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
- 9x13 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.