Easy Sausage and Egg Casserole (A Crowd-Pleaser!)

There’s a special kind of comfort that comes with a warm, savory breakfast, the kind that fills the whole house with an irresistible aroma and gathers everyone around the table. For me, that feeling is perfectly captured by this incredibly simple and delicious Sausage And Egg Casserole Easy recipe. It’s more than just a meal; it’s the heart of a lazy weekend brunch, a lifesaver on busy holiday mornings, and the one dish I can always count on to be a crowd-pleaser. This isn’t just another Breakfast Recipe With Sausage; it’s a warm, cheesy, and satisfying dish that feels like a hug on a plate.

What I love most about this casserole is its beautiful simplicity and versatility. It’s one of those fantastic Make Ahead Egg Dishes For Breakfast that you can assemble the night before, leaving you with nothing to do in the morning but pop it in the oven. The combination of savory sausage, fluffy eggs, and melted cheese is a classic for a reason, but you can also customize it with your favorite vegetables or different kinds of cheese. Whether you’re feeding your family or hosting a brunch, this recipe delivers a hearty, flavorful meal without any stress. It’s one of my favorite Breakfast Ideas Using Eggs because it’s practically foolproof and always turns out wonderfully.

Ingredients for an Easy Sausage and Egg Casserole

• 1 pound sausage: Feel free to use your favorite—classic breakfast sausage, spicy Italian, or even turkey sausage works great.
• 6 large eggs: The foundation of our custard-like filling.
• 1 cup milk: Whole milk will give you the richest texture, but 2% is perfectly fine.
• 1 cup shredded cheddar cheese: Sharp cheddar provides a great flavor, but a Monterey Jack or a cheese blend is also delicious.
• 2 cups bread cubes (optional): Use day-old bread for the best texture. This adds a lovely, almost strata-like layer to the casserole.
• 1/2 teaspoon salt: Or adjust to your taste, keeping in mind the saltiness of your sausage and cheese.
• 1/2 teaspoon black pepper: Freshly ground is always best.
• 1/2 teaspoon garlic powder: Adds a nice savory depth.
• 1/4 teaspoon smoked paprika: Gives a subtle smoky flavor that complements the sausage.
• 1/2 cup diced bell peppers (optional): Any color works well for a bit of sweetness and crunch.
• 1/2 cup chopped spinach (optional): If using frozen, be sure to thaw it and squeeze out all the excess water.
• 1/4 cup diced onions (optional): Sautéing them with the sausage first brings out their sweetness.

Step-by-Step Instructions

1. Get Ready to Bake: First things first, preheat your oven to 375°F (190°C). Grab a 7×11-inch baking dish (an 8×11 or similar 2-quart dish works too) and give it a light coating of butter or nonstick spray. This little step ensures you can serve up clean slices later.
2. Cook the Sausage: In a medium skillet, cook your sausage over medium heat. Use a spatula or wooden spoon to break it into bite-sized crumbles as it browns. Once it’s fully cooked, tilt the pan and spoon out any excess grease. Set the sausage aside.
3. Whisk the Egg Mixture: In a large bowl, crack in the 6 eggs and pour in the milk. Add the salt, pepper, garlic powder, and smoked paprika. Whisk everything together until it’s well-combined and slightly frothy. This is the heart of your Sausage And Egg Breakfast.
4. Assemble Your Casserole: Now for the fun part. Sprinkle the cooked sausage evenly across the bottom of your prepared baking dish. If you’re using vegetables like diced peppers, onions, or spinach, scatter them over the sausage. Next, add a generous layer of your shredded cheese. If you’re using bread cubes, arrange them on top. Finally, pour the egg mixture evenly over everything, making sure it seeps into all the nooks and crannies.
5. Bake Until Golden: Place the casserole in your preheated oven and bake for 30 to 40 minutes. You’ll know it’s done when the top is a beautiful golden brown and the center is set. If you give the dish a gentle shake, it shouldn’t jiggle too much in the middle.
6. Rest and Serve: This might be the hardest step! Let the casserole cool on a wire rack for at least 5 minutes before you slice into it. This helps it set up completely, so you get perfect squares. Serve it warm and watch everyone enjoy!

