Baked Egg Casserole + Video
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This Baked Egg Casserole is hearty, comforting, and exactly what you want when feeding a crowd. Eggs bake up tender and fluffy around crispy bacon, savory sausage, potatoes, and melted cheddar, creating a sliceable, satisfying breakfast that feels complete all on its own. It’s warm, filling, and dependable… the kind of breakfast that anchors the whole morning.
Table of Contents
WHY YOU’LL LOVE EGG BAKE RECIPES
- Feeds a crowd without stress
- Great make-ahead breakfast or brunch option
- Balanced, hearty, and filling
- Easy to customize with what you have
- Reheats beautifully
Baked Egg Casserole
This is one of those breakfasts that makes mornings easier. You put everything together once, slide it into the oven, and suddenly breakfast is handled for hours.
I love this egg bake for weekends, holidays, or any morning when people wander into the kitchen at different times. It’s hot, it’s filling, and it doesn’t need babysitting.
Everyone gets a real plate of food, not just something to hold them over.
Baked breakfast casserole is familiar in the best way. Bacon, sausage, potatoes, cheese, eggs. Nothing fancy. Nothing trendy. Just a solid, comforting breakfast that makes people feel taken care of.
And honestly, that’s usually the goal.
BAKED BREAKFAST CASSEROLE RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Bacon: Cooked and chopped first so it stays crisp and doesn’t water down the casserole. Thick-cut slices hold up best.
- Breakfast Sausage: Adds savory depth and seasoning throughout the dish. Use bulk sausage, not links, so there are crumbles in every bite.
- Frozen Potatoes with Peppers and Onions: Thawed so they bake evenly and don’t release excess moisture.
- Cheddar Cheese: Medium-sharp gives flavor without overwhelming the eggs.
- Whole Milk: Keeps the eggs tender and soft as they bake.
VARIATIONS
Spicy: Use hot breakfast sausage or add diced jalapeños.
Meat Only: Skip the potatoes and add extra bacon or sausage.
Veggie-Leaning: Reduce the amount of meat and add sautéed mushrooms or spinach (drained well).
Cheese Swap: Try Colby Jack for a gooier melt or mild Pepper Jack for some heat.
Individual Portions: Bake breakfast casserole in muffin tins for grab-and-go servings.
SERVING SUGGESTIONS
- Add toast, biscuits, or cheese scones for a heartier meal.
- Serve baked egg casserole with fresh fruit on the side.
- Great with coffee or brunch cocktails (a Spicy Bloody Mary is my fave).
- Perfect for holidays, overnight guests, or meal prep mornings.
- Top with a dollop of sour cream or sliced green onions. And have a bottle of hot sauce handy!
EGG BAKE FAQ
Yes. Assemble, cover, and refrigerate overnight, then bake the breakfast casserole in the morning.
The center should be set (not wet-looking or jiggly), and a knife inserted in the middle should come out clean.
Not if the frozen potatoes are thawed and the meats are cooked first.
Yes. Wrap baked portions in plastic wrap and foil or transfer to a freezer-safe storage container. Freeze for up to 2 months, then thaw in the fridge overnight before reheating in the oven.
Egg bake recipes work because they’re built on structure and moisture control.
Cooking the sausage and bacon first removes excess fat and water, which keeps the eggs from becoming greasy or loose.
Thawed frozen potatoes release less moisture during baking, allowing the eggs to set properly instead of steaming.
The eggs and milk form a custard-like matrix that surrounds the fillings, and baking uncovered allows steam to escape so the texture stays firm but tender.
Letting the casserole rest after baking gives the proteins time to relax and finish setting, which is why it slices cleanly instead of collapsing.
DONNA’S PRO TIPS
- Thaw the potatoes completely before assembling. Otherwise, the casserole will be watery.
- Cook and cool the bacon beforehand. Or, chop first and crisp on the stove before cooking the sausage.
- Use medium-sharp cheese for flavor without grease.
- Combine the fillings evenly so every slice has balance.
- Press gently before baking to help eggs settle throughout.
- Don’t rush the rest time. It matters for clean slices.
TOOLS NEEDED
- 9×13-inch Baking Dish: The right depth for even baking.
- Large Skillet: For browning the sausage properly.
- Mixing Bowl: Whisking eggs goes faster with space.
- Whisk: Ensures the eggs and seasoning are evenly distributed.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Breakfast Recipes
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Hearty baked breakfast casserole
- Eggs, bacon, sausage, potatoes, and cheese
- Great make-ahead option
- Feeds a crowd easily
- Slices clean after resting
- Freezer-friendly
- Reliable, comforting breakfast every time
Baked Egg Casserole + Video
Equipment
Ingredients
- 1 pound bacon, cooked and chopped
- 12 ounces breakfast sausage, uncooked (roll or bulk)
- 28 ounces frozen potatoes with peppers and onions, thawed
- 2 cups shredded cheddar cheese, (about 8 ounces, medium-sharp recommended)
- 12 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
Instructions
- PREPARE OVEN: Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
- COOK SAUSAGE: Place a large skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spatula, until browned and fully cooked. Remove from heat.
