This recipe was born out of one of those lazy Sunday mornings when you wake up hungry but also absolutely not in the mood to cook three different things. You know the kind — when the coffee is still brewing, the house feels quiet, and you’re staring at the fridge hoping it magically serves you breakfast. That’s when I remembered my mom’s old breakfast casserole. She’d make it for holidays, early mornings before road trips, or just whenever she wanted to feed a crowd without standing over the stove. I decided to bring it back, with a few of my own touches.
What I love about this sausage and egg casserole is how comforting and low-stress it is. It’s the kind of meal that lets you be creative — or resourceful, depending on what’s in your fridge. Eggs, sausage, a bit of cheese, some bread — that’s all you really need. It’s hearty, creamy, and golden-baked with little crispy edges that make you want “just one more bite.” Plus, it reheats beautifully, which makes it a lifesaver for busy mornings.
If you’ve ever wanted a recipe that feels like home, this one’s it.
A Breakfast Worth Waking Up For
The first time I made this version, the smell of sizzling sausage filled the kitchen before the oven even turned on. My neighbor actually stopped by because she “followed the smell.” That’s the kind of breakfast this is — warm, welcoming, and slightly impossible to resist.
It’s perfect for slow weekends, brunch with friends, or holiday mornings when you want to enjoy your coffee instead of flipping pancakes. And the best part? You can prepare it the night before. Just cover it, pop it in the fridge, and bake it the next morning. No fuss, no early-morning prep — just a golden, cheesy casserole ready when you are.
What Makes This Casserole Special
A lot of egg casseroles can be dry or overly bready, but this one strikes the perfect balance. It’s fluffy and custardy on the inside, crisp and golden on top. The sausage adds richness and depth, while the cheese melts into everything, binding it all together like edible comfort.
And here’s the secret: a touch of milk and just enough seasoning to let the eggs shine. I’ve played around with versions over the years — adding peppers, onions, even hash browns — but this one is my favorite because it’s simple and classic. It’s that “back to basics” breakfast that never fails.
Ingredients You’ll Need
This isn’t a fancy ingredients list. In fact, you probably have most of these sitting in your fridge already. Here’s what goes into my version of the sausage and egg breakfast casserole:
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1 pound breakfast sausage (pork or turkey works great — I love using spicy sausage for extra flavor)
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6 large eggs
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2 cups milk (whole milk gives the best texture, but any kind will do)
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1 ½ cups shredded cheddar cheese (sharp cheddar is my go-to, but you can mix in mozzarella or Monterey Jack)
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4 slices of sandwich bread (day-old bread works beautifully; you can also use French bread or croissants)
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Salt and freshly ground black pepper, to taste
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½ teaspoon garlic powder (optional, but adds a cozy touch)
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½ teaspoon onion powder
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Butter or nonstick spray, for greasing the dish
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Optional mix-ins: diced bell peppers, chopped spinach, green onions, or even cooked hash browns
If you’re feeling fancy, add a handful of sautéed mushrooms or a few slices of crispy bacon on top — it’s your kitchen, after all.
Step-by-Step Directions (With Love and a Few Tips)
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. This step is important — trust me, you don’t want to be scraping baked egg off your dish later.
Step 2: Cook the Sausage
In a large skillet, cook the sausage over medium heat until it’s browned and crumbly. Stir occasionally and break it apart with a spoon as it cooks. When it’s done, drain the extra grease (a quick paper towel dab works fine) and set it aside to cool slightly.
Here’s a small tip: if your sausage is very fatty, don’t skip draining it — too much grease can make the casserole heavy. You want all the flavor, not the extra oil.
Step 3: Whisk the Eggs and Milk
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Don’t be shy with the whisk — this is where you add air, which helps keep the casserole fluffy.
Sometimes I add a pinch of paprika for color or a splash of cream instead of some of the milk when I’m in the mood for something extra rich.
Step 4: Build the Base
Tear the bread into bite-sized pieces and spread them evenly across the bottom of your prepared baking dish. No need to make them perfect squares — rustic is the goal here. Then sprinkle the cooked sausage evenly over the bread.
Now, pour that egg mixture all over the top, making sure everything gets nicely coated. Gently press down with a spoon so the bread soaks it all up.
