Easy Sausage and Egg Casserole is the kind of breakfast dish that feels like a warm hug on a busy morning. It’s packed with savory sausage, fluffy eggs, and melty cheese, all baked together until golden and bubbly. The best part is how simple it is to throw together, but it tastes like you spent hours making it.
I love making this casserole when I want something that feeds a crowd without me having to stand in the kitchen for too long. You can prep it the night before, pop it in the fridge, and bake it fresh in the morning. Plus, it’s super forgiving — if you want to add some veggies or swap out the sausage for bacon, feel free! It’s one of those recipes that welcomes your spin.
When I serve this dish, I like to pair it with fresh fruit and a cup of coffee for a cozy weekend brunch feel. It’s always a hit with family and guests, and there’s usually enough left over for a quick breakfast the next day. This casserole has become a go-to in my house whenever we want a hearty, no-fuss meal that everyone loves.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Breakfast Sausage: This gives your casserole lots of flavor. You can swap with turkey sausage for a leaner option or use spicy sausage if you like a little heat. Just cook it well before adding.
Eggs and Milk: Eggs bind everything together while milk makes the texture creamy. Half-and-half or even a non-dairy milk like oat milk works well if you want a lighter or dairy-free version.
Bread: Day-old white or French bread works best since it soaks up the egg mixture without turning mushy. You can also try whole wheat or sourdough for a bit more flavor and texture.
Cheddar Cheese: I love sharp cheddar for its bold taste, but feel free to blend in mozzarella or Monterey Jack for a milder, gooey finish.
How Do I Get the Perfect Texture So the Casserole Is Creamy but Not Soggy?
The key is soaking the bread just right before baking. Here’s how I do it:
- After whisking eggs and milk, gently fold in the bread cubes. Avoid crushing them.
- Let the bread soak for about 5 minutes. This lets liquid absorb without making the bread fall apart.
- Layer the mixture evenly so it cooks through and puffs up nicely in the oven.
- Bake uncovered, so the top gets golden and the edges crisp up a little.
- Let the casserole rest a few minutes after baking—it firms up and is easier to slice.
These steps help the casserole hold its shape but still stay soft and creamy inside. If it’s too wet, try using slightly less milk next time or letting the bread soak a bit less.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy leftovers.
- Large mixing bowl – gives you plenty of room to whisk eggs and soak bread without spills.
- Whisk – helps blend eggs and milk smoothly for a creamy casserole.
- Skillet – ideal for browning the sausage evenly before baking.
- Spatula or wooden spoon – great for breaking up sausage as it cooks and mixing ingredients gently.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or diced ham for a different kind of smoky, meaty flavor.
- Add chopped bell peppers or spinach to sneak in some veggies and brighten the dish.
- Melt in pepper jack cheese instead of cheddar for a little spicy kick.
- Stir in some fresh herbs like chives or thyme to add freshness and aroma.
Easy Sausage and Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound breakfast sausage (mild or spicy, according to preference)
- 8 large eggs
- 2 cups whole milk (or half-and-half for a richer casserole)
- 6 cups cubed bread (day-old white or French bread works well)
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- Butter or non-stick spray (for greasing the baking dish)
Optional Garnish:
- 1 teaspoon dried parsley
How Much Time Will You Need?
You’ll spend about 15 minutes preparing this dish, including cooking the sausage and mixing the ingredients. Baking time is around 45 to 50 minutes, and it’s good to let the casserole rest for 5 minutes before serving. So, from start to finish, plan for about 1 hour.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
2. Cook the Sausage:
In a skillet over medium heat, cook the breakfast sausage until it’s browned and fully cooked. Break it into small crumbles as it cooks. When done, drain any extra grease and set the sausage aside.
3. Mix Eggs and Milk:
In a large bowl, whisk the eggs, milk, salt, and pepper together until everything is combined smoothly.
4. Soak the Bread:
Add the cubed bread to the egg mixture and gently stir so all pieces are coated. Let it rest for about 5 minutes to allow the bread to soak up the liquid.
5. Layer the Casserole:
Place half of the soaked bread mixture into the prepared baking dish. Sprinkle half the cooked sausage and half the shredded cheese over the bread. Repeat layers with the remaining bread, sausage, and cheese. Pour any leftover egg mixture on top to keep it moist.
6. Bake:
Bake the casserole uncovered for 45 to 50 minutes until it’s puffed up, set in the center, and golden brown on top.
7. Cool and Serve:
Remove the casserole from the oven and let it cool for about 5 minutes. Sprinkle with dried parsley if you like, then slice and serve warm.
Can I Make This Casserole Ahead of Time?
Yes! Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it as directed—this makes breakfast super easy and saves time.
Can I Substitute the Bread?
Absolutely! Day-old white or French bread works best, but you can use whole wheat, sourdough, or even croissants for a richer texture. Just make sure it’s cubed and not too fresh so it absorbs the egg mixture well.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze portions—thaw in the fridge overnight before reheating.
Can I Add Vegetables to This Casserole?
Definitely! Chopped bell peppers, spinach, mushrooms, or onions make great additions. Sauté them lightly before adding to the casserole so they release moisture and soften nicely during baking.
