Easy Sausage and Egg Casserole

Easy Sausage and Egg Casserole is one of those hearty, make-ahead breakfasts I rely on when I want something filling, simple, and totally satisfying. With fluffy eggs, savory sausage, melty cheese, and just a few basic ingredients, it’s the perfect dish to feed a crowd—or make ahead for a week of easy breakfasts.

Why You’ll Love This Recipe

I love how this casserole is both comforting and convenient. It only takes a few minutes to prep, and I can bake it right away or let it sit overnight for even more flavor. It’s endlessly customizable, reheats beautifully, and keeps me full for hours. Whether I’m hosting brunch or meal prepping for the week, this casserole is always a winner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Breakfast sausage (pork, turkey, or chicken)

• Eggs

• Milk (or half-and-half for a creamier texture)

• Shredded cheddar cheese

• Bread cubes (optional, for a more filling version)

• Salt

• Black pepper

• Optional: onions, bell peppers, spinach, mushrooms, hot sauce

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I cook the sausage in a skillet over medium heat until browned and fully cooked, then drain off any excess fat.

3. In a large bowl, I whisk the eggs with milk, salt, and pepper.

4. If I’m using bread cubes, I spread them evenly in the baking dish. Then I layer the cooked sausage and any extra veggies I’m using.

5. I pour the egg mixture evenly over the top and sprinkle with shredded cheese.

6. I bake the casserole for 35–45 minutes, or until the center is set and the top is lightly golden.

7. I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 8 servings. It takes around 15 minutes to prep and 40 minutes to bake, so I usually have it ready in under an hour. It’s also great to prep the night before and just pop in the oven in the morning.

Variations

Sometimes I add sautéed veggies like mushrooms, onions, and peppers for extra flavor. I’ve also made it with hash browns or tater tots on the bottom instead of bread. For a spicy version, I use hot sausage and add a dash of hot sauce or cayenne pepper.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual slices for about 1–2 minutes or warm the whole casserole in a 300°F oven until heated through. I’ve also frozen it in portions for up to 2 months—just thaw overnight and reheat as usual.

FAQs

Can I make this ahead of time?

Yes, I often assemble it the night before, cover it, and refrigerate it overnight. In the morning, I bake it as directed.

Can I freeze this casserole?

Absolutely. I let it cool completely, then wrap portions tightly in plastic wrap and foil. It reheats well in the microwave or oven.

Do I have to use bread?

No, I often skip the bread if I want a lower-carb option. It still turns out fluffy and flavorful.

What kind of sausage works best?

I usually use breakfast sausage, but Italian sausage, turkey sausage, or even chorizo all taste great.

Can I use egg whites?

Yes, I’ve made it with all egg whites or a mix of whole eggs and egg whites. It’s still fluffy, just a bit lighter in texture.

Conclusion

Easy Sausage and Egg Casserole is one of those foolproof breakfast recipes I always keep in rotation. It’s hearty, flavorful, and super flexible—perfect for weekend brunch, holiday mornings, or busy weekdays. Once I make it, everyone always comes back for seconds.