Sausage and Egg Casserole is a hearty, comforting dish that feels like a warm hug on a plate. It’s packed with fluffy eggs, savory sausage, and often a touch of cheese that melts into every bite. The casserole’s crumbly, golden top contrasts so nicely with the soft, rich inside, making it perfect for a leisurely breakfast or brunch.
I love making this casserole when I have a few people over because it’s so easy to put together, and it always feels like a special treat without needing much effort. One of my favorite things to do is to prepare it the night before, so all I have to do in the morning is pop it in the oven — it makes the whole day start a little calmer and more delicious.
Serving this with fresh fruit or a simple green salad adds a nice light touch, but honestly, it’s great all on its own. Whenever I have this casserole around, it seems to bring everyone to the table with big smiles and hungry appetites. It’s the kind of homemade food that sticks with you in the best way.
Key Ingredients & Substitutions
Breakfast Sausage: This adds great flavor and richness. If you prefer less fat or spice, try turkey sausage or vegetarian sausage crumbles—they cook similarly and still taste great.
Eggs: The main protein and binder. Fresh eggs work best for fluffiness. For a lighter option, you can swap some whole eggs for egg whites.
Milk: Milk keeps the eggs creamy. Whole milk is great, but 2% or even unsweetened plant-based milks (like almond or oat) can work well too.
Cheddar Cheese: Cheddar melts nicely and adds sharp flavor. Feel free to use mozzarella for a milder taste or pepper jack for a spicy kick.
Potatoes: Cooked potatoes give the casserole a hearty texture. You can use roasted, boiled, or even frozen hash browns—just be sure they’re fully cooked before baking.
How Can I Make Sure the Casserole is Cooked Through Without Overbaking?
Getting the right bake time is key to a moist casserole that sets well but doesn’t dry out. Try these tips:
- Preheat the oven fully before baking to ensure even cooking.
- Use a glass or ceramic baking dish; they distribute heat evenly.
- Bake for 40-45 minutes, then check by inserting a knife in the center. It should come out clean or with just a little moisture.
- If the top browns too quickly, tent the casserole loosely with foil.
- Let it rest 5-10 minutes after baking; this helps the eggs finish setting and makes slicing easier.
Equipment You’ll Need
- 9×9-inch baking dish – I use this size because it fits the casserole nicely and cooks evenly.
- Skillet – for cooking the sausage; a non-stick pan makes cleanup easier.
- Whisk – helps blend the eggs and milk smoothly without lumps.
- Mixing bowl – for mixing the eggs, milk, and seasonings together.
- Measuring cups and spoons – to measure ingredients accurately.
Flavor Variations & Add-Ins
- Use cooked bacon instead of sausage for a smoky flavor; crumbles work best for mixing in.
- Stir in chopped vegetables like bell peppers, spinach, or onions to add freshness and color.
- Mix in different cheeses like Monterey Jack or Swiss for varied flavors.
- For a spicy kick, add hot sauce or pepper jack cheese.
Sausage and Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound breakfast sausage (mild or spicy, your choice)
- 6 large eggs
- 1 cup milk (whole or 2%)
- 2 cups shredded cheddar cheese
- 3 cups diced cooked potatoes (leftover roasted or pan-fried works great)
Seasonings & Garnish:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- Fresh parsley or chives, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40 to 45 minutes to bake. Give it a few minutes after baking to cool slightly before serving. So, from start to finish, plan for about an hour.
Step-by-Step Instructions:
1. Get Ready and Cook the Sausage:
First, preheat your oven to 350°F (175°C). Lightly grease or spray a 9×9-inch baking dish to keep your casserole from sticking. Next, cook your sausage in a skillet over medium heat. Break it up with a spatula as it cooks until it’s browned and cooked all the way through. Drain off any extra grease and set the sausage aside.
2. Mix the Eggs and Cheese:
In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder if you’re using it. Once smooth, stir in the cooked sausage, diced potatoes, and 1 ½ cups of the shredded cheddar cheese. Mix everything gently so it’s evenly combined.
3. Assemble and Bake the Casserole:
Pour your egg and sausage mixture into the prepared baking dish. Spread it out evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top for a nice cheesy crust. Bake your casserole in the preheated oven for 40 to 45 minutes, or until the eggs are fully set and the top has turned a lovely golden brown.
4. Cool and Serve:
When baking time is up, take your casserole out and let it cool for a few minutes—it makes cutting and serving easier. Garnish with fresh parsley or chives if you like, then slice it up and enjoy this comforting meal warm.
Can I Use Frozen Sausage for This Casserole?
Yes, you can use frozen sausage, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture in the casserole.
Can I Prepare the Casserole the Night Before?
Absolutely! Assemble the casserole, cover it tightly with foil or plastic wrap, and keep it in the fridge overnight. Bake it fresh in the morning, adding a few extra minutes to the baking time if it’s still cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute the Potatoes?
Yes! You can swap the diced cooked potatoes for hash browns or even cooked sweet potatoes for a different twist. Just make sure they’re fully cooked before adding to the casserole.
