If you’ve ever woken up hungry but too busy to cook, this easy sausage and egg casserole is your breakfast hero. Packed with savory sausage, fluffy eggs, and gooey cheese, it’s the kind of dish that feels like a warm hug in the morning. The best part? You can make it the night before and just pop it in the oven when you’re ready. Whether it’s for a holiday brunch, meal prep Sunday, or a cozy weekend treat, this casserole is foolproof and always a hit.

The ingredients are simple, the method is straightforward, and the results are always satisfying. Even picky eaters love it! Plus, you can easily customize it with your favorite veggies, breads, or cheeses. It’s one of those recipes you’ll come back to again and again—especially on busy mornings.

It’s hearty, cheesy, packed with protein, and fits perfectly into your weekly meal prep routine. And since it feeds a crowd, it’s great for gatherings too. Let’s dive into why this easy sausage and egg casserole deserves a permanent spot in your breakfast rotation.

What Makes This Easy Sausage and Egg Casserole Special?

Make-ahead convenience: Prep the entire casserole the night before and bake fresh in the morning.
Customizable ingredients: Use different types of sausage, veggies, or cheeses based on what you have.
Feeds a crowd: Perfect for family breakfasts, brunches, or potlucks.
Kid and adult approved: The flavor combo of sausage, eggs, and cheese is always a winner.
One-dish cleanup: Everything cooks in one baking dish, making cleanup simple.

This casserole is especially helpful when hosting overnight guests or preparing for holidays. You’ll love how easy it is to throw together, and your guests will love how delicious it tastes.

Ingredient Notes

Ground breakfast sausage: Classic pork sausage works best, but turkey or plant-based sausage are good subs.
Eggs: The base of the dish—use large eggs for best texture.
Shredded cheddar cheese: Adds gooey richness; swap in Monterey Jack, Swiss, or mozzarella if desired.
Milk: Whole milk makes it creamy; use 2% or plant milk (unsweetened) if needed.
Bread cubes: Day-old white or sourdough bread soaks up flavor and gives the casserole structure.
Salt & pepper: Essential for balancing flavors.
Optional veggies: Bell peppers, green onions, spinach, or mushrooms add color and nutrients.

How To Make Easy Sausage and Egg Casserole

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the sausage in a skillet over medium heat until browned and no longer pink. Drain the fat.
Layer the bread cubes evenly in the baking dish.
Top with cooked sausage and sprinkle shredded cheese over the top.
Whisk together the eggs, milk, salt, and pepper in a large bowl until smooth.
Pour the egg mixture evenly over the bread, sausage, and cheese.
Cover and refrigerate overnight for best results. (Or bake immediately if needed.)
Bake uncovered for 45-50 minutes, or until the center is set and the top is golden.
Let rest for 10 minutes before slicing and serving warm.

Tip: Check doneness by inserting a knife into the center—it should come out clean.

Storage Options

Room temperature: Let it sit no more than 2 hours after baking.
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge before reheating.
Reheat: Microwave individual portions or warm in oven at 300°F until heated through.

Variations and Substitutions

Use croissants or bagels instead of bread cubes for a buttery twist.
Try hot Italian sausage or chorizo for a spicy kick.
Add sautéed onions, spinach, or mushrooms for extra flavor.
Make it dairy-free with almond milk and dairy-free cheese.
For low-carb, skip the bread and increase eggs for a crustless version.

Frequently Asked Questions

Can I make this casserole ahead of time? Yes! It’s best when prepped the night before and baked in the morning.
What type of bread works best? Day-old white, French, or sourdough bread is ideal. Avoid very soft breads.
Can I freeze this casserole before baking? Yes, assemble and freeze unbaked. Thaw overnight before baking as usual.
How do I know when it’s done? The top should be golden, and a knife inserted in the center should come out clean.
Can I use egg whites only? Yes, but use more whites to equal the volume of whole eggs (about 2 whites per egg).
Can I leave out the cheese? Yes, but it won’t be as creamy. Consider adding extra seasoning or veggies for flavor.

Conclusion

This easy sausage and egg casserole is everything a good breakfast should be—simple, hearty, and satisfying. With endless variations, it’s a dish you’ll never get tired of making. Whether it’s a holiday morning or just another busy weekday, this recipe is here to make your life easier and tastier. Give it a try, and don’t forget to share your delicious results!

Easy Sausage and Egg Casserole: A Hearty Breakfast Favorite

Author: Sofia
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x

Print Recipe

Ingredients

Scale

1 pound ground breakfast sausage
8 large eggs
2 cups milk
2 cups shredded cheddar cheese
6 cups cubed bread (white or sourdough)
Salt and pepper to taste
Optional: chopped bell peppers, green onions, spinach

Instructions

Preheat oven to 350°F and grease a 9×13-inch baking dish.
Cook sausage until browned; drain.
Layer bread in dish. Add sausage and cheese.
Whisk eggs, milk, salt, and pepper.
Pour egg mix over casserole.
Refrigerate overnight or bake immediately.
Bake 45–50 minutes until center is set.
Rest 10 minutes before serving.

Nutrition

Calories: 370
Sugar: 3g
Fat: 24g
Carbohydrates: 18g
Fiber: 1g
Protein: 21g