Best Baked Egg Casserole

This baked egg casserole is my answer to simple cozy brunches when I want something filling that pleases a crowd and reheats beautifully. My family always requests it for holiday mornings or lazy weekends when everyone wants seconds.

I first threw this together using leftover breakfast meats and it quickly became a family favorite for gatherings or when I wanted something that felt like a breakfast hug.

Ingredients

• Bacon: cooked and chopped for salty crunch and deep flavor look for center cut with even marbling
• Breakfast sausage: savory and spiced go for bulk sausage and brown well for the best flavor
• Frozen potatoes with peppers and onions: this shortcut adds lots of texture and brightness choose a mix with colorful peppers
• Shredded cheddar cheese: melts smoothly and adds sharp tang buy block cheese and shred for the best melt
• Large eggs: the main base choose fresh large eggs for perfect set texture
• Whole milk: gives creaminess without making the casserole heavy look for full fat for richness
• Kosher salt: brings out all the flavors use flaked or coarse for even seasoning
• Black pepper: gives a gentle kick use freshly cracked for bold taste
• Garlic powder: infuses every bite with warmth pick a fresh jar so flavor is vibrant

Instructions

Prepare the Pan:

Grease a nine by thirteen inch baking dish thoroughly to prevent sticking I use a silicone brush with melted butter for the best coverage

Cook the Sausage:

Brown the breakfast sausage in a large skillet over medium heat stir often and break apart until fully cooked and no pink remains drain excess fat so the casserole is not greasy

Mix the Potato Layer:

In the prepared baking dish add the thawed potatoes with peppers and onions then sprinkle in the cooked sausage chopped bacon and shredded cheddar cheese toss gently so everything is evenly distributed from corner to corner

Blend the Eggs:

In a large mixing bowl crack in the eggs and pour in the whole milk add garlic powder kosher salt and black pepper whisk vigorously until mixture is fully combined and there are no streaks for an airy bake

Assemble the Casserole:

Slowly pour the egg mixture over the potato and meat mixture in the dish use a spatula to gently nudge the filling so egg flows into all the pockets do not overmix once poured

Bake:

Place casserole on the center oven rack and bake at three hundred seventy five degrees Fahrenheit for thirty five to forty minutes check by inserting a knife in the center if it comes out clean and the top looks set with golden spots it is done

Rest and Serve:

Let the casserole sit at room temperature for five minutes before cutting this helps the squares come out clean and preserves the fluffy texture

Once I made this casserole on Christmas morning with three generations in the kitchen and now it is a new tradition.

Storage Tips

This egg casserole stores beautifully in the fridge for up to four days cooled completely and covered tightly. Reheat slices in the microwave or oven at three hundred fifty degrees Fahrenheit for the best texture. You can freeze individual squares wrapped in foil or plastic then reheat from frozen for quick breakfasts.

Ingredient Substitutions

You can swap the bacon or sausage for ham turkey or leave them out for a vegetarian version. Try using pepper jack or Swiss instead of cheddar for a flavor twist. Substitute whole milk with two percent or unsweetened almond milk if you prefer.

Serving Suggestions

Serve warm squares with a simple green salad or fresh fruit for balance. It goes nicely with a dollop of salsa or a drizzle of hot sauce. For brunch gatherings I like to add a platter of pastries or muffins.

Cultural and Historical Context

Egg casseroles have been a brunch staple for decades offering a way to stretch ingredients and feed a crowd with little fuss. Midwestern homes popularized the all in one breakfast bake often with potatoes sausage and cheese. Every family has its own blend but the formula remains a crowd pleaser for holidays and potlucks.

Seasonal Adaptations

Add fresh spinach or chopped kale in spring or fall for extra greens. Stir in chopped roasted sweet potatoes in the colder months. Top with sliced tomatoes or fresh herbs when in season.

Success Stories

I have made this casserole for baby showers, holiday mornings, and friends going through busy times. It is always the dish people ask for the recipe and comes back with an empty pan.

Freezer Meal Conversion

Prepare the casserole as directed but do not bake. Wrap tightly in foil and freeze for up to two months. Thaw overnight in the fridge then bake as usual. This is a lifesaver for make ahead breakfasts or gifting to new parents.

This casserole brings everyone together and warms up even the coldest mornings. Enjoy every bite and share the tradition with your loved ones.

Recipe FAQs

→ Can I use fresh potatoes instead of frozen?

Yes, just dice and sauté them with onions and peppers until slightly tender before assembling the dish.

→ What cheeses work well in this casserole?

Cheddar is classic, but you can mix in Monterey Jack, mozzarella, or pepper jack for extra flavor.

→ How do I make it ahead of time?

Assemble everything the night before, cover, refrigerate, then bake in the morning as directed.

→ Can I substitute turkey sausage or bacon?

Absolutely. Turkey sausage or bacon are lighter alternatives that work well and can be swapped in equal amounts.

→ How do I know when the casserole is done?

It’s finished when a knife inserted in the center comes out clean and the top is golden and firmly set.