Easy Sausage and Egg Casserole is a simple, hearty dish that brings together savory sausage, fluffy eggs, and melty cheese, all baked to golden perfection. It’s the kind of meal that feels like a warm hug in the morning, perfect for feeding a crowd or making ahead for busy weekdays.
I love how flexible this casserole is—you can easily swap in your favorite cheese or add in some veggies like bell peppers or spinach to mix things up. One of my favorite tips is to prepare it the night before and pop it in the oven right after waking up. That way, breakfast is ready when you are, and the house smells amazing.
Serving this casserole with a fresh fruit salad or some crusty toast makes for a complete and satisfying meal. It’s also a big hit with family and friends during weekend brunches or holiday mornings. I always end up making extra because it’s just that good—and leftovers taste just as delicious the next day!
Key Ingredients & Substitutions
Breakfast Sausage: This adds the main flavor and protein. I like using mild sausage for a balanced taste, but spicy works great if you prefer a kick. Turkey sausage is a leaner option and works well too.
Eggs & Milk: Eggs bind the casserole and make it fluffy. Whole milk gives creaminess, but you can use almond or oat milk for a dairy-free alternative. Just pick unsweetened versions.
Bread: Cubed French bread or brioche hold up well without getting mushy. Leftover bread or even bread cubes work here. For gluten-free, try a gluten-free loaf, but check the texture after baking.
Cheese: Cheddar is classic for its sharp flavor and meltiness. Mixing mozzarella in adds gooeyness. You can swap for pepper jack for some spice or a dairy-free cheese if needed.
Veggies: Bell peppers and onions add crunch and freshness. Feel free to swap bell peppers for mushrooms or spinach to sneak in extra veggies.
How Do I Know When the Casserole Is Done Baking?
Getting that perfect baked texture is key. The casserole should be set, not jiggly, and golden on top. Here’s what I do:
- After 40 minutes, check by inserting a knife or toothpick into the center.
- If it comes out clean with no liquid egg mixture, it’s done.
- If it’s still wet, bake for another 5-10 minutes and check again.
- Let the casserole rest 5-10 minutes after baking; it will finish setting and be easier to serve.
Don’t worry if the top browns faster than the center cooks—cover loosely with foil and continue baking. This helps cook evenly without burning.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for this casserole and helps it bake evenly.
- Skillet – for cooking the sausage; nonstick makes cleanup easier.
- Mixing bowl – large enough to whisk eggs and milk and mix in all ingredients comfortably.
- Whisk – helps blend eggs and milk smoothly without lumps.
- Knife and cutting board – for chopping bread, peppers, and onions safely.
Flavor Variations & Add-Ins
- Swap sausage for diced ham or cooked bacon for a different meaty taste you might prefer.
- Use pepper jack cheese to add a mild spicy kick that mixes well with eggs.
- Add chopped spinach or kale for a boost of greens and nutrition.
- Mix in diced mushrooms or tomatoes for extra moisture and flavor contrast.
Easy Sausage and Egg Casserole
Ingredients You’ll Need:
For The Sausage and Veggies:
- 1 pound breakfast sausage (mild or spicy, as preferred)
- 1/2 cup diced bell peppers (red, green, or a mix)
- 1/4 cup finely chopped onion
For The Egg Mixture:
- 8 large eggs
- 2 cups milk
- 1 teaspoon dried parsley or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For The Casserole Base:
- 6 cups cubed bread (preferably sturdy bread like French or brioche)
- 2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- Butter or cooking spray (for greasing the baking dish)
- Optional: fresh parsley or chives for garnish
How Much Time Will You Need?
This casserole takes about 15 minutes of prep time, including cooking the sausage and chopping veggies, plus 40-50 minutes of baking. After baking, it’s best to let it cool for 5-10 minutes before serving. So, plan for roughly an hour from start to table.
Step-by-Step Instructions:
1. Prepare the Oven and Sausage:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. In a skillet over medium heat, cook the sausage, breaking it into small crumbles until browned and cooked through. Remove from heat and drain excess grease if needed.
2. Mix Eggs and Flavors:
In a large bowl, whisk together the eggs, milk, salt, pepper, and dried parsley or Italian seasoning until everything is well combined.
3. Combine All Ingredients:
Add the cubed bread, cooked sausage, diced bell peppers, chopped onion, and shredded cheese to the egg mixture. Stir gently to coat the bread and evenly distribute all ingredients.
4. Bake and Serve:
Pour the mixture into the prepared baking dish and spread evenly. Bake for 40-50 minutes, or until the casserole is set and the top is golden brown. Check doneness by inserting a knife in the center – it should come out clean. Let the casserole cool 5-10 minutes before serving. Garnish with fresh parsley or chives if you like. Serve warm and enjoy!
Can I Use Frozen Sausage for This Casserole?
Yes, you can! Just make sure the sausage is fully thawed before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole the night before, cover it tightly with foil or plastic wrap, and refrigerate. The next morning, bake it straight from the fridge, adding a few extra minutes to the baking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Add Other Vegetables?
Definitely! Feel free to add spinach, mushrooms, or tomatoes to customize the casserole to your taste and boost the nutrition.
