Easy Cheesy Egg Bake for a Cozy Morning

Fluffy, melty, crowd-pleasing breakfast comfort

This cozy egg bake is everything a relaxed morning needs: warm, hearty, and filled with simple ingredients that come together with very little effort. It’s an easy healthy recipe that still feels special, making it perfect for weekend brunch or even a fall dinner idea when you want something comforting without a lot of fuss. Using savory beef breakfast sausage instead of pork, plus tender vegetables, creamy eggs, and plenty of cheese, this bake turns into a golden, satisfying dish that feeds a crowd and reheats beautifully. It’s a no-stress, no-rush kind of recipe that keeps mornings peaceful and delicious.

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 55 to 60 minutes
Total Time: 70 to 75 minutes
Servings: 8

📝 Ingredients

• Cooking spray
• 1 tablespoon olive oil
• 1 pound uncooked beef breakfast sausage (casings removed if needed)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 medium red bell pepper, diced (about 1 1/2 cups)
• 1 1/2 teaspoons kosher salt, divided
• 3 ounces baby spinach (about 3 packed cups)
• 12 large eggs
• 2 cups half-and-half
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 (20-ounce) bag frozen shredded hash brown potatoes (about 6 1/2 cups, do not thaw)
• 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress free.

• Large skillet or frying pan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Mixing bowls
• Wooden spoon or spatula
• 9×13 inch baking dish

Step-by-Step Beginner-Friendly Instructions

1. Heat the oven to 375°F and lightly coat a 9×13 inch baking dish with cooking spray or oil.
2. Heat the olive oil in a large skillet over medium heat until shimmering. Add the beef breakfast sausage and cook, breaking it into small pieces, until no longer pink, 6 to 8 minutes.
3. Stir in the diced onion, diced red bell pepper and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
4. Stir in the baby spinach and cook until wilted, about 1 minute. Transfer the mixture to the baking dish.
5. In a large bowl, whisk the eggs, half-and-half, Dijon mustard, the remaining 1 teaspoon kosher salt and the black pepper until fully combined.
6. Add the frozen shredded potatoes and half of the cheddar cheese (about 3/4 cup) to the baking dish. Stir gently to combine and spread into an even layer.
7. Pour the egg mixture evenly over the potato mixture. Tilt the dish slightly if needed to distribute the liquid evenly.
8. Sprinkle the remaining 3/4 cup cheddar cheese over the top.
9. Bake for 55 to 60 minutes or until a knife inserted in the center comes out clean and the top is lightly golden brown. Let cool for 5 minutes before serving.

💡 Pro Tips

• If your hash browns are frozen into clumps, tap the unopened bag against a hard surface to break them apart easily.
• Swap cheddar for Monterey Jack or Swiss for a different flavor profile.
• Add mushrooms or zucchini if you want extra vegetables; sauté them first to avoid excess moisture.
• Store leftovers in the refrigerator for up to four days and reheat gently for the best texture.

📊 Nutrition Table

Conclusion

This Easy Cheesy Egg Bake creates a warm, comforting start to any day with minimal effort and reliable, delicious results. Packed with vegetables, flavorful beef sausage and a creamy egg base, it works beautifully for brunch, meal prep or feeding a hungry crowd. Customize it with your favorite cheeses or veggies and enjoy a dish that feels both simple and special every time you bake it.

Easy Cheesy Egg Bake

This cozy egg bake is packed with savory beef sausage, tender vegetables, creamy eggs, and cheese, creating a warm, hearty dish perfect for brunch or a comforting dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 8 servings

Calories 340 kcal

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 pound uncooked beef breakfast sausage (casings removed if needed)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 medium red bell pepper, diced (about 1 1/2 cups)
• 1.5 teaspoons kosher salt, divided
• 3 ounces baby spinach (about 3 packed cups)
• 12 large eggs
• 2 cups half-and-half
• 1 tablespoon Dijon mustard
• 0.5 teaspoon freshly ground black pepper
• 20 ounces frozen shredded hash brown potatoes (about 6 1/2 cups, do not thaw)
• 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided

Instructions

 

Preparation

• Heat the oven to 375°F and lightly coat a 9×13 inch baking dish with cooking spray or oil.
• Heat the olive oil in a large skillet over medium heat until shimmering. Add the beef breakfast sausage and cook, breaking it into small pieces, until no longer pink, 6 to 8 minutes.
• Stir in the diced onion, diced red bell pepper, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
• Stir in the baby spinach and cook until wilted, about 1 minute. Transfer the mixture to the baking dish.
• In a large bowl, whisk the eggs, half-and-half, Dijon mustard, the remaining 1 teaspoon kosher salt, and the black pepper until fully combined.
• Add the frozen shredded potatoes and half of the cheddar cheese (about 3/4 cup) to the baking dish. Stir gently to combine and spread into an even layer.
• Pour the egg mixture evenly over the potato mixture. Tilt the dish slightly if needed to distribute the liquid evenly.
• Sprinkle the remaining 3/4 cup cheddar cheese over the top.
• Bake for 55 to 60 minutes or until a knife inserted in the center comes out clean and the top is lightly golden brown. Let cool for 5 minutes before serving.

Notes

If your hash browns are frozen into clumps, tap the unopened bag against a hard surface to break them apart easily. Swap cheddar for Monterey Jack or Swiss for a different flavor profile. Add mushrooms or zucchini if you want extra vegetables; sauté them first to avoid excess moisture. Store leftovers in the refrigerator for up to four days and reheat gently for the best texture.

Keyword Breakfast Casserole, Cheesy Eggs, Comfort Food, Egg Bake, Sausage Bake