Sausage and Egg Casserole is a wonderful breakfast dish that’s hearty, warm, and full of comforting flavors. It brings together savory sausage, fluffy eggs, and melty cheese, all baked into a golden, satisfying meal that’s perfect for family mornings or a cozy brunch. The best part is how easy it is to throw together, yet it feels special and filling.
I love making this casserole when I’m feeding a crowd because it’s so simple and keeps everyone happy. Sometimes I add a little chopped bell pepper or onion for extra color and flavor, but it’s just as good plain. One tip I always follow is to cook the sausage first to get that nice, crispy bite before mixing it with the eggs. It makes a big difference in taste and texture!
My favorite way to serve this is alongside some fresh fruit and a slice of warm toast. It’s one of those dishes that feels like a warm hug on a plate, especially on slower weekend mornings when you want something filling but not complicated. If you’re looking for a breakfast that’s both cozy and crowd-pleasing, this sausage and egg casserole will quickly become a go-to.
Key Ingredients & Substitutions
Breakfast Sausage: This adds the main flavor and texture. Mild sausage works well for most, but spicy sausage gives a nice kick. If you prefer, ground turkey or chicken sausage are good lower-fat options.
Eggs & Milk: Eggs create the soft, custardy base. Use whole eggs for richness; milk keeps it tender. For creamier texture, substitute milk with half-and-half or cream.
Cheddar Cheese: Cheddar melts nicely and adds sharpness. You can swap for Monterey Jack, Colby, or mozzarella if you want a milder cheese or less tang.
Seasonings: Salt and pepper are essential, but you can add garlic powder, onion powder, or smoked paprika for extra depth.
How Do You Ensure the Perfect Custard Texture in This Casserole?
Getting that soft, creamy set without overcooking is key. Follow these tips:
- Whisk eggs and milk well to combine for even texture.
- Cook the sausage fully and drain fat to avoid greasiness.
- Pour mixture evenly in the dish to help it cook evenly.
- Bake at 350°F (175°C) to gently set the eggs without drying out.
- Check around 30 minutes; a slight jiggle in the center means perfect doneness.
- Let it cool few minutes before cutting for neat slices.
These steps help you get soft eggs surrounded with flavorful sausage and melted cheese every time.
Equipment You’ll Need
- 9×9-inch baking dish – I like this size because it helps everything cook evenly and slices nicely.
- Skillet – makes it easy to brown the sausage thoroughly.
- Whisk – helps you blend eggs, milk, and seasonings smoothly.
- Mixing bowl – for combining all the ingredients before baking.
Flavor Variations & Add-Ins
- Use cooked bacon or ham instead of sausage for different flavors.
- Mix in chopped veggies like peppers, onions, or spinach to add color and nutrients.
- Swap cheddar cheese for pepper jack, Monterey Jack, or feta for a different cheesy taste.
- Add hot sauce or salsa on top when serving for some extra spice.
Sausage and Egg Casserole
Ingredients You’ll Need:
- 1 lb breakfast sausage (mild or spicy, according to preference)
- 8 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese (plus extra for topping)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley or fresh chopped parsley for garnish
- Optional: hot sauce or salsa for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-35 minutes to bake. After baking, allow 5 minutes to cool before serving. In total, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Sausage:
First, preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish to keep the casserole from sticking. Next, cook the sausage in a skillet over medium heat, breaking it into small pieces as it browns. Once fully cooked and browned, drain any extra fat.
2. Mixing the Egg Base:
In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and fully combined. Stir in the cooked sausage and 2 cups of shredded cheddar cheese, mixing well to blend.
3. Baking and Serving:
Pour the sausage and egg mixture evenly into the prepared baking dish. Sprinkle additional shredded cheddar cheese over the top. Bake uncovered for 30 to 35 minutes, or until the eggs are set and the top turns lightly golden. Let the casserole cool for a few minutes before slicing. Garnish with parsley and serve warm. For extra flavor, add hot sauce or salsa if you like!
Can I Use Frozen Sausage for This Casserole?
Yes, you can use frozen sausage but make sure to fully thaw it before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Cook thoroughly before mixing into the casserole.
Can I Prepare the Casserole Ahead of Time?
Absolutely! Assemble the casserole a day ahead, cover it tightly with foil or plastic wrap, and refrigerate. When ready, bake it fresh—just add a few extra minutes to baking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or in a 350°F oven until warmed through.
Can I Add Vegetables to the Casserole?
Yes! Feel free to mix in diced bell peppers, onions, or spinach with the eggs for added flavor and nutrition. Just sauté harder veggies like onions or peppers before adding for best texture.