- BUILD CASSEROLE: Add the cooked sausage, chopped bacon, thawed potatoes, and shredded cheddar cheese to the prepared baking dish. Toss gently to evenly distribute.
- MIX EGGS: In a large bowl, add 12 large eggs, ½ cup whole milk, 1 ½ teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1 teaspoon garlic powder. Whisk until fully combined.
- ASSEMBLE: Pour the egg mixture evenly over the potato mixture. Use a spoon to gently press everything down so the eggs settle throughout.
- BAKE: Bake uncovered for 35 to 40 minutes, until the center is set and a knife inserted in the middle comes out clean.
- REST AND SERVE: Let the casserole rest for 5 to 10 minutes before slicing and serving.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published May 2017, updated and republished January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Can this be frozen after it's been cooked and cooled?
Sure it can. The bacon won't be crispy once its refrigerated anyway. Just sprinkle drops of water on top of it when you reheat it to serve next time. Reheat in low temp oven & cover it. If you nuke it do the same. Or it's going to be a dry rubbery mess. You can freeze most anything. Rarely does it affect the food. Can't even think of anything right now. Just always protect the food from being freezer burned. I always use at least 2 layers of protection. Enjoy!
This recipe was delicious and very well received! I'm not usually one to alter a recipe on the first try. I did not think there were enough peppers and onions in the store bought potatoes. I had an abundance of red pepper, green onion and mushrooms so I added an unmeasured amount and I also added another egg because of the additional veggies. I also pre browned the bacon and sausage the day before to save time, but opted not to pre assemble because of fridge space. I used my favorite Temptations 9 × 13 casserole dish, so there was no need to butter the dish. Covered with foil for first 45 minutes then removed foul until browned & bubbly. Definitely a keeper. Thank you for the recipe, fabulous!
I have made it also, it was nice, thanks a lot!
Really good with diced green chilies too!
Can it be made in rectangular crockpoy
Making it this morning. I know it will be wonderful.
My teenagers love it! The whole family does. Just cook it an extra 15 minutes.
Got it in the oven now!! Very excited to see how it turns out and tastes
Came out good, I would recommend less sausage as it overpowers the dish. Also used less than a teaspoon of salt and pepper and only a dash of garlic powder. Would use even less salt next time. Substituted tater tots for potatoes and added diced bellpeppers/onions (all fried up before baking). Cooked 30 min covered and 10 uncovered.
This recipe is awesome for family breakfasts! Everyone loves it and looks forward to it on sunday’s
This is a great recipe for a crowd. The only thing I did different was to increase the amount of vegies. I make it the night before the cooked in the morning and everyone loved it to the point of asking me for the recipe.
Hi Mary,
We are so happy to hear that! Have a great day!
TSRI Team Member,
Holli
I’ve made this many times, always delicious. I follow recipe exactly. Also tastes great warmed up the next few days.
nutrition facts please
Hi Nancy,
The nutrition facts are located at the bottom of the recipe card. Hope that helps.
TSRI Team Member,
Holli
Can I cook it in the crockpot?!?
I have made this before and it turned out great but this last time, it was very runny, almost like the eggs were not cooking. Ended up throwing the whole thing away. Any idea what I may have done wrong?
Perhaps the potatoes weren’t drained enough… that’s all I can think of.
Made this several times and it’s absolutely delicious! I have a question about making it ahead though, if I want to freeze it is it best to freeze it already cooked it before it’s cooked? Thanks!
How many eggs ? How long to cook ? Pre cook sausage ?
Excellent!!
I used 1/2 fresh onion , 1 red & 1 green bell pepper. I also added a bit more diced hashbrowns, about 30 oz.
2 1/2 cups fresh shredded cheese. Cooked a bit longer then 40 min at 375.
After I used my chopper to cut up the onion and peppers which were basically minced I squeezed them to remove any excess liquid they produced , so it would not make the casserole too watery.
My family loved it even though I made a few modifications, for our Fathers Day brunch .
It looks really good.
I am having trouble getting the eggs to cook all the way.
Love this recipe!
I’ve tried it with and without sausage and it’s good either way. But I think I prefer it without, and adding mushrooms.
I will say that I always have to bake it longer than the recipe says though – usually about another 10 minutes to make sure the eggs are all set. But it’s one of my favorites – I’ve been making it for Christmas the last several years!
Hi Corinne!
We’re so glad that you enjoyed the recipe!!
TSRI Team Member,
Devlyn
I’ve made the is recipe several times and it’s delicious! Definitely a crowd pleaser and easy to make!
Hi Simone!
So glad that you enjoyed. A favorite of mine too.
TSRI Team Member,
Devlyn