This hearty Sausage Egg Casserole bakes up into a golden, savory dish packed with seasoned breakfast sausage, fluffy eggs, and cheesy, custardy bread cubes. It’s simple to assemble, endlessly comforting, and perfect for lazy weekend brunches, holiday mornings, or make-ahead breakfasts that feed a hungry crowd with ease.
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 4 cups cubed bread (preferably day-old)
- 1/2 cup chopped green onions (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula, until browned and fully cooked. Drain off any excess fat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and smooth.
- Add the cooked sausage, shredded cheddar cheese, and cubed bread to the egg mixture. Gently stir until the bread is evenly coated and everything is well distributed.
- Pour the mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- If using, sprinkle the chopped green onions evenly over the top for added flavor and color.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is set in the center, the edges are lightly golden, and a knife inserted in the center comes out clean.
- Remove from the oven and let the casserole cool for 5–10 minutes to set slightly.
- Slice into squares and serve warm.
Variation
- Use spicy breakfast sausage or add a pinch of red pepper flakes for a bit of heat.
- Swap the cheddar for a mix of cheeses such as Monterey Jack, pepper jack, or Swiss for a different flavor profile.
- Stir in 1–2 cups of sautéed vegetables like bell peppers, spinach, or mushrooms for extra color and nutrition.
Cooking Notes
- Make sure the sausage is fully cooked and drained before adding it to the egg mixture to avoid a greasy casserole.
- If using very fresh, soft bread, lightly toast the cubes in the oven for 5–10 minutes before mixing to help them hold their shape.
- Oven temperatures can vary; start checking for doneness at 30 minutes and continue baking until the center is just set.
Serving Suggestions
- Serve with a simple fruit salad or fresh berries to brighten up your brunch plate.
- Add a side of roasted potatoes or hash browns for an extra-hearty breakfast spread.
- Offer toppings like hot sauce, salsa, or a dollop of sour cream so everyone can customize their slice.
Tips
- Prepare the casserole the night before: assemble it, cover, and refrigerate. In the morning, let it sit at room temperature for 20–30 minutes, then bake, adding a few extra minutes if needed.
- For cleaner slices, let the casserole rest for at least 10 minutes before cutting.
- If you prefer a cheesier top, sprinkle an extra 1/2 cup of cheddar over the casserole during the last 5–10 minutes of baking.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 18 g
- Sodium: 720 mg
Frequently Asked Questions
- Can I make this Sausage Egg Casserole ahead of time?
Yes. Assemble it, cover tightly, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5–10 extra minutes if needed until the center is set. - Can I freeze leftovers?
Absolutely. Cool completely, cut into squares, and freeze in an airtight container for up to 2–3 months. Reheat individual portions in the microwave or oven until warmed through. - What type of bread works best?
Sturdy white, sourdough, French, or sandwich bread works well. Day-old bread is ideal because it better absorbs the custard without becoming too soggy. - Can I substitute the sausage?
You can use cooked bacon, ham, or a plant-based sausage alternative instead of breakfast sausage, adjusting seasoning to taste.
Conclusion
This Sausage Egg Casserole is everything you want in a brunch centerpiece: hearty, cheesy, and satisfyingly savory, yet incredibly easy to pull together. With golden edges, tender bread, and plenty of sausage and eggs in every bite, it’s a crowd-pleasing bake that’s just as welcome on holiday mornings as it is for simple, make-ahead weekday breakfasts.
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Sausage Egg Casserole
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
This hearty Sausage Egg Casserole bakes up into a golden, savory dish packed with seasoned breakfast sausage, fluffy eggs, and cheesy, custardy bread cubes. It’s simple to assemble, endlessly comforting, and perfect for lazy weekend brunches, holiday mornings, or make-ahead breakfasts that feed a hungry crowd with ease.
Ingredients
Scale
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 4 cups cubed bread (preferably day-old)
- 1/2 cup chopped green onions (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula, until browned and fully cooked. Drain off any excess fat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and smooth.
- Add the cooked sausage, shredded cheddar cheese, and cubed bread to the egg mixture. Gently stir until the bread is evenly coated and everything is well distributed.
- Pour the mixture into the prepared 9×13-inch baking dish, spreading it into an even layer.
- If using, sprinkle the chopped green onions evenly over the top for added flavor and color.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is set in the center, the edges are lightly golden, and a knife inserted in the center comes out clean.
- Remove from the oven and let the casserole cool for 5–10 minutes to set slightly.
- Slice into squares and serve warm.
Notes
- Day-old or slightly dried bread works best because it soaks up the egg mixture without getting mushy.
- If your sausage is heavily seasoned, you may want to reduce the added salt slightly.
- The casserole will puff up as it bakes and settle a bit as it cools—this is normal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 1/8 of casserole)
- Calories: 350 kcal (approx.)
- Sugar: 4 g (approx.)
- Sodium: 720 mg (approx.)
- Fat: 22 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 11 g (approx.)
- Trans Fat: 0–0.5 g (approx.)
- Carbohydrates: 20 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 18 g (approx.)
- Cholesterol: 210 mg (approx.)
Keywords: sausage egg casserole, breakfast casserole, brunch bake, make-ahead breakfast, cheesy egg bake