Easy Sausage and Egg Casserole is a comforting breakfast classic that combines savory sausage, fluffy eggs, and melted cheese all baked together into one delicious dish. It’s hearty, warm, and perfect for a weekend brunch or a special holiday morning when you want something simple but satisfying.
One thing I really love about this casserole is how easy it is to throw together ahead of time. I often prepare it the night before, pop it in the fridge, and then bake it in the morning. It saves me so much time and makes breakfast feel a lot less rushed, especially when friends or family are over.
Serving this casserole with a side of fresh fruit or some crispy toast makes a wonderful meal. It’s the kind of dish where everyone can help themselves, and leftovers reheat really well too. I always find that the combination of sausage and eggs brings that cozy, homemade feeling to the table—and that’s just what you want for breakfast or brunch!
Key Ingredients & Substitutions
Breakfast Sausage: This is the star for flavor. You can use spicy sausage if you like a little heat or turkey sausage for a lighter option. Just make sure to cook it well to develop that nice browned taste.
Eggs: Fresh eggs give the best texture here. They bind everything together and create that soft, fluffy base. For a dairy-free version, try eggs with unsweetened plant milk like almond or oat.
Bread Cubes: Day-old bread works best since it soaks up the egg mixture without turning into mush. You can use white, whole wheat, or even gluten-free bread to fit your diet.
Cheddar Cheese: Sharp cheddar adds a nice tang and melty texture. If you want, swap it for mozzarella for mildness or pepper jack for a bit of spice.
How Do You Get the Casserole Set and Not Soggy?
The key is soaking the bread just enough in the egg mixture but not overdoing it. Let the bread absorb the liquid for a minute or two, then layer and bake immediately. This keeps the texture soft but not mushy.
- Use day-old bread cubes so they can absorb the eggs without falling apart.
- Don’t let the soaked bread sit too long before baking—egg will start to break it down.
- Bake uncovered so the top crisps up nicely while the inside stays tender.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large skillet – you’ll cook the sausage here; a nonstick one keeps cleanup simple.
- Mixing bowl – for whisking eggs and mixing everything smoothly.
- Whisk – helps blend eggs and milk evenly without lumps.
- Measuring cups and spoons – to get your seasonings and liquids just right.
- Rubber spatula or wooden spoon – great for folding in bread cubes without crushing them.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or ham for a different meaty twist.
- Add diced bell peppers or spinach to boost color and nutrition.
- Mix in some feta or mozzarella cheese instead of cheddar for a milder or creamier flavor.
- Stir in fresh herbs like thyme or chives for a fresh, bright note.
Easy Sausage and Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound breakfast sausage (bulk or removed from casings)
- 8 large eggs
- 1 cup milk (whole or 2%)
- 2 cups shredded cheddar cheese
- 4 cups bread cubes (day-old bread works well)
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried parsley (for garnish, optional)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and about 45-50 minutes to bake. So plan for just over an hour total from start to finish. It’s nicely hands-off once it’s in the oven!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter so the casserole doesn’t stick.
2. Cook the Sausage:
Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s nicely browned and no longer pink inside. Drain any extra grease and set the sausage aside.
3. Mix Eggs and Bread:
In a large bowl, whisk the eggs, milk, salt, black pepper, and garlic powder until smooth. Add the bread cubes and gently stir so they soak up the egg mixture.
4. Layer the Ingredients:
Spread half of the bread and egg mixture evenly in the prepared baking dish. Sprinkle half of the cooked sausage evenly on top, then sprinkle 1 cup of shredded cheddar cheese. Repeat with the remaining bread mixture, sausage, and cheese.
5. Bake and Serve:
Place the casserole in the oven and bake uncovered for 45-50 minutes. You’ll know it’s ready when the top is golden brown and the casserole is set in the middle (no longer jiggly). Remove from oven and let it cool a few minutes before serving. Garnish with dried parsley if you want a pop of color.
Enjoy warm with fresh fruit or toast for a filling, comforting breakfast or brunch!
Can I Use Frozen Sausage in This Recipe?
Yes, but be sure to thaw it completely before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. Cook the sausage thoroughly before adding it to the casserole.
Can I Prepare This Casserole the Night Before?
Absolutely! Assemble the casserole, cover it tightly with foil or plastic wrap, and refrigerate overnight. Bake it in the morning, adding a few extra minutes to the baking time if it’s still cold from the fridge.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. This casserole also freezes well for up to 2 months—just thaw before reheating.
What Can I Use Instead of Bread Cubes?
If you want a gluten-free option, try cubed gluten-free bread or cooked and cooled quinoa for added texture. Just make sure your substitutes absorb the egg mixture similarly to regular bread for best results.
