Golden edges, melted cheddar pooling into every corner, chunks of savory sausage throughout this Egg and Sausage Casserole is the kind of breakfast that actually sticks with you. I started making it years ago when I needed something fast for Sunday mornings, and it became a regular because it delivers without any fuss.
The bread cubes soak up the eggs and turn soft and rich, the cheese melts into everything, and leftovers somehow taste even better. For more recipes that fit the same vibe, check out our breakfast recipes.
If you're craving more hearty comfort, try these The Best Smoothie Bowl Recipe or Easy Homemade Banana Bread Recipe or Healthy Banana Pancakes Recipe.
Why You will Love This Egg and Sausage Casserole !
This easy breakfast casserole checks all the boxes. It's simple enough for a weekday morning but special enough for hosting. You can prep it the night before, pop it in the oven when you wake up, and have a hot, hearty meal ready with almost no effort. The combination of eggs, sausage, and cheese creates a protein-packed dish that keeps you full, and the bread adds a comforting texture that makes every bite feel cozy. Plus, leftovers reheat beautifully, and you can even serve slices on toasted bread for a breakfast sandwich.
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Egg and Sausage Casserole Ingredients
Here's everything you need to make this sausage egg and cheese casserole.
See Recipe Card Below This Post For Ingredient Quantities
Eggs: The base of this casserole, providing structure and a fluffy, custardy texture when baked. Scrambling them with a fork before mixing ensures they blend smoothly.
Shredded cheddar cheese: Adds rich, melty flavor throughout the dish. Sharp cheddar gives the best tangy depth, but mild works too if you prefer a gentler taste.
Salt: Balances the richness and brings out the savory flavors. It's optional, especially if your sausage is already well-seasoned.
Browned sausage: Provides hearty, savory flavor and makes this casserole filling enough for a full meal. Any breakfast sausage works—mild, spicy, or Italian-style.
Bread: Cubed and slightly dried bread soaks up the egg mixture and turns soft and custardy as it bakes, adding body and texture to the casserole.
Milk: Helps create a creamy, custard-like consistency and keeps the eggs tender rather than rubbery.
HOW TO MAKE Egg and Sausage Casserole
Follow these simple steps to make your Egg and Sausage Casserole.
Preheat the oven: Set your oven to 350°F and grease a 9x13-inch baking pan with butter or cooking spray to prevent sticking.
Prepare the egg mixture: In a large mixing bowl, scramble the eggs with a fork until well beaten, then stir in the milk until fully combined.
Combine ingredients: Add the shredded cheddar cheese, salt (if using), browned sausage, and cubed bread to the bowl with the egg mixture. Stir everything together until the bread is coated and the ingredients are evenly distributed.
Transfer to pan: Pour the entire mixture into your prepared 9x13-inch pan, spreading it out evenly with a spatula so it bakes uniformly.
Bake: Place the pan in the oven and bake for 30–45 minutes. The casserole is done when it's firm in the center, slightly golden on top, and a knife inserted in the middle comes out mostly clean.
Substitutions and Variations
You can easily customize this Egg and Sausage Casserole to fit what you have on hand.
Cheese: Swap cheddar for Monterey Jack, pepper jack for a kick, or a Mexican cheese blend. Cream cheese cubes add extra richness if you want a creamier texture.
Sausage: Use turkey sausage, chicken sausage, or even crumbled bacon or ham. Vegetarians can skip the meat and add sautéed mushrooms or bell peppers instead.
Bread: Any bread works—white, wheat, sourdough, or even leftover dinner rolls. Day-old bread is perfect since it's already a bit dried out.
Add-ins: Diced bell peppers, onions, spinach, or jalapeños all work beautifully. Stir them in with the other ingredients for extra flavor and nutrition.
Make it overnight: Assemble the casserole the night before, cover with plastic wrap, and refrigerate. In the morning, just pop it in the oven and add 5–10 minutes to the baking time.
Equipment FOR Egg and Sausage Casserole
Having the right tools makes this Egg and Sausage Casserole come together smoothly.
A 12-inch skillet is perfect for browning the sausage evenly. A silicone turner helps you break up the meat as it cooks. Use a liquid measuring cup for accurate milk measurement, and a meat masher makes crumbling the sausage easier if you want it finely broken up. Finally, a 9x13-inch baking pan is essential for baking the casserole to the right thickness.
Storage and Reheating
This hearty Egg and Sausage Casserole stores and reheats beautifully, making it perfect for meal prep.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60–90 seconds, or warm the whole casserole covered with foil in a 300°F oven for 15–20 minutes. You can also freeze the baked casserole for up to 2 months—wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating. The texture stays surprisingly good, though fresh is always best.
Serving Suggestions
This baked egg casserole with sausage and cheese is incredibly versatile.
Serve it straight from the pan with fresh fruit on the side sliced strawberries or a simple fruit salad add brightness. It's also wonderful with crispy hash browns or roasted breakfast potatoes for a full spread. For a portable option, slice it into squares and tuck them into toasted English muffins or bagels for homemade breakfast sandwiches. A dollop of sour cream or salsa on top adds a nice tangy contrast if you're in the mood for something a little different.
Expert Tips
A few small tricks make this savory Egg and Sausage Casserole turn out perfectly every time.
Let your bread cubes dry out a bit before adding them this helps them soak up the egg mixture without getting mushy. If your bread is fresh, spread the cubes on a baking sheet and leave them out for an hour, or toast them lightly in the oven for a few minutes. Make sure your sausage is fully browned and drained of excess grease before mixing it in, or the casserole can turn out greasy.
Don't overbake the center should be just set, not dry. If the top starts browning too quickly, tent it loosely with foil for the last 10 minutes. Finally, let the casserole rest for 5 minutes after baking so it firms up and slices cleanly.
FAQ
This Egg and Sausage Casserole at 350°F for 30–45 minutes, depending on your oven. It's done when the center is firm and the top is lightly golden. A knife inserted in the middle should come out mostly clean.
Absolutely! Assemble the entire casserole, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for 10–15 minutes while the oven preheats, then bake as directed, adding 5–10 extra minutes if needed.
Store leftovers in an airtight container for up to 4 days. The flavors often deepen overnight, making day-two slices even better. Reheat gently to keep the texture soft.
If you're reheating in the microwave, individual portions take about 60–90 seconds on high. For reheating the whole casserole in the oven, use 300°F rather than high heat to prevent drying out it'll take about 15–20 minutes covered with foil.
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Egg and Sausage Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a mixing bowl, scramble the eggs and stir in the milk.
- Add the shredded cheddar cheese, browned sausage, salt (if using), and bread cubes to the bowl. Stir everything together.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30 to 45 minutes, or until the casserole is set and golden brown on top. If thicker, check at the 40-minute mark for doneness.
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