This hearty sausage and egg casserole is a simple, make-ahead breakfast that doubles as an easy weeknight dinner. It combines browned sausage, whisked eggs and milk, melty cheese, and optional bread or vegetables into a golden, sliceable bake that holds up well for feeding a crowd. If you’re short on time but want something warm and satisfying, this plays nicely with other speedy breakfasts like quick sausage egg roll-ups for busy mornings and can be prepped ahead with minimal fuss.
Why you’ll love this dish
This casserole is almost effortlessly crowd-pleasing. It’s forgiving — little measuring errors won’t ruin the result — and it reheats beautifully, making it ideal for weekend brunches, holiday mornings, or a bulk-cooking Sunday to fuel the week.
“I made this for a Sunday brunch and everyone went back for seconds. It reheats perfectly for weekday breakfasts.” — a satisfied cook
Benefits at a glance:
- Fast to assemble (about 10–15 minutes hands-on).
- Budget-friendly ingredients that feed multiple people.
- Flexible: add bread for a strata-like texture or skip it for a firmer, lower-carb bake.
- Kid-friendly flavors and easy to customize for dietary needs.
How this recipe comes together
You brown the sausage, whisk the eggs with milk for a custard base, then layer cooked sausage, optional cubed bread and vegetables in a greased dish. Pour the egg mixture over everything, top with shredded cheese, and bake until the center is set and the edges are golden. The process is mostly assembly — the oven does the rest — so it’s an ideal make-ahead or hands-off dish while you get other things done.
What you’ll need
- 1 pound sausage (pork, or use turkey sausage for a leaner option)
- 6 large eggs
- 1 cup milk (whole milk for richness; 2% works fine)
- 2 cups shredded cheese (cheddar is classic; use Monterey Jack, Swiss, or a blend)
- 1 cup diced bread (optional — day-old bread or crusty rolls work best)
- 1 cup diced vegetables (optional — bell peppers, onions, spinach, or mushrooms)
- Salt and freshly ground black pepper to taste
Notes and substitutions: - To reduce fat, use turkey sausage and lower-fat cheese. For a gluten-free version, omit the bread or use GF bread.
- If you want a richer custard, substitute half-and-half for milk (use caution: richer custard can take slightly longer to set).
Step-by-step instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, or an equivalent-size casserole.
- In a skillet over medium heat, crumble and cook the sausage until browned and fully cooked through. Drain excess fat on paper towels. Transfer to the greased baking dish and spread evenly.
- If using vegetables, sauté them briefly in the same skillet (1–2 minutes) until slightly softened, then scatter over the sausage.
- If using bread, toss the diced bread into the dish now so it soaks up some of the egg mixture.
- In a large bowl, whisk the eggs with milk, salt, and pepper until well combined and slightly frothy. This adds air and lightness to the finished casserole.
- Pour the egg mixture over the sausage, bread, and vegetables. Press the mix gently so bread soaks evenly.
- Sprinkle the shredded cheese evenly across the top.
- Bake in the preheated oven for 30–35 minutes. The casserole is done when the center is set (no liquid jiggle) and a knife inserted near the center comes out clean. For food safety, a thermometer should read 160°F (71°C) for egg-based dishes.
- Let the casserole rest for 5–10 minutes before slicing. Resting firms the texture and makes it easier to serve.
How to serve Sausage and Egg Casserole
This casserole is flexible in presentation:
- Slice into squares and serve warm with a side salad for a light dinner.
- For brunch, plate with fresh fruit, roasted potatoes, or warm croissants.
- Top individual servings with salsa, sliced avocado, hot sauce, or a dollop of sour cream for extra brightness.
- Cut into smaller portions and serve buffet-style for gatherings — it stays warm under a foil tent for about 20–30 minutes.
Storage and reheating tips
- Refrigeration: Cool to room temperature and refrigerate in an airtight container within 2 hours of baking. Keeps 3–4 days.
- Freezing: Wrap tightly or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave individual portions on medium power until heated through (60–90 seconds depending on microwave). For a crisper top, reheat covered in a 350°F oven for 10–15 minutes, or until warmed through.
