Sausage and Egg Breakfast Casserole

There’s nothing quite like the smell of sizzling sausage and eggs filling the kitchen on a lazy weekend morning, is there? My love affair with this sausage and egg breakfast casserole started years ago when I was scrambling to feed a house full of hungry relatives after a sleepover. Twelve people, one pan, and zero time – that’s when this beauty became my go-to hero.

What makes this dish so special? It’s the perfect marriage of convenience and comfort. You throw everything together the night before (hello, extra sleep!), pop it in the oven when you wake up, and suddenly you’re the breakfast superstar everyone loves. The best part? That magical moment when the cheese gets all bubbly and golden while the eggs set up perfectly around the crispy bread cubes. Mmm, I’m getting hungry just thinking about it!

Whether it’s Christmas morning, potluck brunch, or just meal prep for the week, this casserole never lets me down. And trust me – once you see how easy it is to make something this delicious, you’ll understand why it’s become my not-so-secret weapon for feeding crowds (or just my very hungry self).

Why You’ll Love This Sausage and Egg Breakfast Casserole

This recipe has saved my bacon more times than I can count (pun totally intended). Here’s why it’ll become your new breakfast bestie:

• Feeds a crowd effortlessly – One pan serves 6 hungry people (or 4 very hungry teenagers)
• Meal prep magic – Assemble it the night before and just bake in the morning
• Totally customizable – Swap in your favorite cheese, add veggies, or use turkey sausage
• Kid-approved – My picky nephew actually asks for seconds (miracle!)
• Leftovers reheat like a dream – Tastes just as good on day two or three

Seriously, it’s the breakfast equivalent of a cozy blanket – warm, comforting, and always there when you need it.

Ingredients for Sausage and Egg Breakfast Casserole

Here’s the beautiful simplicity of this dish – just seven main ingredients you probably already have! But don’t let the short list fool you; each one plays a starring role:

• 1 lb breakfast sausage – I prefer mild, but hot works great if you like spice (remove casings if using links)
• 6 large eggs – Room temperature blends smoother, but cold works in a pinch
• 1 cup whole milk – The fat content makes all the difference for creamy texture
• 1 cup shredded sharp cheddar – Pre-shredded works, but I swear freshly grated melts better
• 4 slices sturdy white bread – Day-old works perfectly! Cube into 1-inch pieces
• 1/2 tsp salt + 1/4 tsp black pepper – Always, always taste your sausage first – some brands are saltier than others
• 1/2 tsp dried mustard – My secret flavor booster! Adds depth without being noticeable

See? Nothing fancy – just honest ingredients that transform into pure breakfast magic.

Equipment You’ll Need

You won’t need anything fancy for this sausage and egg breakfast casserole – just a few trusty kitchen staples:

• 9×13 inch baking dish – My well-loved ceramic one has seen more breakfasts than I can count
• Large skillet – For browning that glorious sausage to perfection
• Mixing bowl – Big enough to whisk eggs without making a mess
• Wooden spoon or spatula – My grandma swore by wood for scrambled eggs
• Measuring cups and spoons – Because eyeballing it never works for me

That’s it! Now let’s get cooking.

How to Make Sausage and Egg Breakfast Casserole

Okay, let’s get down to business! I promise this is easier than making pancakes – and way more impressive when you pull it out of the oven. Just follow these simple steps, and you’ll have everyone asking for your secret recipe.

Step 1: Cook the Sausage

First things first – let’s tackle the sausage. Crank your skillet to medium heat and break up that pound of breakfast sausage into small crumbles. You’ll know it’s done when it’s no longer pink and those little brown bits start forming (about 5-7 minutes). Here’s my golden rule: drain that grease thoroughly! I usually tilt the pan and press the sausage against the side with my wooden spoon to squeeze out every last drop. Nobody wants a greasy casserole!

Step 2: Prepare the Egg Mixture

While your sausage cools a bit, grab that mixing bowl. Crack in all six eggs and whisk them like you mean it – we want them completely smooth with no streaks of white remaining. Then pour in the milk, salt, pepper, and that sneaky little bit of dried mustard (trust me on this one). Whisk it all together until it’s one happy, uniform yellow mixture. If you lift your whisk and the liquid falls off in ribbons, you’re golden!

