Easy Sausage & Egg Casserole: Hearty Breakfast Bake

Ingredients

• Breakfast Sausage: I love a good breakfast sausage, the kind that sizzles just right. Honestly, don’t skimp here, a flavorful sausage makes all the difference for this Easy Sausage and Egg Casserole. I usually go for a mild pork sausage, but spicy works too if you’re feeling adventurous!
• Large Eggs: Okay, these are the stars, right? I always grab large eggs, about a dozen. Don’t worry if one cracks a little when you’re getting them out, it happens! They’re going to create that lovely, custardy base.
• Whole Milk: Whole milk, please! I’ve tried this with skim, and, well, it just doesn’t have that same richness. You want a creamy, almost custardy texture, and whole milk is your friend for that. Trust me on this for a truly delicious Easy Sausage and Egg Casserole.
• Day-Old Bread: Stale bread is your secret weapon, hon. I usually use a day-old baguette or even some sandwich bread cut into cubes. It soaks up all that eggy goodness without getting soggy. I once used fresh, super soft bread, and it turned into mush. Lesson learned!
• Shredded Cheddar Cheese: Shredded cheddar, and a lot of it! I always grate my own because the pre-shredded stuff has an anti-caking agent that makes it melt a bit differently. Plus, grating cheese is kinda therapeutic, don’t you think?
• Yellow Onion & Bell Pepper: A little dice of both adds so much flavor and a nice pop of color. I’m usually crying while chopping the onion, but it’s worth it for that aromatic base. Red bell pepper adds a touch of sweetness to this Easy Sausage and Egg Casserole.
• Garlic Cloves: Fresh garlic, always. I mince about two cloves, maybe three if I’m feeling wild. It just elevates everything. Dried garlic powder works in a pinch, but the fresh stuff? Chef’s kiss.
• Dried Mustard Powder: This is my secret ingredient for egg dishes! It just gives the eggs a little zing, a subtle warmth that you can’t quite place but totally love. Don’t skip it, even if you think it’s weird.
• Salt & Black Pepper: The essentials, right? Season to taste, but remember, you’ve got sausage and cheese bringing saltiness, so don’t go overboard initially. I always do a taste test of the egg mixture before baking.
• Fresh Chives (for garnish): For garnish! A sprinkle of fresh chives at the end just brightens everything up and makes it look fancy. I sometimes forget to buy them, but when I do, I’m always glad.

Instructions

Brown the Sausage:

First things first, get that sausage sizzling! I usually break it up in a large skillet over medium-high heat. You want it nicely browned, no pink bits, please. My kitchen always smells amazing at this point, honestly. Don’t forget to drain off any excess grease, I once left it in, and the casserole was… well, let’s just say it was an oily breakfast disaster. This step is crucial for a great Easy Sausage and Egg Casserole.

Sauté the Veggies:

Once the sausage is done, I usually add the diced onion and bell pepper to the same skillet, maybe with a tiny bit of the residual sausage fat if there’s not too much. Let them soften up, about 5-7 minutes, until they’re fragrant and a bit translucent. Then, I toss in the minced garlic for just a minute until it’s fragrant don’t let it burn, that’s a sad smell! This aromatic base makes the Easy Sausage and Egg Casserole sing.

Prep the Bread Base:

While the veggies are doing their thing, I grab my 9×13 inch baking dish. I usually butter it a little, just to be safe, then scatter those cubed bread pieces evenly across the bottom. This is where the magic starts, hon. It’s going to soak up all that eggy goodness later, forming a lovely base. I always try to spread them out so there are no big clumps. This bread layer is key for structure in our Easy Sausage and Egg Casserole.

Whisk the Egg Mixture:

Now for the wet stuff! In a big bowl, I crack all those eggs, pour in the whole milk, and whisk them together. This is where I add my secret weapon, the dried mustard, along with a good pinch of salt and black pepper. Whisk until it’s all combined, but don’t go crazy, a few streaks of yolk are totally fine, they actually make the eggs more tender, I think. This mixture is the heart of our Easy Sausage and Egg Casserole.

Assemble the Easy Sausage and Egg Casserole:

Time to bring it all together! I sprinkle about half of the shredded cheddar over the bread cubes in the baking dish. Then, I scatter the cooked sausage, onion, and bell pepper mixture evenly over that. Pour the egg mixture over everything, making sure the bread gets nicely saturated. I usually give it a gentle poke with a fork to help the liquid sink in. It’s starting to look like breakfast magic!

