August 30, 2026

Breakfast Egg Bake Casserole With Turkey Sausage and Hash Browns

Name: Breakfast Egg Bake Casserole
Prep time: 15 min
Cook time: 57 min
Total time: 1 h 22 min
Yield: 8 servings (one 9x13-inch dish)
Cuisine: American
Ingredients: 1 lb (450 g) turkey breakfast sausage, casings removed; 4 cups (about 450 g) frozen shredded hash browns, thawed and patted dry; 8 large eggs; 1 cup whole milk; 1 1/2 cups (170 g) shredded cheddar cheese, divided; 1/2 cup diced red bell pepper; 1/2 cup diced yellow onion; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 tbsp chopped chives, for topping (optional)

Breakfast egg bake casserole in a white baking dish with eggs beside it

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This egg bake layers thawed hash browns, browned turkey sausage, peppers and onion in a 9×13-inch dish, then pours 8 whisked eggs and milk over the top and finishes with cheddar. It bakes at 375°F until the center reaches 160°F and serves 8 at about 320 calories a square. You can assemble it the night before and bake it in the morning.

Quick answer

Brown 1 lb turkey breakfast sausage with 1/2 cup each diced pepper and onion. Spread 4 cups thawed hash browns in a greased 9×13-inch dish, top with the turkey sausage, pour over 8 eggs whisked with 1 cup milk and seasoning, and add 1 cup cheddar. Bake at 375°F for 35 to 40 minutes, add the last 1/2 cup cheese for 5 minutes, and rest 10 minutes. The center should read 160°F. Total time about 1 hour 22 minutes.

Breakfast Egg Bake Casserole

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Prep: 15 minStovetop: 12 minBake: 45 minRest: 10 minTotal: 1 hr 22 minYield: 8 servings (one 9×13-inch dish)

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Table of Contents

Egg Bake Ingredients

1 lb (450 g) turkey breakfast sausage, casings removed
4 cups (about 450 g) frozen shredded hash browns, thawed and patted dry
8 large eggs
1 cup whole milk
1 1/2 cups (170 g) shredded cheddar cheese, divided
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp chopped chives, for topping (optional)

How to Make an Egg Bake

Heat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the turkey sausage in a large skillet over medium heat, breaking it into crumbles, until browned and no pink remains, about 8 minutes (turkey sausage is done at 165°F). Add the onion and bell pepper and cook until soft, 3 to 4 minutes. Drain any fat.
Spread the thawed hash browns in an even layer in the dish and scatter the turkey sausage mixture over them.
Whisk the eggs, milk, salt, pepper and garlic powder in a large bowl until no streaks of white remain.
Pour the egg mixture evenly over the dish and sprinkle with 1 cup of the cheddar.
Bake uncovered for 35 to 40 minutes, until the edges are puffed and the center no longer jiggles.
Sprinkle on the remaining 1/2 cup cheddar and bake 5 minutes more. A thermometer in the center should read at least 160°F.
Rest the egg bake for 10 minutes so it sets enough to cut cleanly. Top with chives if you like, cut into 8 squares and serve.

Nutrition Facts

Per serving (1 of 8) (estimated)

Calories: 320
Total fat: 18 g
Saturated fat: 7 g
Cholesterol: 250 mg
Sodium: 860 mg
Carbohydrates: 15 g
Fiber: 1 g
Sugar: 3 g
Protein: 24 g

Estimated from USDA FoodData Central SR Legacy values for raw turkey sausage (FDC 174617), frozen plain hash browns (FDC 170043), whole egg, whole milk, cheddar, pepper, onion, salt and spices. The optional chives are not included. Sodium varies a lot by turkey sausage brand.

Why This Egg Bake Holds Together

An egg bake is basically a large, crustless quiche. The ratio here is 8 eggs to 1 cup of milk, which sets into a tender custard without weeping liquid. More milk than that gives a softer, wetter center that needs longer in the oven.

