Sausage Egg Bake

Name: Sausage Egg Bake
Prep time: 38 min
Cook time: 3 h 8 min
Total time: 3 h 46 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb Breakfast sausage, casings removed; 20 count Large eggs; 2 cups Whole milk; 3 lb Frozen hash browns, thawed; 4 cups Shredded cheddar; 1 count Yellow onion, diced; 1 tsp Dry mustard powder; 1 tbsp Kosher salt

Morning feed after night shift

Prep: 38 min
Cook: 188 min
Serves 8
Difficulty: hard

Morning feed after night shift. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for big-appetite nights — one line, real portions, no drama at the stove.

1136Cal

67gProtein

39gCarbs

79gFat

Ingredients

3 lb Breakfast sausage, casings removed
20 count Large eggs
2 cups Whole milk
3 lb Frozen hash browns, thawed
4 cups Shredded cheddar
1 count Yellow onion, diced
1 tsp Dry mustard powder
1 tbsp Kosher salt

Instructions

Brown the sausage: Cook sausage in a large skillet over medium-high, breaking it into small crumbles, 8–10 minutes until fully browned. Drain well and let cool slightly.
Layer the base: Spread thawed hash browns across the bottom of two greased baking dishes. Scatter browned sausage and diced onion evenly over the top.
Whisk and pour the custard: Whisk eggs, milk, dry mustard, and salt until smooth. Pour evenly over the hash browns and sausage; sprinkle cheddar over the top.
Rest before baking: Cover and refrigerate at least 1 hour, overnight works well, so the hash browns soften and the flavors settle.
Bake until set: Bake uncovered at 350°F for 45–55 minutes until the center is fully set with no jiggle and the top is golden. Internal temperature should read at least 160°F.
Rest and portion: Rest 10 minutes before cutting into squares — this keeps portions clean instead of falling apart on the spatula.

Tonight's spread

Plate Sausage Egg Bake with sides in separate pans so the crew can mix portions.
Serve family-style from two full-size trays — never let the line run dry on a busy night.
Put starch and protein on separate trays so vegetarians can load up on sides.
Line up Sausage Egg Bake on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Firefighters eat heavy after rough nights — double the protein if the hall had a busy shift.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large sheet trays
Instant-read thermometer
Aluminum foil