Sausage and Egg Casserole

(4 votes)
7 minutes
November 2, 2022
Carole JonesJump to Recipe

This Sausage and Egg Casserole is definitely my best egg bake recipe and the one I grab most often! I love to prepare it the night before, stick it in the fridge overnight,  and then bake it in the morning. Each bite is loaded with eggs, hash browns, sausage, green onion, and cheese. Plus, this breakfast casserole with hash browns is a super kid-friendly recipe so it’s a double win!

Sausage and egg casserole

Why I Love This Sausage and Egg Casserole 

I hoped you enjoyed your break from healthy eating as much as I did. I partied it up! So before you go all “New Years Healthy” on me, I have to throw out one more recipe indulgence with this sausage and egg casserole. Please, hurry up and make it before January 1st rolls around. We all know that calories don’t count between Christmas and New Year’s Eve. But the second we hit January 1st, it is Nutritional Law to be good little girls and boys once again. At least for a couple of weeks to say you tried 🙂

This sausage and egg casserole has been kicking around my recipe box for over 20 years but the way I make it now has very little resemblance to the original recipe. It is a great recipe for feeding many people breakfast and ensuring they are full until lunch. This egg bake recipe always makes an appearance on Christmas morning, along with our favorite Overnight Cinnamon Rolls. It is part of our extensive holiday food traditions!

Sausage and Egg Casserole Ingredients

This egg bake recipe is simple and straightforward, which is why it is delicious! If you want more ingredient suggestions, scroll down for recipe variation suggestions. 

  • Ground breakfast sausage 
  • Large eggs
  • Milk
  • Shredded hash brown potatoes
  • Cheese
  • Green onions
  • Kosher salt
  • Black pepper
eggs pouring into Sausage and Egg Casserole

How to Make Sausage and Egg Casserole

This recipe for sausage and egg casserole is very simple and comes together in just a few minutes before it pops into the oven to bake.

Time needed: 1 hour

How to Make Sausage and Egg Casserole

  1. Preheat oven and prepare baking dish

    Grease a deep casserole dish so it doesn’t stick and preheat the oven to be sure the casserole bakes properly.

  2. Cook the sausage

    Fully cook the ground sausage on the stove, breaking it up into smaller pieces, until it is no longer pink.

  3. Prepare the egg mixture

    Beat them together with the milk, kosher salt, and black pepper.

  4. Chop the green onions

    Slice them into thin slices using both the white and green parts of the onion.

  5. Assemble the casserole

    Layer the hash browns, sausage, onions, and cheese in the deep casserole dish and pour the egg mixture over the top.

  6. Bake the casserole

    You’ll know it is done when you gently shake the dish and the egg is set in the center of the casserole.

Sausage and Egg Casserole FAQs

Can I freeze breakfast casserole?

Yes, breakfast casserole freezes very nicely as long as you follow the following steps. First, be sure to use a quality disposable pan so your dish isn’t stuck in the freezer. Prepare the egg bake recipe as instructed and let it cool for about 30 minutes. Cover with plastic wrap and push it down onto the surface of the casserole to keep frost from forming on it. Next, use foil to cover the whole pan before freezing it for up to 3 months. To serve, let the egg bake thaw in the fridge for a few days, then reheat individual pieces in the microwave.

How long does sausage egg casserole last in the fridge?

Sausage and egg casserole will last up to one week in your fridge in an airtight container.  For food safety reasons, be sure the cooked egg bake recipe is still hot when it is packed up and put in the refrigerator. Most wrongly believe you should wait until the food has cooled to room temperature before it goes into the fridge. However, the fridge is the safest place to cool your food quickly to keep bacteria from growing.

sausage and egg casserole

Egg Bake Recipe Variations

Being a home cook provides endless opportunities to experiment with recipes, personalizing them to your tastes and creativity. Any of the following variations would be great spin-offs of this sausage and egg casserole recipe.

