Sausage and Egg Casserole is a hearty, comforting breakfast dish that combines savory sausage with fluffy eggs and melted cheese. It’s like a warm, cozy hug in casserole form—with just the right mix of flavors and textures to start your day off right. The sausage adds a little kick, while the eggs keep everything nice and light.
I love making this casserole for weekend mornings when there’s a little extra time to enjoy breakfast with family. One of my favorite things about it is how easy it is to prepare ahead of time. You can mix everything up the night before and pop it in the oven in the morning, which gives you more time to relax or get ready for the day without rushing.
It’s also such a crowd-pleaser! Whether I serve it for brunch with a side of fresh fruit or bring it to a holiday breakfast, everybody seems to love how simple but satisfying it is. And if you want, adding some crunchy toast or a fresh green salad on the side makes it even better. This casserole truly feels like a little bit of Sunday morning magic anytime you make it.
Key Ingredients & Substitutions
Breakfast Sausage: This adds the main flavor and a little spice. You can use mild or spicy sausage, or swap it for ground turkey or chicken for a leaner option. Vegetarian sausages work well too!
Eggs: Eggs hold the casserole together and give it a fluffy texture. Use large eggs and make sure they’re well beaten for even cooking.
Bread Cubes: Sturdy breads like French or sourdough soak up the egg mixture well without turning mushy. If you want gluten-free, look for gluten-free bread or use cooked quinoa or rice instead.
Cheddar Cheese: Sharp cheddar brings rich flavor and melty goodness. You can swap for other cheeses like Monterey Jack, mozzarella, or pepper jack for some heat.
How Do You Get the Best Texture in a Sausage and Egg Casserole?
Getting a nice texture means balancing moistness and structure so it’s not too wet or dry. Here’s what I do:
- Cook the sausage: Brown it well and drain fat to keep the casserole from getting greasy.
- Soak the bread: Mix bread cubes well in the egg and milk mixture so they soak up liquid but don’t get soggy.
- Bake uncovered: This helps the top get golden and slightly crispy while the inside sets perfectly.
- Let it rest after baking: Resting allows the casserole to firm up, making it easier to slice and serve.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits the casserole perfectly and cooks evenly.
- Skillet – used for cooking the sausage; a non-stick makes cleanup easier.
- Whisk – helps you mix the eggs and milk smoothly without lumps.
- Mixing bowl – for combining all the ingredients before baking.
- Measuring cups and spoons – for accuracy to get the flavors just right.
Flavor Variations & Add-Ins
- Swap out the cheddar cheese for Monterey Jack or Pepper Jack for different flavor notes and a bit of spice.
- Add sautéed vegetables like bell peppers, spinach, or mushrooms to make it more colorful and nutritious.
- Use turkey or chicken sausage instead of pork for a leaner version or go vegetarian with plant-based sausage.
- Mix in chopped herbs like parsley or chives in the egg mixture for fresh flavor.
Sausage and Egg Casserole
Ingredients You’ll Need:
- 1 pound breakfast sausage (mild or spicy, depending on preference)
- 6 large eggs
- 1 ½ cups milk (whole or 2%)
- 4 cups bread cubes (from a sturdy bread like French or sourdough)
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Fresh parsley or chives for garnish (optional)
Time Needed
This casserole takes about 15 minutes to prepare and approximately 45-55 minutes to bake. Plus, allow 5-10 minutes for it to rest before slicing and serving. In total, plan for around 1 hour to enjoy your delicious breakfast casserole.
How to Make It – Step-by-Step Instructions:
1. Prepare the Sausage:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cook the breakfast sausage in a skillet over medium heat until it’s nicely browned and fully cooked. Break the sausage into small pieces as it cooks, then drain any excess fat. Set aside.
2. Mix the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using). Whisk until everything is well combined and smooth.
3. Combine Ingredients:
Add the bread cubes, cooked sausage, and shredded cheddar cheese into the egg mixture. Gently stir to make sure all the bread is coated and everything is evenly mixed.
4. Bake the Casserole:
Pour the mixture into the greased baking dish and spread it out evenly. Bake uncovered for 45-55 minutes, or until the eggs are set and the top turns a lovely golden brown. You can check doneness by inserting a knife into the center – it should come out clean.
5. Rest and Serve:
Remove the casserole from the oven and let it rest for 5-10 minutes. This helps it set and makes it easier to slice. Garnish with fresh parsley or chives if you like, then cut into squares and enjoy!
Can I Make Sausage and Egg Casserole Ahead of Time?
Yes! Prepare the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it a little longer (about 10-15 minutes more) to ensure it’s heated through.
What Can I Substitute for Bread Cubes?
If you want a gluten-free or low-carb option, try using cooked quinoa, cauliflower rice, or diced cooked potatoes instead of bread. Just be sure to adjust the liquid as needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of milk if it seems dry.
Can I Use Different Types of Cheese?
Absolutely! Feel free to swap cheddar for mozzarella, Monterey Jack, pepper jack, or your favorite melting cheese to customize the flavor.