Comforting Sausage and Egg Bake

Finding a hearty breakfast that feeds the whole family without spending your entire morning in the kitchen can feel like an impossible task. Between getting everyone ready for school and work, the last thing you need is a complicated recipe with a million steps and a sink full of dishes.

That’s where this sausage and egg bake comes in handy. It’s filling, easy to throw together the night before, and flexible enough to work with whatever cheese or sausage you happen to have in your fridge.

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What Kind of Sausage Should I Use?

You’ve got plenty of options when it comes to sausage for this breakfast bake. Breakfast sausage is the classic choice – you can go with regular, mild, or spicy depending on your preference and how much kick you want in your morning. Italian sausage also works great if you want a bit more flavor from the herbs and spices. If you’re looking for a leaner option, turkey sausage is a solid substitute that won’t sacrifice too much flavor. Just make sure whatever sausage you choose is fully browned and crumbled before adding it to the casserole, and don’t forget to drain off any excess grease so your bake doesn’t end up too oily.

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Options for Substitutions

This breakfast bake is really forgiving when it comes to swaps:

• Sausage: Feel free to use turkey sausage, chicken sausage, or even crumbled bacon instead of pork sausage. You could also go meatless with sautéed mushrooms or vegetarian sausage crumbles.
• Cheddar cheese: Any cheese that melts well works here – try monterey jack, pepper jack for some heat, gruyere, or a Mexican cheese blend. You can also mix different cheeses together.
• Bread: Any bread you have on hand will work – white, whole wheat, sourdough, or even day-old croissants. If your bread is fresh, just toast the cubes lightly in the oven for a few minutes before using.
• Milk: Whole milk gives the best texture, but you can use 2%, half-and-half, or even a non-dairy milk like almond or oat milk. Just keep in mind that lower fat options might result in a slightly less creamy texture.
• Eggs: Eggs are really the backbone of this recipe, so I wouldn’t recommend substituting them. You need them to bind everything together and create that classic bake texture.

Watch Out for These Mistakes While Baking

The biggest mistake with this breakfast casserole is adding raw sausage directly to the dish, which will leave you with greasy, undercooked meat – always brown your sausage completely and drain the excess fat before mixing it in.

Another common error is pouring the egg mixture over fresh, soft bread cubes, which creates a mushy texture instead of the nice custardy consistency you want, so let those bread cubes sit out for a few hours or toast them lightly in the oven first.

Don’t skip whisking the eggs thoroughly with the milk before pouring – lumpy eggs won’t distribute evenly and you’ll end up with some bites that are all egg and others that are all bread.

Finally, resist the urge to crank up the oven temperature to speed things along, as baking at too high a heat will cause the edges to overcook while the center stays runny, so stick to a moderate temperature and check the center with a knife to make sure it comes out clean.

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What to Serve With Sausage and Egg Bake?

This hearty breakfast casserole is pretty filling on its own, but I love serving it with fresh fruit on the side – think sliced melon, berries, or a simple fruit salad to balance out the richness. A stack of buttered toast or some flaky biscuits are perfect for anyone who wants a little extra something to round out their plate. If you’re feeding a crowd for brunch, consider adding some crispy hash browns or roasted breakfast potatoes alongside it. For a lighter option, a simple mixed greens salad with a light vinaigrette cuts through the heaviness of the eggs and sausage nicely.

Storage Instructions

Store: Keep any leftover sausage and egg bake covered tightly with foil or in an airtight container in the fridge for up to 4 days. It’s actually one of those dishes that tastes great the next day, making it perfect for easy breakfasts throughout the week.

Make Ahead: This is a fantastic make-ahead breakfast! You can assemble the entire casserole the night before, cover it with plastic wrap, and keep it in the fridge overnight. Just pop it in the oven in the morning and add about 10 extra minutes to the baking time since it’s starting cold.

Freeze: You can freeze this bake either before or after cooking. For unbaked, assemble it in a freezer-safe dish, wrap well, and freeze for up to 2 months. For already baked, let it cool completely, cut into portions, and freeze in individual containers for up to 3 months.

