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Easy Sausage Egg Casserole

Easy Sausage Egg Casserole

The ultimate breakfast or brunch solution, offering a filling and flavorful way to start your day. This versatile dish is incredibly useful for busy mornings or when hosting guests, requiring minimal effort for maximum satisfaction.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage (pork or turkey)
  • 1 cup onion chopped (about 1 small onion)
  • 1 cup shredded cheddar cheese (or your favorite melting cheese)
  • 6 large eggs
  • 1 ½ cups milk (whole milk or 2% recommended)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup diced bell pepper (any color) for added color and flavor
  • 1-2 tablespoons fresh chives or parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
  2. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it cooks. If using onion and bell pepper, add them to the skillet during the last 5 minutes of cooking the sausage. Cook until the sausage is browned and no longer pink, and the onions and peppers are softened. Drain off any excess grease.
    1 pound breakfast sausage, 1 cup onion, ½ cup diced bell pepper
  3. Spread the cooked sausage mixture evenly over the bottom of the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the sausage.
    1 cup shredded cheddar cheese
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
    6 large eggs, 1 ½ cups milk, ½ teaspoon salt, ¼ teaspoon black pepper
  5. Carefully pour the egg mixture evenly over the sausage and cheese in the baking dish. Gently shake the dish to ensure the egg mixture settles into all the nooks and crannies.
  6. Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the casserole is set and the center is firm to the touch. A knife inserted into the center should come out clean. The top should be lightly golden brown.
  7. Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the casserole to firm up and makes it easier to cut. Garnish with fresh chives or parsley, if desired.
    1-2 tablespoons fresh chives or parsley

Notes

Refrigeration: Cover tightly with plastic wrap or foil, or use airtight containers. Lasts 3-4 days in the refrigerator.
Freezing: Cool completely. Wrap entire casserole or individual slices tightly in plastic wrap, then foil, or use freezer-safe containers. Freeze for up to 2-3 months.
Reheating (Refrigerator): Oven: 350°F (175°C) for 10-20 min (slices) or 20-30 min (whole). Microwave: Medium power for 1-2 min (slices).
Reheating (Frozen): Oven (Recommended): Thaw overnight. Bake covered at 325°F (160°C) for 45-60 min, uncovered for last 15-20 min. Microwave: Thawed slices only.