Easy Sausage and Egg Casserole is a simple, hearty dish packed with flavors everyone loves—savory sausage, fluffy eggs, and melty cheese all baked together into one cozy meal. It’s the kind of recipe that feels like a warm hug on a plate and comes together without any fuss.
I really like making this casserole when I want something I can prepare ahead of time. It’s great for busy mornings or weekend brunches because you just mix everything, pop it in the oven, and forget about it for a bit. Plus, the sausage gives it a nice little kick of flavor that keeps it exciting every time.
My favorite way to serve this casserole is with a side of fresh fruit or crispy toast—it balances out the richness and makes for a full, satisfying breakfast or brunch. Whenever I make it for friends, they always ask for the recipe, which is such a nice compliment! It’s a little bit cheesy, a little bit hearty, and a whole lot of comfort.
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Key Ingredients & Substitutions
Breakfast Sausage: Pork sausage adds lots of flavor and fat, making the casserole moist and tasty. If you want a leaner option, turkey sausage works well too. For a vegetarian version, try plant-based sausage crumbles.
Eggs: Eggs are the main binder here, creating that soft, custardy texture. Use large eggs for best results; if you’re out, medium eggs can work but adjust the liquid slightly.
Cheese: Cheddar is my go-to for a nice melt and sharp flavor. You can mix it up with mozzarella, Monterey Jack, or even a blend for milder or creamier results.
Bread: I recommend sturdy bread like French or sourdough, ideally a day or two old to soak up the egg mixture without becoming mushy. If fresh bread is all you have, toast it lightly before using.
Milk: Whole milk is best for creaminess, but 2% or even a plant-based milk (like oat or almond) can work if you’re dairy-free. Just avoid anything too thin or flavored.
How Do I Get the Best Texture in My Casserole?
The key to a perfect sausage and egg casserole is in soaking and baking the bread and custard properly:
- After mixing the egg and milk with seasoning, pour slowly over the bread so every piece absorbs the custard.
- Letting the casserole sit for about 10 minutes before baking is important—it gives the bread time to soak up the liquid for that soft center.
- Bake uncovered so the top crisps up while the inside sets tenderly. Check at 45 minutes, but some ovens vary.
- Letting the casserole rest a few minutes after baking helps it firm up for clean slices and makes it easier to serve.
Following these steps will help you avoid dry or soggy results and get that delicious balance of soft eggs, melty cheese, and a little crispness on top.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – to whisk together eggs, milk, and seasonings smoothly.
- Whisk – helps you blend the custard mix without lumps.
- Skillet or frying pan – for browning and cooking the sausage before baking.
- Measuring cups and spoons – to get your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or ham for a different meaty flavor.
- Add diced bell peppers or spinach for a fresh veggie boost and color.
- Mix in some shredded pepper jack cheese for a bit of spicy kick.
- Sprinkle fresh herbs like chives or thyme on top for a bright, fresh touch.
How to Make Easy Sausage and Egg Casserole
Ingredients You’ll Need:
For The Casserole:
- 1 pound breakfast sausage (pork or turkey)
- 8 large eggs
- 2 cups shredded cheddar cheese (or a cheese blend)
- 4 cups cubed bread (preferably slightly stale or a sturdy bread like French or sourdough)
- 2 cups milk (whole or 2%)
- 1 teaspoon dry mustard powder (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley (for garnish, optional)
- Butter or non-stick spray for greasing the dish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare, plus 10 minutes to let the bread soak the egg mixture before baking. The baking time is 45 to 50 minutes. Including a short cooling time, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Sausage and Oven:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or non-stick spray. In a skillet over medium heat, cook the breakfast sausage until it is browned and cooked through, breaking it into small crumbles as it cooks. Drain any excess fat, then set the sausage aside.
2. Mix the Eggs and Bread Base:
In a large bowl, whisk together the eggs, milk, dry mustard powder if using, salt, and black pepper until well blended. Spread the cubed bread evenly in the prepared baking dish.
3. Layer and Combine:
Sprinkle the cooked sausage over the bread cubes, then evenly sprinkle the shredded cheese on top. Pour the egg and milk mixture evenly over all the layers, pressing lightly so the bread absorbs the liquid. Let the casserole sit for about 10 minutes to soak.
4. Bake and Serve:
Bake the casserole uncovered for 45 to 50 minutes, until the top is golden and the eggs are set in the center. Remove from the oven and allow it to cool for a few minutes. Garnish with dried parsley if you like, then cut into squares and serve warm. Enjoy your comforting and tasty casserole!
Can I Use Frozen Sausage for This Casserole?
Yes, you can use frozen sausage, but be sure to fully thaw it beforehand. Thaw sausage overnight in the refrigerator or use the defrost setting on your microwave. Cook it completely before adding to the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole the night before, cover it tightly with plastic wrap, and refrigerate. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time if needed.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 325°F until heated through.
What Can I Substitute for Bread?
If you want a low-carb option, try cubed cooked potatoes or cauliflower rice as the base instead of bread. Keep in mind this will change the texture and flavor a bit but still tastes great!
