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!
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
- Shredded hash brown potatoes
- Green onions
- Kosher salt
- Black pepper
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
- 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.
- Cook the sausage
Fully cook the ground sausage on the stove, breaking it up into smaller pieces, until it is no longer pink.
- Prepare the egg mixture
Beat them together with the milk, kosher salt, and black pepper.
- Chop the green onions
Slice them into thin slices using both the white and green parts of the onion.
- Assemble the casserole
Layer the hash browns, sausage, onions, and cheese in the deep casserole dish and pour the egg mixture over the top.
- 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
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.
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.
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.
- 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.
- 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.
- 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.
- 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.
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.
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Sausage and Egg Casserole
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
- Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with nonstick spray.
- 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.
- 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
Keywords: sausage and egg casserole
Words Of Deliciousness says
I like egg bakes like this one. They are so great for breakfast or brunch or anytime of the day.
How do you thaw your hash browns on the bag it says do not thaw I’m making it for Easter
Just leave them in the fridge or stick them in the microwave to warm up!
There has to be a way to do this with less eggs. Any suggestions?
I used egg whites and it came out delicious
Thanks Latisha! I will have to try it with egg whites next time – Carole
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.
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
Thanks, I sure will!
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.
Christina Cyrus says
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 🙂
I made this once before, and it was great! Can it be made the night before?
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
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.
Erin- that would work well
It did! I tried it and it worked well! Doing it again today! Thank you for this great recipe!
If buying frozen hash browns, what size bag is that?
Tim – I’m not 100% sure but I think a 2 pound bag should give you enough -Carole
cora simpich says
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!
So glad it worked out for you Cora!
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! 🙂
It is a 9×13 pan and i usually cut it into 12 pieces. My teenage boys eat two pieces.
Do you use breakfast sausage? Like Bob Evans or Jimmy Deans
Yes, just a roll of uncooked sausage that you can brown
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!!!
Congrats on the new one on the way Jessi! My boys devour this stuff….but they devour pretty much all food 🙂
Sherry Vogt says
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!!!
Thanks Sherry for sharing a different variation for this recipe!
Do you put the hashbrowns on the bottom like a base or do you mix it in the egg mixture?
Either way works!
could you add spinach or broccoli to this?
Absolutely Amy. I would sauté them before adding them to the egg mixture
Can I Make one day ahead?
Sure Tatiana! I would reheat individual pieces in the microwave
Could I freeze it before cooking?
Hey there Robbie! If you are going to freeze it, I would do it after baking but I have never tried doing it.
Dena Glauberman says
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!
Thank you Dena!
It is my first visit this web site, i love every recipe!
Such a great recipe! Thank you
Carole Jones says
You are very welcome Jayne!
Carole Jones says
Thanks Valerie for leaving your review!
First off I want to say wonderful recipe! Made it over the weekend