Egg and Sausage Casserole: The Ultimate Make-Ahead Breakfast for Busy Mornings

This incredible Egg and Sausage Casserole is a hearty breakfast dish that combines savory sausage, hashbrowns, fluffy eggs, and melted cheese into one amazing make-ahead meal that feeds a crowd without keeping you stuck in the kitchen.

I’ll never forget the first time I made this sausage and egg breakfast casserole. We had friends visiting from out of town, and I wanted to spend quality time catching up instead of scrambling eggs at the stove all morning. When I pulled this golden, bubbly casserole from the oven, I knew it would be one of my favorite breakfast recipes. The best part? I’d assembled everything the night before, so all I had to do was pop it in the oven while brewing coffee.

Why This Egg and Sausage Casserole Recipe Stands Out

What makes this breakfast casserole so special isn’t just how delicious it tastes – though trust me, it’s absolutely mouthwatering. It’s the fact that you can prep everything ahead of time, making it perfect for Christmas morning, Easter brunch, or any time you’re feeding overnight guests. The combination of spicy sausage, crispy hashbrowns, and creamy eggs creates layers of flavor and texture that beat any restaurant breakfast.

Unlike many breakfast casseroles that turn out watery or bland, this recipe stays perfectly fluffy and packed with flavor. The secret is using frozen hashbrowns (I’ll explain why below!) and the right ratio of eggs to milk.

Essential Ingredients for the Perfect Sausage Egg Casserole

Before we dive into the recipe, let me share some important tips about the ingredients that make this egg sausage cheese casserole truly exceptional:

The Meat Components

• Spicy Ground Sausage (6 oz): I use spicy breakfast sausage for a little kick, but mild works great too. Look for brands like Jimmy Dean or Bob Evans for consistent flavor. If you can’t find ground sausage, Italian sausage removed from casings works perfectly.
• Canadian Bacon (3 oz): This adds a nice smoky flavor and different texture. You can substitute diced ham, cooked bacon pieces, or even turkey sausage if preferred. For a meatier casserole, increase to 9 oz total meat.

The Egg Mixture

• Eggs (7 large): Room temperature eggs blend better and create a fluffier texture. I always use large eggs for consistent results.
• Milk (1/2 cup): Whole milk creates the creamiest texture, but 2% works fine. For a richer casserole, try half-and-half. Avoid skim milk as it can make the eggs watery.

The Vegetable Add-ins

• Yellow Onion (1 medium): Adds sweetness and depth. Dice it fairly small so it distributes evenly.
• Red Bell Pepper (1 medium): Brings color and a slight crunch. Green peppers work too but are less sweet.
• Garlic (3 cloves): Fresh garlic is essential here. Pre-minced jarred garlic won’t give the same flavor punch.

The Star Players

• Frozen Hashbrowns (20 oz bag): This is crucial – use frozen shredded hashbrowns, NOT fresh potatoes. The frozen ones are partially cooked and release less moisture. Thaw them completely and squeeze out excess water with paper towels.
• Shredded Cheese (2 cups): I love sharp cheddar for its bold flavor, but Monterey Jack, Colby, or a Mexican blend all work beautifully. Pre-shredded saves time and melts evenly.

Step-by-Step Instructions for Breakfast Casserole Success

Prepping Your Casserole (The Night Before or Morning Of)

1. Prepare your baking dish: Spray a 9×13-inch baking dish generously with cooking spray. Don’t skip this step – it prevents sticking and makes serving easier.

2. Cook the sausage: In a large skillet over medium-high heat, brown the sausage, breaking it into small crumbles as it cooks. This takes about 5-7 minutes. Transfer to a large mixing bowl, leaving about 1 tablespoon of grease in the pan.

3. Sauté the vegetables: In the same skillet with the reserved grease, cook the diced onion and bell pepper for about 5 minutes until softened. Add the minced garlic and cook for 2 more minutes until fragrant. The vegetables should be tender but not mushy.

4. Combine the filling: Add the sautéed vegetables to the bowl with the sausage. Stir in the diced Canadian bacon, thawed and drained hashbrowns, and 1½ cups of the shredded cheese. Mix everything together until well combined.

5. Prepare the egg mixture: In a separate bowl, whisk together the eggs, milk, and a generous pinch each of salt and pepper. I like to add about ½ teaspoon salt and ¼ teaspoon pepper, but adjust to your taste.

6. Assemble the casserole: Pour the egg mixture over the hashbrown mixture and stir gently to combine. Pour everything into your prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup of cheese on top.

Baking Your Egg and Sausage Casserole

1. Initial baking: Cover the dish tightly with aluminum foil. If making ahead, refrigerate overnight at this point. When ready to bake, preheat your oven to 375°F.
2. Covered baking time: Bake covered for 20 minutes. This allows the eggs to set without the top getting too brown.
3. Final browning: Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the center is set. You’ll know it’s done when the center jiggles just slightly when you shake the pan.
4. Rest before serving: Let the casserole rest for 5 minutes before cutting. This helps it set up and makes it easier to serve neat squares.

