Here is my favorite sausage and egg breakfast casserole recipe, with savory breakfast sausage, fluffy eggs, cheese, and bread all baked together into one hearty dish that feeds a crowd.
This breakfast casserole is what I make when we have family staying over or for holiday mornings. I can prep it the night before and just pop it in the oven while everyone’s still waking up. Nothing beats a warm, filling breakfast that practically makes itself, right?
Why You’ll Love This Breakfast Casserole
- Perfect for overnight prep – You can assemble this casserole the night before and just pop it in the oven in the morning, making busy mornings so much easier.
- Feeds a crowd – This recipe is ideal for holiday breakfasts, brunch gatherings, or feeding your family without standing over the stove cooking individual servings.
- Simple, everyday ingredients – You probably already have most of these items in your fridge and pantry, so no special shopping trip needed.
- Hearty and filling – The combination of eggs, sausage, cheese, and bread keeps everyone satisfied all morning long.
- Minimal hands-on time – With just 10-15 minutes of prep work, you get a complete breakfast that looks like you spent way more effort on it.
What Kind of Sausage Should I Use?
For this breakfast casserole, you’ll want to grab some pork breakfast sausage from the meat section of your grocery store. You can go with regular, mild, or hot depending on how much spice you like in the morning – they’ll all work great in this recipe. Ground breakfast sausage in the tube or roll form is your best bet here since it crumbles easily and distributes evenly throughout the casserole. If you prefer, turkey breakfast sausage is a lighter alternative that works just as well, though it will give you a slightly different flavor. Just make sure to cook and crumble whichever sausage you choose before adding it to the casserole so it’s nice and browned.
Options for Substitutions
This breakfast casserole is pretty forgiving when it comes to swaps:
- Bread: Any bread works here – white, whole wheat, sourdough, or even day-old croissants. If using denser bread like sourdough, you might want to cut it into smaller cubes so it soaks up the egg mixture better.
- Pork breakfast sausage: Turkey sausage, chicken sausage, or even crumbled bacon are great alternatives. You can also use vegetarian sausage if you prefer. Just make sure to cook and drain any substitute the same way you would the pork sausage.
- Cheddar cheese: Monterey Jack, Swiss, Gruyere, or a Mexican cheese blend all work well. You can also mix two types of cheese for more flavor.
- Milk: Whole milk gives the best texture, but 2% milk, half-and-half, or even unsweetened almond milk will work. If using a non-dairy option, the casserole might be slightly less creamy.
- Eggs: Don’t substitute the eggs – they’re what holds this casserole together and gives it that classic breakfast texture.
Watch Out for These Mistakes While Baking
The biggest mistake with breakfast casseroles is using raw sausage straight from the package, which releases excess grease and makes your dish oily – always brown and drain the sausage completely before adding it to the casserole.
Another common error is pouring the egg mixture over the bread too quickly without letting each layer settle, which can create uneven pockets where the custard doesn’t reach.
To avoid a watery casserole, make sure your milk and eggs are well-beaten together until completely combined, and don’t skip the overnight refrigeration step if your recipe calls for it, as this helps the bread absorb the liquid properly.
Finally, resist the urge to cut into the casserole right away – letting it rest for 10 minutes after baking allows everything to set up nicely and makes serving much cleaner.
What to Serve With Sausage and Egg Breakfast Casserole?
This hearty breakfast casserole is pretty filling on its own, but I love serving it with some fresh fruit on the side to balance out all the richness. A simple fruit salad with berries, melon, and grapes works great, or you can just slice up some oranges or grapefruit for a citrusy kick. If you want something warm alongside it, hash browns or breakfast potatoes are always a good call. For drinks, this pairs perfectly with coffee, orange juice, or even a mimosa if you’re serving it for a weekend brunch with friends.
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 assemble this casserole the night before and let it hang out in the fridge overnight. Just cover it well and pop it in the oven the next morning. This makes busy mornings so much easier, especially when you have guests staying over.
Freeze: Freeze individual portions wrapped in foil or in a freezer-safe container for up to 2 months. This way you can grab a single serving whenever you need a hearty breakfast without having to make the whole thing.
