Easy Sausage and Egg Casserole that’s hearty, cheesy, and perfect for make‑ahead breakfast or a relaxed brunch. It bakes up custardy in the middle with crisp edges, and this version adds a simple bread‑cube technique so the eggs set creamy without turning soggy.
Table of Contents
Ingredients
- 1 pound bulk breakfast sausage, casing removed if linked, for savory depth and fat to toast the bread
- 1 tablespoon olive oil only if sausage is very lean, to prevent sticking and boost browning
- 1 small yellow onion, diced, sweetness and aroma that balance the sausage
- 1 red bell pepper, diced, color and light crunch
- 8 large eggs, the custard base
- 2 cups whole milk or 1½ cups milk plus ½ cup half‑and‑half for extra richness
- 1 teaspoon kosher salt, plus more to taste to season eggs and vegetables evenly
- ½ teaspoon black pepper, freshly ground, gentle bite
- ½ teaspoon smoked paprika optional, adds subtle smokiness
- 6 cups day‑old bread cubes ¾ to 1 inch, such as French bread or sturdy sandwich bread, for structure that won’t dissolve
- 2 cups shredded cheese divided, cheddar or a mix with Monterey Jack for melt and tang
- 2 green onions, thinly sliced, fresh finish
How to Prepare Easy Sausage and Egg Casserole
- Prep and pan: Heat oven to 350 F and grease a 9 by 13 inch baking dish so the custard releases cleanly and edges brown, which protects against sticking and soggy bottoms.
- Brown sausage: Warm a large skillet over medium, add sausage, and cook 6 to 8 minutes, breaking into peas and corn sized bits until no pink remains and edges are crisp, then remove with a slotted spoon, keeping 1 tablespoon fat in the pan for flavor.
- Soften veg: Add onion and red pepper to the skillet and cook 4 to 5 minutes until glossy and just tender, then cool 5 minutes so they do not scramble the eggs later.
- Whisk custard: In a large bowl whisk eggs, milk, salt, pepper, and smoked paprika until smooth and lightly frothy, which traps air for a softer set, about 30 seconds.
- Build layers: Scatter bread cubes in the dish, top with sausage and vegetables, and sprinkle 1½ cups cheese so melt binds layers and prevents floating bread.
- Combine and soak: Pour custard evenly over the pan, press lightly to submerge bread until wet to the touch but still springy, then rest 10 to 15 minutes so the bread hydrates and bakes evenly.
- Bake: Top with remaining ½ cup cheese and bake 35 to 45 minutes until the center barely jiggles and a knife near the center comes out with moist crumbs, not liquid, with edges deep golden for contrast.
- Finish: Rest 10 minutes for clean slices, then garnish with green onions and serve warm while the custard is set and the cheese is stretchy.
Substitutions and variations
- Bread: Use brioche for a softer custard or sourdough for more chew, keeping cube size the same to avoid dense pockets.
- Cheese: Swap in pepper Jack for gentle heat or Swiss for nuttiness, keeping total at 2 cups for proper set.
- Veggie boost: Fold in 1 packed cup baby spinach or 1 cup sautéed mushrooms, well drained, to prevent watering out the custard.
- Turkey or beef: Use turkey sausage or lean ground beef and add 1 tablespoon olive oil for browning since lean meat releases less fat.
- Make it seasonal: Add 1 cup roasted butternut cubes in fall or 1 cup halved cherry tomatoes in summer, patted dry so the casserole stays creamy.
- Dietary pivot: Use lactose‑free milk and a melty lactose‑free cheese, or try a sturdy gluten‑free bread with the same cube size and soak time for best texture.
Storage and reheating
- Fridge: Cool, cover, and refrigerate up to 4 days, noting the bread will soften over time while flavors meld and deepen.
- Freezer: Wrap individual squares tightly and freeze up to 2 months for easy breakfasts.
- Reheat: Microwave single pieces 60 to 90 seconds until hot or bake covered at 325 F for 12 to 15 minutes for a crisper edge and even warmth.
- Make ahead: Assemble the night before, cover, and refrigerate 8 to 12 hours, then bake 5 to 10 minutes longer since the mixture starts cold.
Most asked FAQs
- Can this sit overnight
Yes, assemble and chill up to 12 hours, then bake straight from the fridge adding 5 to 10 minutes so the center reaches a gentle set without overbrowning the top. - How do I prevent soggy casserole
Use day‑old bread cubes, rest 10 to 15 minutes before baking, and bake until the center barely jiggles with browned edges for moisture balance and structure. - Can I skip the bread
For a crustless version, reduce milk to 1¼ cups and bake in a buttered 9 by 9 inch dish 28 to 35 minutes for a frittata style texture that still cuts clean. - What size pan works
A 9 by 13 inch dish gives a classic 1½ inch thick slice that sets evenly, while two 8 by 8 inch pans shorten bake time by about 5 minutes each. - How do I know it is done
Look for a domed top, browned edges, and a slight central wobble with a knife coming out with moist crumbs which means custard is cooked but still creamy. - Can I add potatoes
Yes, fold in 2 cups thawed hash browns patted very dry and reduce bread to 4 cups so the custard ratio stays in balance and the center sets. - Best sausage to use
Mild breakfast sausage keeps it kid friendly, hot sausage adds a gentle kick, and a mix brings balance with good fat for browning and flavor
Easy Sausage and Egg Casserole
A hearty, cheesy breakfast casserole perfect for make-ahead mornings or relaxed brunch. It bakes up custardy in the middle with crisp edges, using a simple bread-cube technique so the eggs set creamy without turning soggy.
Equipment
- 9×13 inch baking dish
- Large skillet
- Large bowl
Ingredients
- 1 pound bulk breakfast sausage casing removed if linked
- 1 tablespoon olive oil only if sausage is very lean
- 1 small yellow onion diced
- 1 red bell pepper diced
- 8 large eggs
- 2 cups whole milk or 1½ cups milk plus ½ cup half-and-half
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika optional
- 6 cups day-old bread cubes ¾ to 1 inch, such as French bread or sturdy sandwich bread
- 2 cups shredded cheese divided, cheddar or a mix with Monterey Jack
- 2 green onions thinly sliced
Instructions
- Heat oven to 350 F and grease a 9 by 13 inch baking dish.
- Warm a large skillet over medium heat, add sausage, and cook 6 to 8 minutes, breaking into small bits until no pink remains and edges are crisp. Remove with a slotted spoon, keeping 1 tablespoon fat in the pan.
- Add onion and red pepper to the skillet and cook 4 to 5 minutes until glossy and just tender, then cool 5 minutes.
- In a large bowl whisk eggs, milk, salt, pepper, and smoked paprika until smooth and lightly frothy, about 30 seconds.
- Scatter bread cubes in the dish, top with sausage and vegetables, and sprinkle 1½ cups cheese.
- Pour custard evenly over the pan, press lightly to submerge bread until wet to the touch but still springy, then rest 10 to 15 minutes.
- Top with remaining ½ cup cheese and bake 35 to 45 minutes until the center barely jiggles and a knife near the center comes out with moist crumbs, not liquid, with edges deep golden.
- Rest 10 minutes for clean slices, then garnish with green onions and serve warm.
Notes
Use day-old bread cubes and rest 10 to 15 minutes before baking to prevent soggy casserole. Assemble the night before, cover, and refrigerate 8 to 12 hours, then bake 5 to 10 minutes longer. Cool, cover, and refrigerate up to 4 days or freeze individual squares up to 2 months. Reheat in microwave 60 to 90 seconds or bake covered at 325 F for 12 to 15 minutes.