I keep this sausage and egg casserole in my back pocket because it somehow fits breakfast, brunch, and dinner without ever feeling ordinary. One slice is loaded with savory sausage, creamy eggs, and melted cheese, and the secret is how easily it becomes the star of any table.
I’m obsessed with this Easy Sausage And Egg Casserole because it’s the kind of breakfast that actually satisfies me, not some sad little nibble situation. The ground breakfast sausage brings that savory, crispy-edged bite I crave, and the eggs turn rich and creamy under all that melty goodness.
But honestly, I love it just as much for brunch as I do for dinner. No judgment.
It’s hearty, cheesy, and ridiculously dependable when I want something that feels generous without being fussy. And the leftovers?
Even better the next day. Big pan, big flavor, zero drama.
Exactly my kind of meal.
Ingredients
- Breakfast sausage brings the savory, cozy diner vibe.
Mild or spicy both totally work.
- Eggs hold everything together and make it feel like real breakfast, not just snacks.
- Milk or half and half keeps the casserole soft, creamy, and not dry.
- Cheddar melts into every bite, giving you that cheesy pull everyone wants.
- Onion adds a little sweetness and makes the whole dish smell amazing.
- Bell pepper gives color, gentle crunch, and a fresh bite.
- Butter or olive oil helps the veggies soften and adds a little richness.
- Bread makes it fluffy and filling, while hash browns keep it extra breakfasty.
- Salt wakes everything up.
Basically, it keeps the casserole from tasting flat.
- Black pepper adds a tiny kick without making things too spicy.
- Italian seasoning or oregano gives it a herby, cozy flavor that fits right in.
- Plus, parsley or chives make it look fresh and taste a little brighter.
Ingredient Quantities
- 1 pound ground breakfast sausage (mild or spicy)
- 8 large eggs
- 1 cup whole milk or half and half
- 2 cups shredded cheddar cheese
- 1 cup diced onion (about 1 medium)
- 1 cup diced bell pepper (about 1 medium, any color)
- 1 tablespoon butter or olive oil
- 4 cups cubed day old bread or 4 cups frozen shredded hash browns (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or dried oregano
- 2 tablespoons chopped fresh parsley or chives (optional)
How to Make this
1. Preheat oven to 350°F and grease a 9×13 inch baking dish with butter or oil.
2. In a large skillet, heat 1 tablespoon butter or olive oil over medium heat and sauté 1 cup diced onion and 1 cup diced bell pepper until softened, about 5 minutes.
3. Add 1 pound ground breakfast sausage to the skillet, break into crumbles, and cook until browned and cooked through, about 6 to 8 minutes; drain excess fat if needed.
4. In a large bowl whisk together 8 large eggs, 1 cup whole milk or half and half, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian seasoning until combined.
5. If using bread, spread 4 cups cubed day old bread evenly in the prepared dish; if using hash browns, spread 4 cups frozen shredded hash browns evenly instead.
6. Scatter the cooked sausage and sautéed vegetables evenly over the bread or hash browns layer.
7. Pour the egg and milk mixture evenly over the layers so it soaks into the bread or covers the hash browns.
8. Sprinkle 2 cups shredded cheddar cheese evenly over the top.
9. Bake in the preheated oven until the casserole is set in the center and a knife inserted comes out clean, about 35 to 45 minutes; if the top browns too quickly, loosely tent with foil.
10. Let the casserole rest 5 to 10 minutes, then garnish with 2 tablespoons chopped fresh parsley or chives and serve.
Equipment Needed
1. Oven (preheat to 350°F)
2. 9×13 inch baking dish, greased
3. Large skillet or sauté pan
4. Large mixing bowl
5. Whisk
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Spatula or wooden spoon for cooking and transferring sausage
10. Oven mitts or pot holders
FAQ
Easy Sausage And Egg Casserole Recipe Substitutions and Variations
- Ground breakfast sausage: swap for Italian sausage, turkey sausage, or crumbled cooked bacon for a similar savory punch.
- Whole milk or half and half: swap for 2% milk, evaporated milk, or plain Greek yogurt thinned with a little water to keep it creamy.