Tips for the Perfect Sausage and Egg Casserole Easy

Over the years, I’ve learned a few things that take this simple Egg Bake Casserole With Sausage from good to absolutely great. My most important tip is to properly drain the sausage after browning it. Excess grease can make the casserole heavy and prevent the eggs from setting up as nicely. I usually spoon the crumbles onto a plate lined with a paper towel for a minute just to be sure. Another key is to avoid overbaking. The goal is a tender, custardy center, not a dry or rubbery one. Start checking it around the 30-minute mark. The center should be just set—a knife inserted into the middle should come out clean. A little wobble is okay, as it will continue to cook from the residual heat as it rests.

Letting It Rest is Key

I know how tempting it is to dig right in the moment it comes out of the oven, smelling all cheesy and delicious. But please, let the casserole rest for at least 5, or even 10, minutes before slicing. This brief waiting period is crucial. It allows the egg custard to firm up properly, which means your slices will hold their shape instead of falling apart on the way to the plate. This is especially important if you’ve included bread, as it gives the layers time to meld together. This small bit of patience is what separates a messy serving from a picture-perfect slice of one of the best Breakfast Egg Dishes you’ll make.

Why is my egg casserole watery?

A watery casserole is usually caused by excess moisture from the ingredients. The two main culprits are vegetables with high water content (like spinach, mushrooms, or zucchini) and not draining the sausage grease thoroughly. To fix this, always sauté vegetables before adding them to the casserole to cook out some of their liquid. If you’re using frozen spinach, you must thaw it completely and squeeze out every last drop of water.

Substitutions and Variations

This recipe is a fantastic starting point, but don’t be afraid to make it your own! It’s one of those Breakfast Ideas Using Eggs that’s incredibly forgiving and adaptable. You can easily swap ingredients based on what you have on hand or what your family loves. Think of this as a base for your own signature breakfast bake.

• Meat Swaps: Not a sausage fan? Try cooked and crumbled bacon, diced ham, or even chorizo for a spicy kick. For a vegetarian option, you can omit the meat and load it up with sautéed mushrooms, kale, and roasted red peppers.
• Cheese Please: While cheddar is a classic, this casserole is wonderful with other cheeses. Try a spicy Pepper Jack, a nutty Gruyère, or a simple Monterey Jack. A blend of a few different kinds is always a winner.
• Bread Alternatives: If you don’t have bread cubes, you can use torn croissants, hash browns (tater tots work amazingly well!), or leave the bread out entirely for a lower-carb, frittata-style dish.
• Add-Ins for Extra Flavor: A dash of hot sauce or a pinch of red pepper flakes in the egg mixture can add a nice bit of heat. Fresh herbs like chives or parsley sprinkled on top after baking can also brighten up the flavors of this wonderful Sausage and Egg Breakfast.

Frequently Asked Questions

Can I make this sausage and egg casserole ahead of time?

Absolutely! This is one of the best Make Ahead Egg Dishes For Breakfast. You can fully assemble the casserole (without baking) the night before. Just cover the dish tightly with plastic wrap or foil and store it in the refrigerator. The next morning, remove it from the fridge while the oven preheats. You may need to add 5-10 minutes to the baking time since it’s starting cold.

How do I store and reheat leftovers?

Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 4 days. For reheating, you can microwave individual slices for about 60-90 seconds. To get a crispier top, you can also reheat it in the oven or a toaster oven at 350°F for about 10-15 minutes, until warmed through.

Can I freeze this casserole?

Yes, you can. You can freeze it baked or unbaked. For a baked casserole, let it cool completely, then wrap it tightly in plastic wrap and then foil. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating. To freeze unbaked, assemble as directed in a freezer-safe dish, wrap tightly, and freeze. Thaw overnight in the fridge before baking as directed.

A Perfect Breakfast for Any Occasion

And there you have it – a recipe that proves the most memorable meals don’t have to be complicated. This Sausage And Egg Casserole Easy has earned its place as a staple in my kitchen for its reliability, its incredible flavor, and its ability to make any morning feel a little more special. It’s one of those breakfast recipes that’s perfect for a quiet Sunday but special enough for a holiday brunch. I hope you give this recipe a try and that it brings as much warmth and happiness to your table as it does to mine. It’s a truly satisfying Sausage And Egg Breakfast that you’ll come back to again and again.