Sausage and Egg Casserole

Sausage and Egg Casserole has been my go-to breakfast dish for family gatherings for as long as I can remember. I first started making this hearty morning treat when my sister brought her future in-laws over for a holiday weekend, and I needed something that would feed a crowd without keeping me stuck in the kitchen all morning. The beauty of this casserole lies in its simplicity – savory sausage, fluffy eggs, and cheese come together overnight in the fridge, so all I have to do in the morning is pop it in the oven.

The aroma that fills the house as it bakes is practically a wake-up call in itself! What I love most about this Sausage and Egg Casserole is how it brings everyone to the table with sleepy smiles that quickly turn to satisfied grins after the first bite. It’s become such a tradition in my home that family members actually request it before they arrive for a visit!

Why You’ll Love This Recipe

You’ll absolutely fall in love with this Sausage and Egg Casserole because it solves the age-old problem of trying to make a hot breakfast for everyone without spending your entire morning flipping pancakes or frying eggs to order. I’ve been in that position too many times, and there’s nothing worse than being stuck at the stove while everyone else is enjoying their coffee and conversation! This recipe lets you do all the prep work the night before, which means you can actually enjoy your morning along with your guests.

Another reason this casserole is a winner is its incredible versatility. I’ve made this countless times with different variations based on what I have in my refrigerator. Sometimes I’ll swap the cheddar for pepper jack when I want a spicy kick, or add sautéed mushrooms and bell peppers for extra veggies. My vegetarian friends get a version with plant-based sausage that’s equally delicious.

The base recipe is so forgiving and adaptable that it’s become my foolproof solution for everything from Christmas morning breakfast to casual brunches with neighbors. Plus, it’s substantial enough to keep everyone satisfied until lunch, which is always a bonus when you have hungry houseguests!

Ingredients

• 1 lb. mild bulk sausage
• 6 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 cup shredded cheddar cheese
• 6 slices bread, cubed

How To Make Sausage and Egg Casserole

1. Spray a 13×9 inch baking dish with cooking spray to prevent sticking.
2. Place sausage in a large skillet. Cook over medium heat, stirring occasionally, until sausage is browned and crumbly. Let cool slightly.
3. In a large bowl, whisk together the eggs, milk, salt, and dry mustard until well combined. Stir in the shredded cheddar cheese.
4. Place the bread cubes in an even layer in the prepared baking dish, followed by the cooked sausage sprinkled on top.
5. Pour the egg mixture over the bread and sausage. Gently press the bread cubes with your hands or a spatula so that they are covered by the egg mixture.
6. Cover the dish and refrigerate overnight, or for at least 2 hours.
7. When ready to bake, preheat oven to 350°F.
8. Bake uncovered for 45 minutes, or until the casserole is set in the center and lightly golden on top.
9. Let cool for 5 minutes before serving to allow the casserole to set up nicely.

Tips for Success

The key to making this Sausage and Egg Casserole absolutely perfect is in the details! I’ve learned through many test runs that slightly stale bread actually works better than fresh bread because it absorbs the egg mixture without becoming too mushy. If I only have fresh bread on hand, I cube it and leave it out on a baking sheet for a couple of hours before assembling the casserole. This little trick makes a huge difference in the final texture.

Another tip I can’t stress enough is to make sure your ingredients are evenly distributed before pouring in the egg mixture. I like to sprinkle half the sausage, then half the cheese, then the remaining sausage and cheese to ensure every bite has that perfect balance of flavors. And while overnight refrigeration is ideal (the bread really needs that time to soak up all the egg goodness), I’ve made this in a pinch with just a 2-hour rest, and it still turns out delicious. Just make sure to really press those bread cubes down into the egg mixture so they have the best chance to absorb all that flavor!

Make-Ahead Options

This Sausage and Egg Casserole is the ultimate make-ahead breakfast, which is exactly why I love it so much! The recipe is specifically designed to be assembled the night before and baked in the morning, which makes it perfect for holidays and special occasions when I want to enjoy my coffee instead of running around the kitchen at dawn. I’ve even pushed the make-ahead timeline further by preparing all the components days in advance.

For an extra streamlined approach, I sometimes brown the sausage up to two days before, store it in an airtight container in the refrigerator, and cube the bread ahead of time too. Then assembly takes just minutes the night before we need it. I’ve also frozen the completely baked and cooled casserole in individual portions for quick weekday breakfasts – just microwave a square for about 60-90 seconds and breakfast is served! For company, I sometimes prepare two different versions side by side in the same pan (one spicy, one mild) by creating a foil divider down the center of the baking dish. The possibilities for planning ahead are endless with this flexible recipe!