Step 5: Add the Cheese
Sprinkle the shredded cheese evenly over the top. I always save a small handful to add halfway through baking for an extra melty layer.
If you’re using mix-ins like peppers or green onions, scatter them over now. It’s amazing how a little color and texture can make this humble casserole look like something you’d see at a cozy brunch café.
Step 6: Let It Rest (Optional but Worth It)
If you have time, cover the dish and let it sit in the fridge for at least 30 minutes — or overnight. This lets the bread absorb the egg mixture fully, giving the casserole that custard-like texture.
If you’re in a hurry, it’s totally fine to bake it right away. It’ll still be delicious.
Step 7: Bake to Golden Perfection
Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown. You’ll know it’s ready when the edges are puffed and slightly crispy, and a knife inserted in the center comes out clean.
The smell that fills the kitchen at this point? Unreal. That cozy, savory scent of eggs and sausage will have everyone wandering in asking, “Is it ready yet?”
Step 8: Cool and Serve
Once baked, let the casserole rest for about 10 minutes before slicing. It’ll set up nicely as it cools, and you’ll get those beautiful, neat squares that hold together perfectly.
Serve warm with a side of fruit, coffee, or even a drizzle of hot sauce if you like things spicy.
Make-Ahead and Storage Tips
One of the best things about this casserole is how easy it is to prepare ahead of time. You can assemble everything the night before, cover it tightly, and refrigerate overnight. In the morning, just bake it straight from the fridge (add 5–10 extra minutes of baking time since it’s starting cold).
Leftovers? They’re a blessing. Store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop a piece in the microwave for a minute or warm it in the oven at 325°F until heated through. It also freezes beautifully — wrap individual portions and freeze for up to two months.
When I’m traveling or have a busy week ahead, I love making a big batch, freezing slices, and pulling one out for breakfast with a quick cup of coffee. It’s the easiest kind of comfort.
Variations You’ll Love
Once you master the base, the possibilities are endless. Here are a few favorite twists:
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Southwestern Casserole: Add diced green chilies, pepper jack cheese, and a sprinkle of cumin.
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Veggie Lover’s Version: Mix in sautéed mushrooms, spinach, and roasted red peppers.
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Hash Brown Base: Replace the bread with a layer of thawed hash browns for a heartier, potato-forward version.
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Italian-Inspired: Use Italian sausage, mozzarella, and a bit of parmesan — maybe even a handful of sun-dried tomatoes.
Each variation tells a different story, and all of them taste incredible.
A Few Real-Life Tips
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If your casserole browns too quickly on top, loosely cover it with foil halfway through baking.
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Always let it rest before cutting — it’ll hold its shape better and won’t be runny.
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Don’t skip seasoning. Eggs love salt and pepper; under-seasoning is the only real mistake you can make here.
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If you like a little crunch, sprinkle crushed buttery crackers or breadcrumbs on top before baking.
Why You’ll Keep Coming Back to This Recipe
Every time I make this, it reminds me why simple recipes are often the best ones. It’s not about perfection — it’s about comfort. About standing in the kitchen with that first cup of coffee, hearing the soft sizzle from the oven, and knowing breakfast is handled.
This sausage and egg casserole isn’t fancy or fussy. It’s reliable. It’s what you make when you want to feed the people you love without overcomplicating things. And if you ask me, that’s what makes a recipe timeless.
Sausage and Egg Breakfast Casserole
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- 2 cups milk
- 1 ½ cups shredded cheddar cheese
- 4 slices sandwich bread torn into pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Butter or nonstick spray for greasing
- Optional: diced bell peppers spinach, or mushrooms
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Brown sausage in a skillet, breaking it apart as it cooks. Drain excess grease and set aside.
- In a large bowl, whisk eggs, milk, and seasonings until well combined.
- Layer bread pieces in the prepared dish, then top with sausage.
- Pour egg mixture evenly over the top. Gently press down to soak.
- Sprinkle cheese evenly across.
- Bake uncovered for 40–45 minutes, until set and golden.
- Let rest 10 minutes before serving.
If you make this, you’ll see why it’s become a weekend tradition for so many families — mine included. It’s cozy, simple, and full of flavor that somehow tastes like a slow morning, no matter what day it is.
