Sausage and Egg Casserole
This hearty sausage and egg casserole is a simple, make-ahead breakfast that doubles as an easy weeknight dinner, combining browned sausage, eggs, cheese, and optional bread or vegetables into a golden, sliceable bake.
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.
Notes
To reduce fat, use turkey sausage and lower-fat cheese. For a gluten-free version, omit the bread or use GF bread. For a richer custard, substitute half-and-half for milk.