- Safety: Always reheat leftovers to 165°F (74°C) before serving.
Helpful cooking tips
- Drain the sausage well. Excess grease can make the casserole soggy.
- Cube bread into even pieces so it soaks uniformly. Slightly stale bread absorbs custard better than fresh.
- Don’t overbake. Aim for a gentle jiggle in the center when you pull it at the minimum bake time; carryover heat will finish it while it rests.
- Use freshly grated cheese if possible — it melts more evenly and won’t contain anti-caking agents that can affect texture.
- If you like a browned top, switch to broil for 1–2 minutes at the end — watch closely to avoid burning.
- For easier slicing, let the casserole rest 10 minutes. Use a sharp knife wiped between cuts for clean edges.
Creative twists
- Vegetable-forward: Double the vegetables (spinach, zucchini, tomatoes) and reduce sausage for a lighter, veggie-rich casserole.
- International flavors: Add a teaspoon of smoked paprika and chopped chorizo for Spanish flair, or swap cheddar for pepper jack and top with jalapeños for a Tex-Mex twist.
- Crustless strata: Omit the bread for a low-carb version that’s denser and more custardy.
- Make it lean: Substitute turkey sausage and lower-fat cheese. For guidance on making turkey sausage from scratch or using preformed patties, try this take on turkey sausage patties.
- Add-ins to consider: cooked hash browns, crumbled breakfast bacon, sun-dried tomatoes, or a spoonful of pesto for aromatics.
Common questions
Q: Can I assemble this the night before?
A: Yes. Assemble the casserole, cover tightly, and refrigerate overnight. Bake the next morning, adding 5–10 minutes to the bake time if the dish goes into the oven straight from the fridge.
Q: Can I use raw bread or soaked bread?
A: Day-old or slightly stale bread is best because it soaks the custard without turning to mush. If you only have fresh bread, dry it in a low oven for 10 minutes or cut it into small cubes so it absorbs more evenly.
Q: How do I know when it’s fully cooked?
A: The center should be set with no runny egg. A clean knife inserted in the center indicates doneness. For safety, the internal temperature should reach 160°F (71°C).
Q: Can I make this vegetarian?
A: Yes — replace sausage with crumbled firm tofu seasoned with smoked paprika and soy sauce, or use a plant-based sausage alternative. Increase vegetables and cheese to maintain flavor and texture.
Q: What cheeses work best?
A: Cheddar, Monterey Jack, Swiss, and Gruyère melt well and add flavor. For a sharper profile, mix cheddar with a touch of Parmesan.
If you want a printable, simplified recipe card or ideas to scale the recipe up for a crowd, let me know how many people you’re feeding and I’ll calculate ingredient quantities and timing.
Sausage and Egg Casserole
Ingredients
Main ingredients
- 1 pound sausage (pork or turkey) Use turkey sausage for a leaner option.
- 6 large eggs
- 1 cup milk Whole milk for richness; 2% works fine.
- 2 cups shredded cheese Cheddar is classic; use Monterey Jack, Swiss, or a blend.
Optional ingredients
- 1 cup diced bread Day-old bread or crusty rolls work best.
- 1 cup diced vegetables Bell peppers, onions, spinach, or mushrooms.
Seasoning
- to taste Salt
- to taste Freshly ground black pepper
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, crumble and cook the sausage until browned and fully cooked. Drain excess fat on paper towels and transfer to the greased baking dish.
- If using vegetables, sauté them briefly in the same skillet for 1-2 minutes until slightly softened, then scatter over the sausage.
- If using bread, toss the diced bread into the dish now so it soaks up some of the egg mixture.
Mixing
- In a large bowl, whisk the eggs with milk, salt, and pepper until well combined and slightly frothy.
- Pour the egg mixture over the sausage, bread, and vegetables, pressing gently to ensure the bread soaks evenly.
Baking
- Sprinkle the shredded cheese evenly across the top and bake in the preheated oven for 30-35 minutes until the center is set and golden.
- Let the casserole rest for 5-10 minutes before slicing.