Reheat: Warm up individual portions in the microwave for about 1-2 minutes, or reheat the whole dish covered with foil in a 350°F oven for about 20 minutes until heated through. If reheating from frozen, thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2050
• Protein: 110-125 g
• Fat: 125-145 g
• Carbohydrates: 55-70 g

Ingredients

• 2 slices bread (cubed into 1/2-inch pieces)
• 1 cup shredded cheddar cheese (I use Cabot sharp cheddar)
• 2 cups milk (whole milk for creamier texture)
• 1 lb browned sausage (Italian or breakfast style)
• 8 eggs (room temperature for better mixing)
• 1 tsp salt

Step 1: Prepare Your Baking Dish and Mise en Place

• 2 slices bread
• 1 cup shredded cheddar cheese
• 2 cups milk

Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with butter or cooking spray.

While the oven preheats, cube your bread into ½-inch pieces and set aside.

Shred your cheddar cheese if not already done, and measure out your milk.

Having everything prepped and ready will make assembly smooth and quick.

Step 2: Brown the Sausage (If Not Already Done)

• 1 lb browned sausage

If your sausage isn’t already browned, heat a skillet over medium-high heat and cook 1 lb of Italian or breakfast sausage, breaking it into small crumbles as it cooks, until the meat is fully cooked and no pink remains (about 8-10 minutes).

Drain any excess grease and set the cooked sausage aside.

If you’re using pre-browned sausage, simply measure out 1 lb and have it ready.

Step 3: Build the Egg Custard Base

• 8 eggs
• 2 cups milk
• 1 tsp salt

Crack your 8 eggs into a large mixing bowl and whisk them together until well combined and slightly pale, about 1-2 minutes.

Pour in your 2 cups of milk and whisk again until fully blended.

I like to use room temperature eggs here because they incorporate more smoothly into the milk, creating a creamier final texture.

Add the salt and whisk one more time to combine.

Step 4: Combine All Ingredients

• egg custard mixture from Step 3
• 2 slices bread from Step 1
• 1 cup shredded cheddar cheese from Step 1
• 1 lb browned sausage from Step 2

Add the bread cubes, shredded cheddar cheese, and browned sausage from Steps 1 and 2 to the egg mixture in your bowl.

Stir gently but thoroughly until all components are evenly distributed throughout the custard.

I like to use a rubber spatula to fold everything together—this ensures the bread gets evenly coated without breaking it apart too much.

Step 5: Assemble and Bake

• combined mixture from Step 4

Pour the entire mixture from Step 4 into your prepared baking dish from Step 1, spreading it evenly.

Transfer to your preheated 350°F oven and bake uncovered for 30-45 minutes, until the center is set and lightly golden on top.

The bake is done when a knife inserted in the center comes out clean or with just a few moist crumbs—you don’t want it completely dry.

Comforting Sausage and Egg Bake

Delicious Comforting Sausage and Egg Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 1900 kcal

Ingredients

  

• 2 slices bread (cubed into 1/2-inch pieces)
• 1 cup shredded cheddar cheese (I use Cabot sharp cheddar)
• 2 cups milk (whole milk for creamier texture)
• 1 lb browned sausage (Italian or breakfast style)
• 8 eggs (room temperature for better mixing)
• 1 tsp salt

Instructions

 

• Preheat your oven to 350°F and generously grease a 9x13-inch baking dish with butter or cooking spray. While the oven preheats, cube your bread into ½-inch pieces and set aside. Shred your cheddar cheese if not already done, and measure out your milk. Having everything prepped and ready will make assembly smooth and quick.
• If your sausage isn't already browned, heat a skillet over medium-high heat and cook 1 lb of Italian or breakfast sausage, breaking it into small crumbles as it cooks, until the meat is fully cooked and no pink remains (about 8-10 minutes). Drain any excess grease and set the cooked sausage aside. If you're using pre-browned sausage, simply measure out 1 lb and have it ready.
• Crack your 8 eggs into a large mixing bowl and whisk them together until well combined and slightly pale, about 1-2 minutes. Pour in your 2 cups of milk and whisk again until fully blended. I like to use room temperature eggs here because they incorporate more smoothly into the milk, creating a creamier final texture. Add the salt and whisk one more time to combine.
• Add the bread cubes, shredded cheddar cheese, and browned sausage from Steps 1 and 2 to the egg mixture in your bowl. Stir gently but thoroughly until all components are evenly distributed throughout the custard. I like to use a rubber spatula to fold everything together—this ensures the bread gets evenly coated without breaking it apart too much.
• Pour the entire mixture from Step 4 into your prepared baking dish from Step 1, spreading it evenly. Transfer to your preheated 350°F oven and bake uncovered for 30-45 minutes, until the center is set and lightly golden on top. The bake is done when a knife inserted in the center comes out clean or with just a few moist crumbs—you don't want it completely dry.