Start your morning (or any-time brunch) with something warm, comforting, and utterly satisfying: a Sausage and Egg Casserole that’s savory, soft, and cheesy. This one-dish bake marries browned sausage with cubed bread soaked in a seasoned egg-and-milk custard, finished with melty cheese on top. The texture is custardy in the middle, lightly golden at the edges, and perfect for feeding a crowd or prepping ahead for busy mornings. In this post you’ll get the full recipe, why it works, helpful swaps, storage and reheating tips, plus creative serving ideas so this becomes a staple in your meal rotation.

Why You’ll Love This Sausage and Egg Casserole

Simple intro sentence: This casserole is a winner because it checks so many of the boxes home cooks want.

Quick and Easy: Minimal prep and easy steps mean you can have it in the oven in under 20 minutes. Great when you want a hearty meal without fuss.
Make-Ahead Friendly: Assemble it the night before and bake in the morning — perfect for busy weekdays or weekend brunches.
Feeds a Crowd: The recipe fills a 9×13-inch pan, making it ideal for family breakfasts, potlucks, or holiday brunches.
Flexible and Economical: Use whatever bread, cheese, or sausage you have on hand to stretch ingredients and save money.
Comforting and Satisfying: Warm, cheesy, and savory — it’s the kind of dish that’s easy to love and hard to mess up.

The Necessary Ingredients

A short intro sentence: These pantry-friendly ingredients come together to make a simple, reliable casserole.

1 pound sausage
6 large eggs
2 cups milk
2 cups bread, cubed
1 cup cheese, shredded (cheddar or your choice)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Notes and Substitutions on Ingredients:

Sausage: The sausage provides the savory backbone and fat that flavors the whole dish. Try using breakfast pork sausage, Italian sausage (mild or hot), or poultry sausage for a lighter option. If you want a vegetarian or plant-based swap, use crumbled plant-based sausage or seasoned tofu crumble; for more plant-based recipe ideas, check out this collection of vegan and veggie swaps.
Bread: Cubed bread soaks up the egg-milk custard and provides structure. Day-old or slightly stale bread is ideal because it absorbs liquid without turning to mush. Use white, whole-wheat, sourdough, or even leftover rolls. If you need a gluten-free version, choose a sturdy gluten-free bread that doesn’t crumble.
Milk and Eggs: These make the custard that binds the casserole. Whole milk makes a richer custard; use 2% or a mixture of milk and half-and-half for a balance of richness and lower calories. For dairy-free, swap the milk with unsweetened almond, oat, or soy milk and use a dairy-free cheese alternative.

How to Prepare the Sausage and Egg Casserole step by step

Preheat the oven to 350°F (175°C).
- Why: Preheating ensures the oven is at the right temperature when the casserole goes in, so it cooks evenly and the custard sets correctly.
- Pro Tip: Give the oven at least 10–15 minutes to fully come up to temperature. If you have an oven thermometer, use it — many ovens run hot or cold.
In a skillet, cook the sausage over medium heat until browned. Drain excess fat.
- Why: Browning the sausage develops flavor through caramelization and renders fat that adds taste to the dish. Draining excess fat prevents the casserole from becoming greasy.
- Pro Tip: Break the sausage into small pieces with a spatula so it browns evenly. If your sausage is very fatty, spoon off most of the fat but reserve a little for flavor.
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Why: Whisking the liquid ingredients together creates a uniform custard that will coat the bread and sausage evenly, ensuring consistent texture throughout.
- Pro Tip: Whisk vigorously until the mixture is slightly frothy — this helps make the custard a bit lighter. Taste the mixture (before adding raw meat) to adjust seasoning if needed.
In a greased 9×13 inch baking dish, layer the cubed bread, cooked sausage, and cheese.
- Why: Layering puts the bread down first to absorb the custard, the sausage through the middle for flavor pockets, and the cheese on top for a golden, melty finish.
- Pro Tip: Toss the cubed bread lightly in a bowl with a pinch of salt and pepper if it’s very plain. If your bread is very soft, consider breaking it into slightly larger pieces so it holds up after soaking.
Pour the egg mixture over the top, ensuring it’s evenly distributed.
- Why: Poring the custard slowly and pressing the bread gently lets the liquid soak into all the bread cubes for even texture. You want the bread saturated but not swimming.
- Pro Tip: After pouring, press down on the bread pieces with a spatula so they fully absorb the liquid. If time allows, let the assembled pan sit 10–15 minutes before baking to let the custard penetrate the bread.
Bake for 30–35 minutes or until eggs are set and slightly golden.
- Why: Baking at 350°F sets the custard gently so it stays creamy; the top should be slightly puffed and golden when done. Overbaking will make it dry.
- Pro Tip: Check for doneness by inserting a knife into the center; it should come out mostly clean with a little moist custard but no raw egg. If the top browns too quickly, tent the casserole loosely with foil.
Let cool for a few minutes before slicing and serving.
- Why: Cooling lets the custard settle so slices hold together better and aren’t runny.
- Pro Tip: Let it rest 5–10 minutes. If making ahead, you can also cool completely then refrigerate; warm slices in the oven before serving for best texture.

Serving Suggestions

Offer ideas for how to serve the casserole so every meal feels special.

Perfect Pairings

Drinks: Fresh-squeezed orange juice, a light coffee, or a pot of tea for breakfast. For a brunch, serve mimosas or Bloody Marys.
Sides: Light greens with a lemon vinaigrette to cut the richness, roasted cherry tomatoes, or a fresh fruit platter (berries, melon, grapes).
Breads: If you want extra carbs, serve with warm biscuits or buttered sourdough toast.

Occasions

Weeknight Dinner: Pair with a simple salad and call it a cozy family meal.
Weekend Brunch: Bake it while you prepare other brunch items — it’s a great make-ahead centerpiece.
Holiday Morning: Feed guests easily by baking in multiple pans or a larger casserole dish.

Serving Tips

Garnish with chopped fresh herbs like parsley or chives right before serving for color and freshness.
Let guests add hot sauce, salsa, or ketchup at the table to personalize their servings.
For buffet-style service, cut into squares and place on a platter; provide tongs to keep portions tidy.

Storage and Reheating Tips

Keep leftovers tasting fresh with these easy storage methods.

Refrigerated

Duration: Store in the fridge for 3–4 days.
Container: Cool to room temperature, then cover tightly with foil or transfer to an airtight container to prevent drying and odor transfer.

Freezed

Is it possible? Yes. For best results, freeze in individual slices or the whole pan.
Packaging: Wrap slices tightly in plastic wrap, then place in a freezer bag or airtight container. For a whole pan, wrap tightly in plastic wrap and then a layer of foil.
Defrosting: Thaw overnight in the refrigerator before reheating.

Reheating

Oven: Preheat to 350°F (175°C). Reheat individual slices on a baking sheet for 10–15 minutes, or cover a whole pan with foil and heat for 20–30 minutes until warmed through.
Microwave: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat in 30–60 second bursts until warm. Microwave is quick but may make edges slightly chewy.
To keep crust crisp, finish under the oven broiler for 1–2 minutes after reheating (watch closely to avoid burning).

Guaranteed Success Tips

Follow these golden rules to avoid common mistakes and get perfect results.

Don’t skip browning the sausage: Proper browning builds flavor and gives the casserole savory depth.
Use day-old bread: Fresh bread can become too mushy; slightly stale bread holds up and creates a proper custard texture.
Don’t overbake: Remove when the center is just set. Overbaking dries out the custard.
Let it rest: Cooling 5–10 minutes before slicing helps the casserole hold together and improves texture.
Adjust seasoning to taste: Eggs and bread absorb salt; taste the custard before pouring (without meat), or season the sausage well during cooking.

Recipe Variations

Make this casserole your own with these easy twists.

Veggie and Cheese: Skip the sausage and add sautéed bell peppers, mushrooms, spinach, and onions. Use a mix of Monterey Jack and cheddar for a mild, melty finish.
Spicy Chorizo Version: Replace the sausage with chorizo or spicy Italian sausage, add a diced jalapeño, and top with pepper jack cheese for heat.
Mediterranean Twist: Use lamb or chicken sausage, add sun-dried tomatoes, spinach, and feta cheese. Finish with a sprinkle of oregano.
Gluten-Free: Use gluten-free bread and check that your sausage is gluten-free. Bake as directed.
Vegan Option: Replace eggs with a tofu-egg mixture or a chickpea-flour “custard,” use plant-based sausage and dairy-free milk and cheese. For more ideas and plant-based swaps, visit this vegan and veggie resource: vegan and veggie recipes.

Frequently Asked Questions (FAQ)

My casserole was runny in the center — what went wrong?
- Likely underbaking or not letting the bread absorb enough liquid. Make sure the oven is preheated and bake until a knife in the center comes out mostly clean. If the bread was very soft or the custard too thin, give it another 5–10 minutes in the oven.
Can I assemble this the night before?
- Yes — assemble, cover, and refrigerate overnight. In the morning, let it come to room temperature while the oven preheats, then bake for the same time (you may need an extra 5–10 minutes if it’s very cold).
What’s the best cheese to use?
- Cheddar is classic for flavor and melt, but you can use Swiss, Gruyère, Monterey Jack, or a blend. Stronger cheeses (like aged cheddar) give more flavor; milder cheeses make it creamier.
Can I use milk alternatives (almond, oat, soy)?
- Yes. Use unsweetened, plain milk alternatives. The texture may be slightly different (a bit less rich), but the casserole will still set thanks to the eggs.
How do I make this lower in fat?
- Choose lean turkey or chicken sausage, reduce the cheese slightly, and use 2% milk instead of whole. You can also drain more fat after cooking the sausage.
Will this work with croissants or rolls instead of cubed bread?
- Yes. Slightly denser breads like rolls or croissants work well — croissants will make it richer and flakier. Adjust soaking time because very soft rolls may absorb more liquid quickly.
Can I freeze it after baking?
- Yes, you can freeze leftovers. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

Enjoy this Sausage and Egg Casserole for effortless breakfasts, cozy dinners, or convenient make-ahead meals. It’s flexible, forgiving, and one of those reliable recipes you’ll turn to again and again.

Sausage and Egg Casserole

A comforting and satisfying one-dish bake combining savory sausage, cubed bread, and cheese in an egg-and-milk custard, perfect for brunch or feeding a crowd.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Breakfast, Brunch

Cuisine American

Servings servings

Calories 300 kcal

Ingredients

For the casserole

1 pound sausage Breakfast pork sausage, Italian sausage, or poultry sausage can be used.
6 large eggs
2 cups milk Whole or 2% milk is recommended.
2 cups bread, cubed Day-old or slightly stale bread is best, can use white, whole-wheat, or gluten-free.
1 cup cheese, shredded Cheddar or your choice.
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Preparation

Preheat the oven to 350°F (175°C).
In a skillet, cook the sausage over medium heat until browned. Drain excess fat.
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
In a greased 9×13 inch baking dish, layer the cubed bread, cooked sausage, and cheese.
Pour the egg mixture over the top, ensuring it’s evenly distributed.

Baking

Bake for 30–35 minutes or until eggs are set and slightly golden.
Let cool for a few minutes before slicing and serving.

Notes

Can be assembled the night before and baked in the morning. Experiment with different bread and vegetables for variations.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 18gSaturated Fat: 7gSodium: 750mgFiber: 1gSugar: 2g

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