Julie Steinkamp This egg bake recipe is one of those things I come back to again and again — especially on weekends when I want something hearty on the table without spending all morning in the kitchen. Sausage, bacon, cheese, and a little secret ingredient that makes the eggs come out so fluffy and creamy you will not believe it. The kiddos absolutely devour this one, and honestly, so do I!
Why you’ll love this egg bake recipe?
It feeds a crowd. With 15 eggs and a full pound of sausage baked in a 9×13 pan, this is the recipe to pull out for holidays, big family breakfasts, or whenever you have a lot of hungry people to feed.
Greek yogurt is the secret. Instead of loading it up with extra milk, we use a cup of plain Greek yogurt mixed into the eggs. It makes the bake come out so much fluffier and creamier than a regular egg casserole — once you try it, you will wonder why you ever made it any other way!
So simple to throw together. Brown the meats, whisk everything together, pour it in the pan. That’s really it! It only takes about 15-20 minutes to prep and then the oven does all the work.
The kiddos love helping! This is a great one to make together — even little hands can help whisk the eggs. We always have fun with this one in our kitchen!
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What ingredients are needed for this egg bake?
15 large eggs — The base of everything! We use farm-fresh eggs when we can get them, but whatever you have on hand works great.
1 lb. pork sausage — Use your favorite! We love a good breakfast sausage here. Local meat markets make some of the best!
1/4 lb. bacon — Cooked and crumbled right in with the sausage. And yes — we do NOT drain the meat! All those good drippings stay in the pan and go right into the bake. Trust me on this one.
1/4 cup whole milk — Just a little. We always use whole milk here for the best richness.
1 cup plain Greek yogurt — This is the ingredient that makes all the difference! It makes the egg bake so fluffy and creamy. Make sure it’s plain — you don’t want any added flavors in here.
2 cups shredded cheese (cheddar or mixed) — This gets stirred right into the egg mixture and melts beautifully throughout the whole bake. Cheddar is our go-to but any good melting cheese works!
1/2 tsp. pepper — Just a little seasoning. The sausage brings plenty of its own flavor, so we keep it simple.
Mozzarella cheese — for the top — A good sprinkle of mozzarella goes on right at the end and gets all melty and gorgeous. This is non-negotiable in my opinion!
Avocado oil — Just a little to lightly spray or grease your pan so nothing sticks.
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Tools you may need:
9×13 baking pan — A good sturdy pan is key for even baking. This is seriously the best one ever!
Large glass mixing bowl — You need a big bowl for 15 eggs plus all the goodies going in!
Whisk — For getting those eggs, milk, and yogurt all combined and fluffy.
Skillet — For browning the sausage and bacon together. Best skillets ever!!!
How to make this egg bake recipe:
Step 1 — Brown your meats
Start by browning your pork sausage in a large skillet over medium heat, breaking it up into crumbles as it cooks. Once your sausage is almost done, add in your bacon and cook that right along with it until everything is cooked through. Here is the most important tip in this whole recipe — do not drain the meat! All of those drippings stay right in the pan and get mixed into the egg bake. It adds so much flavor, so please don’t skip this step!
Step 2 — Whisk the egg mixture
In a large bowl, crack all 15 eggs and add in your whole milk, Greek yogurt, and pepper. Whisk everything together really well until it’s combined and you have a nice creamy, slightly frothy mixture. The Greek yogurt will incorporate as you whisk — don’t worry if it takes a little extra stirring! This is a great step to get the kiddos involved. My little one loves helping with this part!
Step 3 — Add the meat and cheese
Stir your cooked sausage, bacon (drippings and all!), and the two cups of shredded cheese right into your egg mixture. Give it a good stir to get everything evenly distributed throughout.
Step 4 — Pour into the pan and bake
Lightly spray a 9×13 baking pan with avocado oil, then pour your egg mixture in. Pop it in the oven at 350°F and bake for 40-50 minutes, until the center is set and the top is lightly golden. Every oven is a little different, so start checking around the 40 minute mark — you want it to be fully cooked through with no jiggly center.
