Start your morning right with this hearty sausage and egg casserole that’s perfect for busy weekdays or lazy weekend brunches. This protein-packed dish combines savory breakfast sausage with fluffy eggs in a comforting, make-ahead breakfast solution.
As a breakfast casserole enthusiast, I love how this recipe transforms simple ingredients into a satisfying meal that’ll keep you full until lunch. Plus, it’s incredibly versatile and can be customized to suit your family’s tastes.
Why You’ll Love This
- Ready in just 10 minutes from start to finish
- Perfect for meal prep – stays fresh for days in the fridge
- Customizable with different cheeses and vegetables
- Kid-friendly and great for picky eaters
- Works well for breakfast, brunch, or breakfast-for-dinner
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- 2 cups milk
- 1 ½ cups shredded cheddar cheese
- 4 slices sandwich bread torn into pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Butter or nonstick spray for greasing
- Optional: diced bell peppers spinach, or mushrooms
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Brown sausage in a skillet, breaking it apart as it cooks. Drain excess grease and set aside.
- In a large bowl, whisk eggs, milk, and seasonings until well combined.
- Layer bread pieces in the prepared dish, then top with sausage.
- Pour egg mixture evenly over the top. Gently press down to soak.
- Sprinkle cheese evenly across.
- Bake uncovered for 40–45 minutes, until set and golden.
- Let rest 10 minutes before serving.
Tips & Variations
- Swap breakfast sausage for Italian sausage or chorizo for different flavors
- Add sautéed bell peppers and onions for extra vegetables
- Make it lighter with turkey sausage and reduced-fat cheese
- Prepare the night before and bake in the morning
- Use a glass baking dish for more even heating
Serving Suggestions
Serve this hearty casserole with fresh fruit and buttered toast for a complete breakfast spread. For brunch gatherings, pair it with a light arugula salad and mimosas. A dollop of sour cream or hot sauce adds an extra kick for those who like it spicy.
Notes
- Leftovers keep well for up to 4 days in an airtight container
- Test doneness by inserting a knife in the center – it should come out clean
- Let rest for 5 minutes before serving for easier cutting
FAQs
- Can I freeze this casserole? Yes, wrap tightly and freeze for up to 2 months.
- Can I use egg whites instead? Yes, substitute 2 egg whites for each whole egg.
- What if I don’t have cheddar cheese? Any melting cheese works well – try mozzarella or Swiss.
- Can I make this vegetarian? Replace sausage with sautéed mushrooms and spinach.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- 2 cups milk
- 1 ½ cups shredded cheddar cheese
- 4 slices sandwich bread torn into pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Butter or nonstick spray for greasing
- Optional: diced bell peppers spinach, or mushrooms
Steps
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Brown sausage in a skillet, breaking it apart as it cooks. Drain excess grease and set aside.
- In a large bowl, whisk eggs, milk, and seasonings until well combined.
- Layer bread pieces in the prepared dish, then top with sausage.
- Pour egg mixture evenly over the top. Gently press down to soak.
- Sprinkle cheese evenly across.
- Bake uncovered for 40–45 minutes, until set and golden.
- Let rest 10 minutes before serving.
Notes
- Leftovers keep well for up to 4 days in an airtight container
- Test doneness by inserting a knife in the center - it should come out clean
- Let rest for 5 minutes before serving for easier cutting