Pro Tips for the Best Breakfast Casserole Every Time

After making this hashbrown sausage egg casserole countless times, I’ve learned some tricks that guarantee perfect results:

• Drain those hashbrowns: Even if the package says “no need to thaw,” I always thaw them and squeeze out excess moisture with paper towels. This prevents a watery casserole.
• Don’t overbake: The casserole continues cooking after you remove it from the oven. Take it out when the center still has a slight jiggle – it’ll be perfectly set after resting.
• Room temperature ingredients: Let your eggs and milk sit out for 30 minutes before mixing. They blend better and bake more evenly.
• Customize the spice level: If serving kids, use mild sausage and add red pepper flakes on the side for adults who want heat.
• Make it gluten-free: This recipe is naturally gluten-free! Just double-check your sausage and hashbrown brands.

Serving Suggestions That’ll Wow Your Guests

This egg and sausage casserole is a complete meal on its own, but adding a fresh Fruit Salad balances out the casserole perfectly. Homemade Cinnamon Raisin Bread, English Muffins, or Sourdough Donuts would be my idea of the perfect breakfast!

For special occasions, I set up a toppings bar with sour cream, salsa, hot sauce, sliced avocado, and chopped green onions. Everyone can customize their serving, and it looks impressive with minimal effort.

How to Store and Reheat Your Breakfast Casserole

Refrigerator Storage

Store leftover casserole in an airtight container or cover the baking dish tightly with plastic wrap. It keeps for up to 4 days in the fridge. For easy weekday breakfasts, I cut it into individual portions and store them in separate containers.

Reheating Instructions

• Microwave (best for single servings): Place a square on a microwave-safe plate and heat for 60-90 seconds until warmed through.
• Oven (best for multiple servings): Cover with foil and reheat at 350°F for 15-20 minutes until heated through.

Freezing Instructions

Yes, this casserole freezes beautifully! Wrap individual portions in plastic wrap and aluminum foil, then place in a freezer bag. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and follow the reheating instructions above. The texture stays surprisingly good!

Delicious Variations to Try

Once you master the basic recipe, try these tasty variations to keep breakfast exciting:

Mexican-Style Breakfast Casserole

Replace the Canadian bacon with chorizo, use pepper jack cheese, and add a can of drained black beans and diced jalapeños. Serve with salsa and cilantro.

Veggie Lovers Version

Skip the meat and add diced mushrooms, spinach, tomatoes, and zucchini. Increase the cheese to 2½ cups for extra protein and flavor.

Mediterranean Twist

Use turkey sausage, add sun-dried tomatoes and spinach, and swap the cheddar for crumbled feta cheese. A sprinkle of oregano adds authentic flavor.

Bacon Cheeseburger Style

Replace sausage with ground beef and Canadian bacon with crispy bacon pieces. Add a drizzle of yellow mustard to the egg mixture and top with diced pickles after baking.

Frequently Asked Questions

Can I make this egg and sausage casserole ahead of time? Absolutely! Assemble everything the night before, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if you’re going straight from the fridge to oven.

Why is my breakfast casserole watery? Usually this happens from not draining the hashbrowns well enough or using fresh potatoes instead of frozen. Always squeeze out excess moisture!

Can I use egg whites instead of whole eggs? You can use 10-12 egg whites, but the casserole won’t be quite as rich and fluffy. I recommend using at least 2-3 whole eggs for best texture.

What size pan should I use? A 9×13 inch pan is perfect for this recipe. An 8×8 would be too small, but you could use two 8×8 pans if needed. Our FREE Conversion Chart may be of help.

Can I add different vegetables? Of course! Mushrooms, broccoli, spinach, and tomatoes all work great. Just make sure to cook them first to remove excess moisture.

How do I know when the casserole is done? The center should be just barely set with a slight jiggle. A knife inserted in the center should come out clean. The internal temperature should reach 160°F.

Related Breakfast Recipes You’ll Love

If you enjoy this egg and sausage casserole, you’ll definitely want to try some of my other crowd-pleasing breakfast recipes! My French Toast Casserole recipe will satisfy those sweet breakfast cravings. For an easy option, my Banana Blueberry Muffins are perfect.

We love breakfast casseroles. If you’re making a large brunch, our Strata and Tater Tot Casserole recipes are easy to make ahead of time. And for special occasions, my Cinnamon Rolls pair perfectly with this savory casserole for a complete breakfast spread.

Are You Ready to Make Our Must-Make Breakfast Recipe?

This egg and sausage casserole has become such a staple in our home that I can practically make it with my eyes closed. Whether I’m feeding overnight guests, bringing a dish to a potluck, or simply wanting easy breakfasts throughout the week, this recipe never lets me down. The combination of protein-packed eggs, savory sausage, and crispy hashbrowns creates the ultimate comfort food breakfast that appeals to kids and adults alike.

I hope this casserole becomes as beloved in your home as it is in mine! Please leave a comment below if you try it – I love hearing about your variations and serving suggestions. And don’t forget to rate the recipe if you loved it. Those five-star reviews really help other readers find these tested and trusted recipes.

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

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Originally published on November 13, 2014. Updated: December 1, 2025, with new photos, expanded tips, and reader FAQs.