Why You’ll Love This Recipe
This egg sausage casserole is a one-dish wonder that’s easy to prepare and incredibly versatile. You can prep it the night before and simply bake it in the morning, making it perfect for busy schedules or special gatherings. It’s protein-packed, comforting, and totally customizable with your favorite add-ins like veggies, different meats, or alternative cheeses. Plus, it reheats beautifully, so you can enjoy it all week long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs
milk (dairy or non-dairy)
ground breakfast sausage (pork, turkey, or chicken)
shredded cheese (cheddar, mozzarella, or your favorite blend)
bread cubes or frozen diced potatoes (optional base)
salt
pepper
onion powder
garlic powder
optional: diced onions, bell peppers, spinach, mushrooms
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess grease and set aside.
- In a large bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder.
- If using bread cubes or frozen potatoes, spread them evenly in the prepared baking dish.
- Sprinkle the cooked sausage over the base layer.
- Add any chopped vegetables or mix-ins you like.
- Pour the egg mixture evenly over everything in the dish.
- Top with shredded cheese.
- Bake for 35–45 minutes, or until the center is set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 40-45 minutes
Total time: 55 minutes to 1 hour
Variations
- Low-carb: Omit bread or potatoes and load it with vegetables instead.
- Spicy version: Use spicy sausage or add diced jalapeños and red pepper flakes.
- Vegetarian: Replace sausage with plant-based crumbles or sautéed mushrooms and spinach.
- Cheese lovers: Use a mix of cheeses like pepper jack, Swiss, or feta for more flavor.
- Mini casseroles: Bake in muffin tins for portable, individual servings.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1-2 minutes or bake at 350°F until warmed through.
To freeze, let the casserole cool completely, cut into portions, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I make egg sausage casserole the night before?
Yes, assemble the casserole the night before, cover, and refrigerate. In the morning, just bake as directed.
Can I use cooked bacon instead of sausage?
Absolutely. Swap in crispy bacon or even diced ham for a different flavor profile.
Can I use plant-based sausage?
Yes, plant-based sausage crumbles work well as a meatless alternative.
What kind of bread works best?
Day-old bread like French bread or sourdough holds up well. Avoid very soft sandwich bread unless it’s toasted first.
Can I freeze the casserole before baking?
Yes, assemble the casserole, cover tightly, and freeze. Thaw in the fridge overnight and bake when ready.
How do I know when the casserole is done?
The center should be set and not jiggly. A knife inserted in the middle should come out clean.
Can I use egg whites only?
Yes, you can substitute some or all of the whole eggs with egg whites for a lighter version.
Do I have to use cheese?
No, the casserole is still delicious without cheese, or you can use a dairy-free cheese alternative.
Can I make this in a smaller dish?
Yes, but reduce the ingredient amounts or adjust the baking time accordingly.
Can I use fresh vegetables?
Yes, just sauté them first to reduce moisture and enhance flavor before adding them to the casserole.
Conclusion
Egg Sausage Casserole is a comforting and convenient dish that’s perfect for breakfast or brunch. With just a few simple ingredients and endless customization options, it’s a recipe you’ll come back to time and time again. Whether you’re feeding a crowd or meal prepping for the week, this casserole makes mornings easier and more delicious.
PrintEgg Sausage Casserole
This Egg Sausage Casserole is a hearty, protein-packed breakfast dish made with eggs, sausage, cheese, and your choice of bread or potatoes. It’s easy to customize, perfect for make-ahead mornings, and great for feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55 minutes to 1 hour
- Yield: 6 to 8 servings
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 pound ground breakfast sausage (pork, turkey, or chicken)
- 1 to 1½ cups shredded cheese (cheddar, mozzarella, or blend)
- 3 cups bread cubes or 3 cups frozen diced potatoes (optional base)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Optional: 1/2 cup diced onions
- Optional: 1/2 cup chopped bell peppers
- Optional: 1 cup chopped spinach or mushrooms
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain excess grease.
- In a large bowl, whisk together eggs, milk, salt, pepper, onion powder, and garlic powder.
- If using bread cubes or potatoes, spread them evenly in the baking dish.
- Distribute the cooked sausage over the base layer.
- Add any desired vegetables or other mix-ins.
- Pour the egg mixture evenly over everything in the dish.
- Top with shredded cheese.
- Bake for 35–45 minutes, or until the center is set and top is golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
- Prep the night before for an easy morning bake.
- Customize with your favorite vegetables or cheeses.
- Use day-old bread for best texture if using bread cubes.
- Freezes well in individual portions for meal prep.
- Sauté vegetables before adding to prevent excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg
