Sausage Egg Bake (Easy Overnight Breakfast Casserole Option)

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 serving spatula lifting a piece of Sausage Egg Bake with Hash Brown from a white casserole dish filled with the egg bake.

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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.

Overhead view of all ingredients for Sausage Egg Bake with Hash browns, arranged together in small bowls.

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
Overhead view of cooked sausage and veggies being spread over hash browns in a white casserole dish.
Overhead view of egg, cheese, and milk mixture being poured over the layered hash browns and sausage in a white casserole dish.

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. 
Overhead view of freshly baked sausage egg casserole with a layer of melted cheese in a white casserole dish.

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.
A serving spatula lifting out a piece of sausage egg casserole from a white casserole dish filled with egg bake.

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.
A piece of sausage egg bake on a dark grey plate with fresh berries and lettuce on the side.

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A serving spatula lifting a piece of sausage egg bake from a white casserole dish

Recipe

Sausage Egg Bake (Easy Overnight Breakfast Casserole Option)

A breakfast casserole that’s customizable and incredibly delicious! It makes for the perfect breakfast, brunch, or dinner – because everyone loves breakfast for dinner! This recipe can be modified to be dairy-free and Whole30 compatible. 

Prep: 15 minsCook: 80 minsTotal: 1 hour 35 minutes

Ingredients

  • Non-stick cooking spray
  • 1 (20-ounce) bag frozen shredded hash browns (such as Alexia brand)
  • 4 tablespoons butter, melted (or avocado oil for dairy-free and/or Whole30)
  • 1 pound ground turkey or pork breakfast sausage (see notes for homemade sausage recipe)
  • 1 medium red bell pepper, diced (about 3/4 cup)
  • 1 medium green bell pepper, diced (about 3/4 cup)
  • 5 green onion, ends trimmed and sliced thinly (about 1/2 cup)
  • 10 large eggs, whisked
  • 1 ½ cups shredded cheddar or monterey jack cheese (omit for dairy-free and Whole30)
  • ½ cup milk of choice (non-dairy unsweetened milk for dairy-free and Whole30)
  • ½ cup plain Greek yogurt (or additional non-dairy unsweetened milk for dairy-free and Whole30)
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper

Instructions

  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 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. 

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Notes

Homemade Sausage Recipe: Mix together 1 pound ground turkey or pork, 1 teaspoon garlic powder, ½ teaspoon dried fennel, 1 teaspoon Italian seasoning, a pinch of cayenne, 1/2 teaspoon fine salt and ¼ teaspoon black pepper.

Overnight instructions: follow the recipe through step 5. Allow the hash browns and sausage mixture to cool for at least 30 minutes so that the eggs don’t start to cook when added to the dish and set overnight. Once cooled, pour egg mixture over the hash browns and sausage mixture. Cover and refrigerate overnight. When ready to bake, remove the dish from the refrigerator, uncover, and continue on with step 7. You may need to add an additional 5 minutes. To ensure the dish 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.

Nutrition Information

  • Serving Size: 1/12 of recipe (with turkey sausage and 2% milk and yogurt
  • Calories: 231
  • Fat: 14 g
  • (Sat Fat: 6 g)
  • Sodium: 530 mg
  • Carbohydrate: 8 g
  • (Fiber: 2 g
  • Sugar: 2 g)
  • Protein: 18 g
  • Cholesterol: 196 mg

Dietary

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A serving spatula lifting a piece of sausage egg bake with hash browns from a white casserole dish.

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

Stacie Hassing

Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen – the driving force behind the co-development of the The Real Food RDs brand.

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