I never thought much about breakfast casseroles until I had kids. Then suddenly, those chaotic school mornings became a lot less stressful when I could just pull something hot and ready from the oven while everyone was getting dressed.
This sausage and egg breakfast casserole has become my go-to for busy weekday mornings and lazy weekend brunches alike. The best part? You can throw it together the night before, stick it in the fridge, and just pop it in the oven when you wake up. No scrambling eggs while trying to pack lunches or find missing shoes. Just easy, filling breakfast that keeps everyone happy until lunch.
Why You’ll Love This Sausage and Egg Breakfast Casserole
- Perfect for feeding a crowd – This breakfast casserole serves multiple people at once, making it ideal for weekend brunch with family or when you have overnight guests.
- Make-ahead friendly – You can assemble this the night before and just pop it in the oven in the morning, giving you more time to enjoy your coffee and relax.
- Simple, everyday ingredients – Everything you need is probably already in your fridge and pantry—no special shopping trip required.
- Hearty and filling – The combination of sausage, eggs, cheese, and bread creates a satisfying meal that will keep everyone full until lunch.
- Easy cleanup – Everything bakes in one dish, so you won’t be stuck washing a pile of pans afterward.
What Kind of Sausage Should I Use?
For this breakfast casserole, you’ll want to grab regular pork breakfast sausage – the kind that comes in a roll or tube at the grocery store. You can go with mild, sage, or spicy depending on your preference, and both will give you that classic breakfast flavor. If you’re looking to switch things up, turkey sausage works just as well and cuts down on some of the fat. Just make sure to fully cook and crumble your sausage before adding it to the casserole, and drain off any excess grease so your dish doesn’t end up too oily.
Options for Substitutions
This breakfast casserole is pretty forgiving when it comes to swaps:
- Bread: Any bread works here – white, wheat, sourdough, or even day-old French bread. Stale bread actually soaks up the egg mixture better than fresh, so don’t toss those older slices.
- Pork breakfast sausage: Turkey sausage is a lighter option, or try chicken sausage for something different. You can also use bacon or ham – just cook and crumble it the same way you would the sausage.
- Cheddar cheese: Switch it up with monterey jack, swiss, gruyere, or a Mexican blend. You can even mix two types of cheese for more flavor.
- Milk: Whole milk gives the best texture, but 2% works fine too. Half-and-half makes it richer, while almond or oat milk can work for dairy-free needs – just expect a slightly different consistency.
- Eggs: Eggs are pretty essential to this casserole’s structure, so I wouldn’t recommend substituting them. They’re what holds everything together and gives it that classic breakfast casserole texture.
Watch Out for These Mistakes While Baking
The biggest mistake with breakfast casseroles is not fully cooking the sausage before adding it to the dish, which can leave you with greasy, undercooked meat and a watery casserole – make sure to brown it completely and drain off all the excess fat.
Another common error is pouring the egg mixture over the bread too quickly without letting each layer settle, so take your time and press the bread down gently to ensure it absorbs the custard evenly.
To avoid a rubbery texture, don’t overbake the casserole – it’s done when the center is just set and still slightly jiggly, as it will continue cooking for a few minutes after you remove it from the oven.
Finally, let the casserole rest for at least 10 minutes before cutting into it, which allows the eggs to firm up and makes serving clean, neat portions much easier.
What to Serve With Sausage and Egg Breakfast Casserole?
This breakfast casserole is pretty filling on its own, but I love serving it with fresh fruit like berries or sliced melon to balance out the richness. A simple side of hash browns or breakfast potatoes works great if you’re feeding a crowd and want to stretch the meal further. For something lighter, try a mixed green salad with a tangy vinaigrette, or keep it easy with some buttered toast on the side. If you’re hosting brunch, coffee cake or cinnamon rolls make a nice sweet addition to round out the spread.
Storage Instructions
Store: This breakfast casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. It’s perfect for grabbing a quick breakfast throughout the week!
Make Ahead: You can actually assemble this casserole the night before and let it sit in the fridge overnight. This gives the bread time to soak up all the egg mixture, which makes it even better. Just pop it in the oven when you’re ready to bake in the morning.
Freeze: Freeze individual portions wrapped in foil or in a freezer-safe container for up to 2 months. This is great for meal prep when you want breakfast ready to go on busy mornings.
