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Have you ever rolled out of bed and thought, “If only breakfast could magically appear on the table”? Oh, friend, I’ve been there. That’s exactly why I’m head-over-heels for this Easy Egg & Sausage Casserole. It’s the kind of recipe that saves your bacon (and your sanity) whether you’ve got overnight house guests or just want something cozy and delicious for a lazy weekend morning. The best part? You can stir it together in minutes—no fancy stuff, just pure comfort. Even my picky eater will grab seconds (which is basically a miracle in our house).
Why You’ll Love This
- Straight-up cozy comfort—like a warm breakfast hug!
- Super simple ingredients you probably already have (nothing weird or fancy)
- Make-ahead magic—mix it up the night before and pop it in the oven in the morning
- Perfect for feeding a crowd or just a couple folks, with leftovers you’ll crave
- Customizable—you can toss in leftover veggies, cheese, or even swap out the sausage if you’re feeling wild
Ingredient Notes (and a Few Tips!)
Eggs – You’ll need a good ol’ dozen large eggs. They make the casserole fluffy and glorious. Room temperature eggs bake up a touch better, but straight from the fridge works, too (I never remember to plan ahead, either!).
Breakfast sausage – I usually grab a roll of mild pork breakfast sausage, but hot sausage can add a little zip. Got turkey sausage? Go for it! Sausage links work if chopped up small.
Milk – Whole milk makes it rich, but honestly, I’ve used everything from half-and-half (extra creamy!) to skim (a little lighter, just as good). If you’re dairy-free, grab an unflavored, unsweetened alt-milk.
Bread – White sandwich bread is classic, but any bread will do. Use crusty French bread, leftover buns, or even croissants if you’re feeling fancy. The bread soaks up the custard and gives that cozy texture.
Cheese – Sharp cheddar is my ride-or-die, but swap in Swiss, Monterey Jack, or even pepper jack for a fun twist. You can even do half cheddar, half something else!
Seasonings – A little salt, black pepper, and dried mustard powder are traditional. If you want a pop, stir in a pinch of smoked paprika or dried Italian herbs.
Veggies (optional) – This casserole is forgiving. If you’ve got leftover spinach, bell peppers, or green onions, toss ’em in! It’s a great fridge-clean-out meal.
How to Make the Best Easy Egg & Sausage Casserole
1. Cook Up That Sausage
Crumble your breakfast sausage into a skillet and cook it over medium heat. Stir it around until it’s browned and crispy at the edges—I love when a few bits get extra delicious. Drain off any extra grease and let it cool off a bit while you prep the rest. (Don’t skip the draining! Too much grease = soggy casserole.)
2. Prep the Bread Layer
Chop your bread into hearty bite-sized chunks. Don’t fuss about the size; rustic is good! Scatter the bread pieces all over a greased 9×13-inch casserole dish. If you’re using an odd size, just make sure the bread fills the bottom in a single-ish layer.
3. Sprinkle on the Sausage
Tumble the cooked sausage evenly across the bread. Try to get sausage in every bite—no sad, sausage-less corners allowed!
4. Add Extra Goodies (If You Feel Like It)
Here’s the fun part—if you want onions, spinach, roasted red peppers, or even a sprinkle of chopped jalapeños, now is the time. Kids hate veggies? Skip it—no big deal.
5. Hit It with Cheese
Scatter shredded cheddar (or whatever cheese you love) over the sausage layer. I use a big, heaping handful. No one ever complains about “too much cheese” around here.
6. Whisk Up the Eggs
In a big bowl, crack all the eggs and whisk them up just until the yolks and whites are combined. Pour in the milk, add a good pinch of salt, pepper, and your seasonings (maybe a little mustard powder for depth). Whisk until it’s nice and smooth—no lumps.
7. Pour, Cover, and Chill
Pour the egg mixture evenly over everything in the casserole dish. Use a fork to nudge down any bread sticking up so it soaks well. Cover the dish tightly with foil or plastic wrap and pop it in the fridge. If you’re in a big rush, let it rest at least 30 minutes so the bread can soak up that custard. Overnight is even better!
8. Bake to Golden Perfection
Preheat your oven to 350°F. Take out the casserole and let it stand on the counter while the oven heats—not strictly necessary, but it bakes more evenly. Bake for about 45–55 minutes, just until the center is set and the top is golden. If it starts looking too brown before the eggs are set, tent foil over the top.
9. Let It Rest, then Serve
Don’t skip resting! Let the baked casserole sit for 10–15 minutes once it’s out of the oven. It slices better, and you won’t burn your tongue (been there, done that, regretted everything). Dive in and enjoy!
Variations & Fun Twists
Meat swaps – Turkey sausage, cooked bacon, chopped ham, or even leftover rotisserie chicken all work beautifully. Want a vegetarian version? Use sautéed mushrooms and spinach instead!
Cheese, please – Try smoked gouda for a fancy brunch-y flavor, or pepper jack for a zippy kick.
Add-ins galore – Sun-dried tomatoes, green onions, or chopped broccoli add a new layer of delicious every time you make it. No rules, just breakfast magic.
Gluten-free trick – Swap in your favorite gluten-free bread if needed. Easy peasy.
Storing Your Leftovers & Reheating Tips
This Easy Egg & Sausage Casserole is a breakfast superhero for busy weeks—leftovers stay tasty for 3–4 days in the fridge (just cover the casserole dish or pack into airtight containers). To reheat, microwave individual squares for about a minute, or rewarm covered in a 300°F oven until heated through. The texture holds up even after reheating—just as craveable!
If you want to freeze it, cut into squares, wrap them in foil, and pop into a freezer bag. Thaw overnight in the fridge, then reheat. Perfect for grab-and-go breakfasts (or let’s be real, breakfast-for-dinner situations).
Let’s Chat Breakfast!
I hope you fall in love with this easy, cheesy, baked breakfast casserole just like my family has. It’s one of those recipes that feels like a little gift to yourself—warm, cozy, and pretty much foolproof. If you try it (or make it your own with fun add-ins!), drop me a comment or share your breakfast story below. I love hearing how these simple, delicious recipes fit into your real-life mornings. Happy baking, friend!
Easy Egg & Sausage Casserole
Ingredients
- 12 large eggs
- 1 lb breakfast sausage
- 2 cups milk
- 6 slices bread
- 2 cups cheddar cheese
- salt
- black pepper
- dried mustard powder
- vegetables (optional)
Instructions
- Cook and crumble breakfast sausage in a skillet until browned. Drain off excess grease.
- Chop bread into chunks and layer in a greased casserole dish.
- Evenly spread cooked sausage over bread in the casserole dish.
- Optional: add vegetables or other mix-ins over the sausage.
- Sprinkle shredded cheese over the sausage layer.
- Whisk together eggs, milk, salt, pepper, and seasonings in a bowl until smooth.
- Pour egg mixture over the casserole, cover, and chill in the fridge.
- Bake the casserole until set and golden on top.
- Allow the casserole to rest before serving. Enjoy!
