Sausage and Egg Casserole
This Sausage and Egg Casserole is a hearty, comforting breakfast bake perfect for weekends, holidays, or meal prep. Loaded with flavorful sausage, fluffy eggs, cheese, and bread, it bakes up golden and satisfying every time. Ideal for feeding a crowd with minimal effort.
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dry mustard optional
- 6 cups cubed bread French bread or sandwich bread
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese optional
- Chopped green onions or parsley for topping optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the sausage until browned, breaking it apart as it cooks. Drain excess grease.
- Spread the cooked sausage evenly across the bottom of the prepared baking dish.
- Layer the cubed bread over the sausage.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and dry mustard (if using).
- Pour the egg mixture evenly over the sausage and bread.
- Sprinkle cheddar (and mozzarella if using) evenly over the top.
- Bake for 40–45 minutes, or until the eggs are set and the top is lightly golden.
- Let the casserole cool for 5 minutes, then garnish with green onions or parsley if desired.
- Slice and serve warm.
Notes
- Make-ahead option: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning.
- Bread options: Brioche or sourdough add great flavor and texture.
- Add-ins: Bell peppers, onions, mushrooms, or spinach can be added for extra flavor.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.