Easy Sausage and Egg Casserole

This Easy Sausage and Egg Casserole is a protein-packed breakfast staple that brings warmth and comfort to any table. It is incredibly simple to customize, making it a go-to choice for busy holiday mornings, weekend brunches, or even a quick weeknight dinner.

Why You Will Love This Easy Sausage and Egg Casserole

There are so many reasons why this Easy Sausage and Egg Casserole will become a regular in your recipe rotation. First, it is incredibly versatile; while it is a breakfast classic, it works just as well for a “breakfast for dinner” night. Second, it is a no-fuss recipe that uses simple pantry staples, meaning you can whip it up without a special trip to the grocery store. Finally, it is a massive crowd-pleaser that is easy to scale up for potlucks or family gatherings, ensuring everyone leaves the table satisfied.

Ingredients for Easy Sausage and Egg Casserole

• 1 pound breakfast sausage (Italian or spicy varieties also work well)
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese (or your favorite cheese blend)
• 2 cups bread cubes (optional, for a heartier texture)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.25 teaspoon smoked paprika
• 0.5 cup diced bell peppers (optional for added color and crunch)
• 0.5 cup chopped spinach (optional for a nutritional boost)
• 0.25 cup diced onions (optional)

Step-by-Step Instructions

1. Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 7×11-inch or 8×11-inch baking dish with butter or nonstick cooking spray to prevent sticking.
2. Brown the Sausage: Place the sausage in a skillet over medium heat. Cook until browned, breaking it into small crumbles with a spatula as it cooks. Once fully cooked, drain any excess grease and set the meat aside.
3. Whisk the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika until the mixture is smooth and well combined.
4. Layer the Ingredients: Spread the cooked sausage, optional bread cubes, diced vegetables, and shredded cheese evenly across the bottom of the prepared baking dish.
5. Combine and Bake: Pour the egg mixture slowly over the layered ingredients, ensuring it reaches all the corners. Place the dish in the oven and bake for 30 to 40 minutes. The casserole is done when the center is set and the top has turned a beautiful golden brown.
6. Rest and Serve: Remove the casserole from the oven and let it sit for about 5 minutes. This allows the eggs to firm up slightly, making it easier to slice. Serve warm.

Expert Tips / Pro Tips

To ensure the best results for your Easy Sausage and Egg Casserole, always make sure to drain the sausage grease thoroughly after browning. Excessive oil can make the eggs feel heavy or greasy. If you are using bread cubes, try using stale bread or lightly toasted bread; this helps the cubes absorb the egg mixture without becoming overly soggy. For the fluffiest eggs, whisk the mixture vigorously to incorporate air just before pouring it into the baking dish.

Variations & Substitutions

One of the best things about this recipe is how easy it is to adapt. If you want to Spice It Up, try using chorizo or spicy pork sausage and adding a few diced jalapeños. For a Veggie Boost, you can fold in diced zucchini, mushrooms, or kale. If you are looking for a Low-Carb Version, simply omit the bread cubes entirely; the egg and sausage base is delicious on its own. For those with dietary restrictions, you can easily substitute turkey sausage for a leaner protein or use dairy-free milk and cheese alternatives.

Serving Suggestions

This Easy Sausage and Egg Casserole is a complete meal on its own, but it pairs beautifully with several sides. Serve it alongside a bowl of fresh seasonal fruit or a crisp side salad to balance the richness of the eggs and sausage. If you didn’t include bread in the casserole, a side of buttered toast or English muffins is a great addition. For a festive brunch, a splash of hot sauce or a dollop of salsa on top adds a wonderful zesty kick.

Storage, Freezing & Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. This casserole also freezes remarkably well. To freeze, let the baked casserole cool completely, wrap it tightly in foil or plastic wrap, and store it in the freezer for up to 3 months. When you are ready to eat, thaw it overnight in the refrigerator. To reheat, you can use the microwave for individual portions or place the entire dish in the oven at 350°F (175°C) until it is heated through.

Nutrition Information

Easy Sausage and Egg Casserole

This Easy Sausage and Egg Casserole is a protein-packed breakfast staple that brings warmth and comfort to any table. It is incredibly simple to customize, making it a go-to choice for busy holiday mornings, weekend brunches, or even a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Breakfast, Brunch, Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound breakfast sausage Italian or spicy varieties also work well
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese or your favorite cheese blend
• 2 cups bread cubes optional, for a heartier texture
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.25 teaspoon smoked paprika
• 0.5 cup diced bell peppers optional for added color and crunch
• 0.5 cup chopped spinach optional for a nutritional boost
• 0.25 cup diced onions optional

Equipment

• Skillet
• 7×11-inch or 8×11-inch baking dish
• Large Mixing Bowl

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 7×11-inch or 8×11-inch baking dish with butter or nonstick cooking spray to prevent sticking.
2. Place the sausage in a skillet over medium heat. Cook until browned, breaking it into small crumbles with a spatula as it cooks. Once fully cooked, drain any excess grease and set the meat aside.
   1 pound breakfast sausage
3. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and smoked paprika until the mixture is smooth and well combined.
   6 large eggs, 1 cup milk, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.25 teaspoon smoked paprika
4. Spread the cooked sausage, optional bread cubes, diced vegetables, and shredded cheese evenly across the bottom of the prepared baking dish.
   1 pound breakfast sausage, 1 cup shredded cheddar cheese, 2 cups bread cubes, 0.5 cup diced bell peppers, 0.5 cup chopped spinach, 0.25 cup diced onions
5. Pour the egg mixture slowly over the layered ingredients, ensuring it reaches all the corners. Place the dish in the oven and bake for 30 to 40 minutes. The casserole is done when the center is set and the top has turned a beautiful golden brown.
6. Remove the casserole from the oven and let it sit for about 5 minutes. This allows the eggs to firm up slightly, making it easier to slice. Serve warm.

Notes

Always drain the sausage grease thoroughly after browning to ensure the dish isn’t too heavy. If using bread cubes, try using stale or lightly toasted bread so they absorb the egg mixture without becoming overly soggy.

FAQ