Mix-In Variations

One of the reasons this Sausage and Egg Casserole has never gotten old for me is the endless ways I can customize it! My go-to variation in the fall is adding diced apples and a sprinkle of sage to the sausage as it browns – the sweet-savory combination is absolutely divine. For a Southwestern twist, I mix in a small can of diced green chiles, swap the cheddar for pepper jack, and top with sliced avocado and salsa after baking.

Vegetable additions keep this casserole fresh and seasonal throughout the year. In summer, I fold in diced zucchini and fresh corn that I’ve quickly sautéed to remove excess moisture. Winter versions often include roasted butternut squash and kale for added nutrition and color. My husband loves when I add caramelized onions and mushrooms for a more savory, complex flavor. And for special occasions, I’ve been known to layer in asparagus and goat cheese with a bit of fresh thyme. Don’t be afraid to get creative – this forgiving recipe can handle almost any flavor combination you throw at it!

Storage and Reheating

Whenever I make this Sausage and Egg Casserole, I always hope for leftovers because they make such convenient meals later in the week. Once completely cooled, I cover any remaining portions tightly with plastic wrap or transfer them to airtight containers. The casserole keeps beautifully in the refrigerator for up to 4 days, though it rarely lasts that long in my house!

For reheating, I’ve found that the microwave works well for individual portions – about 60-90 seconds usually does the trick. But when I want to revive that slightly crispy top, I use my toaster oven set to 325°F for about 10 minutes. This prevents the eggs from becoming rubbery, which can happen with aggressive reheating. For larger portions, I cover with foil and warm in a 325°F oven for 15-20 minutes, removing the foil for the last 5 minutes. If you’re really thinking ahead, you can freeze portions in airtight containers for up to 2 months.

To reheat from frozen, thaw overnight in the refrigerator first for the best texture. The convenience of having a ready-made breakfast option in the freezer has saved my mornings more times than I can count!

Recipe Notes

• Day-old or slightly stale bread works best as it absorbs the egg mixture better
• For a flavorful twist, try using sourdough or Italian bread instead of regular white bread
• The casserole needs at least 2 hours in the refrigerator, but overnight yields the best results
• Make sure the sausage is fully cooled before adding it to the casserole to prevent partially cooking the eggs
• For a spicier version, use hot sausage or add 1/4 teaspoon of cayenne pepper to the egg mixture
• Check for doneness by inserting a knife in the center – it should come out clean
• The casserole will puff up while baking but will settle as it cools
• Let the casserole rest for 5-10 minutes before cutting for cleaner slices
• This recipe doubles easily for larger crowds – just use a larger baking dish and increase baking time by about 15 minutes
• For extra color and flavor, sprinkle paprika on top before baking

Frequently Asked Questions

Can I use a different type of meat in this casserole?
Absolutely! I’ve made this casserole with so many different protein options over the years. Cooked and crumbled bacon works beautifully – I use about 8-10 strips for the same amount of eggs. Ham is another fantastic option; I typically use about 1½ cups of diced ham. Ground turkey sausage makes a lighter version that’s still packed with flavor. I’ve even used vegetarian meat alternatives with great success.

Just remember that if you’re using pre-cooked meat like ham or bacon, you can skip the browning step and simply add the meat directly to the casserole.

My family doesn’t like visible bread chunks. Can I make this without the bread pieces showing?
I totally understand this concern! I have a picky eater who feels the same way. You can definitely modify this recipe to make the bread less noticeable. What I do is tear the bread into much smaller pieces, almost like coarse crumbs, and let them soak in the egg mixture for about 10 minutes before assembling the casserole. This allows the bread to break down further, and after baking, it mainly serves as a thickening agent rather than distinct cubes.

Another option is to use 1½ cups of pancake mix instead of bread for a different texture altogether. The result is somewhere between a quiche and a casserole, and it’s become my solution for texture-sensitive family members!

Can I assemble and bake this casserole the same morning without the overnight refrigeration?
While the overnight rest really does improve the texture and flavor meld, I’ve definitely been in situations where I needed to make this without the advance prep! Here’s my workaround: I toast the bread cubes in the oven at 275°F for about 10 minutes until they’re just slightly dried but not browned. Then I proceed with the recipe as written, but after pouring the egg mixture over everything, I let it sit at room temperature for 30 minutes, gently pressing down occasionally to help the bread absorb the liquid.

The toasting step helps the bread absorb the egg mixture more quickly. The final texture isn’t quite as perfect as the overnight version, but it’s still delicious and has saved me many times when I’ve had unexpected breakfast guests!

Print