Description
This easy sausage and egg casserole combines savory breakfast sausage, fluffy eggs, melty cheese, and simple ingredients for a delicious make-ahead breakfast. Perfect for busy mornings, holiday gatherings, or meal prep – you can prepare it the night before and simply bake when ready to serve!
Ingredients
Scale
- 1 pound breakfast sausage (pork, turkey, or vegetarian)
- 8 large eggs
- 2 cups shredded cheddar cheese (or cheese blend of choice)
- 2 cups milk (whole milk recommended for richness)
- 6 slices bread, cubed (white, whole wheat, or sourdough)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried mustard powder
- 1/4 teaspoon garlic powder
- Optional: 1 bell pepper and 1 small onion, diced
Instructions
- Prepare Your Ingredients
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Cut bread into 1-inch cubes and set aside.
- Cook the Sausage
- In a large skillet over medium heat, cook the breakfast sausage until no longer pink, breaking it into small pieces as it cooks (about 5-7 minutes).
- If using vegetables, add bell pepper and onion during the last 3 minutes and sauté until softened.
- Drain excess grease from the sausage mixture.
- Assemble the Casserole
- Spread the cubed bread evenly across the bottom of the greased baking dish.
- Sprinkle the cooked sausage mixture over the bread layer.
- Distribute 1½ cups of shredded cheese evenly over the sausage layer.
- Prepare the Egg Mixture
- In a large bowl, whisk together the eggs, milk, salt, pepper, dried mustard powder, and garlic powder until well combined.
- Pour the egg mixture evenly over the layers in the baking dish, ensuring all bread pieces are soaked.
- Top with the remaining 1/2 cup of shredded cheese.
- Bake
- For immediate baking: Bake at 350°F for 35-40 minutes until the center is set and the top is golden brown.
- For overnight preparation: Cover the dish with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator 30 minutes before baking, then follow the same baking instructions.
- Serve
- Allow the casserole to rest for 5-10 minutes before serving.
- Cut into squares and serve warm.
Notes
Pro Tips:
- Use day-old or slightly stale bread for the best texture – it absorbs the egg mixture better without becoming soggy.
- Don’t skip the resting time after baking – this allows the casserole to set properly for easier serving.
- For a richer flavor, use half-and-half or cream instead of milk.
- Create a custom flavor profile by using different cheese varieties (Gruyère, pepper jack, or Swiss all work beautifully).
- For a spicier version, use hot Italian sausage or add a diced jalapeño.
- This casserole freezes beautifully! Cut into individual portions, wrap tightly, and freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 170 mg
Keywords: easy sausage and egg casserole, breakfast casserole, make ahead breakfast, sausage egg bake, brunch recipe, holiday breakfast, protein breakfast