Step 3: Layer and Bake

Now for the fun part! Take your greased baking dish and scatter those bread cubes evenly across the bottom – no neat rows needed, just a cozy bread blanket. Next, sprinkle your cooked sausage over the bread like you’re decorating a cake. Then comes the cheese – don’t be shy with it! I like to reserve a small handful for topping later.

Slowly pour your egg mixture over everything, making sure to cover all the bread. Give the dish a gentle shimmy to help the liquid settle into every nook and cranny. Pop it in your preheated 350°F oven and bake for 35-40 minutes. You’ll know it’s done when the edges are golden, the center barely jiggles, and your kitchen smells like breakfast heaven!

Tips for the Best Sausage and Egg Breakfast Casserole

After making this casserole more times than I can count (and surviving a few kitchen disasters), here are my hard-earned secrets for perfection:

• Let it rest 10 minutes – I know it’s tempting to dive right in, but patience gives the eggs time to set properly so you get clean slices
• Stale bread is your friend – Fresh bread turns mushy, but day-old soaks up the egg mixture like a dream
• Undermix the eggs – Overwhipping makes them tough – stop when just combined
• Broil for the last minute – If your cheese isn’t bubbly enough, a quick broil gives it that perfect golden crust
• Taste your sausage first – Some brands are saltier than others, so adjust seasoning accordingly

Oh, and always make extra – this disappears faster than you’d think!

Variations and Substitutions

One of my favorite things about this sausage and egg breakfast casserole? It’s basically a blank canvas for whatever you’ve got in the fridge! Here are some of my favorite twists:

• Protein swaps – Turkey sausage works beautifully, or try crumbled bacon (just reduce the salt)
• Bread options – Gluten-free bread, croissants, or even hash browns make great bases
• Veggie boost – Stir in sautéed onions, mushrooms, or spinach – just squeeze out excess moisture first
• Cheese lovers – Swap cheddar for pepper jack, gruyère, or a mix of your favorites
• Dairy-free? – Almond milk works fine, and you can skip cheese or use dairy-free shreds

The possibilities are endless – make it your own!

Serving Suggestions for Sausage and Egg Breakfast Casserole

Oh, the joy of bringing this golden beauty to the table! I love serving my sausage and egg breakfast casserole with a big bowl of fresh berries – the tartness cuts through the richness perfectly. A drizzle of hot sauce for spice lovers and some crispy roasted potatoes turn it into a full feast. For brunch, add mimosas and watch the compliments roll in!

Storage and Reheating Instructions

Here’s the beautiful thing about this sausage and egg breakfast casserole – it keeps like a dream! After cooling, just cover it tightly and pop it in the fridge for up to 3 days. When you’re ready to eat, reheat individual slices in the microwave for about a minute, or for that fresh-from-the-oven feel, warm the whole pan in a 300°F oven for 15 minutes. Pro tip: Sprinkle a little extra cheese before reheating – it brings back that just-baked magic!

Nutritional Information

Here’s the scoop on what’s in each serving (about 1/6 of the casserole) – but remember, these are estimates and will vary based on your exact ingredients.

• Calories: 320
• Protein: 18g
• Carbs: 12g
• Fat: 22g

For precise counts, I’d recommend using a nutrition calculator with your specific brands – cheese and sausage can vary quite a bit!

Frequently Asked Questions

Can I freeze sausage and egg breakfast casserole?
Absolutely! This casserole freezes like a dream. Just wrap cooled portions tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating at 300°F until warmed through. The texture stays surprisingly good – though the bread gets a tad softer.

Can I use bacon instead of sausage?
You bet! Crispy chopped bacon works wonderfully – just use about 8 slices cooked until crisp. Reduce any added salt since bacon tends to be saltier than sausage. My brother actually prefers bacon bits mixed right into the egg mixture.

Why does my casserole come out watery?
Oh, I’ve been there! Usually it’s from veggies releasing moisture (always sauté and drain them first) or not baking long enough. The center should barely jiggle when done. Using day-old bread helps too – fresh bread releases starch that can thin out the eggs.

Can I make this vegetarian?
Definitely! Skip the meat or use meatless crumbles instead. Boost flavor with sautéed mushrooms, onions, and bell peppers. A pinch of smoked paprika mimics that savory sausage taste beautifully.

What’s the best way to reheat leftovers?
Microwave works fine, but for that fresh-baked magic, I reheat slices in a 300°F oven for about 10 minutes. Adding a tiny splash of milk before reheating helps prevent drying out. For more breakfast ideas, check out BBC Good Food.

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