Easy Sausage and Egg Casserole

Do you need to feed a crowd for breakfast but would rather not stand over a stove flipping eggs like some kind of short-order cook? Yeah, me too. Enter the sausage and egg casserole—the lazy person’s answer to a fancy brunch that’ll make everyone think you actually have your life together. Spoiler alert: you don’t, and that’s perfectly fine.

This Sausage and Egg Casserole goes together in like 15 minutes, then the oven does all the heavy lifting while you sip your coffee and pretend you planned this all along. It’s warm, it’s cheesy, it’s got sausage (because everything’s better with sausage), and honestly? It’s kind of impossible to screw up.

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Why Is This Sausage and Egg Casserole Good

Let me count the ways. First off, you make it the night before. Yes, you read that right. Assemble this beauty, stick it in the fridge, and go watch Netflix guilt-free. The next morning, you just pop it in the oven and suddenly you’re a breakfast hero.

Second, it feeds like 8-10 people without breaking a sweat. Got unexpected guests? Family visiting? Teenagers who eat everything? This Sausage and Egg Casserole got your back. Plus, it’s one of those dishes where people always ask for the recipe, which makes you look way more accomplished than you actually are.

And here’s the kicker—it’s basically idiot-proof. If you can crack eggs and turn on an oven, you’re golden. No fancy techniques, no weird ingredients you’ll use once and never again. Just straightforward, delicious breakfast comfort food that tastes like someone who knows what they’re doing made it.

Ingredients You’ll Need

• 1 pound breakfast sausage (the good stuff—don’t cheap out here, trust me)
• 6 slices of bread, cubed (white, wheat, whatever’s in your pantry)
• 8 large eggs (or 10 if you’re feeling generous)
• 2 cups whole milk (2% works too if you’re being health-conscious, I guess)
• 2 cups shredded cheddar cheese (sharp cheddar = more flavor, just saying)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard (sounds fancy, but it’s like $3 and lasts forever)
• Optional: diced bell peppers, onions, or jalapeños if you want to pretend there are vegetables involved

Step-by-Step Instructions

1. Brown that sausage. Heat a large skillet over medium heat and toss in your sausage. Break it up with a wooden spoon and cook until it’s nicely browned, about 8-10 minutes. Drain off the grease unless you want a swimming pool of oil in your casserole. Nobody wants that.

2. Prep your baking dish. Grab a 9×13 inch baking dish and grease it up with butter or cooking spray. Toss those bread cubes into the bottom of the dish. They’re gonna soak up all that eggy goodness, so spread ’em out evenly.

3. Layer it up. Sprinkle your cooked sausage over the bread cubes. Then dump half of that glorious shredded cheese on top. If you’re adding veggies, throw them in now. The more colorful it looks, the healthier people will think it is (even though it’s definitely not).

4. Mix your egg mixture. In a large bowl, whisk together the eggs, milk, salt, pepper, and dry mustard. Whisk it like you mean it—you want everything well combined. Nobody likes bites of straight mustard powder.

5. Pour and top. Pour that egg mixture evenly over everything in your baking dish. Give the dish a little shake to make sure the liquid gets into all the nooks and crannies. Top with the remaining cheese because more cheese is always the answer.

6. Cover and chill. This is the magical part—cover the dish with plastic wrap or foil and stick it in the fridge overnight. Or at least for a few hours. This lets the bread soak up the egg mixture and makes everything meld together beautifully.

7. Bake it. The next morning, preheat your oven to 350°F (seriously, don’t skip preheating). Take the casserole out of the fridge while the oven heats up—you want it closer to room temp. Bake uncovered for 45-50 minutes until it’s golden brown on top and the center doesn’t jiggle when you shake it. Let it rest for 5 minutes before cutting into it, or it’ll be a soupy mess.

Common Mistakes to Avoid

Not draining the sausage. Look, I get it—you’re in a hurry. But that pool of grease will make your casserole soggy and gross. Just drain it, okay?

Using stale bread thinking it doesn’t matter. While slightly stale bread actually works great here, rock-hard ancient bread is a no-go. It won’t absorb the egg mixture properly and you’ll end up with crunchy bits. Not the vibe we’re going for.

Skipping the overnight soak. Sure, you can bake it right away if you’re desperate, but it won’t be nearly as good. The bread needs time to really soak up that custard-like egg mixture. Patience, grasshopper.

Cranking the oven too high to “speed things up.” This only gives you a burnt top and a raw middle. Nobody’s impressed by your time-saving skills if they’re eating raw eggs, my friend.

Alternatives & Substitutions

Want to mix things up? Go wild. Swap the sausage for bacon, ham, or even cooked ground turkey if you’re pretending to be healthy. Vegetarian? Skip the meat entirely and load up on veggies like mushrooms, spinach, and tomatoes.

Try different cheeses—pepper jack adds a nice kick, Swiss is classy, or mix cheddar with mozzarella for extra meltiness. Gruyère if you’re feeling fancy and French.

The bread situation is super flexible too. Sourdough, French bread, croissants—yes, croissants!—or even bagels work here. IMO, brioche makes it taste ridiculously decadent.

Dairy-free? Use your favorite milk alternative and skip the cheese or use a vegan version. It won’t be exactly the same, but it’ll still be tasty.

Final Thoughts

And there you have it—your new go-to breakfast Sausage and Egg Casserole that makes you look like you spent way more effort than you actually did. It’s hearty, it’s delicious, and most importantly, it lets you sleep in a bit while the oven does the work.

Whether you’re feeding your family, hosting brunch, or just meal-prepping breakfasts for the week, this Sausage and Egg Casserole is about to become your best friend. Make it once, and you’ll be making it forever.

Now go forth and casserole. Your kitchen (and your taste buds) will thank you. And hey, if anyone asks for the recipe, feel free to act like it’s way more complicated than it actually is. I won’t tell.

FAQs