Sausage and Egg Casserole

There’s something about a warm breakfast casserole that feels like a hug on a plate. I first fell in love with sausage and egg casserole on a Sunday morning when my kitchen smelled like sizzling breakfast sausage and baking bread all at once. It was one of those mornings when the house was quiet, except for the clatter of my spoon against the mixing bowl, and I realized that comfort food doesn’t have to be complicated. I had tried countless breakfast recipes before, many ending in disappointment—eggs too rubbery, bread soggy, or the flavors just not blending—but this casserole changed everything. From that first bite, I knew I’d stumbled on something that was not only delicious but also forgiving. It’s the kind of recipe that welcomes tweaks, welcomes leftovers, and most importantly, welcomes family and friends to gather around the table.

Why You’ll Love This Recipe

• Simple, straightforward ingredients you probably already have in your pantry.
• Budget-friendly but feels indulgent.
• Perfect for busy mornings or meal prep.
• Keeps well in the fridge and reheats beautifully.
• Savory, hearty, and full of flavor in every bite.

Ingredients You’ll Need

Here’s what I usually keep on hand when I make this casserole. Over the years, I’ve found a few swaps work just fine if you’re missing something:

• 1 pound breakfast sausage – I usually use mild, but spicy adds a lovely kick.
• 8 large eggs – Room temperature eggs work best for a fluffier texture.
• 2 cups milk – Whole milk makes it richer; I’ve used 2% and even oat milk in a pinch.
• 1 teaspoon salt – I like to season as I go, adjusting based on the sausage’s saltiness.
• 1/2 teaspoon black pepper – Freshly cracked is ideal, but pre-ground works too.
• 4 cups cubed bread – Day-old bread is perfect here. I’ve used French bread, sourdough, or even a soft sandwich loaf.
• 1 cup shredded cheddar cheese – Sharp cheddar gives the best flavor, but a blend of mozzarella and cheddar works beautifully.
• Optional add-ins: diced bell peppers, sautéed onions, mushrooms, or a handful of spinach. I’ve even tossed in leftover roasted veggies—always a pleasant surprise.

A note from experience: the bread is your sponge here. Don’t skimp, but also don’t over-soak it. A few cubes of bread sticking out of the custard is okay—it adds texture and prevents a mushy casserole.

How to Make It (Step-by-Step Instructions)

1. Preheat and prep
   Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. I like to line mine with parchment—it makes cleanup so much easier, and I’ve learned that a lightly greased dish without paper sometimes sticks in the corners.
2. Cook the sausage
   Brown your sausage in a skillet over medium heat until it’s fully cooked. Drain excess fat if necessary—too much grease will make the casserole soggy. A tip from my early mistakes: never skip this step. Raw sausage in the casserole can release too much moisture, leaving the texture off.
3. Mix the custard
   In a large bowl, whisk together eggs, milk, salt, and pepper until smooth. I sometimes add a pinch of paprika or a dash of hot sauce for a little subtle depth—it’s not traditional, but it’s my signature tweak.
4. Assemble
   Layer the bread cubes in the greased dish, then sprinkle the cooked sausage evenly on top. Add any vegetables if using, then pour the egg mixture over everything. Press down gently with a spatula to make sure all the bread is soaked. Finally, sprinkle the shredded cheese across the top.
5. Bake
   Bake uncovered for 45–50 minutes, or until the eggs are set and the top is golden brown. I always check with a toothpick in the center—it should come out mostly clean, but a few moist crumbs are okay; overbaking dries it out.
6. Rest and serve
   Let the casserole sit for at least 5–10 minutes before cutting. I know it’s tempting to dig in right away, but that resting time lets everything set, making serving cleaner slices and avoiding a custard puddle on the plate.

Expert Tips for the Best Results

From my experience, a successful sausage and egg casserole comes down to three small but crucial details: use day-old bread for better texture, don’t over-soak your bread in the egg mixture, and let the casserole rest before cutting. Overbaking is the quickest way to dry out this dish, so keep an eye on it the last ten minutes and check with a toothpick if needed. Also, don’t skimp on seasoning—eggs and bread absorb flavors, so a little extra salt, pepper, or even a pinch of smoked paprika can make a big difference. And if you’re adding vegetables, sauté them first; raw veggies can release water, making your casserole watery.

Variations & Substitutions

I’ve had nights where I ran out of bread or cheese and improvised, and honestly, some of my favorite versions came from those improvisations. Instead of traditional breakfast sausage, I’ve used Italian sausage, turkey sausage, or even leftover roasted chicken. Bread can be swapped with biscuits cut into cubes or even a hearty cornbread for a slightly sweet twist. If dairy is an issue, almond or oat milk works, though the texture is slightly less custardy. Vegetables are your canvas—zucchini, mushrooms, or even roasted tomatoes have all found their way into my casserole, adding both color and flavor.

Serving Suggestions

This casserole shines at brunch, lazy weekend breakfasts, or holiday mornings when you want to feed a crowd without standing over the stove. It pairs beautifully with a simple green salad or a side of fresh fruit for contrast. I’ve even served it at Christmas morning alongside cinnamon rolls, and the combination of warm, savory casserole with sweet pastries was a family favorite. Leftovers can become a grab-and-go breakfast or even diced into breakfast burritos for a midweek treat.

Storage & Reheating Instructions

I usually store leftovers in an airtight container in the fridge for up to four days. The texture does firm up after refrigeration, which I actually like—it slices more cleanly for breakfasts during the week. Reheating is simple: pop a slice in the microwave for a minute or two, or wrap it in foil and warm it in a 350°F oven for about 10–15 minutes. I’ve learned that covering it loosely with foil in the oven prevents the cheese from over-browning while warming it evenly. If you notice any slight moisture on the top, a quick broil for 1–2 minutes brings it back to golden perfection.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting, and it bakes up beautifully later in the day.

Can I serve it cold?
I’ve tried it cold during busy brunches. It’s safe and tasty, but I personally prefer it warm—the flavors are more pronounced and comforting.

How do I make it less watery?
Over-soaking the bread and using raw vegetables are the usual culprits. I always sauté veggies and make sure the custard mixture doesn’t sit too long before baking.

What about substitutions?
I’ve used leftover roasted chicken instead of sausage, and a mix of cheeses has turned out delicious. Bread can be swapped with biscuits or cornbread—just remember to adjust soak time slightly.

Conclusion

Sausage and egg casserole is one of those recipes that makes mornings feel special without demanding hours in the kitchen. It’s forgiving, versatile, and always hits the spot, whether you’re feeding a crowd or just treating yourself. I hope you give it a try, make it your own, and maybe even discover your own little twists along the way. If you do, leave a comment sharing your experience—I love reading how readers bring my kitchen stories to life.

Nutrition Information (per serving, approx. 1/8th of casserole)

• Calories: 320
• Protein: 18g
• Fat: 21g
• Carbohydrates: 13g
• Fiber: 1g
• Sugar: 2g