  1. Use different proteins for a variety of flavors. Cooked bacon or chopped pieces of ham would be delicious in this egg bake recipe. You can either add them to the sausage if you are a meat lover or substitute them for the sausage. 
  2. Add more vegetables if you love them. Use fresh vegetables and saute them for a few minutes before adding them to the casserole. You want to remove a bit of their natural moisture and get them on their way to being cooked. Mushrooms, spinach, jalapenos, and bell peppers would be amazing. 
  3. Try different types of cheese that have a bit more personality than the standard cheddar cheese. Pepper jack, sharp cheddar, Swiss, and feta would all provide a distinctive flavor to the sausage and egg casserole. 
  4. Add spice in a variety of ways, depending on what you like. You can add some fresh jalapeno peppers, red pepper flakes, or sriracha sauce to the egg bake recipe. 

Recipe FAQs

Can I make sausage and egg casserole ahead of time?

Yes, you can easily make this egg bake recipe ahead of time and you have two different options to do so. You can assemble the whole dish, cover it, and refrigerate it overnight before baking it the next morning. This is my preferred method. Otherwise, you can completely bake the sausage and egg casserole, cover it, and keep it in the refrigerator until you are ready to serve it. I would cut individual pieces and heat them in the microwave to reheat them. If you put it in the oven, you’ll dry it out by the time it gets warm all the way through.

How do I know when the egg bake recipe is cooked?

Do not overbake this recipe or it gets all dried out and the eggs get a mealy texture. You want to bake it just long enough that when you gently shake the pan, the eggs are set in the center of the casserole. Because every oven is slightly different, start checking your sausage and egg casserole about 5 minutes early.

Can I use frozen hash brown potatoes?

Yes, the recipe uses shredded hash brown potatoes directly from the freezer. I would never remember to take them out to thaw in time so I wrote it specifically so you could use frozen ones. If you use thawed potatoes, just check the time about 10 minutes earlier since the sausage and egg casserole will bake faster with thawed potatoes.

Egg and Sausage Casserole Video

Watch this short 30-second step-by-step video to see how easily this egg bake recipe comes together!

Looking For More Amazing Breakfast Recipes?

If this sausage and egg casserole was exactly what you love about breakfast recipes, you’ll love each and every one of these recipes as well! Grab them now so you don’t miss out.

Craving more than breakfast? Subscribe to My Kitchen Escapades to get new recipes delivered straight to your inbox! You can also stay in touch on TikTok, Instagram, Facebook, Pinterest,  and YouTube for all the latest updates!

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Sausage and Egg Casserole

Sausage and Egg Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This easy egg bake recipe is perfect to make the night before then bake in the morning.  We love this for Christmas morning breakfast.

  • Total Time: 55 minutes
  • Yield: 12 servings 1x


  • 1 pound sausage, browned
  • 12 eggs
  • 3/4 C milk
  • 4 C frozen hashbrowns, thawed
  • 5 green onions, chopped
  • 1 C shredded cheddar cheese
  • 1 1/2 tsp salt
  • 1 tsp black pepper


  1. Preheat oven to 350 degrees.  Spray a 9 x 13 casserole dish with nonstick spray.
  2. In a large bowl, beat together the eggs and milk.  Add all the remaining ingredients and mix together.  Pour into the prepared casserole dish and if desired, top with a bit more cheese.  Bake for 40-45 minutes, or until the center does not wiggle when you shake the dish.


You can use thawed potatoes but reduce the baking time by 5-10 minutes. 

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1/12
  • Calories: 186
  • Sugar: 1 g
  • Sodium: 562 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 17 g
  • Cholesterol: 194 mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


2 years ago

Such a great recipe! Thank you

Carole Jones
2 years ago

You are very welcome Jayne!

2 years ago

Wonderful recipe!

Carole Jones
2 years ago

Thanks Valerie for leaving your review!

1 year ago

First off I want to say wonderful recipe! Made it over the weekend

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