Reheat: Warm up slices in the microwave for about 1-2 minutes, or reheat in a 350°F oven for 15-20 minutes until heated through. The oven method keeps it from getting too soggy and brings back some of that nice texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 10-15 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2900-3200
- Protein: 140-160 g
- Fat: 200-220 g
- Carbohydrates: 80-100 g
Ingredients
For the casserole base:
- cooking spray or butter for greasing pan
- 6 slices white bread (cubed)
- 2 cups shredded cheddar (I use Cabot for this)
- 1 lb breakfast sausage (cooked and crumbled)
For the egg mixture:
- 8 large eggs (room temperature)
- 2 cups whole milk
- 1 tsp salt
- black pepper (freshly ground preferred)
Step 1: Cook the Sausage
- 1 lb breakfast sausage (cooked and crumbled)
Brown the breakfast sausage over medium heat in a large skillet, breaking it into crumbles as it cooks.
Once fully cooked, drain any excess grease and set aside.
I sometimes let the sausage cool for a few minutes so it doesn’t melt the cheese when assembling.
Step 2: Prepare the Baking Dish and Assemble the Base
- cooking spray or butter for greasing pan
- 6 slices white bread (cubed)
Grease a 9×13 inch casserole dish or large baking dish with cooking spray or butter.
Cube the slices of white bread and spread them evenly in the bottom of the greased dish.
Step 3: Layer the Sausage and Cheese
- cooked and crumbled sausage from Step 1
- 2 cups shredded cheddar
Evenly distribute the cooked and crumbled sausage (from Step 1) over the cubed bread in the pan.
Sprinkle the shredded cheddar cheese over the top, making sure it’s distributed evenly.
Step 4: Mix and Add the Egg Mixture
- 8 large eggs (room temperature)
- 2 cups whole milk
- 1 tsp salt
- black pepper (freshly ground preferred)
In a large bowl, whisk together the eggs until smooth.
Add the whole milk, salt, and freshly ground black pepper.
Continue whisking until the mixture is well combined.
Pour this egg mixture evenly over the layered bread, sausage, and cheese in the baking dish.
Step 5: Chill to Allow Flavors to Soak
Cover the dish tightly with plastic wrap or aluminum foil.
Refrigerate overnight so the bread can absorb the egg mixture thoroughly, resulting in a custardy and cohesive casserole.
Step 6: Bake the Casserole
Preheat the 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 about 45 minutes, or until the center is set and a knife inserted comes out clean.
I like to let it cool slightly after baking so it slices more easily.
Step 7: Slice and Serve
Cut the baked casserole into squares directly in the pan and serve warm.
For extra flavor, you can garnish with freshly cracked black pepper or some chopped herbs before serving.
Tasty Sausage and Egg Breakfast Casserole
Ingredients
For the casserole base:
- cooking spray or butter for greasing pan
- 6 slices white bread (cubed)
- 2 cups shredded cheddar (I use Cabot for this)
- 1 lb breakfast sausage (cooked and crumbled)
For the egg mixture:
- 8 large eggs (room temperature)
- 2 cups whole milk
- 1 tsp salt
- black pepper (freshly ground preferred)
Instructions
- Brown the breakfast sausage over medium heat in a large skillet, breaking it into crumbles as it cooks. Once fully cooked, drain any excess grease and set aside. I sometimes let the sausage cool for a few minutes so it doesn't melt the cheese when assembling.
- Grease a 9×13 inch casserole dish or large baking dish with cooking spray or butter. Cube the slices of white bread and spread them evenly in the bottom of the greased dish.
- Evenly distribute the cooked and crumbled sausage (from Step 1) over the cubed bread in the pan. Sprinkle the shredded cheddar cheese over the top, making sure it's distributed evenly.
- In a large bowl, whisk together the eggs until smooth. Add the whole milk, salt, and freshly ground black pepper. Continue whisking until the mixture is well combined. Pour this egg mixture evenly over the layered bread, sausage, and cheese in the baking dish.
- Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate overnight so the bread can absorb the egg mixture thoroughly, resulting in a custardy and cohesive casserole.
- Preheat the 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 about 45 minutes, or until the center is set and a knife inserted comes out clean. I like to let it cool slightly after baking so it slices more easily.
- Cut the baked casserole into squares directly in the pan and serve warm. For extra flavor, you can garnish with freshly cracked black pepper or some chopped herbs before serving.
