Description
Sausage and Egg Breakfast Casserole is a hearty and savory dish made with layers of sausage, eggs, cheese, and bread. It’s perfect for make-ahead breakfasts, holiday brunches, or feeding a crowd with minimal effort.
Ingredients
Units
Scale
- 1 lb breakfast sausage (pork or turkey)
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 6 cups cubed bread (day-old or toasted)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup diced onion (optional)
- Butter or non-stick spray (for greasing the baking dish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cook sausage in a skillet over medium heat until browned and fully cooked, breaking it into crumbles. Drain excess fat.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Add cubed bread, cooked sausage, diced onion (if using), and half the cheese. Stir until bread is well coated.
- Pour mixture into the greased baking dish. Top with remaining cheese.
- Bake uncovered for 40–45 minutes, or until center is set and top is golden brown.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- Add sautéed vegetables like bell peppers, mushrooms, or spinach for extra nutrition.
- Use different cheeses such as mozzarella, Swiss, or pepper jack for variety.
- To make it spicy, use hot sausage and add red pepper flakes or jalapeños.
- Make ahead by assembling the night before and baking in the morning.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 225mg