Sausage and Egg Casserole
A warm, hearty Sausage and Egg Casserole made with savory sausage, fluffy eggs, melted cheese, and your choice of bread or hash browns. Perfect for brunch, holidays, busy mornings, or meal prep. Easy to customize and always crowd-pleasing.
Ingredients
For the Casserole
- 1 lb breakfast sausage mild or spicy
- 8 large eggs
- 1 ½ cups milk or half-and-half
- 2 cups shredded cheese cheddar, mozzarella, or blend
- 4 cups bread cubes or 3 cups frozen hash browns
- ½ tsp salt
- ½ tsp black pepper
- ½ cup diced onions optional
- ½ cup diced bell peppers optional
- 1 cup spinach or mushrooms (optional)
Optional Seasonings
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp chili flakes
- 1 tsp Italian seasoning
Instructions
Cook the Sausage:
- In a large skillet, cook and crumble the breakfast sausage over medium heat until browned. Drain off excess fat. Add onions or garlic if using and sauté until soft.
Prepare the Baking Dish:
- Grease a 9×13-inch baking dish. Add the bread cubes or hash browns in an even layer. Spread the cooked sausage over top. Add optional vegetables if desired.
Make the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, salt, pepper, and any optional seasonings. Pour the mixture evenly over the sausage and bread.
Add Cheese:
- Sprinkle shredded cheese across the top. Lightly press down with a spatula so the egg mixture soaks into the bread layer.
Bake:
- Preheat oven to 350°F (180°C). Bake for 40–50 minutes or until the center is set and the top is golden. Let rest for 5–10 minutes before slicing.
Notes
- Use day-old bread for best absorption and texture.
- For a richer casserole, replace milk with half-and-half.
- For a lighter version, use turkey or chicken sausage.
- To make ahead: Assemble fully, cover, and refrigerate overnight.
- For meal prep: Slice into squares and refrigerate up to 4 days.
Nutrition
Calories: 340kcalCarbohydrates: 14gProtein: 19gFat: 23g
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