I just made a Sausage And Egg Breakfast casserole that feeds a crowd, reheats like a dream, and will make you cancel brunch plans.

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I’m obsessed with this sausage and egg casserole because it hits every mood I wake up in. I love the salty bite of breakfast sausage mingling with gooey shredded cheddar cheese, and that savory egg base makes it feel like breakfast, lunch, and dinner all at once.

It’s loud, satisfying, and simple, not trying too hard. Seriously.

Sausage And Egg Breakfast fans will nod, and anyone who grew up on Sausage Egg And Cheese sandwiches will get it immediately. But the real pull is texture: crispy edges and a melty center.

I want this damn dish on my table, always.

Ingredients

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Breakfast sausage brings savory fat and hearty protein.
Basically eggs bind everything into fluffy custard.
Milk makes the casserole creamy and tender.
Cheddar melts into gooey, sharp cheesy pockets.
Bread or hash browns add soakable texture and chew.
Basically onion adds sweet, savory depth.
Bell pepper gives color and a mild snap.
Salt brings flavors forward, prevents blandness.
Black pepper adds warm bite and zip you’ll notice.
Mustard powder lends subtle tangy warmth.
Red pepper flakes or cayenne give optional kick.
Butter or oil keeps it from sticking, adds richness.
Plus parsley or chives brighten each bite.

Ingredient Quantities

1 pound breakfast sausage, raw

10 large eggs

2 cups whole milk or 1 1/2 cups milk plus 1/2 cup half and half

4 cups shredded cheddar cheese (about 16 ounces)

4 cups cubed day old bread (about 6 to 8 slices) or 2 cups frozen hash browns if you skip the bread

1 small yellow onion, finely diced (optional but recommended)

1 cup diced bell pepper (any color, optional)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard or 1/2 teaspoon ground mustard powder (optional)

1/4 teaspoon red pepper flakes or a pinch cayenne for heat (optional)

2 tablespoons butter or oil for greasing the baking dish

2 tablespoons chopped fresh parsley or chives for garnish (optional)

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish with the butter or oil.

2. In a large skillet over medium heat cook the breakfast sausage, breaking it up with a spoon, until no longer pink, about 7 to 10 minutes. If using, add the diced onion and bell pepper after a few minutes so they soften and get a little color.

3. Drain excess grease from the skillet or blot with paper towels so the casserole wont be too greasy.

4. In a big bowl whisk together the 10 eggs, 2 cups whole milk (or 1 1/2 cups milk plus 1/2 cup half and half), kosher salt, black pepper, dry mustard (or ground mustard powder), and red pepper flakes or cayenne if you want heat.

5. If using bread, cube day old bread into about 1 inch pieces; if skipping bread use 2 cups frozen hash browns thawed and squeezed dry. Spread the bread cubes or hash browns evenly in the greased baking dish.

6. Scatter the cooked sausage, onion and peppers over the bread or hash browns, pressing lightly so the layers contact each other.

7. Sprinkle 3 cups of the shredded cheddar cheese evenly over the meat layer, reserving about 1 cup for the top.

8. Pour the egg and milk mixture slowly over the layers, pressing down gently with a spatula to help the liquid soak into the bread or potatoes. Let sit for 5 to 10 minutes so it absorbs better.

9. Top with the remaining 1 cup cheddar cheese and bake uncovered at 350°F for 40 to 55 minutes, until the center is set and a knife inserted near the middle comes out clean. If the top browns too fast, tent with foil the last 10 to 15 minutes.

10. Let the casserole rest 10 minutes before cutting so it holds together. Garnish with chopped parsley or chives if you like, then serve warm.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet or frying pan for browning the sausage
3. Big mixing bowl for whisking the eggs and milk
4. Whisk (or fork if you gotta improvise)
5. Spatula for pressing layers and for stirring the sausage
6. Chef knife and cutting board for the onion, pepper and bread
7. Measuring cups and spoons for milk, cheese and seasonings
8. Box grater for shredding cheddar if not pre-shredded
9. Paper towels or a small strainer/colander to drain excess grease, plus oven mitts for pulling the hot dish out of the oven

FAQ

Q: Can I make this ahead of time?

A: Yes, you can assemble it the night before, cover and refrigerate, then bake in the morning. If refrigerated, add 5 to 10 extra minutes to the baking time because it's cold going into the oven.

Q: Can I skip the bread and use frozen hash browns?

A: Absolutely, using 2 cups frozen hash browns works great. Don't thaw them first, just spread them in the dish and they’ll soak up egg as it bakes.

Q: Do I have to cook the sausage and onions first?

A: Cooked sausage gives better flavor and keeps grease out of the bake, so yes cook it and drain excess fat. If youre in a rush you could use pre-cooked sausage but the raw will make the dish soggy.

Q: Can I swap cheeses or use less cheese?

A: Totally, mix in mozzarella, pepper jack, or a little Monterey Jack. You can cut cheese to 3 cups if you want it less rich, but it wont be as gooey.

Q: How do I store and reheat leftovers?

