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breakfast sausage and egg casserole - featured image

Breakfast Sausage and Egg Casserole

  • Author: Lisa
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

A simple, one-pan breakfast sausage and egg casserole with melted cheddar that is perfect for busy weeknights or weekend brunches. It is protein-packed, customizable, and requires minimal cleanup.

Ingredients

Scale
  • 1 pound breakfast sausage (pork or turkey, links or bulk)
  • 10–12 large eggs
  • 1 cup heavy cream or whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups frozen diced hash browns
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon baking powder
  • Salt and black pepper to taste
  • Butter or non-stick spray for greasing dish
  • Optional: 1 red bell pepper (diced), 2 tablespoons fresh chives (chopped), hot sauce

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Heat a large skillet over medium heat. Add sausage and break it up with a wooden spoon. Cook until browned and no pink remains (5-6 minutes).
  3. Add diced onion to the skillet with the sausage. Cook for 2-3 minutes until soft. Add minced garlic in the last 30 seconds. Drain excess grease.
  4. In a large mixing bowl, crack eggs and add heavy cream (or milk), salt, and pepper. Whisk vigorously until uniform and slightly frothy.
  5. Add baking powder to the egg mixture and whisk one more time.
  6. Spread the cooked sausage and onion mixture evenly on the bottom of the prepared baking dish.
  7. Sprinkle frozen hash browns over the sausage layer.
  8. Pour the egg mixture evenly over the hash browns and sausage.
  9. Sprinkle shredded cheddar cheese on top.
  10. Bake for 30-35 minutes until the top is golden brown and the center is set. If browning too fast, cover loosely with foil for the last 10 minutes.
  11. Let rest for 5 minutes before cutting and serving.

Notes

Drain excess grease from the sausage to prevent a greasy casserole. Use frozen hash browns instead of fresh to avoid undercooking. Let the casserole rest for 5 minutes after baking to allow it to set. Do not freeze this recipe as eggs become rubbery when thawed. Store leftovers in the refrigerator for up to 4 days.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square slice
  • Calories: 380
  • Sugar: 2
  • Sodium: 650
  • Fat: 28
  • Saturated Fat: 11
  • Carbohydrates: 12
  • Fiber: 1
  • Protein: 22

Keywords: breakfast casserole, sausage and eggs, one pan meal, easy dinner, meal prep, cheddar cheese, hash browns, weeknight dinner

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Find it online: https://bymiarecipes.com/breakfast-sausage-and-egg-casserole-easy-one-pan-meal/