Sausage and Egg Casserole
Warm, cheesy, and endlessly comforting, this sausage and egg casserole is perfect for brunch or a busy morning, combining browned sausage, a silky egg-and-milk custard, and melted cheese into a satisfying bake.
Ingredients
For the Base
- 1 pound sausage Use turkey or chicken sausage for a leaner option if desired.
For the Custard
- 6 large eggs Use room-temperature eggs for better mixing.
- 1 cup milk Can use whole or 2% milk; for low-fat, consider alternatives.
For the Casserole
- 2 cups shredded cheese Any shreddable cheese works; sharper cheese gives more flavor.
- 2 cups bread, cubed Optional; for a low-carb version, omit the bread.
- 1 cup vegetables, chopped Optional; use peppers, onions, or spinach.
- to taste salt and pepper Adjust according to taste, considering the saltiness of sausage.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish (9x13-inch works well) or similar size.
- Cook the sausage in a skillet over medium heat until browned and cooked through. Drain any excess fat if desired.
- In a bowl, whisk together the eggs and milk. Season with salt and pepper to taste.
Assembly and Baking
- Layer the cooked sausage evenly in the prepared baking dish. If using, add the cubed bread and vegetables.
- Pour the egg-and-milk mixture over the ingredients, ensuring it soaks into the bread.
- Sprinkle the shredded cheese on top. Bake for 30–35 minutes, or until the eggs are set and the cheese is melted and golden.
Serving
- Let the casserole cool for a few minutes before slicing and serving.
Notes
This casserole can be assembled the night before and refrigerated. It's great for making ahead for busy mornings or feeding a crowd.