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Home » Breakfast

Published: Nov 2, 2022 · Updated: Nov 2, 2022 by Carole Jones · 48 Comments

Sausage and Egg Casserole

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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.

Breakfast skillet with eggs and potatoes
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Loaded Breakfast Casserole with Ham

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 from 4 reviews

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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

Ingredients

Scale
  • 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

Instructions

  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.

Notes

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

Nutrition

  • 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

Keywords: sausage and egg casserole

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Categories: Breakfast Tags: Eggs

Filed Under: Breakfast
48 Comments
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Reader Interactions

Comments

  1. Words Of Deliciousness says

    December 29, 2012 at 5:01 am

    I like egg bakes like this one. They are so great for breakfast or brunch or anytime of the day.

    Reply
    • Sherry says

      April 15, 2022 at 12:44 am

      How do you thaw your hash browns on the bag it says do not thaw I’m making it for Easter

      Reply
      • Carole says

        April 20, 2022 at 2:09 pm

        Just leave them in the fridge or stick them in the microwave to warm up!

        Reply
  2. Anonymous says

    August 03, 2013 at 3:43 pm

    There has to be a way to do this with less eggs. Any suggestions?

    Reply
    • latisha says

      April 05, 2015 at 12:26 am

      I used egg whites and it came out delicious

      Reply
      • Carole says

        April 08, 2015 at 12:54 pm

        Thanks Latisha! I will have to try it with egg whites next time – Carole

        Reply
    • CAH says

      August 02, 2015 at 9:05 pm

      I use 8 eggs and increase milk to 1 1/4 cups. I also increase hash browns to 6 c. and lightly brown them so it is not as wet with the increase in milk. Sooooo good, especially for my gluten-free hubby! Sprinkle on a bit more cheese as it comes out of the oven if you are worried it won’t hold together. It will melt in the minute or so before you cut to serve.

      Reply
      • Carole says

        August 02, 2015 at 9:14 pm

        I’m so glad it turned out so well for you! Take some time to browse around and I know you will find some more great recipes to try out -Carole

        Reply
        • CAH says

          August 24, 2015 at 2:17 pm

          Thanks, I sure will!

          Reply
  3. Carole says

    August 03, 2013 at 4:29 pm

    Well, you can always reduce the amount if eggs, but then you need to reduce all the other ingredients. The eggs are the glue that holds this dish together. You will want to use a smaller dish as well.

    Reply
  4. Christina Cyrus says

    August 22, 2013 at 1:47 pm

    Thank you soooooo much for a great recipe!! Not only is this sooo simple but very delicious too. I have made this soo many times in the past few months that I think I’ve just about memorized it! LOL I bake it almost exactly as is but add some more cheese(usually double–2C), add a little bit garlic salt & onion powder–such a hit anywhere & anytime I make it. Making one right now for a ladies church bible study, gotta be fed spiritually & physically 🙂

    Reply
  5. Erin says

    August 30, 2014 at 12:08 pm

    I made this once before, and it was great! Can it be made the night before?

    Reply
    • Carole says

      August 31, 2014 at 3:27 pm

      You can make it the night before Erin but I would warm it up as individual pieces in the microwave instead of in the oven where it might get overcooked -Carole

      Reply
      • Erin says

        October 07, 2014 at 11:00 pm

        Thank you! What do you think about putting it together the night before , but cooking it the next morning? I have some egg/bread type casseroles I do that with, but haven’t tried with hash browns.

        Reply
        • Carole says

          October 08, 2014 at 10:35 am

          Erin- that would work well

          Reply
          • Erin says

            December 24, 2014 at 12:49 pm

            It did! I tried it and it worked well! Doing it again today! Thank you for this great recipe!

          • Tim says

            December 30, 2014 at 7:45 pm

            If buying frozen hash browns, what size bag is that?

          • Carole says

            January 01, 2015 at 3:57 pm

            Tim – I’m not 100% sure but I think a 2 pound bag should give you enough -Carole

  6. cora simpich says

    January 16, 2015 at 3:32 pm

    Thanks for helping me make a great brunch today for unexpected guest. I took out onions, doubled recipe , half the sausage because I was going to add baccon. Decided to serve it on the side. Added white black pepper and no salt seasoning along with salt. Yum and easy since my guest cracked 20 eggs!

