Hey y'all! If you’re searching for a savory breakfast dish that'll bring everyone to the table, look no further than this Sausage and Egg Casserole. Packed with juicy sausage, fluffy eggs, gooey cheese, and tender bread, this comforting bake is perfect for holiday brunches, weekend gatherings, or meal-prep breakfasts all week long. The best part? You can make it ahead or whip it up fresh in just about an hour. Let's get cooking!
Why You'll Love This Sausage and Egg Casserole
- Feeds a Crowd: Generously serves 8, making it perfect for brunches or family gatherings.
- Simple Ingredients: Made with everyday pantry staples for an easy, fuss-free meal.
- Make-Ahead Friendly: Prep it the night before for a stress-free, speedy morning bake.
- Crowd-Pleasing Flavor: Cheesy, savory, and satisfying with every bite.
- Customizable: Easily adapted with your favorite veggies, cheeses, and meats.
Ingredients
- 1 pound breakfast sausage (pork or turkey), casing removed
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 6 cups (about 8 ounces) day-old bread, cubed (French or sourdough works best)
- 2 cups shredded cheddar cheese (or Colby Jack)
- ½ cup diced onion (optional)
- ½ cup diced bell pepper (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Step 1: Brown the Sausage
- In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through (about 6-8 minutes).
- If using, add the onions and bell pepper to the pan and sauté with the sausage for 3-4 minutes until softened.
- Drain excess fat and set mixture aside to cool slightly.
Step 2: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard (if using) until smooth and fully combined.
Step 3: Assemble the Casserole
- Grease a 9x13-inch baking dish. Spread the bread cubes evenly over the bottom.
- Top with the cooked sausage mixture, then sprinkle with shredded cheese.
- Pour the egg mixture evenly over the top, pressing lightly to ensure all bread is soaked.
Step 4: Bake the Casserole
- Preheat oven to 350°F (175°C). If making ahead, cover and refrigerate the assembled casserole up to overnight.
- Bake uncovered for 40-45 minutes, or until the center is set and the top is golden brown.
- Let the casserole cool for 5-10 minutes before slicing. Sprinkle with fresh parsley if desired and serve warm!
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Notes: Helpful Cooking Tips
- For best texture, use day-old or slightly dried-out bread to prevent sogginess.
- Cheddar, Colby Jack, or mozzarella all melt beautifully in this casserole.
- Let the casserole rest before slicing so it sets for tidy portions.
Variations
- Vegetarian: Skip the sausage and add sautéed mushrooms and spinach for a veggie twist.
- Southwest: Stir in diced green chilies, corn, and pepper jack cheese for a little heat.
- Low-Carb: Swap out bread for roasted cauliflower florets for a hearty keto option.
Required Equipment
- Large skillet
- Mixing bowls
- Whisk
- 9x13-inch baking dish
- Cooking spray or butter (for greasing)
- Measuring cups and spoons
Storage Instructions
Cover leftover Sausage and Egg Casserole tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze slices individually for up to 2 months; thaw overnight in the fridge and reheat in the oven or microwave before serving.
Serving Suggestions & Pairings
- Serve with a crisp green salad or fresh fruit for a balanced brunch plate.
- Pair with crispy hash browns and warm biscuits for a classic breakfast spread.
- Enjoy with hot coffee or fresh-squeezed orange juice for the ultimate breakfast experience.
Pro Tips for the Best Results
- Allow the casserole to cool at least 5 minutes before cutting to prevent it from falling apart.
- Customize with your favorite cheeses and veggies for a personal touch.
- If making ahead, let the dish sit at room temperature while the oven preheats to ensure even baking.
FAQ: Sausage and Egg Casserole
- Can I make Sausage and Egg Casserole ahead of time?
- Yes! Assemble the casserole the night before, cover, and store in the fridge. Simply bake in the morning as directed.
- What kind of bread works best?
- Day-old French or sourdough bread is ideal; avoid super soft sandwich breads that may turn mushy.
- Can I freeze this casserole?
- Absolutely! Cool completely, slice, wrap portions in foil, and freeze for up to 2 months. Reheat before serving.
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 6 slices white bread, cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2In a large skillet over medium heat, cook sausage until browned and crumbled. Drain excess fat.
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3Spread cubed bread evenly in the prepared baking dish. Top with cooked sausage and sprinkle with shredded cheddar cheese.
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4In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder. Pour egg mixture evenly over the casserole.
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5Bake for 40-45 minutes, or until the casserole is set and golden brown. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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