Description
This easy Baked Egg Casserole is a perfect breakfast or brunch dish. It’s loaded with fluffy eggs, cheese, and savory breakfast favorites like sausage, veggies, and hash browns. Make it ahead for a stress-free morning or bring it to your next potluck for a guaranteed crowd-pleaser!
Ingredients
Units
Scale
- 12 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 lb breakfast sausage, cooked and crumbled (or bacon/ham)
- 1 cup diced bell peppers (red, green, or yellow)
- 1 cup diced onion
- 2 cups frozen shredded hash browns (thawed)
- 1 cup fresh spinach, roughly chopped (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for sautéing)
- Cooking spray
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
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Cook the Sausage and Vegetables:
- In a skillet, heat olive oil over medium heat.
- Add diced onions and bell peppers, sauté until softened (about 5 minutes).
- Stir in cooked sausage and spinach (if using), and cook until spinach is wilted.
- Remove from heat and set aside.
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Mix the Egg Mixture:
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
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Assemble the Casserole:
- Spread hash browns evenly in the bottom of the baking dish.
- Layer the sausage and vegetable mixture over the hash browns.
- Sprinkle with shredded cheeses.
- Pour the egg mixture evenly over the top.
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Bake:
- Bake uncovered for 35-40 minutes, or until the eggs are set and the top is golden.
- A toothpick inserted into the center should come out clean.
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Serve:
- Let the casserole cool for a few minutes before slicing. Serve warm.
Notes
- Make-Ahead Tip: Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Freezing: You can freeze individual portions wrapped tightly for up to 2 months.