This easy egg bake casserole combines fluffy eggs, savory sausage, melted cheese, and crispy hash browns for a satisfying, make-ahead breakfast or brunch meal.
Author:emilyharrison
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound breakfast sausage, cooked and drained
1 (30 ounce) package frozen hash browns, thawed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
12 large eggs
1 cup milk
1/2 cup cottage cheese (optional, for creaminess)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Spread the thawed hash browns evenly across the bottom of the prepared baking dish. Sprinkle the cooked and drained sausage over the hash browns.
In a medium bowl, whisk together the eggs, milk, cottage cheese (if using), salt, pepper, and garlic powder until fully combined and slightly frothy. This helps create a fluffy egg bake texture.
Pour the egg mixture evenly over the sausage and hash brown layers. Gently press down any ingredients that float to the top.
Sprinkle both the cheddar and Monterey Jack cheeses over the top of the egg mixture.
Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the middle comes out clean. The top should be golden brown and the cheese melted.
Let the cheesy egg bake rest for 5 to 10 minutes before slicing and serving. This is a great make ahead breakfast option; assemble the night before, cover, and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
Notes
For a high protein breakfast bake, increase the amount of cottage cheese or add a cup of cooked, diced ham.
If you prefer a different potato base, substitute the hash browns with 1 pound of cooked, diced potatoes.
This recipe works well for family breakfast meals and can be easily doubled for holiday brunch recipes.