Easy Sausage And Egg Casserole Recipe

I’m excited to share my sausage and egg breakfast casserole that layers savory sausage, creamy eggs, and melted cheese with optional bread or vegetables into a simple, versatile make-ahead dish.

I’m always chasing recipes that look complicated but aren’t, and my Easy Sausage And Egg Casserole hits that sweet spot. Crumbled breakfast sausage and beaten eggs come together into a dish that somehow feels new every time you make it, it’s bold without yelling.

It’s not a Sausage Gravy Omelette or a fussy brunch showpiece, yet it beats most Breakfast Recipe With Sausage options at being reliable, feed-a-crowd good and just plain satisfying. I never plan to share but people smell it and current plan falls apart, and then everyone wants the recipe.

Ingredients

• Savory breakfast sausage, high in protein, adds fat and bold flavor, can be pretty salty though.
• Eggs are protein packed, moistens the bake, give structure and rich mouthfeel, lots of B vitamins.
• Whole milk adds creaminess and calcium, raises calories, use less for a firmer set.
• Cheddar is melty and salty, adds protein and fat, strong cheddar really boosts flavor.
• Starchy day old bread soaks up custard, gives carbs and texture, makes it hearty.
• Onion and bell pepper add fiber, sweetness and a little bite, give color and fresh notes.
• Butter or oil used for sauteing, adds flavor and helps veggies brown, small amount ok.
• Tiny bit of Dijon gives tang and depth, low cal, dont overdo it.

Ingredient Quantities

• 1 pound breakfast sausage raw, removed from casing and crumbled (about 450 g)
• 8 large eggs lightly beaten
• 2 cups whole milk (or 1 1/2 cups for a firmer set)
• 2 cups shredded cheddar cheese, divided (about 8 ounces)
• 4 cups cubed day old bread, crusts ok (or substitute 6 to 8 ounces frozen hash browns)
• 1 small onion diced
• 1 bell pepper diced (optional)
• 1 tablespoon butter or oil for sauteing
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon dried parsley or 1 tablespoon fresh chopped (optional)

How to Make this

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with butter or oil.

2. In a large skillet over medium heat brown the crumbled breakfast sausage, breaking it up with a spoon until no pink remains. Push the sausage to the side and add 1 tablespoon butter or oil, then sauté the diced onion and optional bell pepper until soft, about 4 to 5 minutes. Drain off excess fat and set the mixture aside.

3. If using day old bread, cube it and spread the cubes evenly in the prepared dish. If you prefer hash browns, thaw and squeeze out excess moisture then spread 6 to 8 ounces of them in the dish instead.

4. Scatter half (1 cup) of the shredded cheddar over the bread or hash browns, then spread the cooked sausage, onion and pepper mixture evenly on top.

5. In a large bowl whisk together 8 lightly beaten eggs, 2 cups whole milk (use 1 1/2 cups for a firmer set), 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and the parsley until smooth.

6. Pour the egg mixture evenly over the layered bread and sausage, pressing down gently so the bread soaks up the custard. If you have time let it sit 10 to 15 minutes at room temp or cover and refrigerate overnight for a deeper flavor and better soak.

7. Sprinkle the remaining 1 cup of cheddar cheese over the top.

8. Bake in the preheated oven 35 to 45 minutes until the center is set and the top is golden. If the top is browning too fast, loosely tent with foil for the last 10 to 15 minutes.

9. Remove from the oven and let rest 5 to 10 minutes before cutting so it firms up. Sprinkle with extra chopped fresh parsley if you like and serve warm.

10. Leftovers reheat great in the oven or microwave; to reheat slices crisp them a bit under the broiler or in a skillet for a minute to bring back some texture.

Equipment Needed

1. 9×13 inch baking dish or similar casserole pan, greased
2. Large skillet or frying pan for browning the sausage
3. Large mixing bowl for whisking the eggs and milk
4. Whisk (or a fork if you dont have one)
5. Measuring cups and spoons
6. Wooden spoon or spatula for breaking up sausage and pressing the bread down
7. Knife and cutting board for the onion, pepper and cubing bread
8. Box grater or hand grater for shredding cheddar (pre shredded works too)
9. Slotted spoon or spatula plus paper towels or a small colander to drain excess fat

FAQ

Easy Sausage And Egg Casserole Recipe Substitutions and Variations

• Sausage: swap for ground turkey or chicken, or use a plant-based breakfast sausage, or cooked crumbled bacon. If you use lean turkey add a bit more butter or oil and a pinch of sage or fennel cause it needs seasoning.
• Whole milk: use 2% or skim for a lighter bake, or half-and-half (or heavy cream diluted with water) for a richer, creamier custard. Unsweetened almond or oat milk works too but it’ll set softer and be less rich.
• Cubed day-old bread: replace with 6 to 8 oz frozen hash browns, or cubed croissant or English muffin for a richer, buttery texture, or torn brioche or ciabatta. Different breads soak differently so press them down gently before baking.
• Shredded cheddar: swap with Monterey Jack or Colby for a milder melt, pepper jack for a little spice, or Swiss or Gruyere for a nuttier flavor. If you pick a salty cheese like feta or Parmesan cut back the added salt.

Pro Tips

1) Brown the sausage until some bits are nicely crisp, then drain most of the fat but leave a tablespoon or so for flavor. If you drain everything it gets dry, but too much fat makes the bake greasy.

2) Let the custard really soak the bread — 10 to 15 minutes at room temp is ok, overnight in the fridge is better. If you do overnight, cut the salt a little or the dish can taste overly salty after sitting.

3) Use freshly shredded cheddar, not pre-shredded from a bag, it melts way smoother. Put some cheese mixed into the egg custard and save a little on top to get a golden crust without turning the whole thing oily.

4) Bake until the center reads about 160 to 165°F or a knife comes out mostly clean, then rest 5 to 10 minutes before cutting so it firms up. Leftovers reheat best if you crisp the edges under the broiler or in a skillet, and slices freeze well if you flash-freeze them flat first.