Easy Egg & Sausage Casserole

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I still remember the first time I baked this egg and sausage casserole for a rushed holiday morning—everyone went back for seconds and no one missed standing over a stovetop. It’s a simple, forgiving one-dish breakfast or brunch that turns pantry staples into a comforting, make-ahead meal. If you like hearty bakes, you might also enjoy the similar comfort of an Angel Chicken Casserole for dinner nights when you want something effortless and crowd-pleasing.

What makes this recipe special

This casserole hits a sweet spot: it’s fast to assemble, inexpensive, and feeds a crowd. The combination of browned sausage, shredded cheddar, cubed slightly dried bread, and a rich egg-milk custard makes a dish that’s both satisfying and flexible. It’s perfect for busy holiday mornings, potlucks, or a family brunch when you want something you can prep ahead and bake when guests arrive.

"A true morning lifesaver — I prepped it the night before, popped it in the oven while guests were opening presents, and it came out golden and perfectly set." — weekend brunch tester

Step-by-step overview

Before you dive in, here’s what the process looks like at a glance:

• Brown the sausage and let it cool slightly.
• Cube day-old bread and layer it with sausage and cheese in a baking dish.
• Whisk eggs with milk (and salt if using) and pour over the bread so it soaks.
• Let the casserole rest (10–30 minutes) or refrigerate overnight for a deeper set.
• Bake until the custard is set and the top is lightly golden.

This overview helps you plan — active hands-on time is short, but resting and baking add passive time.

What you’ll need

• 8–10 eggs (10 gives a firmer custard; 8 yields a softer texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds flavor; mild works if kids prefer)
• 1 pound browned sausage (breakfast sausage or bulk pork sausage; drain excess grease)
• 2 slices bread, cut into cubes and slightly dried — day-old bread is best for texture and flavor (ciabatta, French, or sandwich bread all work)
• 2 cups milk (whole milk gives the creamiest custard; 2% is fine; see substitutions below)
• 1 teaspoon salt (optional; adjust if your sausage is already salty)

Substitutions/notes:

• Milk alternatives: use unsweetened almond or oat milk for a lighter option, but expect a slightly different texture.
• Cheese swaps: Monterey Jack, Colby, or pepper jack for a spicy kick.
• For lower sodium omit the salt or use low-sodium sausage.

Step-by-step instructions

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1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Brown 1 pound of sausage in a skillet over medium heat, breaking it into crumbles. Drain on paper towels and let it cool slightly.
3. Cut 2 slices of bread into 1-inch cubes. If the bread is fresh, toast the cubes in a 350°F oven for 6–8 minutes to dry them slightly.
4. Scatter the bread cubes evenly in the prepared dish. Sprinkle the browned sausage over the bread. Evenly distribute 1 cup shredded cheddar on top.
5. In a large bowl, whisk 8–10 eggs with 2 cups milk and 1 teaspoon salt (if using) until smooth. Pour the egg mixture slowly over the bread, pressing gently with a spatula so the bread soaks up the custard.
6. Let the assembled casserole rest for 10–30 minutes at room temperature to allow the bread to absorb the liquid. For overnight prep, cover and refrigerate; bring to room temperature before baking.
7. Bake uncovered at 350°F for 35–45 minutes, or until the center is set and a knife inserted near the middle comes out clean. The top should be lightly golden.
8. Remove from the oven and let rest 10–15 minutes before slicing to finish setting. Serve warm.

Safety note: Eggs should reach an internal temperature of 160°F for food safety. If unsure, test the center with a thermometer.

Best ways to enjoy it

• Slice and plate with a simple green salad and fresh fruit for a balanced brunch.
• Offer condiments like hot sauce, ketchup, or a dollop of sour cream.
• For a heartier meal, serve alongside roasted breakfast potatoes or buttered toast. If you like meat-forward casseroles, you might also enjoy pairing flavors with a Bacon Egg Cheese Casserole on your brunch spread.

Plating tip: cut into neat squares and sprinkle a little fresh chopped chive or parsley on top to brighten the dish.

Storage and reheating tips

• Refrigerate leftovers in an airtight container for up to 3–4 days.
• To reheat: place slices on a baking sheet and warm in a 350°F oven for 10–15 minutes until heated through, or microwave single portions for 60–90 seconds (times vary by microwave).
• Freeze: Wrap individual pieces tightly in plastic wrap and foil, or place in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Food safety: cool the casserole to room temperature for no more than 2 hours before refrigerating to minimize bacterial growth.

