I am always looking for new ways to serve up some of our favorite breakfast foods. Bonus if you can fit all of those favorites into one easy to prepare dish. Eggs, cheese, potatoes and sausage stuffed into this simple egg casserole make this my new favorite breakfast!
I am not one to jump out of bed in the morning, ready to cook a huge meal. I am more the stumble out of bed, get me my coffee, then you can talk to me kind of person. It’s my routine and I like it! It also means that I’m not going to be slaving over the stove for an hour making the perfect breakfast.
So when I can spend a few minutes putting together a quick egg casserole that’s already got our favorite breakfast foods in it, that’s a major win in my book.
This Egg Casserole take about 15 minutes to prep and 45 minutes to bake. It’s pretty much hands off, which I love, plus you can customize with your favorite cheeses and proteins.
PREP: Cook some chopped onions with half a pound of ground breakfast sausage. You can use regular sausage or spicy depending on your tastes. Break up the sausage into small pieces of it cooks. Links would work fine, just chop them up when they’re finished cooking. Drain cooked sausage on paper towels to remove any excess grease.
LAYER: Spray a medium sized baking dish (I use 11×7-inch) with nonstick cooking spray and press frozen shredded hash browns into the bottom of the dish. Top with sausage and onions and sprinkle on some shredded cheese. I like to use a mix of cheddar and jack cheese, but you could use your favorite. Whisk eggs with milk, salt and pepper and pour over the top.
BAKE: Preheat your oven to 350 degrees and bake the egg casserole uncovered for 40-45 minutes. Let stand for several minutes to cool and set completely. The egg casserole is completely cooked when the eggs are set in the middle (not jiggly) and the temperature on an instant read digital thermometer reads 160 degrees F.
Make Ahead Notes
To make this egg casserole ahead of time, follow the instructions up to just before baking. Cover tightly with plastic wrap and pop in the fridge overnight or up to 24 hours. Bake as directed, adding 5 minutes to the cook time.
Egg Casserole might be considered a breakfast food but it can really be served for any meal. It’s an excellent source of protein. We enjoyed this dish for our Christmas morning breakfast, with a side of fresh homemade biscuits and strawberries.
We love topping our eggs with salsa and sour cream, some sliced green onions or minced parsley.
Can you freeze an egg casserole?
Freezing a fully cooked egg casserole is simple. Let cool, then cover with plastic wrap. Place the whole pan in a large freezer bag or wrap completely with foil. Pop it in the freezer for up to 3 months. To reheat, thaw completely in the fridge and bake at 350 for about 20 minutes or until warmed through.
Store leftovers tightly covered in the fridge for up to 3-4 days. Reheat large portions in the oven or individual portions in the microwave.
1cupshredded cheddar-jack cheeseor your favorite melty cheese
Salt and pepper to taste
Preheat oven to 350 degrees F.
Add a teaspoon of oil to a large skillet over medium heat. Add onions and cook until slightly softened; 1-2 minutes. Add sausage and cook until no longer pink, breaking up the sausage into small pieces as it cooks. Use a slotted spoon to transfer sausage and onions to a paper towel lined plate to drain.
Spray an 11x7-inch baking dish with nonstick cooking spray. Arrange frozen hash browns in the bottom of the dish, then sprinkle on the sausage and shredded cheese.
In a medium sized bowl, whisk together eggs, milk and a pinch of salt and pepper. Pour egg mixture evenly on top of the casserole.
Bake in preheated oven, uncovered, for 40-45 minutes or until eggs are set. Let stand 5 minutes before serving. Garnish with parsley and top with salsa and sour cream, if desired.
Make ahead instructions - Prepare casserole as directed in steps 1-4. Cover dish tightly with plastic wrap and refrigerate up to 24 hours. Bake at 350 degrees F for 45-50 minutes, uncovered. Let stand before serving.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.