I’ve been making this sausage and egg casserole for busy weekend mornings and simple weeknight dinners for years. It’s a hearty, no-fuss bake that pulls together in under an hour and feeds a crowd. You get savory cooked sausage, a rich egg custard, melty cheese, and flexible add-ins — which is probably why cooks reach for it when they want something comforting, make-ahead friendly, and easy to scale. If you enjoy one-pan casseroles, you might also like this cheesy ground beef and rice casserole for another family-style option.
What makes this recipe special
This casserole is the kind of dish that works for breakfast, brunch, and casual dinners. It combines simple, inexpensive ingredients into a crowd-pleasing, protein-packed meal. You can prep it ahead, customize it with vegetables or different cheeses, and it reheats beautifully.
"I doubled this for a family brunch and everyone went back for seconds. Easy to change with whatever’s in the fridge." — a reader review
Preparing Sausage and Egg Casserole
Step-by-step overview
- Brown the sausage in a skillet and drain any excess fat.
- Whisk eggs with milk and seasoning to make a custard.
- Layer sausage, bread cubes, and veggies (if using) in a greased 9×13 dish.
- Pour the egg mixture over the layers and top with shredded cheese.
- Bake until the center is set and the top is golden. Rest, then slice.
What you’ll need
- 1 pound sausage (use your favorite breakfast or Italian-style sausage)
- 6 large eggs
- 1 cup milk (dairy or a neutral plant-based milk)
- 2 cups shredded cheese (cheddar or any good melting cheese)
- 1 cup bread cubes (optional; day-old bread works best)
- 1 cup diced vegetables (optional — bell pepper, onion, spinach, or mushrooms)
- Salt and pepper to taste
Ingredient notes: Swap the bread for cubed toast or omit for a lower-carb version. Use a sharper cheese for more flavor, or a milder cheese to let sausage shine.
How to prepare it
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil.
- Heat a skillet over medium. Add the sausage and cook, breaking it up, until nicely browned and cooked through, about 6 to 8 minutes. Transfer to a plate lined with paper towel to drain if needed.
- In a medium bowl whisk together the eggs and milk until smooth. Season with a pinch of salt and a few grinds of black pepper.
- Spread the cooked sausage evenly across the bottom of the prepared dish. Scatter the bread cubes on top in an even layer. Add the diced vegetables over the bread if you’re using them.
- Pour the egg and milk mixture slowly and evenly over the layers so it soaks into the bread. Smooth the surface gently.
- Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 30 to 35 minutes, until the center is set and the top is lightly golden. A knife inserted in the center should come out mostly clean.
- Remove from the oven and let rest 5 to 10 minutes before slicing and serving. This helps the custard finish setting and makes cleaner slices.
Best ways to enjoy it
Serve slices warm from the pan with fresh fruit or a crisp green salad on the side for contrast. For a brunch spread, offer bowls of salsa, sour cream, or sliced avocado so guests can top their pieces. Leftover slices also make great sandwich fillings or can be reheated and served with steamed veggies for a simple weeknight plate. If you like comfort-bake combos, consider trying the similar flavors in this French onion ground beef and rice casserole for more ideas.
Storage and reheating tips
- Refrigerate: Cover leftovers tightly and store in the refrigerator for 3 to 4 days.
- Freeze: Cut into portions and wrap each piece in plastic wrap, then foil, or use airtight containers. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm slices in a 350°F oven for 10 to 15 minutes or microwave individual portions for 1 to 2 minutes until heated through. Add a minute if reheating from chilled.
Food safety: Cool the casserole to room temperature for no longer than 2 hours before refrigerating to limit bacterial growth.
Pro chef tips
- Drain excess fat: If your sausage releases a lot of grease, drain it on paper towels to prevent a greasy casserole.
- Custard ratio: The 6 eggs to 1 cup milk creates a firm yet tender custard. For a creamier texture, add 2 tablespoons of heavy cream or use whole milk.
- Don’t overbake: Remove the casserole when the center is just set; it will continue to firm during the rest period. Overbaking makes it dry.
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake the next morning, adding a few extra minutes if starting cold.
- Even layers: Tear the bread into uniform cubes so the custard soaks evenly and slices hold better.
Creative twists
- Veggie-forward: Replace sausage with cooked crumbled plant-based sausage and load up on roasted veggies like zucchini and bell pepper.
- Gluten-free: Use gluten-free bread cubes or omit bread and add extra veggies for texture.
- Spicy version: Stir a teaspoon of chili flakes into the egg mixture or use a pepper jack cheese.
- Sun-dried tomato and basil: Swap cheddar for a milder melting cheese, fold in chopped sun-dried tomatoes and fresh basil for an Italian flair.
- One-pan skillet: Brown the sausage and assemble in an ovenproof skillet to bake, which reduces dishes and looks rustic on the table.
Helpful answers
How long does this casserole take to prepare and bake?
Active prep time is about 15 to 20 minutes (browning the sausage, chopping, whisking eggs). Baking takes 30 to 35 minutes, plus a 5 to 10 minute rest, so plan for roughly 55 to 70 minutes total.
Can I use a milk substitute?
Yes. Unsweetened almond, oat, or soy milk work fine. Choose an unsweetened version and expect a slightly different texture; oat milk often yields the richest custard among non-dairy alternatives.
How can I tell when the casserole is done?
The center should be set with no liquid wobble; a knife or toothpick inserted into the middle should come out mostly clean. The top should be lightly golden. If the center is still jiggly, bake 3 to 5 minutes longer and check again.
Is this safe to make ahead for a brunch?
Absolutely. Assemble the casserole, cover it, and refrigerate overnight. Bring it straight from the fridge to the oven and add about 5 to 10 extra minutes of baking time if needed. Keep it covered for transport and reheat in a 350°F oven until warmed through.
Can I make this vegetarian?
Yes. Use a plant-based sausage or replace sausage with a sauté of mushrooms, lentils, or seasoned tofu crumbles. Increase vegetables and seasoning to give it more depth.
Sausage and Egg Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet, cook the sausage over medium heat, breaking it up until browned and cooked through, about 6 to 8 minutes. Drain excess fat.
- In a medium bowl, whisk together the eggs and milk until smooth. Season with salt and pepper.
- Spread the cooked sausage in the prepared dish, followed by an even layer of bread cubes and then the diced vegetables if using.
- Pour the egg mixture over the layers, ensuring it soaks into the bread.
- Sprinkle the cheese on top.
- Bake in the preheated oven for 30 to 35 minutes, until the center is set and lightly golden on top.
- Let the casserole rest for 5 to 10 minutes before slicing and serving.