Tricks for success

• Use day-old bread or toast fresh cubes to avoid a soggy bottom.
• Brown the sausage well—those browned bits add depth of flavor. Drain excess grease to prevent a greasy casserole.
• Don’t overwhisk the eggs; just combine until uniform. Overbeating can make the custard rubbery.
• Let it rest after baking—this helps the custard finish setting and makes slicing cleaner.
• If you want a crisper top, switch the oven to broil for 1–2 minutes at the end—watch carefully to avoid burning.

Creative twists

• Vegetable boost: add sautéed onions, bell peppers, or baby spinach to the sausage layer for color and nutrients.
• Cheese & potato version: swap the bread for 3 cups of thawed frozen hash browns for a denser, potato-forward bake—think of it as a cousin to a cheese and potato smoked sausage casserole.
• Make it vegetarian: replace sausage with seasoned crumbled tofu or mushroom sauté for a plant-based alternative.
• Individual muffins: portion the mixture into a greased muffin tin and bake 18–22 minutes for grab-and-go servings.

Helpful answers

Q: How many does this casserole serve?
A: With 8–10 eggs and a 9×13 pan, expect about 8–10 generous servings. Fewer eggs will yield smaller servings.

Q: Can I assemble it the night before?
A: Yes. Assemble, cover, and refrigerate overnight. Let it sit at room temperature for 20–30 minutes before baking to take the chill off, then bake as directed.

Q: Can I use liquid egg substitute or egg whites?
A: You can, but texture will change. Egg substitutes and whites create a lighter, less creamy custard. If using substitutes, follow package equivalents for volume.

Q: What if my casserole is watery after baking?
A: That usually means the bread didn’t absorb enough custard or you used a very moist milk alternative. Let it rest longer before slicing; if still watery, spoon off excess liquid and reheat briefly.

Q: Is it freezer-friendly?
A: Yes—freeze portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

This Easy Egg & Sausage Casserole is one of those kitchen wins that requires minimal effort but delivers maximum comfort. If you want another simple, crowd-friendly breakfast bake, check out this Easy Egg & Sausage Casserole – Plowing Through Life for a slightly different take. For techniques and inspiration on savory breakfast bakes, see the detailed method at Breakfast Casserole | Tastes Better From Scratch. And if you’re exploring variations with sausage and cheese, Julia’s recipe for a Sausage Egg and Cheese Breakfast Casserole is worth a look.

Egg & Sausage Casserole

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A simple and comforting casserole that combines eggs, sausage, cheese, and bread into a delightful breakfast or brunch dish that can be prepared in advance.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

  

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Casserole Base

• 8-10 pieces eggs Use 10 eggs for a firmer custard, 8 for softer.
• 1 cup shredded cheddar cheese Sharp cheddar adds flavor; mild works for kids.
• 1 pound browned sausage Use breakfast or bulk pork sausage; drain excess grease.
• 2 slices bread Cut into cubes and slightly dried; day-old bread is best.
• 2 cups milk Whole milk is creamiest; 2% is fine.
• 1 teaspoon salt Optional; adjust if sausage is salty.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. Brown the sausage in a skillet over medium heat, breaking it into crumbles. Drain on paper towels and let it cool slightly.
3. Cut the bread into 1-inch cubes. If fresh, toast the cubes in the oven for 6-8 minutes to dry.
4. Layer the bread cubes in the prepared dish, then sprinkle the browned sausage over the bread, followed by the shredded cheddar.

Assembling and Baking

1. In a large bowl, whisk the eggs with the milk and salt (if using) until smooth.
2. Pour the egg mixture over the bread, pressing gently with a spatula to soak.
3. Let the casserole rest for 10-30 minutes at room temperature or refrigerate overnight for deeper flavor.
4. Bake uncovered for 35-45 minutes until the center is set and the top is lightly golden.
5. Let it cool for 10-15 minutes before slicing to help it set.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 2g

Notes

Serve with a green salad and fresh fruit for balance. Can be reheated or frozen for later. Tips: Use day-old bread, drain excess grease from sausage, and let it rest after baking for easier slicing.

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