Sausage Egg Casserole: Best Overnight Breakfast Bake
When you need a delicious, easy breakfast to serve a crowd, turn to this easy sausage egg casserole. Loaded with eggs, hash browns and cheese, this is the overnight breakfast that everyone will love.
Servings: 4 -6 servings
Calories: 355kcal
Ingredients
- 8 ounces pork sausage
- ⅓ cup red pepper diced
- 1 cup spinach chopped
- 1 Tablespoon dried minced onion
- 6 ounces hashbrowns frozen, shredded
- 5 eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup almond milk
- ½ cup dairy free shredded cheddar cheese
Instructions
- Spray an 8" x 8" baking dish with cooking spray. Set aside.
- Heat a medium skillet to medium heat. Add the sausage and red pepper. Break up the sausage and cook for 2-5 minutes, until sausage is no longer pink.
- Add the spinach and cook for another minute until the green leaves have softened.
- Remove from the heat and sprinkle with dried minced onion. Set aside.
- In a large bowl, add the hashbrowns, eggs, salt, pepper, almond milk and cheese. Mix until combined.
- Add the sausage mixture to the bowl and stir.
- Scrape mixture into the baking dish and cover. Place in the refrigerator.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350F.
- Bake, uncovered, for 30-35 minutes or until eggs are completely set and a knife stuck into the middle comes out without any runny egg.
- Serve immediately.
Notes
- This recipe serves 4-6. Recipe can be doubled and baked in a 9" x 13" baking dish.
- The shredded style of hash browns are recommended in this recipe.
- The dried onion can be substituted with ⅓ cup fresh, chopped onion. If using fresh onion, add it with the sausage and red pepper.
- The salt can be omitted.
- Casserole can be made and baked the same day.
- Store leftover casserole covered in the refrigerator for up to 2 days. Reheat, covered, in the oven at 250F for 25 minutes.
- Casserole can be frozen. Defrost completely in the refrigerator then bake as directed.