Reheat: Warm up portions in the microwave for about 1-2 minutes, or reheat in the oven at 350°F until heated through. If reheating from frozen, let it thaw in the fridge overnight first for best results.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45 minutes |
| Total Time | 60-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3100
- Protein: 130-150 g
- Fat: 170-190 g
- Carbohydrates: 120-140 g
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Ingredients
For the casserole base:
- 6 slices bread (day-old or slightly stale works best)
- 2 cups shredded cheddar cheese (I use Cabot)
- 1 lb pork breakfast sausage (browned and crumbled)
For the egg mixture:
- black pepper to taste
- 8 eggs (room temperature)
- 2 cups milk
- 1 tsp salt
Step 1: Brown the Sausage
- 1 lb pork breakfast sausage (browned and crumbled)
In a large skillet over medium heat, cook the pork breakfast sausage until it is browned and crumbled.
If there is excess grease, drain it off before proceeding.
Transfer the browned sausage to a plate and set aside.
Step 2: Prepare the Baking Dish and Bread
- 6 slices bread (day-old or slightly stale works best)
Grease a 9×13 casserole dish or a large baking dish.
Cube the bread into bite-sized pieces and lay them evenly across the bottom of the prepared pan.
Step 3: Layer the Sausage and Cheese
- 1 lb pork breakfast sausage (browned and crumbled from Step 1)
- 2 cups shredded cheddar cheese (I use Cabot)
Scatter the browned and crumbled sausage (from Step 1) evenly over the bread cubes in the prepared dish.
Then, sprinkle the shredded cheddar cheese evenly over the sausage layer.
Step 4: Make the Egg Mixture
- 8 eggs (room temperature)
- 2 cups milk
- 1 tsp salt
- black pepper to taste
In a large bowl, beat the eggs with a whisk.
Mix in the milk, salt, and black pepper, whisking until the mixture is well combined.
I like to be generous with the pepper for a bit of extra zing!
Step 5: Assemble and Soak the Casserole
- egg mixture from Step 4
- bread, sausage, and cheese layers from previous steps
Pour the egg mixture (from Step 4) evenly over the layered bread, sausage, and cheese in the pan.
Cover the casserole tightly with plastic wrap or aluminum foil and refrigerate overnight to let the bread absorb the liquid.
Step 6: Bake the Casserole
The next day, preheat your oven to 325°F (163°C).
Remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes.
Uncover the dish and bake for 45 minutes, or until the casserole is set and a knife inserted in the center comes out clean.
For a golden top, I sometimes broil the casserole for an extra 2-3 minutes at the end.
Step 7: Serve the Breakfast Casserole
Let the casserole cool for a few minutes, then cut it into squares directly in the pan.
Serve warm and enjoy your delicious breakfast!
Best Sausage and Egg Breakfast Casserole
Ingredients
For the casserole base:
- 6 slices bread (day-old or slightly stale works best)
- 2 cups shredded cheddar cheese (I use Cabot)
- 1 lb pork breakfast sausage (browned and crumbled)
For the egg mixture:
- black pepper to taste
- 8 eggs (room temperature)
- 2 cups milk
- 1 tsp salt
Instructions
- In a large skillet over medium heat, cook the pork breakfast sausage until it is browned and crumbled. If there is excess grease, drain it off before proceeding. Transfer the browned sausage to a plate and set aside.
- Grease a 9×13 casserole dish or a large baking dish. Cube the bread into bite-sized pieces and lay them evenly across the bottom of the prepared pan.
- Scatter the browned and crumbled sausage (from Step 1) evenly over the bread cubes in the prepared dish. Then, sprinkle the shredded cheddar cheese evenly over the sausage layer.
- In a large bowl, beat the eggs with a whisk. Mix in the milk, salt, and black pepper, whisking until the mixture is well combined. I like to be generous with the pepper for a bit of extra zing!
- Pour the egg mixture (from Step 4) evenly over the layered bread, sausage, and cheese in the pan. Cover the casserole tightly with plastic wrap or aluminum foil and refrigerate overnight to let the bread absorb the liquid.
- The next day, preheat your oven to 325°F (163°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes. Uncover the dish and bake for 45 minutes, or until the casserole is set and a knife inserted in the center comes out clean. For a golden top, I sometimes broil the casserole for an extra 2-3 minutes at the end.
- Let the casserole cool for a few minutes, then cut it into squares directly in the pan. Serve warm and enjoy your delicious breakfast!
