Sausage Egg Casserole

This hearty sausage egg casserole delivers all the flavors of a complete breakfast in one convenient dish that feeds a crowd. Perfect for holiday mornings, brunch gatherings, or meal prep, this protein-packed casserole combines savory breakfast sausage, fluffy eggs, and melted cheese over a foundation of bread that soaks up all the delicious flavors. The beauty of this sausage egg casserole lies in its make-ahead convenience – assemble the night before and simply bake in the morning for an effortless yet impressive breakfast spread.

Recipe Details

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins (plus optional overnight chill)
Servings: 10-12
Difficulty: Easy

Ingredients

For the Base

• 1 pound breakfast sausage (regular or spicy)
• 8 cups day-old bread, cubed (about 8-10 slices)
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 8 large eggs
• 2½ cups whole milk
• 1 teaspoon dry mustard powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika

Optional Add-ins

• 1 medium bell pepper, diced
• ½ medium onion, diced
• 1 cup mushrooms, sliced
• 2 green onions, chopped
• 2 tablespoons fresh herbs (chives, parsley, or thyme)

For Serving

• Fresh chives for garnish
• Hot sauce or salsa
• Fresh fruit or hash browns

Instructions

1. Prepare the baking dish. Grease a 9×13-inch baking dish with butter or cooking spray. If making ahead, this prevents sticking during overnight refrigeration.
2. Cook the sausage completely. In a large skillet over medium-high heat, cook breakfast sausage for 8-10 minutes, breaking it apart with a wooden spoon until browned and no pink remains. Drain excess fat, leaving about 1 tablespoon in the pan.
3. Sauté vegetables if using. Add diced bell pepper and onion to the same pan with the cooked sausage. Cook for 3-4 minutes until vegetables are softened. Add mushrooms and cook another 2 minutes until moisture evaporates.
4. Prepare the bread layer. Arrange cubed bread evenly in the prepared baking dish. Day-old bread works best as it absorbs the egg mixture without becoming too soggy.
5. Add sausage and cheese. Distribute the cooked sausage mixture evenly over bread cubes. Sprinkle both cheddar and mozzarella cheeses over the sausage layer.
6. Whisk the egg mixture. In a large bowl, whisk together eggs, milk, dry mustard, salt, pepper, and paprika until well combined. The mixture should be smooth with no streaks of egg white visible.
7. Combine everything. Pour egg mixture slowly over the bread, sausage, and cheese layers, ensuring even distribution. Use a fork to gently press bread cubes down so they absorb the liquid.
8. Rest or refrigerate. Let casserole sit at room temperature for 15 minutes for immediate baking, or cover tightly and refrigerate overnight for make-ahead convenience.
9. Preheat and prepare for baking. Preheat oven to 350°F. If refrigerated overnight, remove casserole 30 minutes before baking to take the chill off.
10. Bake until golden. Bake uncovered for 40-45 minutes until center is set and top is golden brown. A knife inserted in center should come out mostly clean with just a few moist crumbs.
11. Check for doneness. The internal temperature should reach 160°F. If edges brown too quickly, tent with foil during the last 15 minutes of baking.
12. Rest before serving. Let sausage egg casserole cool for 10 minutes before cutting. This allows the custard to set properly for clean slices.
13. Garnish and serve. Sprinkle with fresh chives and serve warm with your choice of accompaniments.

Tips for Success

Use day-old bread. Fresh bread becomes too soggy when it absorbs the egg mixture. Day-old bread maintains better texture and creates the ideal custard-like consistency.

Don’t skip draining the sausage. Excess grease will make your sausage egg casserole oily and prevent proper setting. Leave just a small amount for flavor and moisture.

Whisk eggs thoroughly. Properly beaten eggs ensure a smooth, creamy texture throughout. Lumpy egg mixture creates uneven cooking and texture issues.

Press bread into liquid. Gently pressing bread cubes helps them absorb the egg mixture evenly, preventing dry spots in the finished casserole.

Test for doneness properly. The center should be just set but still slightly jiggly when gently shaken. Overbaking creates a rubbery texture.

Recipe Variations

Mexican-Style Casserole: Add diced jalapeños, use pepper jack cheese, and season with cumin and chili powder. Serve with salsa and avocado slices.

Veggie-Loaded Version: Include diced tomatoes, spinach, and zucchini for added nutrition and color. Reduce sausage to ¾ pound to accommodate extra vegetables.

Hash Brown Bottom: Replace bread with 4 cups frozen hash browns for a different texture and heartier base. Thaw and drain hash browns before using.

Italian Herb Style: Use Italian sausage and add dried basil, oregano, and sun-dried tomatoes. Top with Parmesan cheese for authentic Italian flavors.

Lighter Option: Substitute turkey sausage, use 2% milk, and reduce cheese by half. Add extra vegetables to maintain volume and flavor.

Storage Instructions

This sausage egg casserole stores exceptionally well, making it perfect for meal planning and batch cooking.

Make-ahead preparation: Assemble completely up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Remove 30 minutes before baking for even cooking.

Refrigerator storage: Store baked casserole covered for up to 4 days. Reheat individual portions in microwave for 1-2 minutes or cover and warm in 350°F oven for 15 minutes.

Freezer storage: Wrap cooled casserole tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.

Portion control: Cut into individual servings and wrap separately for grab-and-go breakfast options throughout the week.

Nutritional Highlights

This sausage egg casserole provides substantial nutrition to fuel busy mornings and active days. Each serving delivers approximately 25 grams of high-quality protein from eggs and sausage, supporting muscle maintenance and satiety.

The combination of dairy and eggs provides essential vitamins including B12, riboflavin, and vitamin D. The bread contributes energy-supporting carbohydrates, while cheese adds calcium for bone health.

At roughly 320 calories per serving, this casserole offers excellent nutritional density, keeping you satisfied much longer than typical breakfast cereals or pastries.

Serving and Presentation

This versatile sausage egg casserole works beautifully for various occasions, from intimate family breakfasts to large holiday gatherings. Cut into neat squares for buffet service or portion into individual ramekins for elegant presentation.

Pair with fresh seasonal fruit, crispy hash browns, or buttered toast for a complete meal. Coffee, fresh orange juice, or mimosas complement the rich, savory flavors perfectly.

For brunch entertaining, consider serving alongside lighter options like fresh fruit salad, yogurt parfaits, or green salad to balance the hearty casserole.

Troubleshooting Common Issues

Watery casserole: Usually caused by not draining vegetables or sausage properly, or using fresh bread that releases too much moisture. Always drain cooked ingredients and use day-old bread.

Uneven cooking: Ensure even distribution of ingredients and avoid overcrowding the dish. Let refrigerated casserole come to room temperature before baking.

Rubbery texture: Result of overcooking or too high temperature. Bake at 350°F and check for doneness at 40 minutes to prevent overcooking.

This classic sausage egg casserole recipe proves that simple ingredients can create extraordinary results. The combination of make-ahead convenience and crowd-pleasing flavors makes it an essential addition to any breakfast and brunch repertoire. Whether feeding family or entertaining guests, this reliable recipe delivers consistent, delicious results every time.