The hash browns go in first as a base. Thawing them and patting them dry matters: frozen shreds release water as they bake, and that water ends up as a soggy layer under the eggs. Browning the turkey sausage and softening the vegetables before they go in the dish also cooks off moisture, so the egg bake slices into clean squares.

How Long to Bake an Egg Bake (and How to Tell It Is Done)

At 375°F a 9×13-inch egg bake needs 35 to 40 minutes, then 5 minutes more with the last of the cheese. Look for puffed edges and a center that no longer jiggles when you nudge the dish. The reliable test is a thermometer: the FDA says casseroles and other dishes containing eggs should be cooked to 160°F.

Pan size	Eggs	Bake time at 375°F	Servings
8×8-inch	4 eggs, 1/2 cup milk	25–30 min + 5 min	4
9×13-inch (this recipe)	8 eggs, 1 cup milk	35–40 min + 5 min	8
9×13-inch, assembled the night before	8 eggs, 1 cup milk	45–50 min + 5 min	8

Egg bake times by pan size. Always check for 160°F in the center (FDA egg safety guidance).

Make the Egg Bake the Night Before

This egg bake recipe works well as a make-ahead breakfast. Brown the turkey sausage and vegetables, layer them over the hash browns, then cover the dish. Whisk the eggs, milk and seasoning in a separate container. Refrigerate both overnight. In the morning, pour the eggs over the layers, add the cheese and bake. Because the dish starts cold, plan on 10 to 15 extra minutes.

Keep everything in the fridge until it goes into the oven. FoodSafety.gov advises not leaving perishable food out for more than 2 hours.

Ingredient Swaps for an Egg Bake

Meat: use ground chicken sausage, diced smoked turkey or crumbled turkey bacon in place of the turkey sausage. Cook chicken sausage to 165°F before it goes in the dish.
No meat: add 2 cups sautéed spinach and mushrooms. Squeeze the spinach dry first.
Potatoes: use 4 cups shredded fresh potatoes squeezed dry in a towel, or swap half for diced roasted sweet potato.
Cheese: Monterey Jack, pepper Jack or a Mexican blend all melt well.
Dairy-free: use unsweetened oat milk and skip the cheese. The texture is a little less rich.

Egg Bake Nutrition at a Glance

One square, 1/8 of the dish, has about 320 calories, 24 g protein and 15 g carbohydrate. Most of the protein comes from the eggs and turkey sausage. The sodium, about 860 mg, comes mainly from the turkey sausage, cheese and added salt, so use a lower-sodium turkey sausage or cut the salt to 1/2 teaspoon if you are watching it.

Storing and Reheating an Egg Bake

Cool the egg bake for no more than 2 hours, then cover it or move squares into shallow containers and refrigerate. The FDA says to use leftover cooked egg dishes within 3 to 4 days. To freeze, wrap cooled squares well; FoodSafety.gov lists casseroles with eggs at 2 to 3 months in the freezer. Thaw in the fridge overnight.

Reheat a square in the microwave for 60 to 90 seconds, or warm the dish covered in a 325°F oven for about 20 minutes, until hot all the way through (165°F, as the FDA advises for reheated egg dishes).

What to Serve With an Egg Bake

Fresh fruit or a simple green salad keeps the plate light. For a brunch spread, add a stack of buttermilk pancakes or French toast so guests can choose sweet or savory.

Egg Bake FAQ

How many eggs are in an egg bake?

This 9×13-inch egg bake uses 8 large eggs with 1 cup of milk. For an 8×8-inch dish, halve everything and use 4 eggs.

Can I make an egg bake without potatoes?

Yes. Skip the hash browns and use 2 extra cups of vegetables, or cubes of day-old bread for a strata-style bake. Bake time stays about the same; check for 160°F.

Why is my egg bake watery?

Usually the hash browns or vegetables were wet, or there was too much milk. Thaw and dry the potatoes, cook the vegetables first and keep the ratio at about 2 tablespoons of milk per egg.