The first time I made this sausage and egg casserole, it disappeared before I could set the table.
It’s the kind of dish that stretches a small list of ingredients into a comforting crowd-pleaser.
Simple to assemble, forgiving in the oven, and easy to customize, it’s a weekday breakfast or weekend brunch hero.
What follows is a no-nonsense recipe with practical tips, ingredient science, and real tricks I use to get a golden, custardy casserole every time.
Why You’ll Love This Recipe
- One-pan convenience: cook the sausage, build the layers, pour the egg mix, and bake. Cleanup is minimal.
- Family-friendly: mild sausage, cheese, and optional bread make it easy to please kids and adults alike.
- Make-ahead potential: assemble the night before for stress-free mornings.
- Flexible: add vegetables, swap cheeses, or go crumbled-bacon if you prefer.
This casserole has a rich, custard-like interior from the eggs and milk and a pleasing contrast from the browned sausage and melted cheese on top.
If you use bread, it soaks some of the egg mixture and gives a bread-pudding texture in parts, while pockets of sausage stay meaty and slightly crisp.
A short bake at moderate temperature keeps the eggs tender rather than rubbery, and the cheese forms a savory, bubbly crown that finishes with toasted edges.
“Five stars. Made this for a Sunday brunch and everyone went back for seconds—simple, comforting, and easy to tweak.” — reader
Key Ingredients
Sausage (1 pound)
Sausage is the flavor driver here. Choose a pork breakfast sausage for classic taste, or a milder turkey sausage if you want less fat.
If your sausage is heavily seasoned, taste it first and reduce added salt in the egg mixture to avoid over-seasoning.
Eggs (6)
Eggs create the custard that binds the casserole. Use large eggs at room temperature to get an even texture and faster, more uniform setting.
Fresh eggs give richer flavor and better structure; older eggs can still work but may be looser in texture.
Shredded cheese (2 cups)
Cheese adds salt, fat, and that irresistible melted top. A sharp cheddar or a blend with Monterey Jack melts well and gives a nice tang.
Buy a block and shred it yourself for the best melt and flavor; pre-shredded mixes often contain anti-caking agents that change texture.
Milk (1 cup)
Milk thins the eggs into a custard and contributes to creaminess. Whole milk yields the richest results.
If you prefer lighter fare, 2% works, but lower-fat milks will give a slightly firmer, less creamy set.
Full ingredient list:
- 1 pound sausage
- 6 eggs
- 1 cup milk
- 2 cups shredded cheese
- 4 slices of bread (optional)
- 1 cup mixed vegetables (optional)
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch casserole dish lightly with butter or nonstick spray.
Pro Tip: Line the dish with a sheet of parchment for easier cleanup and clean edges.
Step 2: Brown the sausage
Heat a skillet over medium and add the sausage.
Break it up with a spatula and cook until nicely browned and no longer pink.
Drain off excess fat if there’s a lot, but leave a little for flavor.
Pro Tip: You’ll know it’s ready when the sausage has deep brown bits; those Maillard flavors are essential.
Step 3: Whisk the custard
In a mixing bowl, whisk together the eggs, milk, a pinch of salt, and a generous grind of black pepper.
Whisk just until combined; avoid overbeating to keep the custard tender.
Pro Tip: Warm the milk slightly (not hot) so it blends smoothly with the eggs and reduces cooking shock.
Step 4: Layer the casserole
If using bread, tear or cube the slices and layer them across the bottom of the greased dish.
Scatter the cooked sausage and then the mixed vegetables (if using) evenly over the bread.
Pro Tip: If you like pockets of breadiness, lightly toast the bread first; for a moister bake, use fresh soft slices.
Step 5: Pour and top
Pour the egg and milk mixture evenly over the layered ingredients.
Sprinkle the shredded cheese evenly across the top.
Pro Tip: Tap the dish gently on the counter to settle the custard and remove air pockets.
Step 6: Bake until set
Bake in the preheated oven for 30–40 minutes.
The casserole is done when the center is set and a knife inserted near the middle comes out clean.
The cheese on top should be melted and bubbly, with some golden spots.
Pro Tip: If the top is browning too quickly, tent with foil for the last 10 minutes.
Step 7: Rest and serve
Remove the casserole from the oven and let it cool for 5–10 minutes before slicing.
Resting allows the custard to finish setting and makes serving easier.
Pro Tip: A brief rest prevents the filling from running and gives cleaner slices.
Expert Tips for Success
- Temperature matters: Bake at 350°F to ensure the eggs set slowly and stay tender. Higher heat can make eggs rubbery and cause the edges to overcook before the center sets.
- Use room-temperature eggs: Cold eggs can cause uneven cooking; set them out for 20–30 minutes or use a bowl of warm water to warm them briefly.
- Fat management: If your sausage is fatty, drain most of the rendered fat to avoid a greasy casserole. Leave a little for flavor, or brown the sausage on paper towels for a leaner result.
- Cheese strategy: Grate cheese from a block for better melt and creaminess. A combo of cheddar and Monterey Jack or Gruyère gives both flavor and stretch.
