Sausage and Egg Casserole
A satisfying and budget-friendly casserole that combines sausage, eggs, and cheese for a hearty breakfast dish perfect for feeding a crowd.
I still make this sausage and egg casserole when I need something that feeds a crowd, comes together fast, and survives being reheated for breakfast the next day. It’s a no-fuss, reliably satisfying dish that works for family brunches, busy weeknights, or holiday mornings. If you like casseroles with a forgiving texture and big flavor, this is one to keep in rotation — and it pairs nicely with a hearty side like a cheesy ground beef and rice casserole when you want an even larger spread.
Why you’ll love this dish
This casserole hits a lot of practical marks: it’s quick to assemble, stretches well for a crowd, and uses pantry-friendly ingredients. The cooked sausage adds savory depth while the eggs and milk set into a custardy base that holds everything together. Use bread cubes for a more breakfast-bread pudding texture or swap in diced vegetables for a lower-carb, veggie-forward version.
Reasons to make it now:
- Weeknight simplicity: one skillet for the sausage, a simple whisk of eggs, and a single bake.
- Budget-friendly: basic pantry staples and a pound of sausage feed 6–8.
- Kid- and guest-friendly: mild flavors, cheesy top, and easy to slice.
Step-by-step overview
Before you jump into the ingredients, here’s the process in plain steps so you know what to expect:
- Brown the sausage and drain the fat.
- Whisk eggs with milk, salt, and pepper to make the custard.
- Layer the cooked sausage, bread cubes or veggies, and shredded cheese in a greased dish.
- Pour the egg mixture over the layers so everything gets evenly moistened.
- Bake at 350°F (175°C) until the eggs are set and the top is golden — about 30–35 minutes.
- Let it rest briefly, then slice and serve.
This overview helps you prep mise en place: cook sausage first, shred cheese, and measure eggs and milk.
What you’ll need
- 1 pound sausage (turkey, or plant-based sausage) — brown and drain.
- 6 large eggs — room temperature for best whisking.
- 1 cup milk — dairy or unsweetened plant milk; for a richer custard, use half-and-half.
- 2 cups shredded cheese — cheddar is classic; Monterey Jack or a blend works well.
- 2 cups bread cubes or diced vegetables (optional) — day-old bread or 1–2 cups diced bell pepper, zucchini, or spinach.
- Salt and pepper to taste.
Ingredient notes and substitutions:
- Sausage: Italian or breakfast sausage both work; use turkey sausage to reduce fat.
- Milk: whole milk gives a creamier set; non-dairy milks work but may change texture slightly.
- Bread: toast the cubes lightly if you want less sogginess. For gluten-free, use GF bread cubes.
- Cheese: sharper cheeses give more flavor; add a sprinkle of Parmesan for a salty finish.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish or similar.
- Heat a skillet over medium heat. Crumble in the sausage and cook until browned and cooked through, about 6–8 minutes. Drain excess fat and transfer the sausage to a plate.
- In a medium bowl, whisk 6 eggs with 1 cup milk. Season with 1/2 to 1 teaspoon salt and a few grinds of black pepper. Whisk until well combined and slightly frothy.
- Spread the cooked sausage in an even layer across the prepared casserole dish. Scatter 2 cups of bread cubes or the diced vegetables over the sausage if using.
- Sprinkle 2 cups shredded cheese evenly over the top.
- Pour the egg mixture over the layers, tipping the dish slightly so the liquid seeps into pockets of bread or vegetables. Press gently with a spatula if needed to help it settle.
- Bake for 30–35 minutes, or until the center is set and the top is golden. A knife inserted in the middle should come out mostly clean. (Internal temperature for egg dishes should reach 160°F for safety.)
- Let the casserole cool for 5–10 minutes before slicing to make cleaner portions.
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 9 DONE03Recipe notes
- 01Prevent sogginess by using day-old bread or lightly toasting cubes. For cheese distribution, reserve a handful of cheese to sprinkle on top before baking. For a make-ahead version, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
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Best ways to enjoy it
Serve warm for the best texture. Suggested pairings:
- A simple green salad with a bright vinaigrette to cut the richness.
- Fresh fruit or a fruit compote for a sweet contrast.
- Toasted English muffins or biscuits to soak up any juices.
- Hot sauce or ketchup on the side for kids and adults who like extra zing.
If you’re serving brunch, add a pot of coffee and a platter of fresh fruit for a balanced spread. For weeknight dinners, complement with steamed veggies or roasted potatoes.
Also consider trying a lighter one-pan option like the one-pot sausage veggie rice skillet when you want minimal cleanup.
Storage and reheating tips
Refrigerate: Keep leftovers in an airtight container for 3–4 days. Refrigerate within two hours of baking.
Reheat from chilled: Microwave individual slices on medium power for 1–2 minutes until heated through, or reheat in a 350°F oven covered with foil for 12–15 minutes.
Freeze: Cool completely, wrap tightly in foil or place in a freezer-safe container, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Reheat to 165°F. Do not leave egg-based casseroles at room temperature for longer than two hours.
Creative twists
- Mexican-style: Use beef chorizo sausage, pepper jack cheese, chopped jalapeño, and top with cilantro and salsa.
- Mediterranean: Swap sausage for lamb sausage or merguez, add spinach, feta, and a touch of oregano.
- Vegetable-forward: Omit the sausage, add more roasted vegetables and a robust cheese like Gruyère for a hearty meatless option.
- Low-carb: Skip bread cubes and mix in riced cauliflower or extra diced vegetables.
- Make it spicy: Fold in a few dashes of hot sauce into the egg mixture or use spicy sausage.
Your questions answered
How long does this take to make?
A: Active hands-on time is about 15–20 minutes (browning sausage, whisking eggs, layering). Baking time is 30–35 minutes, so total time is roughly 50–60 minutes.
Can I assemble this the night before?
A: Yes. Assemble, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if baking straight from the fridge.
Is it safe to freeze?
A: Absolutely. Cool fully, wrap or use an airtight freezer container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I use raw vegetables like potatoes?
A: Small diced or par-cooked potatoes work best. Raw large potato chunks may not fully cook during the casserole’s baking time.
What temperature ensures safety?
A: Egg dishes should reach an internal temperature of 160°F. Cook sausage until it’s fully browned; chicken sausage should reach 160°F before assembly.
Conclusion
This sausage and egg casserole is a dependable, flexible dish that’s great for feeding a crowd or simplifying mornings. For more ideas, check out Plowing Through Life’s easy egg and sausage casserole and my Sausage Hash Brown Breakfast Casserole.
Breakfast
Breakfast
Breakfast
