Make Ahead Sausage Cheese and Potato Egg Bake
Start your day with the ultimate crowd-pleaser: Make Ahead Sausage Cheese and Potato Egg Bake. This hearty, customizable breakfast casserole combines layers of golden sautéed potatoes, savory breakfast sausage, caramelized onions, and a duo of melted cheddar and mozzarella cheeses, all blanketed in a rich, seasoned egg custard. Perfectly prepped the night before, it’s designed for busy mornings or stress-free entertaining. With its fluffy texture, cheesy goodness, and bold flavors, this dish is ideal for feeding a hungry crowd or meal-prepping for the week. Bake it to golden perfection for a breakfast that’s comforting, satisfying, and irresistibly delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound breakfast sausage
- 4 medium russet potatoes
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 10 large eggs
- 1 cup milk
- 1 medium onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
Peel the russet potatoes and dice them into small, bite-sized cubes. Heat a large skillet over medium heat and add the olive oil. Cook the potatoes for 8-10 minutes until they start to soften. Remove from skillet and set aside.
In the same skillet, cook the breakfast sausage over medium heat, breaking it into crumbles with a spatula, until fully cooked and no pink remains. Remove the sausage from the skillet and drain excess grease if necessary.
Dice the onion and add it to the skillet used for the sausage. Cook for 3-4 minutes, stirring occasionally, until softened. Set the onion aside.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until fully combined.
Layer the cooked potatoes evenly in the prepared baking dish. Next, layer the cooked sausage and onions over the potatoes.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the sausage and potato mixture.
Pour the egg mixture over the top, ensuring it evenly coats all the layers.
Cover the casserole tightly with aluminum foil and refrigerate for at least 4 hours, or overnight for best results.
When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes. Leave the foil on and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden, and the eggs are set in the center. To check, insert a knife into the center; if it comes out clean, it’s done.
Let the egg bake cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.3 g | 384% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2483 mg | 828% | |
| Sodium | 9468 mg | 412% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.9 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 12.9 mcg | 65% | |
| Calcium | 3242 mg | 249% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5895 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
