I love how this sausage and egg casserole turns simple ingredients into a hearty, cheesy dish that fits breakfast, brunch, or dinner. One bite and it’s easy to see why it always disappears fast.

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I’m obsessed with this Easy Sausage And Egg Casserole because it tastes like the kind of breakfast I actually want to sit down for. The breakfast sausage brings all that savory, salty bite, and the cheddar cheese melts into every forkful like it knows exactly what it’s doing.

And honestly, I love a dish that works just as hard for brunch as it does for dinner. No fuss, no fancy mood required.

Just big flavor, creamy eggs, crispy edges, and that pull-apart middle that keeps me going back. But the best part?

It disappears fast. Always a good sign at my table.

Ingredients

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Breakfast sausage brings the savory, cozy flavor that makes this feel like real brunch.
Eggs hold everything together and add plenty of filling protein.
Milk keeps the casserole soft, creamy, and not dry or rubbery.
Cheddar melts into all the little pockets.
You’ll want those cheesy bites.
Day-old bread soaks up the egg mixture without turning totally mushy.
Onion adds a little sweetness and makes the whole kitchen smell amazing.
Bell pepper gives color, freshness, and a tiny crunch.
Nothing fancy.
Kosher salt wakes everything up, because bland eggs are just sad.
Black pepper adds a gentle kick without taking over breakfast.
Garlic powder brings easy flavor, especially when you’re not mincing garlic early.
Parsley adds a fresh little finish.
Plus, it makes the top prettier.
Butter helps the edges brown and keeps cleanup from being a nightmare.

Ingredient Quantities

1 pound breakfast sausage (pork or turkey)

8 large eggs

1 1/2 cups milk (whole or 2 percent)

2 cups shredded cheddar cheese

4 cups day old bread, cubed (French, sourdough, or a sturdy loaf)

1 small yellow onion, finely chopped

1 medium bell pepper, diced (any color)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1 tablespoon butter for greasing the baking dish

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking dish with the butter.

2. Brown the breakfast sausage in a skillet over medium heat, breaking it into crumbles, about 6 to 8 minutes; drain excess fat.

3. In the same skillet, add the chopped onion and diced bell pepper and sauté with the sausage for 4 to 5 minutes until softened; remove from heat.

4. Spread the cubed day old bread evenly in the prepared baking dish.

5. Scatter the cooked sausage, onion, and pepper mixture over the bread, then sprinkle 1 1/2 cups of the shredded cheddar evenly over the top, reserving the rest for later.

6. In a large bowl whisk together the eggs, milk, kosher salt, black pepper, garlic powder, and parsley until well combined.

7. Pour the egg mixture evenly over the bread and sausage, pressing lightly so the bread absorbs the liquid.

8. Let the casserole sit for 15 to 30 minutes at room temperature to allow soaking; for best results refrigerate covered and bake within 24 hours if making ahead.

9. Bake uncovered in the preheated oven for 35 to 45 minutes, or until the center is set and a knife inserted comes out clean.

10. Remove from oven, sprinkle the remaining shredded cheddar on top, let rest 5 to 10 minutes, then cut and serve.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Large skillet
4. Large mixing bowl
5. Whisk
6. Sharp chef knife and cutting board
7. Measuring cups and measuring spoons
8. Spatula or wooden spoon
9. Cheese grater (for shredding cheddar)

FAQ

Can I make this casserole ahead of time? Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 20 minutes before putting it in the oven to ensure even baking.

How should I store leftovers and how long do they keep? Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use fresh bread instead of day old bread? Yes. If using fresh bread, dry the cubes in a 250 F oven for 10 to 15 minutes or leave them out uncovered for a few hours so they absorb the custard without turning mushy.

Can I substitute the sausage or make this meat free? You can use turkey sausage or a plant based breakfast sausage to reduce fat or make it meat free. For a vegetarian version, omit the sausage and add cooked mushrooms, spinach, or extra bell pepper and onion for flavor and texture.

