You know those mornings-the sky still gray, a little chill in the air, and you shuffle into the kitchen barefoot, smelling something savory and familiar as it bakes. That’s exactly how Sausage and Egg Casserole made its way into our family traditions. I remember being a drowsy kid, drawn from bed by the scent of browning sausage and a hint of melted cheese.

My mom always let me tear up the bread pieces, and somehow the imperfect, chunky cubes tasted even better when I helped. Maybe that’s why, even now, this casserole feels like comfort you can taste, spooned up warm and hearty, whether you’re eating it with family on a busy holiday or sneaking a reheated square before work midweek.

Why This Sausage and Egg Casserole Works

Hearty, satisfying, and shockingly easy to throw together, this casserole is a meal prep dream. Whether it’s brunch for a crowd or making sure everyone’s fed before school, you only need a few ingredients and a single baking dish. It’s endlessly adaptable, too—swap different cheeses or sneak in extra veggies and no one complains. Plus, you get that golden, bubbly finish that makes people go in for seconds before it’s even cooled off.

Perfect for breakfast, brunch, or even a cozy dinner
Can be prepped in advance—even overnight
Customizable for picky eaters (yes, you can sneak spinach in!)
Feeds a crowd but keeps great for leftovers

Gather Your Ingredients

The heart of the casserole comes from simple, staple ingredients. Here’s what you’ll need, but don’t stress if you’re missing something—see substitutions below for easy swaps.

Bulk breakfast sausage (pork, turkey, or veggie)
Eggs—can’t have this dish without ‘em
Milk for creaminess
Shredded sharp cheddar (or your favorite cheese)
Stale bread, optional—adds body but not required
Bell peppers, spinach, onions, or whatever veggie bits you love
Seasonings: salt, pepper, a pinch of smoked paprika

Step-by-Step: From Skillet to Table

Preheat your oven to 375°F (190°C). Grease a baking dish.
Cook sausage, crumbling as it browns. Drain off fat.
In a large bowl, whisk eggs, milk, and seasonings until smooth.
Layer sausage, cheese, optional bread cubes, and veggies in the dish.
Pour egg mixture evenly on top—press lightly to soak.
Bake 35–40 minutes, until edges are golden and the middle is just set.
Let cool a few minutes. Serve slices warm, straight from the pan.

Pro Tips for Foolproof Casserole

Let it rest: Five minutes out of the oven keeps it from falling apart.
Don’t overbake: Pull it when the center barely wobbles—it’ll firm up.
Bread boost: Use day-old or lightly toasted bread to soak up eggs and add structure.
Try mixing cheeses for deeper flavor—sharp cheddar and Monterey Jack are a favorite duo in our house.

Simple Variations

Keto Version: Skip the bread and add extra cheese or sautéed greens.
Vegetarian: Sub plant-based sausage or load up on mushrooms and spinach.
Spicy: Add diced jalapeño or swap in chorizo sausage.
Low-dairy: Use lactose-free milk and your favorite non-dairy cheese.

Troubleshooting

Soggy result? Too much milk or underbaking is usually the culprit—reduce milk next time, and bake until golden.
Dry texture? Check oven temp or try using a little more cheese or adding a splash of cream.
Sticking to pan? Grease well or use parchment paper for easy serving.

Substitutions

No sausage? Swap in crumbled bacon, ham, or a veggie sausage.
No bread? Just leave it out for a lighter bite or throw in some hashbrowns.
No cheddar? Any melty cheese works—Swiss, Gouda, Mozzarella.
Milk substitute? Try oat, almond, or coconut milk for a different twist.

How to Store & Serve

Fridge: Store leftovers up to 4 days in an airtight container.
Freezer: Slice and wrap squares; freeze up to 2–3 months.
To reheat: Microwave individual servings, or cover and warm in a 350°F oven until heated through.

Frequently Asked Questions

Can I make this ahead? Yes—assemble the night before, cover tightly, and bake in the morning.
Can I skip the bread? Absolutely—the casserole will be rich and slightly less dense, but just as tasty.
How do I know it’s done? The edges should brown and the center shouldn’t jiggle when you tap the dish.
What’s the best sausage? Regular breakfast sausage is classic, but Italian or turkey sausage are both great alternatives.
Serving ideas? Add fresh fruit, a tossed salad, or crispy hashbrowns for a brunch feast.
Freezer meal? Yes, it freezes well—just wrap tightly after baking and cooling.
Lactose intolerant? Use lactose-free milk or your favorite plant-based alternative.

Easy Sausage and Egg Casserole

Emily

A hearty casserole layered with savory sausage, seasoned eggs, gooey cheese, and rustic bread—perfect for cozy gatherings or make-ahead mornings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Rest Time 5

Total Time 55

Course Breakfast, Brunch

Cuisine American

Servings 6 pieces

Calories 350 kcal

Ingredients

Main Ingredients

1 pound breakfast sausage pork, turkey, or plant-based
6 large eggs
1 cup milk
1 cup shredded cheddar cheese or blend
2 cups cubed bread day-old or toasted, optional
1/2 cup chopped bell pepper optional
1/2 cup diced onion optional

Seasonings

1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika optional

Instructions

Preheat oven to 375°F (190°C). Grease a baking dish.
Brown sausage in a skillet, breaking up as it cooks. Drain fat and set aside.
In a bowl, whisk together eggs, milk, salt, pepper, and paprika.
Layer sausage, bread, cheese, peppers, and onion in the dish.
Pour egg mixture evenly over layers. Gently press down to soak bread.
Bake uncovered about 35–40 minutes. Let rest 5 minutes before slicing to serve.

Notes

Make ahead: Assemble the night before, bake in the morning. For a gluten-free version, use GF bread. Add veggies, or switch sausage for ham or plant-based crumbles.

Keyword breakfast casserole, egg bake, Sausage and Egg Casserole