Step 5 — Add the mozzarella
Right when your egg bake comes out of the oven, sprinkle a generous layer of mozzarella over the top and let it melt right onto the hot surface. It gets all bubbly and melty and absolutely delicious! Slice it up and serve right away. I love topping mine with a few fresh chives for a little color and flavor — so pretty!
FAQs
Can I make this egg bake ahead of time?
Yes! This is actually a great make-ahead breakfast. You can prep the whole mixture the night before, pour it into your pan, cover it and refrigerate overnight, then pull it out and bake in the morning. You may need to add 5-10 extra minutes to the bake time since it will be starting cold. Perfect for holiday mornings!
Can I swap out the meats?
Absolutely! You could do all sausage, all bacon, or even mix in some ham if that’s what you have on hand. Just make sure not to drain whatever meat you use — those drippings are part of what makes this so good!
What kind of cheese works best?
We love cheddar or a mixed blend stirred into the bake, and then mozzarella on top for that melty finish. But honestly, you can use whatever cheese your family loves! Colby jack, pepper jack, or a Mexican blend would all be great in here.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Individual slices reheat really well in the microwave for a quick breakfast during the week — which makes this egg bake recipe even better in my opinion!
Looking for more delicious breakfast recipes?
You might love these too!
Chocolate Chia Pudding
Easy Banana Nut Muffins
Simple Homemade Fluffy Waffles
Chocolate Chip Oatmeal Smoothie
Triple Chocolate Protein Muffins
If you make this egg bake recipe, I would love it if you left a 5-star rating below! And if you snap a photo, share it on Instagram and tag me — I love seeing my recipes come to life in your kitchens!
I’d love for you to follow along @julie.natruallychaotic over on Instagram!
Thanks for stopping by, see you next time!
Easy Egg Bake with Sausage and Bacon
This egg bake recipe with sausage and bacon is hearty, creamy, and feeds a crowd — the Greek yogurt secret makes it the fluffiest bake ever!
Ingredients
- 15 large eggs
- 1 lb. pork sausage
- 1/4 lb. bacon
- 1/4 cup milk (whole makes it extra creamy)
- 1 cup plain Greek Yogurt
- 2 cups shredded cheddar cheese
- 1/2 tsp. pepper
- Handful of Mozzarella Cheese
- Avocado Oil
Instructions
- Start by browning your pork sausage in a large skillet over medium heat, breaking it up into crumbles as it cooks. Once your sausage is almost done, add in your bacon and cook that right along with it until everything is cooked through. Here is the most important tip in this whole recipe — do not drain the meat! All of those drippings stay right in the pan and get mixed into the egg bake. It adds so much flavor, so please don’t skip this step!
- In a large bowl, crack all 15 eggs and add in your whole milk, Greek yogurt, and pepper. Whisk everything together really well until it’s combined and you have a nice creamy, slightly frothy mixture. The Greek yogurt will incorporate as you whisk — don’t worry if it takes a little extra stirring! This is a great step to get the kiddos involved. My little one loves helping with this part!
- Stir your cooked sausage, bacon (drippings and all!), and the two cups of shredded cheese right into your egg mixture. Give it a good stir to get everything evenly distributed throughout.
- Lightly spray a 9×13 baking pan with avocado oil, then pour your egg mixture in. Pop it in the oven at 350°F and bake for 40-50 minutes, until the center is set and the top is lightly golden. Every oven is a little different, so start checking around the 40 minute mark — you want it to be fully cooked through with no jiggly center.
- Right when your egg bake comes out of the oven, sprinkle a generous layer of mozzarella over the top and let it melt right onto the hot surface. It gets all bubbly and melty and absolutely delicious! Slice it up and serve right away. I love topping mine with a few fresh chives for a little color and flavor — so pretty!
