Easy Sausage and Egg Casserole is one of those simple, hearty dishes that feels like a warm hug first thing in the morning. It’s packed with savory sausage, fluffy eggs, and melty cheese, all baked together into a comforting casserole. The flavors come together beautifully, making it perfect for a busy morning or a special weekend breakfast.
I love making this casserole because it doesn’t require a lot of fuss, but it still impresses anyone I serve it to. I usually prepare it the night before and pop it in the oven just before guests arrive. That way, I get to enjoy the morning with everyone instead of standing around cooking. Plus, it’s easy to customize by adding vegetables or different kinds of cheese, so there’s always a new twist to try.
This dish is my go-to for brunch gatherings or lazy mornings at home. Serving it with a side of fresh fruit and some crusty bread makes the meal feel complete and balanced. I always find that leftovers are just as tasty reheated, making it a wonderful option for breakfast or even a quick dinner when I’m short on time.
Key Ingredients & Substitutions
Breakfast Sausage: Using pork sausage gives great flavor, but turkey sausage is a leaner option that works well too. If you want less spice, pick a mild sausage or try ground chicken with Italian seasoning.
Eggs: Eggs are the base of this casserole and create that light, fluffy texture. For a dairy-free version, try using a plant-based egg substitute, though texture may vary.
Cheddar Cheese: Sharp cheddar adds a nice bite and melts beautifully. If you want a different flavor, you could swap in Monterey Jack, mozzarella, or a mild gouda.
Bread: Slightly stale or thick-cut bread helps soak up the egg mixture without getting soggy. If you’re gluten-free, try gluten-free bread or even cubed cooked potatoes for a twist.
Bell Peppers & Onions: These add color and sweetness but are optional. Feel free to add mushrooms, spinach, or zucchini instead for extra veggies.
How Do I Get the Bread Perfectly Soaked Without Getting Mushy?
Timing is key to avoid a soggy casserole. Here’s how I handle it:
- Use slightly stale bread or toast fresh bread lightly before cubing. This helps it hold texture.
- After pouring the egg mixture over the layered ingredients, press down gently with a spatula to help the bread soak it in evenly.
- Let the assembled casserole sit at room temperature for 10 minutes before baking. This resting time helps the bread absorb moisture without turning mushy.
- Bake uncovered to allow steam to escape, which keeps the top from getting soggy and lets the edges crisp up nicely.
Following these steps helps get a nice balance between soft and slightly crisp bread in the casserole.
Equipment You’ll Need
- 9×13-inch baking dish – fits the casserole perfectly and bakes evenly.
- Large skillet – great for browning the sausage and sautéing veggies in one pan.
- Mixing bowl – you’ll whisk eggs and milk here easily.
- Whisk – helps combine eggs and milk smoothly without lumps.
- Spatula – to spread layers and press bread evenly to soak up liquid.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or diced ham if you prefer a different meaty flavor.
- Add spinach or kale for a boost of greens and color.
- Try pepper jack cheese for a bit of spice and melty texture.
- Mix in diced mushrooms or sundried tomatoes to deepen the flavor profile.
Ingredients You’ll Need:
For the Sausage and Veggies:
- 1 pound breakfast sausage (pork or turkey), crumbled
- ½ cup chopped bell peppers (optional, mixed colors)
- ¼ cup chopped onions (optional)
For the Egg Mixture:
- 8 large eggs
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley or Italian seasoning (optional)
Other Ingredients:
- 2 cups shredded sharp cheddar cheese
- 6 to 8 slices bread (preferably slightly stale or thick-cut), cubed
- Butter or non-stick spray for greasing the baking dish
How Much Time Will You Need?
It takes about 15 minutes to prepare everything — cooking sausage and veggies, combining the egg mixture, and assembling the casserole. Then, it bakes for 35 to 40 minutes until golden and set. Plan for about 10 minutes resting time before baking to let the bread soak up the egg. Altogether, about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Sausage and Vegetables
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a skillet over medium heat, cook the crumbled sausage until nicely browned, then drain fat. If using, sauté bell peppers and onions in the same skillet until tender. Remove and set aside.
2. Mix Your Eggs and Assemble Layers
Whisk eggs, milk, salt, pepper, and seasoning in a large bowl. Spread cubed bread evenly in the baking dish. Layer cooked sausage and veggies over the bread, then sprinkle cheese on top. Pour the egg mixture evenly over everything and press gently so the bread soaks it up.
3. Bake Until Perfectly Set
Let the casserole sit for about 10 minutes so the bread absorbs the liquid. Bake uncovered for 35 to 40 minutes, until the center is set and the top is golden brown. Cool a few minutes before cutting into squares and serving. Garnish with fresh parsley if you like!
Can I Use Frozen Sausage for This Casserole?
Yes, just make sure to fully thaw the sausage before cooking. Thaw it safely in the refrigerator overnight or use the defrost setting on your microwave. Cooking from frozen may result in uneven cooking and extra moisture.
Can I Make This Casserole the Night Before?
Absolutely! Assemble the casserole as directed, cover it tightly with foil, and refrigerate overnight. In the morning, bake it for the same time, adding a few extra minutes if needed until it’s fully set and golden.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven until warmed through.
Can I Substitute the Bread with Something Else?
Yes! If you want a gluten-free option, try gluten-free bread or replace the bread with cooked quinoa or diced cooked potatoes for a different texture but similar heartiness.
