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This fluffy and flavorful Sausage & Egg Casserole is packed with sausage, cheese and potatoes. It’s easy to make with simple ingredients and can be prepared the night before.

Serve this easy egg casserole with fresh fruit, French Toast and a Pineapple Strawberry Mimosa for the perfect Sunday brunch.

Baked egg casserole in a glass dish.
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An Easy Make-Ahead Sausage & Egg Casserole

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!

Prepare your casserole the night before and pop it into the oven to bake in the morning. Meanwhile, you can chop up some fresh fruit for a quick Fruit Salad, and breakfast is done! Or make it part of a fancy holiday spread with Cheese Danish, Buttermilk Waffles or Biscuits with Homemade Apple Butter.

This 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.

Ingredients You’ll Need

  • Frozen shredded hash browns – Found in the freezer section of your grocery store. You can also use refrigerated, pre-grated. For fresh potatoes, grate them, rinse them, and dry them out as much as possible.
  • Eggs – There’s a lot of eggs in this casserole.
  • Nonfat milk – Or whatever milk you have on hand. Just avoid nut milks as they tend to be a little sweeter.
  • Breakfast sausage – Ground, found in a 1 pound chub package. Or use links and chop them up. Throw in some bacon too if you want!
  • White onion – A little bit for flavor, or just sprinkle in some onion powder.
  • Cheese – I use a blend of Cheddar cheese and Jack cheese but you can use others, like Gouda, pepper Jack, Colby Jack.
  • Seasonings – I just add some salt and pepper, but Garlic powder, paprika, or even a pinch of cayenne would do well.

How To Make a Sausage & Egg Casserole

See the recipe card below for full, detailed instructions

  1. Cook – Cook the sausage and onion together in a skillet, breaking up the sausage as you go. Drain cooked sausage on paper towels.
  2. Layer – Spray a medium-sized baking dish 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. Whisk eggs with milk, salt and pepper and pour over the top.
  3. Bake – Bake uncovered in a 350℉ for about 45 minutes. Let stand and cool for 5-10 minutes before cutting and serving.
Collage of 4 images showing the layers in an egg casserole - hash browns, sausage, e

How Do You Know the Egg Casserole is Cooked?

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℉.

My favorite meat thermometer.

Thermopro Digital Instant Read Meat Thermometer

I highly recommend investing in a meat thermometer for your kitchen. It’s very affordable and often on sale! This is the one I’ve used for years and it has a hundred thousand positive reviews.

a clise up of a slice of sausage and egg casserole

Serving Suggestions

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.

Try it for dinner tonight! Roast some asparagus or saute garlic green beans to serve on the side.

We love topping our eggs with salsa and sour cream, some sliced green onions or minced parsley.

Variations

  • Veggies – Add some fresh, steamed vegetables to the casserole, like mushrooms, spinach, bell pepper or broccoli.
  • Cheese – You don’t have to use my favorite cheese, use your own! Try Gouda, fontina, pepper jack or white cheddar.
  • Meat – Go meatless, or add cooked bacon, ham, or even chicken!

Make Ahead and Storage

Make Ahead – 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.

Storing Leftovers – Store leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat large portions in the oven or individual portions in the microwave.

Freezing – Let cool, then cover with plastic wrap. Place the whole pan in a large freezer bag or wrap it 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.

a fork lifting up a bit of egg hash brown casserole

Breakfast Casseroles to Try Next

Recipe
A plate of egg and hashbrown casserole with sausage, cheese, salsa, and sour cream.

Sausage and Egg Casserole

4.88 from 8 votes
Egg Casserole packed with sausage, hash browns and cheese. Perfect for breakfast, brunch or dinner.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

  • 4 cups shredded frozen shredded hash browns
  • 5 eggs
  • 1 ½ cups nonfat milk
  • ½ pound pork sausage or bacon or ham
  • ½ cup diced white onion
  • 1 cup shredded cheddar-jack cheese or your favorite melty cheese
  • Salt and pepper to taste
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Instructions
 

  • 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 11×7-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.

Notes

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.
Keyword egg casserole, sausage egg casserole

Nutrition

Calories: 284kcalCarbohydrates: 22gProtein: 15gFat: 15gSaturated Fat: 6gCholesterol: 136mgSodium: 338mgPotassium: 505mgFiber: 2gSugar: 3gVitamin A: 372IUVitamin C: 10mgCalcium: 192mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

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.

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Comments

  1. Diane Cloughessy says:

    This was a quick and easy dish but we needed to use a 9×13 pan to keep all from overflowing. It was delicious and we will definitely be making it again.

    1. Kristin says:

      Love the feedback Diane! Thanks for stopping by.

  2. Roslyn Curney-Sherod says:

    I love this recipe and use it all the time!

    1. Kristin says:

      Nice! Thanks for stopping by Roslyn.

  3. Kathy Wilkerson says:

    On doubling the recipe, you should have mentioned to UPSIZE the baking dish to a 9×12 dish. I had to run to Walmart at five in the morning to purchase the larger baking dish. I couldn’t let all this food go to waste, I’m on a very limited income, so food is a luxury for us. The casserole turned out well, but for me it turned out to be a hassle, and not much of an easy recipe.