This delicious Sausage and Egg Casserole comes together in about 30 minutes and is baked in one dish for a quick and easy breakfast or brunch that your family will love! You can easily switch up the ingredients to suit your taste, or use it as a fun excuse to clean out the fridge by tossing in whatever veggies or leftover breads you have on hand! Trust me, this is about to become your new go-to recipe.
Ingredient Breakdown
Here’s what you’ll need for this flavorful casserole:
- 1 pound sausage: You can use any kind you like! I usually go for Italian sausage for added spice, but breakfast sausage works beautifully too.
- 6 eggs: Large, fresh eggs will give you the best results, gotta love those sunny yolks!
- 1 cup shredded cheese: Cheddar is a classic choice, but feel free to mix it up with mozzarella, pepper jack, or whatever cheese makes you sing!
- 1 cup milk: This keeps the eggs fluffy! Whole milk or even half-and-half for a richer flavor works too.
- Salt and pepper: Just a couple pinches to amplify the flavors!
- Optional: Bread cubes or mixed vegetables. If you have stale bread lying around, this is your chance! Veggies like bell peppers, spinach, or even leftover roasted veggies add a lovely freshness.
Let’s Get Cooking!
Preheat your oven to 350°F (175°C). Preheating ensures even cooking throughout the casserole.
In a skillet, cook the sausage over medium heat until it’s nicely browned, about 5-7 minutes. Don’t forget to break it up with your spoon as it cooks! Drain any excess fat, it’s good to keep it from getting greasy.
Whisk together the eggs, milk, salt, and pepper in a mixing bowl until it’s all combined. The eggs should look fluffy and oh-so-inviting!
Layer the cooked sausage at the bottom of a greased casserole dish. Don’t worry about being perfect, rustic is the name of the game!
If you’re using them, add bread cubes or vegetables on top of the sausage, this is where you can get creative! It’s really like a scavenger hunt for what’s lurking in your fridge.
Pour the egg mixture over the layers, making sure everything is coated. Just picture it, your eggy goodness soaking into all those delicious bits!
Sprinkle your cheese on top. This is the crowning glory, right?!
Bake in the oven for 25-30 minutes or until the eggs are set and the top is golden brown. You’ll know it’s ready when your kitchen smells amazing and it looks all puffed up and glorious!
Allow to cool slightly before serving. I know it’s tempting, but give it a few minutes to settle. It’ll make serving so much easier.
If you loved this Sausage and Egg Casserole, be sure to check out my Turkish eggs, my Egg Fried with Rice, or my air fryer eggs for more nutritious and satisfying meals!
Why This Recipe Works
Quick & Easy
This casserole comes together in under 30 minutes, making it a perfect option for busy mornings or last-minute brunch plans. Who doesn’t love breakfast with minimal fuss?
One-Pot Wonder
That’s right, it’s all contained in one casserole dish! This means less time scrubbing pans and more time enjoying that extra cup of coffee.
Budget-Friendly
With everyday ingredients you may already have in your pantry, this recipe won’t break the bank. Plus, it can take advantage of leftover veggies or stale bread. Win-win!
Comfort Food
Let’s be honest: egg casseroles are the epitome of comfort food. Creamy, cheesy, and loaded with flavor, this dish is like a warm hug for your belly.
Customizable
You can easily switch up the ingredients based on what’s in your fridge. Delicious and simple? Yes, please!
Serving Suggestions
This Sausage and Egg Casserole pairs wonderfully with a side of fresh fruit, a light salad, or buttery toast. It’s also delicious with a dollop of salsa or hot sauce for those who like an extra kick!
Storage Tips
- Refrigeration: This casserole keeps well for about 3-4 days in the fridge. Just make sure it’s in an airtight container.
- Reheating Instructions: To reheat, pop it in the microwave for a minute or two, or place it in a 350°F oven for about 10-15 minutes until warming through.
- Freezer Friendly?: Yes! You can freeze this casserole for up to 2 months. Just let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before it goes into the freezer. To reheat, thaw in the fridge overnight and then bake.
Health bonus?
You can sneak in extra veggies like spinach, kale, or bell peppers for added nutrition. Your family will never know!
So, there you have it! A warm, cozy casserole that’s perfect for any day of the week! You’re going to love how simple this is, trust me!
That’s it for my favorite Sausage and Egg Casserole. Go ahead, whip it up, and enjoy those hearty flavors with your loved ones! Happy cooking! And for more recipes, follow us on Pinterest.
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Sausage and Egg Casserole
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A delicious and comforting sausage and egg casserole that comes together in about 30 minutes, perfect for breakfast or brunch. Customize it with your favorite ingredients!
Ingredients
- 1 pound sausage (Italian or breakfast)
- 6 large eggs
- 1 cup shredded cheese (Cheddar, mozzarella, or your choice)
- 1 cup milk (whole or half-and-half)
- Salt and pepper to taste
- Optional: Bread cubes or mixed vegetables (bell peppers, spinach, etc.)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the sausage over medium heat until browned, about 5-7 minutes. Drain excess fat.
- Whisk together the eggs, milk, salt, and pepper until combined.
- Layer the cooked sausage in a greased casserole dish.
- Add bread cubes or vegetables on top of the sausage, if using.
- Pour the egg mixture over the layers, ensuring everything is coated.
- Sprinkle cheese on top.
- Bake for 25-30 minutes or until the eggs are set and the top is golden brown.
- Allow to cool slightly before serving.
Notes
This casserole keeps well in the fridge for 3-4 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 220mg