Sausage And Egg Casserole is a warm, hearty breakfast bake made with eggs, breakfast sausage, cheese, and bread or hash browns. It is simple to prepare and bakes into a filling dish with a soft, savory center and lightly golden top.
This recipe is great for weekend breakfast, holiday brunch, meal prep, or feeding family when you do not want to cook eggs one at a time. You can make it fresh in the morning or assemble it the night before.
Why You Will Love This Recipe
Great for feeding a group: One casserole makes several servings.
Make-ahead friendly: Assemble it the night before and bake in the morning.
Simple ingredients: Uses everyday breakfast staples.
Easy to customize: Add vegetables, change the cheese, or use your favorite sausage.
Equipment Needed
9×13-inch baking dish
Large skillet
Mixing bowl
Whisk
Measuring cups and spoons
Cutting board
Knife
Spatula
Aluminum foil, optional
Ingredients List
For the Casserole
1 pound breakfast sausage
8 large eggs
2 cups whole milk
1 teaspoon Dijon mustard, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 cups cubed bread, such as French bread, sourdough, or sandwich bread
2 cups shredded cheddar cheese
1/2 cup diced bell pepper, optional
1/4 cup sliced green onions, optional
Nonstick cooking spray or butter, for greasing the dish
Timing & Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
How to Make Sausage And Egg Casserole Step by Step
Step 1: Preheat the oven
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray or a little butter.
Step 2: Cook the sausage
Add the breakfast sausage to a large skillet over medium heat. Cook for 7 to 9 minutes, breaking it into small pieces, until browned and fully cooked. Drain extra grease if needed.
Step 3: Add the bread
Spread the cubed bread evenly in the prepared baking dish. Sprinkle the cooked sausage over the bread.
Step 4: Add cheese and vegetables
Sprinkle the shredded cheddar cheese over the sausage. Add diced bell pepper and green onions if using.
Step 5: Mix the egg custard
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, garlic powder, and onion powder until smooth.
Step 6: Pour into the baking dish
Pour the egg mixture evenly over the bread, sausage, and cheese. Gently press the bread down with a spoon so it can soak up the eggs.
Step 7: Let it rest briefly
Let the casserole sit for 10 minutes before baking. This helps the bread absorb the egg mixture.
Step 8: Bake the casserole
Bake uncovered for 40 to 45 minutes, or until the center is set and the top is lightly golden. If the top browns too quickly, loosely cover it with foil.
Step 9: Cool and serve
Let the casserole rest for 5 to 10 minutes before slicing. Serve warm.
Tips for the Best Sausage And Egg Casserole
Use slightly dry bread: Day-old bread soaks up the egg mixture better and gives the casserole a nicer texture.
Drain the sausage: Too much grease can make the casserole heavy.
Do not skip the resting time: Even 10 minutes helps the bread absorb the egg mixture.
Check the center: The casserole is done when the middle no longer looks wet and a knife comes out mostly clean.
Shred cheese yourself if possible: Freshly shredded cheese melts better than bagged cheese.
Let it cool before slicing: This helps the pieces hold their shape.
Variations to Try
Use hash browns: Replace the bread with about 4 cups thawed frozen hash browns.
Make it spicy: Use hot breakfast sausage or add diced jalapeños.
Add vegetables: Try spinach, mushrooms, onions, or zucchini. Cook watery vegetables first so the casserole does not get soggy.
Change the cheese: Pepper Jack, mozzarella, Swiss, or Monterey Jack all work well.
Use turkey sausage: A good option if you want a lighter version.
Make it extra hearty: Add cooked bacon or diced ham along with the sausage.
Serving Suggestions
Serve Sausage And Egg Casserole with fresh fruit, toast, biscuits, roasted potatoes, or a simple green salad for brunch. It also goes well with coffee, orange juice, or a smoothie.
To make it a complete breakfast, pair it with fruit and a lighter side. For dinner, serve it with a salad or roasted vegetables.
Make-Ahead, Storage, and Reheating
To make ahead, assemble the casserole as directed, cover it tightly, and refrigerate overnight. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. You may need to add 5 to 10 extra minutes if it is still very cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap baked and cooled portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm individual slices in the microwave for 45 to 90 seconds. For larger portions, cover with foil and bake at 325°F until heated through.
Nutritional Facts
Calories: 390
Fat: 27g
Carbs: 14g
Protein: 22g
Sugar: 4g
Sodium: 760mg
Sausage And Egg Casserole
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Cutting board
- Knife
- Spatula
- Aluminum foil, optional
Ingredients
For the Casserole
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 cups cubed bread such as French bread, sourdough, or sandwich bread
- 2 cups shredded cheddar cheese
- 1/2 cup diced bell pepper optional
- 1/4 cup sliced green onions optional
- Nonstick cooking spray or butter for greasing the dish
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray or a little butter.
Step 2: Cook the sausage
- Add the breakfast sausage to a large skillet over medium heat. Cook for 7 to 9 minutes, breaking it into small pieces, until browned and fully cooked. Drain extra grease if needed.
Step 3: Add the bread
- Spread the cubed bread evenly in the prepared baking dish. Sprinkle the cooked sausage over the bread.
Step 4: Add cheese and vegetables
- Sprinkle the shredded cheddar cheese over the sausage. Add diced bell pepper and green onions if using.
Step 5: Mix the egg custard
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, garlic powder, and onion powder until smooth.
Step 6: Pour into the baking dish
- Pour the egg mixture evenly over the bread, sausage, and cheese. Gently press the bread down with a spoon so it can soak up the eggs.
Step 7: Let it rest briefly
- Let the casserole sit for 10 minutes before baking. This helps the bread absorb the egg mixture.
Step 8: Bake the casserole
- Bake uncovered for 40 to 45 minutes, or until the center is set and the top is lightly golden. If the top browns too quickly, loosely cover it with foil.
Step 9: Cool and serve
- Let the casserole rest for 5 to 10 minutes before slicing. Serve warm.
FAQs
Can I make Sausage And Egg Casserole the night before?
Yes. Assemble it, cover it, and refrigerate overnight. Bake it in the morning.
Can I use cooked bacon instead of sausage?
Yes. Cooked bacon, diced ham, or turkey sausage can be used instead of breakfast sausage.
Why is my casserole watery?
It may need more baking time, or the vegetables may have released too much moisture. Cook watery vegetables before adding them.
Can I make this casserole without bread?
Yes. You can use thawed hash browns instead, or make a lower-carb version with vegetables and extra cheese.
Conclusion
Sausage And Egg Casserole is a simple, filling recipe that works well for breakfast, brunch, or meal prep. With savory sausage, fluffy eggs, melted cheese, and easy prep, it is a reliable dish to keep in your recipe collection.