Broccoli Sausage Egg Bake

Two plates with slices of egg bake on them. The plates sit next to the 9x13 pan of egg bake, a checkered linen, and forks.

5 from 6 votes

This easy egg bake is filling and packed with good-for-you ingredients, making it the perfect way to start your day. This recipe is great for those who like to meal prep, making weekday mornings easier!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 321kcal

Author: Meredith

Equipment

Ingredients

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

Instructions

Preheat oven to 350°F. Grease a 9x13 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

Notes

*Amount of chicken sausage can vary slightly depending on what sized package is available at your store. 7.5oz is a common size available at our store and is a nice ratio in this egg bake.

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.

Nutrition