Easy Sausage and Egg Casserole is a perfect breakfast or brunch dish that’s hearty, simple, and ready to please a crowd. It’s made with savory sausage, fluffy eggs, and often includes cheese and bread to soak up all those tasty flavors. This casserole comes together quickly and bakes into a golden, comforting dish that’s perfect for busy mornings or weekend gatherings.
I love making this casserole because it’s so flexible—you can add veggies like bell peppers or spinach if you want, or keep it classic with just sausage and cheese. One tip I always follow is to brown the sausage first to get plenty of flavor, and then mix everything together the night before so it’s ready to pop in the oven in the morning. It makes busy mornings way easier and you can enjoy your friends or family instead of rushing around the kitchen.
My favorite way to serve this casserole is straight from the oven with a side of fresh fruit or a simple green salad. It’s one of those dishes that everyone feels happy eating, and it keeps well if you have leftovers for the next day’s breakfast. Whenever I make this Easy Sausage and Egg Casserole, it feels like a warm, friendly hug to start the day right.
Key Ingredients & Substitutions
Breakfast Sausage: I like using pork sausage for its rich flavor, but turkey sausage works great if you want a leaner option. You can also swap with plant-based sausage for a vegetarian twist.
Eggs and Milk: Eggs give this casserole its fluffy texture. Whole milk adds creaminess, but you can use any milk you prefer (like almond or oat) if you want a dairy-free option.
Bread Cubes: Day-old bread absorbs the egg mixture best, so don’t use fresh bread. French bread or sandwich bread works well. For a gluten-free version, try gluten-free bread crumbs or cubes.
Cheese: Sharp cheddar gives a nice tangy bite, but you can mix it up with mozzarella or Monterey Jack. Cottage or ricotta cheese adds creaminess but can be skipped if you prefer.
How Do You Get the Casserole So Tender But Not Soggy?
The key is soaking the bread cubes well without making them mushy. Here’s how I do it:
- Use slightly stale bread—fresh bread can get too soggy when mixed with eggs and milk.
- Whisk eggs and milk first, then gently fold in bread and sausage so each piece gets coated but doesn’t fall apart.
- Let the mixture rest for 5-10 minutes before baking; this helps the bread absorb the liquid evenly.
- Bake uncovered so the top gets golden and slightly crisp while the inside stays tender.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even baking and easy serving.
- Large mixing bowl – to whisk eggs and milk and mix all the ingredients without spills.
- Skillet or frying pan – for browning the sausage evenly and draining excess fat.
- Whisk – helps blend eggs and milk smoothly for a creamy casserole.
- Measuring cups and spoons – to get the right amounts of milk, cheese, and seasonings.
Flavor Variations & Add-Ins
- Swap breakfast sausage for cooked bacon or diced ham for a smoky or classic breakfast twist.
- Stir in chopped bell peppers, onions, or spinach for added color and nutrition.
- Try different cheeses like pepper jack or mozzarella for a milder or spicier flavor.
- Add a pinch of smoked paprika or garlic powder for extra depth and warmth.
Easy Sausage and Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 2 cups whole milk
- 4 cups bread cubes (day-old or slightly dried, French or sandwich bread works best)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup cottage cheese or ricotta cheese (optional, for creaminess)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley or fresh parsley flakes (optional, for garnish)
- Butter or non-stick spray (for greasing the baking dish)
How Much Time Will You Need?
This casserole takes about 10 minutes to prep and around 45 to 50 minutes to bake. Let it cool for 5-10 minutes after baking for best results. So in total, expect about an hour from start to finish.
Step-by-Step Instructions:
1. Prepare and Cook the Sausage:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or spray. In a skillet over medium heat, crumble the sausage and cook until browned and cooked through. Drain any excess grease, then set the sausage aside.
2. Mix Eggs and Milk, Then Combine Ingredients:
In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth. Add the bread cubes, cooked sausage, shredded cheddar cheese, and cottage or ricotta cheese if using. Gently stir the mixture so the bread soaks evenly but doesn’t break apart.
3. Bake the Casserole:
Pour the mixture into the greased baking dish, spreading it out evenly. Bake uncovered for 45-50 minutes, or until the casserole has set, is golden on top, and a knife inserted in the center comes out clean.
4. Finish and Serve:
Remove the casserole from the oven and let it cool for 5-10 minutes. Sprinkle with parsley for a fresh touch if you like. Serve warm and enjoy!
Can I Use Frozen Sausage for This Casserole?
Yes, you can! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown evenly and prevents extra moisture in the casserole.
Can I Prepare This Casserole the Night Before?
Absolutely! After mixing all the ingredients, cover the dish tightly with plastic wrap and refrigerate overnight. In the morning, bake it as directed, adding a few extra minutes if needed since it will be cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to keep it moist and tasty.
Can I Make This Recipe Without Bread?
While bread helps give the casserole its structure and soak up the egg mixture, you could try substituting with cooked rice or cooked quinoa for a grain-free option, but expect a different texture.