- Shredded cheddar cheese: swap for Monterey Jack, Colby, mozzarella, or a Mexican cheese blend for good melt and mild flavor.
- 4 cups cubed bread or frozen shredded hash browns: swap for torn croissant or brioche, cooked cubed sweet potatoes, or cooked rice for different texture and absorbency.
Pro Tips
1. For best texture, assemble the casserole the night before and refrigerate uncovered or loosely covered so the bread or hash browns fully absorb the custard. This lets the flavors meld and prevents a soggy center.
2. Brown the sausage well and drain most of the fat. Too much grease will make the casserole oily and weigh down the custard. If you want extra flavor without extra fat, briefly sauté the onions and peppers in the sausage drippings first, then drain.
3. Use a mix of cheeses or a low moisture sharp cheddar on top for a nice melt and depth of flavor. Add a little extra cheese inside the layers if you like it creamier, but avoid piling on so the eggs can set properly.
4. Check doneness by inserting a knife into the center; it should come out mostly clean with only a few moist crumbs. If the top is browning too fast, tent loosely with foil and continue baking until set.
5. Finish with a bright, acidic note to cut through the richness. A squeeze of lemon on the plated portion, chopped fresh chives or parsley, or a few pickled jalapenos on the side lifts the whole dish.
Easy Sausage And Egg Casserole Recipe
I keep this sausage and egg casserole in my back pocket because it somehow fits breakfast, brunch, and dinner without ever feeling ordinary. One slice is loaded with savory sausage, creamy eggs, and melted cheese, and the secret is how easily it becomes the star of any table.
6
servings
576
kcal
Equipment: 1. Oven (preheat to 350°F)
2. 9×13 inch baking dish, greased
3. Large skillet or sauté pan
4. Large mixing bowl
5. Whisk
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Spatula or wooden spoon for cooking and transferring sausage
10. Oven mitts or pot holders
Ingredients
1 pound ground breakfast sausage (mild or spicy)
8 large eggs
1 cup whole milk or half and half
2 cups shredded cheddar cheese
1 cup diced onion (about 1 medium)
1 cup diced bell pepper (about 1 medium, any color)
1 tablespoon butter or olive oil
4 cups cubed day old bread or 4 cups frozen shredded hash browns (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning or dried oregano
2 tablespoons chopped fresh parsley or chives (optional)
Directions
- Preheat oven to 350°F and grease a 9×13 inch baking dish with butter or oil.
- In a large skillet, heat 1 tablespoon butter or olive oil over medium heat and sauté 1 cup diced onion and 1 cup diced bell pepper until softened, about 5 minutes.
- Add 1 pound ground breakfast sausage to the skillet, break into crumbles, and cook until browned and cooked through, about 6 to 8 minutes; drain excess fat if needed.
- In a large bowl whisk together 8 large eggs, 1 cup whole milk or half and half, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian seasoning until combined.
- If using bread, spread 4 cups cubed day old bread evenly in the prepared dish; if using hash browns, spread 4 cups frozen shredded hash browns evenly instead.
- Scatter the cooked sausage and sautéed vegetables evenly over the bread or hash browns layer.
- Pour the egg and milk mixture evenly over the layers so it soaks into the bread or covers the hash browns.
- Sprinkle 2 cups shredded cheddar cheese evenly over the top.
- Bake in the preheated oven until the casserole is set in the center and a knife inserted comes out clean, about 35 to 45 minutes; if the top browns too quickly, loosely tent with foil.
- Let the casserole rest 5 to 10 minutes, then garnish with 2 tablespoons chopped fresh parsley or chives and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 576kcal
- Fat: 38.2g
- Saturated Fat: 17.3g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 13.3g
- Cholesterol: 288mg
- Sodium: 907mg
- Potassium: 484mg
- Carbohydrates: 23.5g
- Fiber: 2.3g
- Sugar: 4g
- Protein: 28g
- Vitamin A: 1000IU
- Vitamin C: 33.3mg
- Calcium: 183mg
- Iron: 1.9mg