Top & Bake the Easy Sausage and Egg Casserole:

Finally, the grand finale! I sprinkle the remaining cheddar cheese generously over the top. Then, into the oven it goes! I bake it at 350°F (175°C) for about 45-55 minutes, or until it’s puffed up, golden brown, and set in the center. A knife inserted near the center should come out clean. My kitchen smells like pure heaven by this point, honestly, it’s the best.

Storage Tips

Okay, so you’ve made your glorious Easy Sausage and Egg Casserole, and maybe you have leftovers (bless you if you do!). Store any uneaten portions in an airtight container in the refrigerator for up to 3-4 days. When reheating, I highly recommend popping it back into the oven at 300°F (150°C) for about 15-20 minutes until warmed through. I microwaved it once, and the eggs got weirdly rubbery and the cheese separated so don’t do that lol. If you want to freeze it, wrap individual slices tightly in plastic wrap and then foil. It’ll keep in the freezer for up to a month. Thaw overnight in the fridge before reheating in the oven. It honestly holds up pretty well!

Easy Sausage and Egg Casserole Ingredient Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for. Don’t sweat it! For the sausage, diced ham or cooked bacon works beautifully. I’ve even tried vegetarian sausage crumbles, and it was pretty good, just a different flavor profile. If cheddar isn’t your jam, feel free to swap in Monterey Jack, Gruyere, or even a blend of Italian cheeses. For the bread, English muffins or even stale biscuits cut into cubes can work I tried English muffins once and it worked… kinda, they were a bit denser. If you want to add more veggies, spinach, mushrooms, or even diced zucchini are lovely additions. As for milk, if you need it richer, use half-and-half. If you’re dairy-free, almond milk can work, but the texture will be a little less creamy, just a heads-up!

Serving Suggestions

This Easy Sausage and Egg Casserole is a meal in itself, but it loves a good supporting cast! I always serve it with a big bowl of fresh fruit strawberries, blueberries, melon the sweetness really balances the savory richness. A side of crispy hash browns or roasted potatoes never hurts either, for those extra hungry mornings. And for drinks? A strong cup of coffee is a must, but if it’s brunch, a mimosa or a zesty Bloody Mary is just perfect. Honestly, this dish and a rom-com on a lazy Sunday? Yes, please. It’s truly versatile for any breakfast or brunch spread.

Easy Sausage and Egg Casserole Cultural Backstory

Breakfast casseroles, like this Easy Sausage and Egg Casserole, hold a special place in comfort food traditions, especially across America. They’re a staple at potlucks, church breakfasts, and holiday gatherings, particularly in the South, where hearty, make-ahead dishes are king. For me, it reminds me of my Aunt Carol’s house, where she’d always have some glorious baked dish ready for family visits. While this specific recipe is my own spin, it carries that same spirit of generosity and warmth. It’s about feeding people you love, simply and deliciously, creating those lasting memories around the table, no matter where you are.

Frequently Asked Questions

→ Can I make Easy Sausage and Egg Casserole ahead of time?

Absolutely! You can assemble the entire casserole the night before, cover it, and pop it in the fridge. Just pull it out about 30 minutes before baking to let it come to room temperature a bit. It’s a total lifesaver for busy mornings!

→ What kind of sausage is best for this Easy Sausage and Egg Casserole?

I usually go for a mild pork breakfast sausage, but spicy sausage works wonderfully if you like a kick. You could even use turkey sausage for a lighter option, though the flavor will be a bit different. I’ve tried them all!

→ Why did my Easy Sausage and Egg Casserole turn out watery?

This usually happens if you didn’t drain the sausage grease thoroughly. Also, make sure your eggs are fully set. Sometimes, if you pull it out too early, it can seem watery. Make sure a knife inserted comes out clean!

→ How do I store Easy Sausage and Egg Casserole leftovers?

Just transfer any leftovers to an airtight container and store in the fridge for up to 3-4 days. Reheating in the oven is best to keep the texture nice, trust me, the microwave makes it a bit rubbery.

→ Can I add other vegetables to this Easy Sausage and Egg Casserole?

Oh, definitely! I’ve added sautéed mushrooms, fresh spinach (just wilt it first!), or even diced zucchini. Just make sure to cook them down a bit to remove excess moisture before adding them to the casserole. Experiment away!