make your mouth water and it’s so easy to make, even a beginner can do it!
This baked egg casserole has been a staple in my household for years. It all started when my husband and I were looking for a new brunch recipe to try out. We stumbled upon this recipe and decided to give it a go. Let me tell you, it was love at first bite! The combination of the crispy bacon, flavorful sausage, and cheesy potatoes all mixed together with the fluffy eggs was just out of this world. We’ve made this recipe countless times for family and friends, and it’s always a huge hit. We even had to share the recipe with everyone who tried it because they just couldn’t get enough!
Why This Baked Egg Casserole Will Be Your New Brunch Favorite?
This baked egg casserole is the perfect dish to impress your guests at your next brunch. With a combination of crispy bacon, breakfast sausage, and cheesy potatoes, this casserole is sure to please any palate. It’s also very easy to make, even for those who are new to cooking. The fluffy eggs are perfectly seasoned with garlic, salt, and pepper, making them the perfect complement to the savory ingredients. Plus, it’s a great dish to make ahead of time, which means you can spend more time with your guests instead of slaving away in the kitchen.
Ingredients:
- 1 pound (454g) bacon, cooked and chopped
- 12 ounces (340g) breakfast sausage roll, uncooked, or ground sausage of choice
- 28 ounces (794g) frozen potatoes with peppers and onions, thawed
- 2 cups (226g) shredded cheddar cheese, medium-sharp
- 12 large eggs
- 1/2 cup (120ml) whole milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
Directions:
Preheat your oven to 375°F (190°C). Grease the insides of a 9×13-inch (23x33cm) baking pan with non-stick cooking spray.
In a large skillet over medium heat, cook the breakfast sausage until it’s browned, breaking it up into small pieces with a spatula as it cooks.
Add the thawed potatoes, cooked bacon, and shredded cheddar cheese to the casserole dish. Toss everything together until well combined.
In a large bowl, whisk together the eggs, whole milk, kosher salt, fresh ground black pepper, and garlic powder until well combined. Pour this mixture over the hash brown mixture.
Bake for 35-40 minutes until the top of the casserole is golden brown and a knife inserted in the center comes out clean.
Notes:
- You can easily customize this recipe to your liking by using different types of sausage or cheese, or adding in additional veggies like bell peppers or mushrooms.
- This casserole can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great option for meal prep or feeding a crowd.
- Leftovers can be reheated in the microwave or oven for a quick and easy breakfast or lunch.
In conclusion, this Baked Egg Casserole is a delicious and satisfying breakfast option that can be customized to suit your preferences. With savory sausage, crispy bacon, tender potatoes, and melty cheese, this casserole is sure to become a family favorite. Plus, it’s easy to make ahead of time and can be reheated for a quick and convenient breakfast or lunch. So give this recipe a try and enjoy a hearty and flavorful meal that will keep you fueled throughout the day!
FAQs
Can I make this recipe ahead of time?
Yes, you can make this casserole ahead of time and store it in the refrigerator for up to 3 days.
What type of sausage should I use?
You can use any type of breakfast sausage you prefer, such as pork or turkey sausage. If you prefer a spicier casserole, try using a hot or spicy sausage.
Can I substitute the potatoes for something else?
Yes, if you don’t like potatoes or want to make a lower-carb version, you can substitute the potatoes with cauliflower rice or diced sweet potatoes.
Can I freeze this casserole?
Yes, you can freeze this casserole before or after baking it. If freezing before baking, cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. If freezing after baking, let the casserole cool completely, then cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven or microwave.
How do I reheat leftovers?
You can reheat leftovers in the microwave or oven. To reheat in the microwave, place the desired amount of casserole in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. To reheat in the oven, place the desired amount of casserole in an oven-safe dish and heat at 350°F for 10-15 minutes, or until heated through.
Baked Egg Casserole
Ingredients
- 1 pound 454g bacon, cooked and chopped
- 12 ounces 340g breakfast sausage roll, uncooked, or ground sausage of choice
- 28 ounces 794g frozen potatoes with peppers and onions, thawed
- 2 cups 226g shredded cheddar cheese, medium-sharp
- 12 large eggs
- 1/2 cup 120ml whole milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Grease the insides of a 9x13-inch (23x33cm) baking pan with non-stick cooking spray.
- In a large skillet over medium heat, cook the breakfast sausage until it's browned, breaking it up into small pieces with a spatula as it cooks.
- Add the thawed potatoes, cooked bacon, and shredded cheddar cheese to the casserole dish. Toss everything together until well combined.
- In a large bowl, whisk together the eggs, whole milk, kosher salt, fresh ground black pepper, and garlic powder until well combined. Pour this mixture over the hash brown mixture.
- Bake for 35-40 minutes until the top of the casserole is golden brown and a knife inserted in the center comes out clean.
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