A: Cool then cover and refrigerate up to 3 days. Reheat single slices in microwave for about 60 to 90 seconds or in a 350°F oven for 10 to 15 minutes until warmed through.

Q: Can I freeze it?

A: Yes freeze a fully cooled casserole for up to 2 months. Thaw overnight in fridge before reheating, or bake from frozen adding about 20 to 30 minutes to the baking time and covering with foil until heated inside.

Easy Sausage And Egg Casserole Recipe Substitutions and Variations

Breakfast sausage: swap with 1 pound ground turkey or chicken for a leaner bake, or use 1 pound plant based crumbles for a vegetarian option, or 12 to 14 oz breakfast sausage links sliced if thats what you got.
Eggs: use 2 cups liquid egg substitute or 1 1/4 cups silken tofu pureed with a pinch of salt and turmeric for color, works great if you need dairy free or vegan.
Milk / half and half: replace with 2 cups unsweetened almond milk, soy milk, or oat milk for a lighter or dairy free version, or use 1 1/2 cups milk plus 1/2 cup plain yogurt for extra tang and creaminess.
Bread / hash browns: use day old croissants or brioche for a richer casserole, or substitute 4 cups frozen shredded potatoes (thawed) if you want a potato base instead of bread, or try cubed sweet potatoes roasted first for a sweeter twist.

Pro Tips

1. Brown the sausage well and drain it good. Let it sit on paper towels for a minute so the casserole wont get greasy, and dont overcrowd the pan when you cook it or it will steam instead of getting a little crisp on the edges.

2. If you use bread, toss the cubes with a little melted butter and a pinch of salt before layering so they soak the custard evenly and dont go gummy. For hash browns, squeeze out as much water as you can with a clean dish towel or paper towels, then scatter them a bit loosely so the custard can seep through.

3. Let the assembled dish sit for at least 5 to 10 minutes before it goes in the oven, and if you have time make it the night before and refrigerate covered overnight. That really helps the bread or potatoes absorb the egg mixture and makes cleaner slices in the morning.

4. Keep an eye on the top for color. If it gets too brown with 10 to 15 minutes left, cover loosely with foil. Use a long knife or skewer to check the center for doneness, and always let it rest 10 minutes before cutting so it firms up and doesnt fall apart.

Easy Sausage And Egg Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made a Sausage And Egg Breakfast casserole that feeds a crowd, reheats like a dream, and will make you cancel brunch plans.

Servings

servings

Calories

580

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large skillet or frying pan for browning the sausage
3. Big mixing bowl for whisking the eggs and milk
4. Whisk (or fork if you gotta improvise)
5. Spatula for pressing layers and for stirring the sausage
6. Chef knife and cutting board for the onion, pepper and bread
7. Measuring cups and spoons for milk, cheese and seasonings
8. Box grater for shredding cheddar if not pre-shredded
9. Paper towels or a small strainer/colander to drain excess grease, plus oven mitts for pulling the hot dish out of the oven

Ingredients

1 pound breakfast sausage, raw
10 large eggs
2 cups whole milk or 1 1/2 cups milk plus 1/2 cup half and half
4 cups shredded cheddar cheese (about 16 ounces)
4 cups cubed day old bread (about 6 to 8 slices) or 2 cups frozen hash browns if you skip the bread
1 small yellow onion, finely diced (optional but recommended)
1 cup diced bell pepper (any color, optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard or 1/2 teaspoon ground mustard powder (optional)
1/4 teaspoon red pepper flakes or a pinch cayenne for heat (optional)
2 tablespoons butter or oil for greasing the baking dish
2 tablespoons chopped fresh parsley or chives for garnish (optional)

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish with the butter or oil.
In a large skillet over medium heat cook the breakfast sausage, breaking it up with a spoon, until no longer pink, about 7 to 10 minutes. If using, add the diced onion and bell pepper after a few minutes so they soften and get a little color.
Drain excess grease from the skillet or blot with paper towels so the casserole wont be too greasy.
In a big bowl whisk together the 10 eggs, 2 cups whole milk (or 1 1/2 cups milk plus 1/2 cup half and half), kosher salt, black pepper, dry mustard (or ground mustard powder), and red pepper flakes or cayenne if you want heat.
If using bread, cube day old bread into about 1 inch pieces; if skipping bread use 2 cups frozen hash browns thawed and squeezed dry. Spread the bread cubes or hash browns evenly in the greased baking dish.
Scatter the cooked sausage, onion and peppers over the bread or hash browns, pressing lightly so the layers contact each other.
Sprinkle 3 cups of the shredded cheddar cheese evenly over the meat layer, reserving about 1 cup for the top.
Pour the egg and milk mixture slowly over the layers, pressing down gently with a spatula to help the liquid soak into the bread or potatoes. Let sit for 5 to 10 minutes so it absorbs better.
Top with the remaining 1 cup cheddar cheese and bake uncovered at 350°F for 40 to 55 minutes, until the center is set and a knife inserted near the middle comes out clean. If the top browns too fast, tent with foil the last 10 to 15 minutes.
Let the casserole rest 10 minutes before cutting so it holds together. Garnish with chopped parsley or chives if you like, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.