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Easy Sausage and Egg Casserole

Easy Sausage and Egg Casserole

The Easy Sausage and Egg Casserole is the ultimate breakfast or brunch solution, offering a hearty, flavorful, and incredibly simple way to feed a crowd or enjoy a satisfying meal throughout the week. This versatile casserole is perfect for busy mornings, special occasions, or anytime you crave a comforting and delicious dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Soaking Time 15 minutes
Total Time 1 hour 10 minutes
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage mild or spicy, your preference
  • 10 large eggs
  • 1/2 cup milk whole or 2% recommended for creaminess
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • 1/2 cup chopped onion optional, for added flavor
  • 1/2 cup chopped green bell pepper optional, for color and a hint of sweetness
  • 6 slices bread cubed (stale bread works best as it absorbs liquids)

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Large bowl
  • Spatula
  • Aluminum foil

Method
 

  1. In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon. If using, add the chopped onion and green bell pepper during the last 5 minutes of cooking the sausage, until softened. Drain off any excess grease from the skillet.
    1 pound breakfast sausage, 1/2 cup chopped onion, 1/2 cup chopped green bell pepper
  2. While the sausage is cooking, grease a 9x13 inch baking dish with butter or cooking spray. Tear or cut the bread slices into bite-sized cubes and spread them evenly on the bottom of the prepared baking dish.
    6 slices bread
  3. In a large bowl, whisk together the 10 large eggs, ½ cup milk, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined and slightly frothy.
    10 large eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Sprinkle the cooked sausage mixture evenly over the cubed bread in the baking dish. Then, evenly distribute the shredded cheddar cheese over the sausage.
    1 pound breakfast sausage, 1 cup shredded cheddar cheese
  5. Carefully pour the egg mixture over the sausage, cheese, and bread, ensuring that the liquid is distributed as evenly as possible. Gently press down on the bread cubes with a spatula to help them absorb the egg mixture. Let the casserole sit for about 10-15 minutes to allow the bread to soak up the liquid.
    10 large eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup shredded cheddar cheese, 6 slices bread
  6. Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  7. Remove the aluminum foil. Continue baking for another 10-20 minutes, or until the casserole is puffed up, golden brown, and the center is set (no longer jiggly). The internal temperature should reach 160°F (71°C).
  8. Let the Easy Sausage and Egg Casserole rest for 5-10 minutes before slicing and serving. This allows it to set properly, making it easier to cut.

Notes

This casserole is a perfect make-ahead meal. It can be stored in the refrigerator for 3-4 days or frozen for 1-2 months.