This easy egg bake recipe is perfect for weekend brunch and for those who love to meal prep! Make this broccoli, cheese, and chicken sausage egg bake on the weekend and enjoy the remaining slices throughout the week for a healthy and hearty breakfast!
Nothing makes me happier in the morning than a savory, filling, and healthy breakfast. However, weekday mornings can be a bit of a struggle for this gal. I’m not a morning person, my husband and I both need to get to work, and we have a toddler we need to get ready for the day too. Suffice it to say, weekday mornings can be pretty hectic at our house. If we don’t plan ahead, breakfast becomes a stressful event. Enter our breakfast in shining armor: egg bake.
This easy egg casserole without bread is quick to put together and reheats beautifully in the microwave. Meaning this is a great recipe for meal preppers! We love to assemble our breakfast casserole on Sundays so we can have a healthy breakfast, get out the door on time, and reduce stress during the week.
Broccoli cheese egg bake with sausage is also a great option for a family with a lot of mouths to feed as it creates 8-10 servings. And is a great option to serve for a weekend brunch with family and friends (pair with this fresh fruit salad and orange poppy seed muffins for a great brunch spread!).
Why You’ll Love This Recipe
Great for meal prep! This egg bake reheats really well! Make your weekday mornings easy by prepping this easy egg and sausage casserole on the weekend.
Eggs: This egg bake recipe uses 18 large eggs. This gives you about 2 eggs per serving (slightly more if you slice up 8 pieces from your bake, and slightly less if you make 10 pieces from your bake).
Broccoli: Use the florets of a fresh head of broccoli in this recipe.
Cheese: I’d recommend a shredded cheddar for this egg bake (cheddar and broccoli make a winning combination!). However, colby jack, cheddar jack, and Mexican blends are also good options. We generally use pre-shredded cheese to save time, but grating your own block of cheese can save a little money and freshly grated cheese is always delicious.
Chicken Sausage: This easy egg bake recipe uses chicken sausage for a few reasons. Chicken is a lean meat, so while it adds extra protein to your egg bake (keeping you full longer), it doesn’t add as much fat as other sausages or bacon would. Most chicken sausages that you can buy are also pre-cooked, so you don’t need to do any additional cooking prior to putting your sausage into your egg bake, reducing the amount of prep time. We’ve used several brands and different flavors in this egg bake – find the one you like best! We’ve enjoyed chicken breakfast links and maple chicken sausages best.
Frozen Hash Browns: You don’t need to overthink this one. Buy pre-grated, frozen hash browns and measure out what you need. Hash browns often come in large bags, so either save remaining for a future egg bake or use in another fun recipe!
See recipe card below for a full list of ingredients and measurements.
Recipe Variations and Substitutions
- Use a different kind of sausage. You can use turkey sausage, pork sausage, or a plant-based sausage of your choosing if preferred. If you’re using a sausage that isn’t pre-cooked, be sure to brown it on the stove before assembling your egg bake.
- Add more veggies. I personally like to ribbon in anywhere from a half cup to a full cup of fresh spinach into this egg bake too. A lot of people also like to add sautéed bell peppers to their eggs bakes, but I find bell peppers to kind of take over flavor-wise which I don’t always want. Adding in a sautéed onion is a great choice too.
Step 1: Preheat oven and prepare pan. Preheat oven to 350°F, then spray 9×13 pan with non-stick cooking spray and set aside.
Step 2: Prep ingredients. Wash and chop your broccoli, slice your chicken sausage into discs, and measure out your remaining ingredients. Crack & whisk your eggs in a large bowl with salt and pepper.
Step 3: Layer ingredients in the 9×13 pan. Layer your ingredients in the following order for the ultimate egg bake experience: potatoes, half of your cheese, broccoli, chicken sausage, and then eggs. Top with remaining cheese
Step 4: Bake. Bake approximately 45-50 minutes, until eggs are done.
TIP FOR CHECKING DONENESS: I like to check my bake at the 45 minute mark and give it a gentle shake. If the center jiggles, it needs more time in the oven. If you’d prefer to measure the temperature, use an instant read thermometer inserted into the center of the egg bake. Your eggs are cooked when the temperature reads 160°F.
Step 5: Cool and serve. Cool for at least 5 minutes prior to serving, and enjoy!
Possible Dietary Restrictions?
This recipe is gluten-free as written. One small modification is needed to turn this into a vegetarian recipe:
- To make this into a vegetarian cheesy broccoli egg bake recipe, simply leave out the chicken sausage! Because the chicken sausage has a lot of spices in it, you may want to add some additional spices to add some more flavor to your vegetarian egg bake. Try your favorite spice blend, Italian Seasoning, or even Taco Seasoning to give your vegetarian version a little pizazz.
- Serving to someone with celiac? Be sure to check the ingredients on your selected chicken sausage. Many sausage casings include gluten.
Storage and Reheating
How to store: Store cooled egg bake in an air-tight container (or cover your pan with a lid, foil, or plastic wrap), and keep in the fridge for up to 4-5 days.
How to reheat leftovers: Reheat individual slices in the microwave. I recommend reheating the first slice in 30 second increments (until you know how long it takes your microwave to get your slice of egg bake to your preferred temperature) until your desired temperature is reached.
9×13 Pan: You really don’t need a lot to make this egg bake! The main item needed is a 9×13 pan. If you do not already own one, I love my lidded Pyrex 9×13 glass baking dish. Since it comes with it’s own lid, you can store the meals you prepare in this dish without wasting plastic or tin foil, making it a more sustainable option.
Instant-Read Thermometer (Optional): If you are more comfortable taking the temperature of your egg bake, an instant-read thermometer is something you’ll want to have on hand. I highly recommend getting a waterproof model (you’ll be using it around water, wet ingredients frequently, and we may or may not have destroyed a few cheaper models with accidental drops…just trust me, waterproof is good!).
You can either bake a breakfast casserole immediately after assembling or cover the pan with plastic wrap or foil and refrigerate for up to 24 hours before baking.
Bake your breakfast casserole in the oven uncovered.
Cook until a thermometer inserted into the center of the breakfast casserole shows 160° F. You can also insert a knife into the center of the egg bake. If it comes out clean, it’s ready. Alternatively give your pan a gentle shake. If the center jiggles, it needs more time in the oven.
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Broccoli, Cheese, & Chicken Sausage Egg Bake
- 2 C frozen hash browns
- 1 C shredded cheese, divided (I recommend cheddar)
- 1 medium head of broccoli, florets cut into bite-sized pieces
- 7.5 oz chicken breakfast sausage, sliced into discs*
- 18 large eggs
- salt & pepper to taste
- Preheat oven to 350°F. Grease a 9×13 pan and set aside
- Evenly distribute hash browns across the bottom of the pan
- Sprinkle half of the cheese over the hash browns
- Place broccoli and chicken sausage over the hash browns
- Whisk your eggs with salt and pepper. Pour eggs over the ingredients in the pan. If any ingredients are dry or sticking out, gently push them down into the eggs
- Top with remaining cheese
- Bake 45-50 minutes, or until center of bake is not jiggly
- Let cool at least 5 minutes before serving
- Refrigerate leftovers in an air-tight container (or foil covered pan) for up to 5 days