Looking for a hearty, crowd-pleasing dish that works for breakfast, brunch, or even dinner?
Sausage and egg casserole is the ultimate comfort food that’s easy to make, packed with protein, and customizable to suit your family’s tastes.
Let’s dive into everything you need to know about creating the perfect sausage and egg casserole!
Why You’ll Love This Sausage and Egg Casserole
- Versatile for Any Meal: Whether it’s breakfast, brunch, or dinner, this dish fits the bill perfectly.
- Easy to Prepare: With simple steps and ingredients, it’s a no-fuss option for busy mornings or meal prep.
- Crowd Favorite: A perfect dish for holidays, potlucks, or family gatherings – it’s sure to impress.
Ingredients Needed for Sausage and Egg Casserole
Core Ingredients:
- Eggs: The base of your casserole, providing richness and structure.
- Sausage: Use your favorite—breakfast sausage, Italian, or even spicy varieties.
- Milk: Adds creaminess to the egg mixture.
- Cheese: Shredded cheddar, mozzarella, or your preferred cheese blend.
- Bread (optional): For a heartier casserole, layer cubed bread at the bottom.
Optional Add-Ins:
- Vegetables: Bell peppers, spinach, mushrooms, or onions for added nutrition.
- Seasonings: Salt, pepper, garlic powder, or smoked paprika to enhance flavors.
- Substitutes: Turkey sausage, dairy-free milk, or gluten-free bread to suit dietary needs.
Step-by-Step Instructions
- Prepare the Sausage: Brown your sausage in a skillet over medium heat, breaking it into crumbles. Drain any excess grease and set it aside.
- Mix the Egg Mixture: In a large bowl, whisk together eggs, milk, and your chosen seasonings.
- Assemble the Casserole: Layer cooked sausage, optional bread cubes, and shredded cheese in a greased baking dish. Pour the egg mixture evenly over the top.
- Bake: Preheat your oven to 375°F (190°C) and bake for 30-40 minutes or until the center is set and the top is golden brown.
- Cool and Serve: Let the casserole cool for 5 minutes before slicing. Serve warm and enjoy!
Tips for Customizing Your Sausage and Egg Casserole
- Spice It Up: Add diced jalapeños or use spicy sausage for extra heat.
- Veggie Boost: Incorporate diced tomatoes, zucchini, or kale for added nutrition.
- Dietary Swaps: Substitute sausage with plant-based alternatives for a vegetarian option, or omit bread for a low-carb version.
Serving and Storing Your Sausage and Egg Casserole
- Pairing Ideas: Serve with fresh fruit, toast, or a simple side salad to round out the meal. You can find our salad recipes here.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating Tips: Microwave individual portions or reheat the entire dish in the oven at 350°F (175°C) until warmed through.
FAQ’s
Can I make this recipe ahead of time?
Yes! Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed.
What’s the best type of sausage to use?
Breakfast sausage is classic, but you can also use Italian sausage, chorizo, or even turkey sausage for a leaner option.
Can this casserole be made without bread?
Absolutely! Omitting the bread creates a delicious low-carb version.
How long does it last in the refrigerator or freezer?
Refrigerated, it lasts up to 4 days. Frozen, it can be stored for up to 3 months. Thaw overnight in the fridge before reheating.
Easy Sausage and Egg Casserole
This sausage and egg casserole is a simple, delicious, and versatile dish perfect for breakfast, brunch, or dinner. With layers of flavorful sausage, creamy eggs, melted cheese, and optional bread or vegetables, it’s a guaranteed hit for any occasion.Customize it to suit your tastes, make it ahead for easy mornings, and enjoy a hearty meal that’s as satisfying as it is convenient.
Ingredients
- 1 pound sausage breakfast sausage, Italian, or spicy
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese or preferred cheese blend
- 2 cups bread cubes optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ cup diced bell peppers optional
- ½ cup chopped spinach optional
- ¼ cup diced onions optional
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 7×11-inch (or 8×11-inch) baking dish with butter or nonstick spray.
- Prepare the Sausage: Brown your sausage in a skillet over medium heat, breaking it into crumbles. Drain any excess grease and set it aside.
- Mix the Egg Mixture: In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and smoked paprika.
- Assemble the Casserole: Layer cooked sausage, vegetables (if using), shredded cheese in a greased baking dish. Top with optional bread cubes if using. Pour the egg mixture evenly over the top.
- Bake for 30-40 minutes or until the center is set and the top is golden brown.
- Cool and Serve: Let the casserole cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
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This casserole was delicious. Would definitely make again & again
Thanks for leaving a review! Im so glad you loved it😊
When I make a new recipe, I follow the directions as they are written. I think these directions are not written well. First, there is no info on what size dish to cook this in. I guessed. The dish was a 8X10 dish. The edges got too done before the middle of the casserole was cooked. Also, the directions say sausage, bread cubes, cheese, then vegetables. Another mistake. I would recommend half sausage, veggies, cheese, repeat then bread cubes. Also, 1 t salt is waaaaay too much. I would cut that on half, at least. I will attempt again, but to the author, please be more detailed in your descriptions.
Thanks so much for the honest feedback, Kathi! You’re totally right, the dish size should’ve been included (an 7×11 or 8×11 should work fine). I also appreciate the note on the salt, that’s an easy fix and definitely worth adjusting based on taste. I’ll update the post to make it more helpful. Really glad you’re giving it another go!
looks so yummy but can you substitute hash browns in stead of the vegetables and double the recipe and what size pan would you use?
Thank You
Yes, you can substitute hash browns for the veggies, and to double the recipe, I’d use a 9×13-inch baking dish. Hope this helps!
I can’t wait to try this… Going to have Breakfast for Supper tonight!!! It looks delicious and so easy… my favorite kind of casserole 😁
Thank you for sharing! Hope it came out great for you😊
Can this be frozen and reheated?
Yes! You can freeze it for up to 3 months and reheat in the oven or microwave. So easy!
What size pan did you use for the 6 servings?
A 7×11-inch baking dish works well for this recipe. Just be sure to check for a golden-brown top and that the center is fully set before serving. Enjoy😊
Can this be made and refrigerated the night before?
Yes, that works! You might need to add 5–10 extra minutes if it’s cold from the fridge though.
Can this be assembled the night before, refrigerated, and cooked the following morning?
Yes, that works!😊
Are the bread cubes fresh bread or the pre dried bread cubes you would use for stuffing???
You can use either, but slightly dried or day-old bread works best!