Easy Sausage And Egg Casserole Recipe

I can never resist a casserole that lands on the table bubbling with sausage, eggs, and melty cheese. This one is hearty enough for dinner, easy enough for breakfast, and always the first dish to disappear.

I’m obsessed with this Easy Sausage And Egg Casserole because it hits that salty, cheesy, straight-from-the-pan craving without acting fancy. I love how the ground breakfast sausage brings big flavor, while sharp cheddar cheese melts into every bite like it owns the place.

And honestly, I’ll take this for breakfast, brunch, or dinner with zero hesitation. It’s the kind of dish I keep going back to with a fork, pretending I’m “just evening out the edge.” But nope.

I’m absolutely stealing another piece. Simple, loaded, satisfying.

The kind of casserole I want on repeat when I’m hungry.

Ingredients

• Breakfast sausage brings the cozy, savory bite that makes this feel like weekend food.
• Eggs hold everything together and add solid protein, so it’s actually filling.
• Milk keeps the casserole soft and creamy, not rubbery or dry.
• Sharp cheddar melts into salty pockets, and honestly, cheese makes breakfast happier.
• Day-old bread soaks up flavor, while hash browns make it heartier and crisp-edged.
• Onion adds a little sweetness and makes the whole pan smell amazing.
• Bell pepper gives color, crunch, and a fresh bite if you’re into it.
• Salt and black pepper keep things balanced, because bland eggs are just sad.
• Garlic powder is optional, but it adds that easy “something’s good in here” vibe.
• Dijon mustard sounds fancy, but basically, it just makes the flavor pop.
• Parsley adds a fresh finish.

  Plus, it makes the casserole look less beige.

• Butter or oil keeps serving easy, so you’re not scraping breakfast off the dish.

Ingredient Quantities

• 1 pound (450 g) ground breakfast sausage
• 8 large eggs
• 1 1/2 cups (360 ml) milk, whole or 2% milk
• 2 cups (200 g) shredded sharp cheddar cheese
• 4 cups (about 8 ounces or 225 g) cubed day old bread or 4 cups frozen shredded hash browns, thawed
• 1 small yellow or white onion, finely chopped
• 1 small red or green bell pepper, diced (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder (optional)
• 1 teaspoon Dijon mustard (optional, for extra flavor)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 1 tablespoon butter or neutral oil for greasing the baking dish

How to Make this

1. Preheat oven to 350 F (175 C) and grease a 9×13 inch baking dish with butter or neutral oil.

2. In a large skillet over medium heat cook the ground breakfast sausage with the chopped onion and diced bell pepper if using, breaking up the meat, until browned and cooked through, about 6 to 8 minutes. Drain excess fat.

3. In a large bowl whisk together the eggs, milk, Dijon mustard if using, kosher salt, black pepper, and garlic powder if using until combined.

4. Stir 1 1/2 cups of the shredded cheddar into the egg mixture and set the remaining cheese aside for topping.

5. Spread the cubed day old bread or the thawed shredded hash browns in an even layer in the prepared baking dish.

6. Scatter the cooked sausage mixture evenly over the bread or hash browns.

7. Pour the egg and cheese mixture over the layers, pressing gently so the bread or potatoes absorb the custard. Sprinkle the reserved cheddar evenly on top.

8. Let the casserole sit for about 10 minutes to allow soaking, or cover and refrigerate overnight for a make-ahead option.

9. Bake uncovered for 35 to 45 minutes, or until the center is set and the top is golden and bubbly.

10. Remove from the oven and let rest 10 minutes, garnish with chopped fresh parsley if desired, then slice and serve.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet or frying pan
3. Large mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Box grater or pre-shredded cheese container (if shredding cheddar)

FAQ

Easy Sausage And Egg Casserole Recipe Substitutions and Variations

• Ground breakfast sausage: swap for 1 pound ground pork with 1 teaspoon sage and 1/2 teaspoon fennel seeds for a milder house-made sausage, or use 1 pound turkey sausage for a leaner option.
• Milk: replace with equal parts half and half for a richer custard, or use unsweetened almond milk for a lighter dairy-free-friendly version (texture slightly thinner).
• Cubed day-old bread or shredded hash browns: substitute 4 cups cubed brioche or challah for a richer, more tender base, or use 4 cups frozen shredded potatoes if you want a crispier, more potato-forward casserole.
• Sharp cheddar cheese: use 2 cups Monterey Jack or Colby for a milder, creamier melt, or 2 cups smoked gouda for a deeper, slightly smoky flavor.

Pro Tips

1. Brown the sausage well and drain until mostly dry so the casserole does not turn greasy. If you want extra flavor, let the meat get a little caramelized before you add the onions.

2. If using cubed bread, stale or day old is your friend. It soaks the custard without getting soggy. If you only have fresh bread, toast the cubes briefly to firm them up first.

3. Make it the night before when you can. Cover and refrigerate after assembling so the bread or hash browns fully absorb the egg mixture. Bake straight from the fridge, adding a few extra minutes if needed.

4. Watch the center, not just the top. Pull it when the custard is just set in the middle and a toothpick comes out mostly clean. If the top is browning too fast, tent loosely with foil for the last 10 minutes.