On a chilly morning, the warm, bubbling layers of my Sausage and Egg Casserole fill the kitchen with a rich, buttery smell and gentle sizzling. I’ve tested this dish five times, each trial revealing a new nuance in texture—from a silky smooth custard to golden, crispy edges—and I’m excited to share those discoveries.
Why You’ll Love Sausage and Egg Casserole
- Hands-off baking gives you freedom to chat with guests or sip coffee.
- The blend of sausage, eggs, and cheese yields tender bites with slight bite from onions.
- Adaptable base—swap meats or cheeses to suit your taste.
- A classic American brunch favorite with Midwestern roots in family gatherings.
A Little Background
My first run-through felt underseasoned, so I upped the garlic and pepper on attempt two. By the third test, I discovered that patting the thawed hash browns dry removes excess moisture and guarantees a firmer base. This dish has been a weekend staple in family kitchens since the 1970s, offering a warm welcome on busy mornings.
Key Ingredients for Sausage and Egg Casserole
- Frozen shredded hash browns (30 oz): Provides the hearty foundation; pat dry to avoid sogginess.
- Breakfast sausage (1 lb): Use your favorite brand; turkey sausage works for a lighter twist.
- Large eggs (10): Create a silky custard; room temperature helps them blend smoothly.
- Shredded cheddar cheese (2 cups, divided): Sharp or mild, depending on preference; reserve half for topping.
- Milk (1¾ cups): Whole milk adds richness; low-fat can be substituted.
- Seasonings (1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper): Balance is key—taste your egg mixture before pouring.
How to Make Sausage and Egg Casserole
- Preheat the oven to 350°F and spray a 9×13-inch pan; the air inside should feel warm and ready.
- In a skillet over medium heat, cook 1 lb sausage and ½ cup diced onion until no pink remains (about 8–10 minutes), then drain off excess fat.
- Evenly layer thawed hash browns in the prepared pan, top with the sausage mixture, then sprinkle 1 cup shredded cheese.
- Whisk together 10 eggs, 1¾ cups milk, garlic powder, salt, and pepper until smooth. Pour over layers, sprinkle remaining cheese, and bake 40–45 minutes until golden at the edges and set. Let rest 10 minutes before cutting.
Pro Tips & Troubleshooting
- Rotate the casserole halfway through baking; I noticed one side crisped faster on my first oven test.
- If the custard jiggles too much at 40 minutes, let it bake an extra 5—undercooked centers lead to runny slices.
- Stir in cooked bell peppers or swap cheddar for pepper jack for a spicy kick.
- To halve, use an 8×8 pan and reduce bake time to 30–35 minutes; doubling fits two pans in the oven side by side.
Storage & Make-Ahead Guide
Room temperature: serve within 2 hours. Refrigerator: cover tightly and store for up to 4 days at 40°F or below. Freezer: portion into airtight containers and freeze up to 3 months. Reheat individual slices at 350°F for 10–12 minutes. In my stash test, thawing overnight in the fridge gave the most even reheating. Always use clean utensils to prevent bacterial growth.
Serving Suggestions
Pair with a crisp green salad tossed in lemon vinaigrette, fresh fruit platters, or serve alongside warm buttermilk biscuits. A dollop of salsa or hot sauce on top adds a bright, tangy contrast.
Frequently Asked Questions
- How long does sausage and egg casserole last in the fridge? Store covered at 40°F or below for up to 4 days.
- Can I freeze egg casserole for later? Yes—freeze in portions for up to 3 months, then thaw overnight before reheating.
- What temperature should I bake an egg casserole? 350°F gives a tender interior and golden top without overbrowning.
- How do I prevent a soggy bottom? Pat thawed hash browns dry and drain sausage well to remove excess moisture.
- What can I serve with egg casserole? Complement with fresh fruit, green salads, biscuits, or avocado slices.
- Can I substitute turkey sausage in this casserole? Absolutely—turkey sausage works and lightens the dish while maintaining savory flavor.
Final Thoughts
This Sausage and Egg Casserole has become my go-to for weekend gatherings; I love cutting thick slices and stacking them on a platter for friends. Experiment with mix-ins and share your favorite twists below—I can’t wait to hear how yours turned out!
More Recipes You’ll Love
- Cottage Cheese Egg Bake – creamy egg bake with a protein twist complementing the hearty layers
- Pancake Sausage Casserole – a sweet-savory sibling with sausage and syrup-drizzled pancakes
- Sausage Gravy Puff Pie – bold sausage flavors encased in flaky pastry for a brunch pairing
- Sausage Balls – bite-sized snacks showcasing the same savory sausage seasoning
Sausage and Egg Casserole
Ingredients
Main
- 30 oz frozen shredded hash browns thawed and patted dry (about 5 cups)
- 1 lb breakfast sausage
- 0.5 cup onion diced
- 2 cups shredded cheddar cheese divided
- 10 large eggs
- 1.75 cups milk
Spices
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Main
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- In a skillet over medium heat, cook the sausage and diced onion until the sausage is no longer pink, about 8 to 10 minutes, then drain any excess fat.
- Spread the thawed, patted-dry hash browns evenly in the prepared baking dish. Top with the cooked sausage mixture and 1 cup of shredded cheddar cheese.
- In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth. Pour the egg mixture evenly over the layers, then sprinkle the remaining 1 cup of cheese on top.
- Bake for 40 to 45 minutes until the edges are golden and the center is set. Let the casserole rest for 10 minutes before slicing and serving.