- Custard ratio: Stick close to the 6 eggs : 1 cup milk ratio for a firm but still creamy set. If you add more bread or vegetables, you can increase the milk by a few tablespoons to maintain the same texture.
- Even layering: Distribute sausage and vegetables evenly. Denser areas take longer to heat through and can leave pockets of undercooked egg.
- Test for doneness: Use the knife test or an instant-read thermometer. Aim for 160–165°F in the center for fully cooked eggs without drying.
- Rest before slicing: Let the casserole sit 5–10 minutes after baking so the custard firms and slices hold shape.
- Make-ahead tips: Assemble up to 24 hours ahead, cover tightly, and refrigerate. When ready, bake for the same time but expect a few extra minutes if it’s very cold from the fridge.
- Pan choice: A glass dish heats differently than metal. If using glass, reduce oven temp by 25°F or watch more closely; metal will crisp the edges faster.
Storage & Freezing
Fridge storage:
Cool the casserole to room temperature, then cover tightly with plastic wrap or an airtight lid.
Stored in the refrigerator, it will keep well for 3–4 days.
To reheat, slice individual portions and warm in a 350°F oven for 10–15 minutes or microwave until heated through.
Freezer storage:
For best results, cut into portions before freezing. Wrap each piece tightly in plastic and then foil, or place in airtight freezer-safe containers.
Label with the date; the casserole will keep up to 2 months.
To reheat from frozen: thaw overnight in the refrigerator, then bake at 350°F for 20–30 minutes until heated through. For a quick option, reheat individual frozen portions in a microwave, then crisp in a toaster oven for 5 minutes.
Make-ahead frozen casserole:
Assemble the full casserole, cover tightly with foil, and freeze before baking.
When ready, bake from frozen at 375°F for 45–60 minutes, tenting with foil if it browns too quickly, until the center reaches 160–165°F.
Variations & Substitutions
Vegetable-forward:
Add sautéed spinach, bell peppers, onions, or mushrooms to the sausage layer for extra nutrition.
Make sure any watery vegetables are pre-cooked and drained to prevent a soggy bake.
Crustless strata vs. bread pudding:
Omit the bread for a protein-forward, lower-carb casserole.
Alternatively, use cubed day-old bread for a more custardy bread-pudding texture.
Cheese and flavor swaps:
Try pepper jack for heat, Swiss for nuttiness, or feta for tang.
Mix in fresh herbs like chives or parsley for brightness after baking.
Meat alternatives and dietary swaps:
Swap sausage for ground turkey, cooked bacon, or a vegetarian crumble.
For dairy-free, use a plant-based milk and dairy-free cheese, keeping in mind texture will be different.
Frequently Asked Questions
Q: Can I make this casserole the night before?
A: Yes. Assemble fully, cover tightly, and refrigerate overnight. Baking time remains roughly the same, but if it’s very cold from the fridge, allow an extra 5–10 minutes and check doneness with a knife or thermometer.
Q: How can I prevent the casserole from being watery?
A: Squeeze excess moisture from vegetables and drain off excess sausage fat. Avoid overly watery add-ins like fresh tomatoes unless they are cooked and reduced first.
Q: Can I use milk alternatives like almond or oat milk?
A: Yes, you can. Use the same volume, but expect a slightly different mouthfeel. Oat milk gives more creaminess than almond milk. Avoid flavored varieties.
Q: How do I reheat leftovers without drying them out?
A: Reheat covered in a 350°F oven for 10–15 minutes, or microwave in 30-second bursts, covering with a damp paper towel to retain moisture. Finish uncovered for a minute or two if you want a crisper top.
Q: Is this casserole safe to freeze after baking?
A: Yes. Cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture.
Final Thoughts
This sausage and egg casserole is practical comfort food that scales up for a crowd and stands up to improvisation.
Give it a try as written, then start swapping cheeses, meats, and veggies to make it your own.
Please leave a star rating in the recipe card below and pin this to Pinterest if you enjoyed it.
Conclusion
For another solid, family-friendly breakfast casserole to compare technique and timing, see this helpful version at Easy Egg & Sausage Casserole – Plowing Through Life.
If you want additional ideas for mix-ins and bake temperatures from a well-tested kitchen source, check out Breakfast Casserole | – Tastes Better From Scratch.
Sausage and Egg Casserole
Ingredients
Main Ingredients
- 1 pound sausage Pork or turkey breakfast sausage, ground.
- 6 large eggs Use room temperature for best results.
- 1 cup milk Whole milk preferred for richness.
- 2 cups shredded cheese Sharp cheddar or Monterey Jack recommended.
- 4 slices bread Optional; can be torn or cubed.
- 1 cup mixed vegetables Optional; pre-cooked before adding.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish lightly with butter or nonstick spray.
- In a skillet over medium heat, brown the sausage until no longer pink. Drain excess fat but leave a little for flavor.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until just combined.
- If using bread, tear or cube the slices and layer them in the dish. Scatter the cooked sausage and vegetables over the bread.
- Pour the egg mixture evenly over the layers and sprinkle cheese on top.
Baking
- Bake in the preheated oven for 30–40 minutes until the center is set and the cheese is melted and bubbly.
- Let the casserole cool for 5–10 minutes before slicing to allow it to set.
