Easy Sausage and Egg Casserole

I’ve put together a cozy, satisfying Sausage and Egg Casserole that’s perfect for feeding a crowd or prepping ahead. It’s loaded with savory sausage, cheesy eggs, and tender bread—all baked into a warm, comforting dish.

Why You’ll Love This Recipe

I love this casserole because it’s hearty yet simple. I can assemble it the night before, so mornings are effortless. Plus, it’s versatile—I customize with different cheeses, veggies, or bread types, and it’s always a hit for family breakfasts, brunches, or holiday mornings.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• breakfast sausage, cooked and crumbled

• eggs

• milk (or half‑and‑half)

• shredded cheese (cheddar, Monterey Jack, or your favorite)

• cubed bread (day‑old works best)

• salt and pepper

• optional mix‑ins: diced onions, bell peppers, spinach, mushrooms, or herbs

directions

1. Prep – I preheat the oven to 350 °F (175 °C) and grease a 9×13″ baking dish.

2. Cook the sausage – I brown the sausage in a skillet, drain any excess grease, and spread it evenly in the dish.

3. Add bread and mix‑ins – I scatter cubed bread over the sausage and toss in any veggies or herbs I like.

4. Whisk eggs and milk – I beat together eggs, milk, salt, and pepper until smooth, then pour it over the bread and sausage, pressing down so the bread absorbs the custard.

5. Add cheese – I sprinkle shredded cheese over the top.

6. Bake – I bake for 30–40 minutes, until the eggs are set and the top is golden and bubbly.

7. Rest & serve – I let it sit for a few minutes before slicing and serving warm.

Servings and timing

• Servings: 8

• Prep time: 15 minutes

• Bake time: 35 minutes

• Total time: 50 minutes

Variations

• Veggie-loaded: I stir in cooked onions, peppers, spinach, or mushrooms for extra veggies.

• Spicy kick: I add sliced jalapeños, a dash of hot sauce, or swap in spicy sausage.

• Cheesy blend: I mix cheddar with pepper Jack or feta for bold, melty flavor.

• Gluten‑free: I use gluten‑free bread or hash browns instead of cubes for a GF twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat individual portions in the microwave for about 1 minute or warm a larger piece in the oven at 350 °F for 10–15 minutes until heated through. I find the casserole holds up really well and tastes just as good reheated.

FAQs

Can I assemble this the night before?

Yes—I often do. I prep everything, cover the dish, and refrigerate overnight. In the morning, I just bake it—no extra steps needed.

Can I use frozen sausage or veggie patties?

Definitely—I thaw, cook, and break them up before adding. I ensure any added moisture cooks off to avoid a soggy casserole.

What kind of bread works best?

I like to use day‑old French bread or Texas toast cubes. They soak up the custard nicely without turning mushy.

Can I make this dairy‑free?

Yes—I swap regular milk for unsweetened nut milk and use dairy‑free cheese. The texture is still rich and satisfying.

Can I freeze leftovers?

Absolutely—I freeze slices in individual containers or wrap them well. To reheat, I defrost overnight and warm in the oven at 350 °F for about 15 minutes.

Conclusion

I hope this Easy Sausage and Egg Casserole becomes a staple in my breakfast repertoire. It’s forgiving, customizable, and comforting—perfect for busy mornings or relaxed brunches. I know it’ll bring warmth and ease to my mealtimes every time.

Print