Maple Sausage Egg Bake (Easy Breakfast Casserole)

Name: Maple Sausage Egg Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 10 large eggs; 1 cup cottage cheese; 8 oz maple chicken sausage (chopped); 2 cups frozen hashbrowns; 1 cup cheddar cheese (shredded); 1/2 cup diced bell pepper (optional); 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1 tsp fine sea salt; 1/2 tsp black pepper

Jump to Recipe Print Recipe

This maple sausage egg bake is a high protein sausage and egg breakfast baked in one 9×13 dish. Eggs and cottage cheese make the base fluffy and protein packed, maple chicken sausage brings that sweet and smoky thing that makes everyone go back for seconds, and hashbrowns and cheddar hold it all together.

It’s also naturally gluten free, since there’s no bread in it at all. Just eggs, sausage, potatoes, and cheese doing exactly what they should.

I developed this one specifically for the freezer. Bake it once, slice it, wrap the pieces, and you have real breakfasts stashed away for the mornings when cooking is simply not going to happen. If you’ve made my cheesy hash brown breakfast casserole, think of this as its smoky maple sibling with the sausage doing the heavy lifting.

Why You’ll Love This egg casserole

The maple chicken sausage is the whole personality of this bake. That little bit of sweetness against the smoked paprika and garlic is what makes it taste like more than the sum of its parts. It’s the same reason I’m obsessed with the sweet and savory combo in my McGriddle egg muffins, just in casserole form.

And then there’s the cottage cheese, which you already know is my thing. It disappears completely into the eggs and leaves behind a fluffy, creamy texture with a serious protein boost. Nobody will detect it. Not your kids, not your skeptical husband, nobody.

Mostly though, this recipe respects your time. Ten minutes of actual work, the oven does the rest, and future you gets weeks of breakfasts out of one bake.

Ingredients You’ll Need

Eggs: the base of the whole bake. They set up soft and custardy instead of rubbery, thanks to the cottage cheese.
Cottage cheese: my signature move for a reason. It melts into the eggs, keeps every bite creamy, and quietly adds protein. If the curds bother you, blend it smooth first, but honestly it disappears either way in this bake.
Maple chicken sausage: the star. That sweet maple flavor against the smoky spices is what makes this bake taste special instead of standard. Any brand works; just chop it small so it lands in every bite, creating sausage crumbles.
Frozen hashbrowns: no thawing, no shredding potatoes, no regrets. They go in straight from the bag and give the bake structure and coziness.
Shredded cheddar: sharp cheddar gives you the most flavor, but use what’s in your refrigerator drawer. But feel free to do any cheese like pepper jack, colby jack, swiss, monterey jack, you name it! Truly just personal preference.
Bell pepper: optional, but it adds color and a little freshness. Skip it for picky eaters and this bake doesn’t miss a beat.
Garlic powder, onion powder, and smoked paprika: the warm, smoky backbone. The paprika especially plays so well against the maple in the sausage and adds a little extra flavor!
Salt and black pepper: eggs need proper seasoning. Don’t be shy.

How to Make This sausage egg bake

Preheat your oven to 375°F and grease a 9×13-inch baking dish.

Step 1: Brown the chopped sausage in a skillet over medium heat for 4 to 5 minutes.

Step 2: In a large bowl, whisk the eggs, cottage cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.

Step 3: Stir in the sausage, hashbrowns, cheddar, and bell pepper if using.

Step 4: Pour the egg mixture into the 9×13 inch dish and spread evenly.

Step 5: Bake 30 to 35 minutes, until the center is set and the top is lightly golden.

Step 6: Slice into 12 pieces and store properly in a gallon freezer bag.

Recipe Tips

Brown the sausage first, even though it’s pre-cooked. Those few minutes in the skillet build a caramelized edge that carries through the whole bake. Skipping this step is the difference between fine and really good.
Check the center, not the edges. The edges always set first. Give the dish a gentle shake; if the middle doesn’t jiggle, it’s done. A knife inserted in the center should come out clean.
Let it rest 10 minutes before slicing. The bake finishes setting as it cools, so your slices come out clean instead of sliding apart. This matters double if you’re slicing for the freezer.
Keeping it gluten free? This bake has no bread or flour, so it’s naturally a gluten free breakfast casserole. Just double check your sausage and hashbrown labels, since a few brands sneak wheat in.

What to serve with this breakfast casserole

Honestly, it’s a complete meal on its own with the protein, potatoes, and veggies already in there. But if you’re feeding a crowd or making it a weekend spread for guests or even for Christmas morning, fresh fruit is the easy answer, and something a little sweet on the side rounds it out. My McGriddle sheet pan pancakes or a slice of banana cottage cheese french toast bake next to a square of this is a brunch that looks like you tried way harder than you did. So be sure to grab your fork, because these are good ones!

Freezer instructions

Bake it fully first, then cool it completely. A warm bake trapped in wrapping creates steam, and steam creates soggy reheated eggs. Give it real time on the counter.

Slice into individual portions, wrap each piece in parchment, plastic wrap or foil, and store them in a freezer bag with the air pressed out or store them in an airtight container. They keep for up to 3 months.

To reheat leftovers, microwave a frozen slice for 60 to 90 seconds, or warm it in a 350°F oven until heated through. Straight from frozen, no thawing required. This is the same wrap-and-stash system I use for my high protein breakfast sandwiches, and between the two of them my freezer is basically a drive-thru now.

frequently asked questions

Is this breakfast casserole gluten free?

Yes, naturally. There’s no bread, flour, or crust in this bake, just eggs, sausage, hash browns, cottage cheese, and cheddar. Check your sausage and hash brown packaging to confirm they’re certified gluten-free if you’re cooking for someone with celiac disease.

Can I use a different sausage?

Absolutely. Turkey sausage, regular breakfast sausage, or any chicken sausage all work. You’ll lose the maple sweetness, so if you go with a plain sausage, a small drizzle of maple syrup whisked into the eggs brings that flavor back.

Can I make it the night before?

Yes, two ways. Assemble the whole thing unbaked, cover, and refrigerate overnight, then bake in the morning (add about 5 extra minutes since it’s going in cold). Or bake it fully the night before and reheat slices as needed all week.

Is a sausage egg bake healthy?

This one is a solid balanced breakfast. Eggs, cottage cheese, and chicken sausage make it high in protein, the hashbrowns add carbs to keep you full, and there’s no bread or added sugar in the bake itself. It’s the kind of breakfast that actually holds you until lunch.

More Easy Breakfast Recipes

did you make this recipe?

Please leave a star rating and comment below!

For more recipe inspiration, tag @wholesomelymorgan on Instagram! #wholesomelymorgan

Maple Sausage Egg Bake