Sausage Egg Bake (Easy Overnight Breakfast Casserole Option)

This easy and delicious Sausage Egg Bake is a dish the whole family will love! You can serve it up for breakfast, brunch or even dinner because everyone loves breakfast for dinner! Every bite of this breakfast casserole is full of flavor and complete with the perfect amount of sausage, hash browns, peppers, and cheese (if you please). You’ll also love the fact that you can whip this egg bake up the night before, let it sit overnight in the fridge, and bake it in the morning. Serve it with some fresh fruit for a tasty, satisfying, and healthy breakfast for any day of the week or for an Easter or Christmas morning brunch. Also, great for meal prep and reheating throughout the week.

A Customizable Breakfast Casserole

You can modify this recipe to fit your taste preferences or with ingredients you have on hand. We are all for saving trips to the grocery store so improvising and modifying recipes is a common practice in our homes. This Sausage Egg Casserole can be made using whatever veggies sound good to you like broccoli, asparagus or tomatoes, whatever breakfast meat you have tucked away in your freezer like bacon or ham, and you could also substitute shredded sweet potatoes for the hash browns. We encourage you to get creative and make this recipe your own.

Sausage Egg Bake with Hash Browns Ingredients

For this recipe you will need the following ingredients:

• Frozen shredded hash browns – we like Alexia or Cascadian Farms
• Butter – substitute or avocado oil for dairy-free and/or Whole30)
• Ground turkey or pork breakfast sausage – for a homemade turkey or pork sausage recipe, see notes section of the recipe.
• Red and green bell pepper
• Green onion – may substitute diced yellow onion
• Large eggs
• Shredded sharp cheddar or Monterey jack cheese – omit for dairy-free and Whole30)
• Milk of choice – use non-dairy plain unsweetened milk for dairy-free and Whole30
• Plain Greek yogurt – may substitute sour cream. For dairy-free and Whole30, use additional non-dairy unsweetened milk. You could also use dairy-free plain yogurt.
• Fine salt and pepper

How to make this Sausage Egg Casserole

See the full recipe below.

1. Preheat the oven to 400℉. Spray a 9×13 or large casserole dish of similar size with non-stick cooking spray.
2. Add the hash browns to the prepared baking dish. Pour the melted butter over the hash browns and toss to coat. Spread the hash brown out and place in the oven. Bake for 35-40 minutes or until the hash browns start to crisp – the edges start to turn golden brown. 
3. Meanwhile, on medium high heat, brown the ground sausage in a pan or large skillet. When sausage is partially cooked through, add the pepper and onions to the skillet and continue to cook until sausage is no longer pink. Drain liquid if it’s in excess. Set aside.
4. Next, in a large bowl, whisk together eggs, cheese, milk of choice, yogurt, salt, and pepper.
5. When the hash browns are done, remove from the oven and top evenly with the sausage, peppers, and onions.
6. Pour the egg mixture over the contents in the baking dish. 
7. Bake for 35-45 minutes or until the center is cooked through. Cover with foil if the edges start to get too brown. Baking time will depend on type and size of dish used. Start checking the egg bake for doneness at the 30 minute mark.
8. Store leftovers in an airtight container in the refrigerator for up to 4 days or freezer for up to 3 months. 

Overnight Breakfast Casserole option

It seems like we all need a little more sleep so you will love that fact that this recipe can be made ahead. No need to get up extra early to get breakfast on the table! The evening before you plan to make this Sausage Egg Bake with Hash Browns, simply complete all of the steps in the instructions up to the point of putting the egg bake in the oven.

Here are a couple of helpful tips for making this recipe ahead so that all you have to do is bake it and enjoy in the morning.

• After the hash browns come out of the oven and the sausage mixture is added, make sure to allow everything to cool before adding the eggs. If you add the eggs and the hash brown and sausage are too hot, the eggs will start to bake.
• To ensure everything is cool enough, you could also wait to pour the eggs into the dish until just before baking. Store the egg mixture, covered, in the fridge overnight. When ready to make the egg bake, simply pour the egg mixture over the hash browns and sausage and bake.
• Before baking, remove the egg bake from the refrigerator and let it sit at room temperature while the oven is preheating.

How to store Sausage Egg Bake

Store leftover egg bake in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.To reheat, microwave the egg bake (thawed, if frozen) for 1 1/2 – 2 minutes or until center is hot. If freezing, we like to freeze the egg bake in individual servings so that you can reheat exactly the number of servings that you need.

How to make this recipe dairy-free and Whole30?

This recipe can be made dairy-free and Whole30 with a few simple substitutions.

• Substitute avocado oil or olive or for the butter.
• For the milk, use a plain, unsweetened non-dairy milk.
• For the Greek yogurt, use additional unsweetened non-dairy milk or non-dairy plain yogurt such as Kite Hill.

Pin Now to Make Later

---

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House

SaveSave