    Reply
    • Carole says

      January 16, 2015 at 10:42 pm

      So glad it worked out for you Cora!

      Reply
  7. Brooke says

    January 23, 2015 at 10:12 am

    I was wondering how many people would this serve? (recipe above) I want to do an egg bake for a breakfast for my husbands varsity basketball team. Keep in mind it would be 10 teenage boys plus two coaches. How many pans do you think would feed them? Thanks! 🙂

    Reply
    • Carole says

      January 25, 2015 at 10:01 am

      It is a 9×13 pan and i usually cut it into 12 pieces. My teenage boys eat two pieces.

      Reply
  8. Linda says

    January 28, 2015 at 4:23 am

    Do you use breakfast sausage? Like Bob Evans or Jimmy Deans

    Reply
    • Carole says

      January 28, 2015 at 6:45 am

      Yes, just a roll of uncooked sausage that you can brown

      Reply
  9. Jessi says

    February 14, 2015 at 8:51 am

    Thank you for sharing this recipe. I’m the mom to 3, soon to be 4, hungry boys, so I’m always looking for yummy, easy recipes that make a lot of food!!!

    Reply
    • Carole says

      February 14, 2015 at 9:44 am

      Congrats on the new one on the way Jessi! My boys devour this stuff….but they devour pretty much all food 🙂

      Reply
  10. Sherry Vogt says

    May 10, 2015 at 10:10 am

    My friend bakes this with just 6 eggs…1 cup milk….1 pkg hashbrowns-and she browns them first before adding to casserole dish…shredded cheese…and bakes for about 20 mins..then takes out adds more cheese to the top and then finishes baking..delicious!!!

    Reply
    • Carole says

      May 10, 2015 at 4:25 pm

      Thanks Sherry for sharing a different variation for this recipe!

      Reply
  11. carrington says

    December 25, 2015 at 12:03 pm

    Do you put the hashbrowns on the bottom like a base or do you mix it in the egg mixture?

    Reply
    • Carole says

      December 25, 2015 at 2:55 pm

      Either way works!

      Reply
  12. Amy says

    February 01, 2016 at 3:10 pm

    could you add spinach or broccoli to this?

    Reply
    • Carole says

      February 01, 2016 at 11:25 pm

      Absolutely Amy. I would sauté them before adding them to the egg mixture

      Reply
  13. Tatiana says

    March 25, 2016 at 7:30 am

    Can I Make one day ahead?

    Reply
    • Carole says

      March 25, 2016 at 8:18 am

      Sure Tatiana! I would reheat individual pieces in the microwave

      Reply
  14. Robbie says

    August 05, 2017 at 3:37 pm

    Could I freeze it before cooking?

    Reply
    • Carole says

      August 05, 2017 at 9:39 pm

      Hey there Robbie! If you are going to freeze it, I would do it after baking but I have never tried doing it.

      Reply
  15. Dena Glauberman says

    January 12, 2019 at 10:02 pm

    Hi! I’ve been following your blog for a long time now and finally got the courage to go ahead and give you a shout out from Kingwood Texas! Just wanted to say keep up the excellent job!

    Reply
    • Carole says

      January 14, 2019 at 1:21 pm

      Thank you Dena!

      Reply
  16. April says

    September 15, 2022 at 2:39 am

    It is my first visit this web site, i love every recipe!






    Reply
  17. Jayne says

    September 16, 2022 at 1:50 pm

    Such a great recipe! Thank you






    Reply
    • Carole Jones says

      September 21, 2022 at 4:36 pm

      You are very welcome Jayne!

      Reply
  18. Valerie says

    September 20, 2022 at 12:07 pm

    Wonderful recipe!






    Reply
    • Carole Jones says

      September 21, 2022 at 4:33 pm

      Thanks Valerie for leaving your review!

      Reply
  19. Venus says

    November 29, 2022 at 3:36 pm

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






    Reply

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