Diner Breakfast Egg Bake

published Dec 23, 2021
Diner Breakfast Egg Bake Recipe

Inspired by a classic breakfast combo of tender potatoes, savory sausage, and eggs, this casserole is a crowd-pleasing, throw-it-together dish you should make year-round.


Prep15 minutes

Cook55 minutes to 1 hour 5 minutes

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breakfast egg bake casserole
Credit: Photo: Christopher Testani; Food Styling: Jesse Szewczyk

Inspired by a classic breakfast combo of tender potatoes, savory sausage, and eggs, this casserole is a crowd-pleasing, throw-it-together dish you should make year-round. It’s a welcome way to celebrate with holiday guests and a great hands-free addition to your breakfast repertoire (although no one says you can only eat it for breakfast). 

Buttery gold potatoes and two types of onions get tossed with paprika and onion powder to mimic the flavors of chunky home fries. Baked with breakfast sausage, they soak up the salty, meaty flavor of the rendered fat before getting doused in a creamy mixture of eggs and sour cream. It’s the perfect breakfast bite in, well, every bite. 

But you’ve got options. What’s best about this casserole is that you can make it work for you depending on what you have on hand or what you have access to at your local supermarket. I like the velvety texture of gold potatoes, but you can certainly use Russets or even sweet potatoes, if that’s what you prefer. Sweet potatoes tend to cook a bit faster than their starchier cousins, though, so set a timer a little shy of the suggested range and keep an eye on them. 

If you can find it, opt for bulk breakfast sausage in this recipe. Look for it at the meat counter with other freshly-ground sausages or by the bacon (usually near the eggs). You can use breakfast sausage links or patties — just remove any casings if necessary before crumbling the sausage over the potatoes and onions. And feel free to use turkey breakfast sausage or skip the meat altogether for a vegetarian version. If you do choose to go meatless, I’d suggest adding a cup of grated cheese — cheddar, Jack, any good melter — to the egg mixture before baking for a little extra oomph (read: fat and flavor). 

Sour cream adds richness to the egg base and keeps them from getting bouncy and overcooked, but you can use full-fat Greek yogurt in its place if you have it. Truthfully, you could use just about any full-fat dairy you have around — heavy cream, whole milk, even half-and-half will work in place of the sour cream if that’s going to save you a trip to the market. 

This casserole is great for breakfast, of course, served warm with (or between!) buttered toast or a perfectly golden English muffin. But cold leftovers are equally delicious cut into squares for a grab-and-go mid-morning snack or lunch. You could even cube up leftovers, crisp them up in a skillet, and toss them with greens for a protein-packed crouton of sorts. And that’s the idea behind this casserole: It’s easy to make, easy to adapt, and very easy to love. 

Diner Breakfast Egg Bake Recipe

Inspired by a classic breakfast combo of tender potatoes, savory sausage, and eggs, this casserole is a crowd-pleasing, throw-it-together dish you should make year-round.

Prep time 15 minutes

Cook time 55 minutes to 1 hour 5 minutes

Serves 8

Nutritional Info


  • 2 pounds

    Yukon Gold potatoes (about 7 medium)

  • 1

    medium red onion

  • 1 medium bunch


  • 1 tablespoon

    olive oil

  • 1 teaspoon


  • 1 teaspoon

    onion powder

  • 2 teaspoons

    kosher salt, divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • 1 pound

    uncooked breakfast sausage

  • 12

    large eggs

  • 1/2 cup

    sour cream or whole-milk Greek yogurt

  • Buttered, toasted English muffins or toast, for serving (optional)

  • Hot sauce, for serving (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Prepare the following, adding each to a 9x13-inch baking dish or other 3-quart baking dish as it is completed: Cut 2 pounds Yukon Gold potatoes into 1-inch chunks, halve and thinly slice 1 medium red onion, thinly slice 1 medium bunch scallions, then add the white and light green parts to the baking dish and reserve the dark green parts for later.

  3. Add 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper to the baking dish and toss to coat. Remove the casings from 1 pound breakfast sausage if needed. Pinch off 1-inch pieces, scatter over the potatoes and onions, and toss to combine.

  4. Bake, stirring the sausage and potatoes halfway through, until the potatoes are almost tender, 25 to 30 minutes total. Meanwhile, place 12 large eggs, 1/2 cup sour cream or Greek yogurt, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper in a large bowl and whisk until smooth.

  5. Remove the baking dish from the oven and reduce the oven temperature to 350°F. Pour the egg mixture over the sausage and potatoes and tilt the baking dish to make sure it settles evenly. Sprinkle evenly with the reserved scallion greens.

  6. Return the baking dish to the oven and bake until the eggs are just set, 20 to 25 minutes. Let cool slightly before serving with toasted, buttered English muffins and hot sauce, if desired.

Recipe Notes

Onion: Feel free to use whatever color onion you have in place of the red onion. Thinly sliced shallots or leeks would work as well. No scallions? Try chives in their place.

Potatoes: Any Gold potatoes, such as Yukon Gold, will work here as long as they’re cut into 1-inch pieces.

Make ahead: The potato mixture can be roasted up to 1 day ahead. Let cool, cover the baking dish with aluminum foil, and refrigerate until ready to finish. Proceed with adding the egg mixture and baking at 350°F.

Storage: Leftovers can be stored, tightly covered in the refrigerator, for up to 3 days (or frozen up to a month). Reheat in the oven at 350°F until warmed through. Portions can also be reheated in a microwave for about 2 minutes.