Quick and Easy Sausage and Egg Casserole Everyone Will Love

If you want a simple, hearty breakfast that’s perfect for busy mornings or weekend brunch, this Easy Sausage and Egg Casserole is your new best friend. Packed with eggs, savory sausage (chicken or turkey work great), and melty cheese, it’s comforting and filling without complicated steps. You can prep it ahead, refrigerate overnight, and bake it fresh in the morning—making your breakfast stress-free and delicious. Whether you serve it with fresh fruit or coffee, it’s a reliable crowd-pleaser anyone can make.

Why You’ll Love This Sausage and Egg Casserole

This casserole is quick, customizable, and perfect for all skill levels. You can use your favorite sausage or swap it for veggies or plant-based options. It’s great for meal prep, ready to bake right from the fridge, and packed with protein to keep you energized. Plus, the cheesy, savory flavors make it a hit with kids and adults alike. It’s a fuss-free recipe that fits into any busy lifestyle and keeps breakfast exciting and satisfying.

What You’ll Need

To make this Easy Sausage and Egg Casserole, you’ll need just a handful of simple ingredients that you likely already have on hand:

• 1 pound ground chicken or turkey sausage (avoid pork to keep it lighter)
• 8 large eggs
• 2 cups shredded cheddar cheese (or a cheese blend like mozzarella and Monterey Jack)
• 1 cup milk (whole or 2% for creaminess)
• 4 cups day-old bread cubes (use white, whole wheat, or gluten-free bread)
• 1 small onion, finely chopped
• 1 bell pepper, diced (optional, for added flavor and color)
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning (or mixed herbs)
• Cooking spray (for greasing the baking dish)

These ingredients come together easily, and you can customize by adding spinach, mushrooms, or swapping cheeses based on your preferences.

How to Make Sausage and Egg Casserole

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
2. Cook the sausage: In a large skillet over medium heat, crumble and cook the sausage until browned and cooked through (about 5-7 minutes). Remove sausage and set aside, leaving some drippings in the pan.
3. Sauté veggies: Add onion, bell pepper, and garlic to the pan. Cook for 3-4 minutes until softened.
4. Combine bread and sausage: In a large mixing bowl, combine the bread cubes, cooked sausage, sautéed veggies, and 1½ cups of shredded cheese. Mix well.
5. Mix eggs and milk: In a separate bowl, whisk together eggs, milk, salt, pepper, and Italian seasoning.
6. Assemble casserole: Spread the bread and sausage mixture evenly in the baking dish. Pour the egg mixture over the top. Press lightly to soak the bread.
7. Top with remaining cheese: Sprinkle the remaining ½ cup shredded cheese on top.
8. Bake uncovered for 40-45 minutes, or until the casserole is set and golden on top. A knife inserted should come out clean.
9. Cool slightly before serving to allow it to firm up.

You Must Know

To get the best casserole, use lean chicken or turkey sausage instead of pork. Day-old bread cubes work best because they soak up the egg mixture without getting soggy. The egg-to-milk ratio is key—eight eggs and one cup milk create a creamy, firm texture. Season well with Italian herbs or add your favorite spices. Bake until the edges turn golden and the center is set but not dry.

Perfecting the Cooking Process

Cook the sausage and veggies well before mixing to avoid sogginess. Spread the bread mixture evenly, pour the egg mix slowly, and press gently to soak. Bake at 350°F for even cooking, tent with foil if cheese browns too fast. Let the casserole rest 10 minutes after baking to firm up, and if you want a crispy top, broil for a minute—just watch closely.

Add Your Touch Sausage and Egg Casserole

This casserole is a great base for your own flavor twists. Add sautéed spinach, mushrooms, or diced tomatoes for extra veggies. Swap cheddar for mozzarella or pepper jack for a different cheese vibe. For a little heat, mix in some chopped jalapeños or a dash of hot sauce. You can also sprinkle fresh herbs like parsley or chives on top before serving to brighten it up. Make it your own!

Storing & Reheating

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Store leftovers covered in the fridge for up to 3 days. To reheat, microwave individual portions for 1-2 minutes or warm the whole dish in a 350°F oven until heated through, about 15-20 minutes. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Chef’s Helpful Tips for Sausage and Egg Casserole

Add this to your meal rotation

1. Use day-old bread for best texture.
2. Don’t overcook the sausage—just brown it well.
3. Let the casserole rest after baking for easier slicing.
4. Feel free to add veggies for extra nutrition and flavor.
5. Use a mix of cheeses for richer taste.
6. Cover with foil if the top browns too fast during baking.

FAQ for Sausage and Egg Casserole

Q: Can I use other types of sausage?
A: Yes! Chicken, turkey, or plant-based sausage all work well.

Try this delicious twist next time

Q: Is this recipe gluten-free?
A: If you use gluten-free bread, yes.

Q: Can I make it ahead?
A: Absolutely! Assemble the night before and bake in the morning.

Q: How do I know when it’s done?
A: The edges should be golden and the center set—no liquid when you insert a knife.

Conclusion

This Easy Sausage and Egg Casserole is the perfect breakfast solution for busy mornings, weekend brunches, or anytime you want a warm, satisfying meal without fuss. It’s simple to prepare, customizable to your tastes, and packed with protein to keep you fueled throughout the day. Whether you stick to the classic recipe or add your favorite veggies and cheeses, this casserole delivers comfort and convenience in every bite. Make it ahead for stress-free mornings and enjoy a delicious, homemade breakfast your whole family will love. Give this recipe a try and watch it become a staple in your kitchen!