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Baked Egg Casserole

by Sheryl S

PREP TIME: 20 mins | COOK TIME: 40 mins | TOTAL TIME: 1 hr | SERVINGS: 12

I love easy recipes that I can whip up in a breeze. This baked egg casserole has been one of my favorites and go-to for a quick breakfast and brunch. You can even assemble this the night before and pop it in the oven the next day.

This casserole is loaded with everything I love for breakfast; eggs, potatoes, milk, cheese, sausage, and of course, bacon! If you are looking for yet another filling breakfast that you can throw together without a fuss, this baked egg casserole is your best option!

INGREDIENTS

12 large eggs

1 lb. bacon, cooked and chopped

12 oz. breakfast sausage roll, uncooked, or use your preferred ground sausage

2 c. shredded cheddar cheese – I use medium-sharp

28 oz. frozen potatoes with peppers and onions, thawed

1/2 c. whole milk

1 tsp garlic powder

1 1/2 tsp kosher salt

1 tsp fresh ground black pepper

How to make Baked Egg Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using non-stick cooking spray, grease the insides of a 9 x 13-inch baking pan.

Step 2: Place the sausage in a large skillet and cook over medium heat, breaking it into pieces using a spatula as it cooks.

Step 3: To the casserole dish, toss the potatoes, sausage, bacon, and cheese.

Step 4: Place the eggs, milk, garlic, salt, and pepper in a large bowl. Mix well until blended, then pour this on top of the hash brown mixture.

Step 5: Bake the casserole in the preheated oven for about 35 to 40 minutes or until a knife inserted in the middle of the casserole comes out clean.

NOTE:

You can prep this casserole ahead. Follow the same steps to prep the casserole. DO NOT BAKE instead tent it with plastic wrap and keep it in the fridge overnight. Before baking, let the casserole sit for about 30 minutes on the counter.

NUTRITION FACTS:

Serving: 1 | Calories: 445cal | Carbohydrates: 14g | Protein: 21g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 229mg | Sodium: 925mg | Sugar: 1g | Fiber: 1g | Calcium: 182mg | Iron: 2mg

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Baked Egg Casserole

I love easy recipes that I can whip up in a breeze. This baked egg casserole has been one of my favorites and go-to for a quick breakfast and brunch. You can even assemble this the night before and pop it in the oven the next day.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast
Cuisine Italian
Servings 12
Calories 445 kcal

Ingredients
  

  • 12 large eggs
  • 1 lb. bacon cooked and chopped
  • 12 oz. breakfast sausage roll uncooked, or use your preferred ground sausage
  • 2 c. shredded cheddar cheese - I use medium-sharp
  • 28 oz. frozen potatoes with peppers and onions thawed
  • 1/2 c. whole milk
  • 1 tsp garlic powder
  • 1 1/2 tsp kosher salt
  • 1 tsp fresh ground black pepper

Instructions
 

  • Prepare the oven. Preheat it to 375 degrees F. Using non-stick cooking spray, grease the insides of a 9 x 13-inch baking pan.
  • Place the sausage in a large skillet and cook over medium heat, breaking it into pieces using a spatula as it cooks.
  • To the casserole dish, toss the potatoes, sausage, bacon, and cheese.
  • Place the eggs, milk, garlic, salt, and pepper in a large bowl. Mix well until blended, then pour this on top of the hash brown mixture.
  • Bake the casserole in the preheated oven for about 35 to 40 minutes or until a knife inserted in the middle of the casserole comes out clean.

Notes

You can prep this casserole ahead. Follow the same steps to prep the casserole. DO NOT BAKE instead tent it with plastic wrap and keep it in the fridge overnight. Before baking, let the casserole sit for about 30 minutes on the counter.

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