What oven temperature and baking time should I use? Bake at 350 F for about 40 to 45 minutes, or until the center is set and a knife comes out mostly clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Can I change the cheese or make this lower in fat? Yes. Swap cheddar for Monterey Jack, Colby, Gruyere, or a reduced fat cheddar. Keep in mind flavor and melting properties vary so adjust seasonings to taste.

Easy Sausage And Egg Casserole Recipe Substitutions and Variations

Sausage: Swap in 1 pound crumbled vegetarian breakfast sausage or cooked diced ham; for a leaner option use 1 pound ground turkey seasoned with 1 teaspoon sage and 1/2 teaspoon fennel seeds.
Eggs: Replace 8 eggs with 2 cups silken tofu blended until smooth (gives a similar custardy texture) or use 1 1/4 cups commercial egg replacer mixed according to package directions.
Milk: Use equal parts half-and-half for a richer custard, or substitute unsweetened oat milk or soy milk for a dairy-free version (no need to change quantities).
Bread: Swap the cubed day-old loaf for 4 cups frozen shredded hash browns or 4 cups torn croissant or brioche pieces for a richer, flakier base.

Pro Tips

1) Let the bread really soak the egg mixture. After pouring, press the top gently and wait the full 30 minutes at room temperature or refrigerate overnight. That extra time gives you custardy center and prevents dry pockets.

2) Crisp the edges and top by placing the dish on a lower rack for the first part of baking, then move it up for the last 10 minutes so the cheese browns without overcooking the center.

3) Save some of the cooked sausage and some cheese to sprinkle on top five minutes before the end of baking. The fresh topping adds texture and a bright, just-melted finish.

4) If you want a richer custard, swap a quarter cup of the milk for half and half or add one extra egg yolk. For a lighter version, use turkey sausage and two percent milk, and be sure not to overbake so it stays tender.

Easy Sausage And Egg Casserole Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I love how this sausage and egg casserole turns simple ingredients into a hearty, cheesy dish that fits breakfast, brunch, or dinner. One bite and it’s easy to see why it always disappears fast.

Servings

servings

Calories

527

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large skillet
4. Large mixing bowl
5. Whisk
6. Sharp chef knife and cutting board
7. Measuring cups and measuring spoons
8. Spatula or wooden spoon
9. Cheese grater (for shredding cheddar)

Ingredients

1 pound breakfast sausage (pork or turkey)
8 large eggs
1 1/2 cups milk (whole or 2 percent)
2 cups shredded cheddar cheese
4 cups day old bread, cubed (French, sourdough, or a sturdy loaf)
1 small yellow onion, finely chopped
1 medium bell pepper, diced (any color)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 tablespoon butter for greasing the baking dish

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish with the butter.
Brown the breakfast sausage in a skillet over medium heat, breaking it into crumbles, about 6 to 8 minutes; drain excess fat.
In the same skillet, add the chopped onion and diced bell pepper and sauté with the sausage for 4 to 5 minutes until softened; remove from heat.
Spread the cubed day old bread evenly in the prepared baking dish.
Scatter the cooked sausage, onion, and pepper mixture over the bread, then sprinkle 1 1/2 cups of the shredded cheddar evenly over the top, reserving the rest for later.
In a large bowl whisk together the eggs, milk, kosher salt, black pepper, garlic powder, and parsley until well combined.
Pour the egg mixture evenly over the bread and sausage, pressing lightly so the bread absorbs the liquid.
Let the casserole sit for 15 to 30 minutes at room temperature to allow soaking; for best results refrigerate covered and bake within 24 hours if making ahead.
Bake uncovered in the preheated oven for 35 to 45 minutes, or until the center is set and a knife inserted comes out clean.
Remove from oven, sprinkle the remaining shredded cheddar on top, let rest 5 to 10 minutes, then cut and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.