Hearty Sausage and Egg Casserole – Easy, Cheesy, and Perfect for Any Morning

You know those recipes that become instant family classics after just one bite? This sausage and egg casserole is that dish. It’s rich, comforting, and bubbling with melty cheese, making it the perfect go-to for holidays, brunch gatherings, or slow weekend mornings. I first made it for a last-minute Christmas brunch, and let’s just say… I’ve never hosted another breakfast without it since.

What I love most is how low-stress it is—just layer, whisk, pour, and bake. You can make it ahead, pop it in the oven when guests arrive, and serve something that feels cozy and impressive all at once. If you’re a fan of prep-ahead brunches that let you sleep in a little longer, check out this list of make-ahead breakfast casseroles from The Pioneer Woman. But trust me, this one’s where the magic starts.

Ingredients for Sausage and Egg Casserole

This recipe keeps it classic but customizable—perfect for using pantry staples or mixing things up with flavors you love.

Ground Breakfast Sausage (1 lb)

Use regular, spicy, or maple sausage depending on your taste. Cook and crumble before adding—it’s the meaty backbone of the dish.

Large Eggs (8–10)

The base of your casserole. They bake into a fluffy, custard-like texture that holds everything together.

Whole Milk or Half-and-Half (2 cups)

Adds richness and keeps the eggs from drying out. Half-and-half gives a more decadent texture, but milk works great too.

Shredded Cheddar Cheese (2 cups)

Melty, sharp, and essential. You can sub in mozzarella, pepper jack, or a blend if you like variety.

Bread Cubes (4 cups, optional)

Use cubed French bread, sourdough, or even day-old sandwich bread. This adds structure and makes the dish heartier—great for feeding a crowd.

Salt & Black Pepper (to taste)

Basic seasoning, but don’t skip. You can also add garlic powder or onion powder for extra flavor.

Butter or Cooking Spray

For greasing your casserole dish so nothing sticks. Easy cleanup = happy cook.

Tips & Flavorful Variations

This casserole is as flexible as it is satisfying. Whether you’re feeding picky eaters or just cleaning out the fridge, here’s how to make it your own:

Cheese Swaps

• Try Monterey Jack, Swiss, or Pepper Jack for different flavor profiles.
• A sprinkle of parmesan on top adds a salty, crispy finish.

Veggie Add-Ins

• Add sautéed onions, bell peppers, mushrooms, or spinach to the sausage layer.
• For a shortcut, toss in a handful of thawed frozen veggies.

Protein Switch-Ups

• Use chopped cooked bacon, ham, or a plant-based sausage for a twist.
• For extra protein, mix in a few egg whites along with whole eggs.

Bread Tips

• Use day-old bread—it soaks up the egg mixture better and adds texture.
• No bread? Skip it! The casserole still holds together well without.

Make-Ahead & Storage

• Prep the night before: Assemble, cover, and refrigerate. Bake fresh in the morning.
• Leftovers: Store in the fridge for 3–4 days. Reheat in the oven or microwave.
• Freezer-friendly: Wrap portions tightly in foil or plastic wrap and freeze. Reheat straight from frozen at 350°F until hot.

Serving Suggestions

Whether you’re hosting brunch or meal prepping for the week, this sausage and egg casserole fits in seamlessly. Here’s how to serve it up beautifully:

Pair with Fresh Sides

• A crisp green salad with vinaigrette adds brightness.
• Serve with fresh fruit salad, orange slices, or berries for a sweet contrast.
• Add avocado slices or a quick guacamole on the side for a creamy, rich balance.

Make It a Brunch Spread

• Offer bagels, toast, or English muffins alongside.
• Serve with salsa, hot sauce, or ketchup for easy topping options.
• A tray of breakfast pastries or muffins rounds things out for guests.

Drink Pairings

• Freshly brewed coffee or cold brew for a bold start.
• A spicy Bloody Mary or mimosa for brunch vibes.
• Hot chocolate or apple cider during the colder months for cozy feels.

Dinner-Ready Option

Don’t limit it to breakfast! Pair it with:

• A side of roasted potatoes or a simple arugula salad
• A cup of tomato soup or even cornbread

Frequently Asked Questions

1. Can I prep this casserole the night before?

Yes! It’s actually better when prepped ahead. Assemble the casserole, cover tightly, and refrigerate overnight. Just bake it fresh in the morning—no extra steps needed.

2. Do I have to use bread in this recipe?

Nope! It works just as well without bread, especially if you want a lower-carb option. The texture will be slightly firmer but still delicious.

3. What’s the best sausage to use?

Any ground breakfast sausage will work—regular, spicy, maple, or even turkey sausage. Just make sure it’s fully cooked and crumbled before adding it to the dish.

4. Can I freeze leftovers?

Absolutely. Let the casserole cool completely, then cut into portions and wrap tightly. Freeze for up to 2 months. Reheat in the oven or microwave until warmed through.

5. How do I know when it’s fully cooked?

The center should be set and not jiggly. A knife inserted should come out clean. If it’s browning too fast on top, loosely cover with foil and continue baking.

6. Can I make this dairy-free?

Yes, with a few swaps! Use a plant-based milk like almond or oat, and sub in your favorite dairy-free cheese and cream cheese alternatives. The texture may vary slightly, but will still be tasty.

Final Thoughts

There’s a reason this sausage and egg casserole has a permanent spot in our breakfast rotation—it’s simple, flexible, and packed with comfort in every bite. Whether you’re hosting a holiday brunch or just want something cozy to enjoy with coffee on a weekend morning, this casserole delivers. Plus, it reheats beautifully, making it a meal prep hero, too.

If you’re looking to expand your breakfast baking game, you might enjoy browsing this collection of easy savory breakfast recipes from Simply Recipes. But first, give this sausage and egg bake a try—you’ll be coming back to it over and over.

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