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Easy sausage and egg casserole with melted cheddar, browned sausage layers, and custardy eggs baked in a golden bread base.

Easy Sausage and Egg Casserole

This Easy Sausage and Egg Casserole is a cozy, make-ahead breakfast made with eggs, sausage, bread, and cheese. It is perfect for busy mornings, family weekends, and creating sweet kitchen memories with my little helper.
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Course: Breakfast
Cuisine: American
Keyword: easy breakfast casserole, family breakfast recipe, make-ahead breakfast, overnight breakfast casserole, Sausage and Egg Casserole
Prep Time: 15 minutes
Cook Time: 50 minutes
Overnight Rest: 8 hours
Total Time: 9 hours 5 minutes
Servings: 8 servings
Calories: 410kcal
Cost: $12

Equipment

  • 1 9×13-inch baking dish Grease well so the casserole releases easily
  • 1 Large Skillet
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Measuring cups and spoons

Ingredients

  • 1 pound breakfast sausage Pork or turkey both work well
  • 8 slices day old bread Cut into 1 inch cubes
  • 2 cups sharp cheddar cheese Shredded and divided
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard powder
  • 1 half teaspoon salt
  • 1 quarter teaspoon black pepper
  • 1 quarter teaspoon garlic powder
  • 1 tablespoon butter or nonstick spray For greasing the pan

Instructions

  • I start by cooking the breakfast sausage in a large skillet over medium-high heat until it is fully browned and crumbly. Once cooked, drain it well so the casserole stays creamy and not greasy.
  • I generously grease our 9x13 baking dish with butter. This little step makes serving so much easier later.
  • We spread the cubed day old bread evenly across the bottom of the dish.
  • Next, we sprinkle the cooked breakfast sausage over the bread, then add most of the sharp cheddar cheese.
  • In a large bowl, I whisk together the eggs, whole milk, dry mustard powder, salt, black pepper, and garlic powder until smooth.
  • We slowly pour the egg mixture over everything, making sure all the bread gets covered. Gently press the bread down so it soaks it all in.
  • I cover the dish and place it in the fridge overnight.
  • In the morning, preheat the oven to 350°F, sprinkle the remaining sharp cheddar cheese on top, and bake until golden and set, about 50 minutes. Let it rest before slicing.

Notes

  • This casserole is perfect for busy mornings and special family breakfasts.
  • You can swap the bread for thawed hash browns to make a sausage and egg casserole with potatoes.
  • Turkey sausage works great if you want a lighter option.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • This recipe freezes well and reheats beautifully for quick weekday breakfasts.
  • Most importantly, make this recipe with someone you love. The memories last longer than the leftovers.
     

Nutrition

Serving: 200g | Calories: 410kcal | Carbohydrates: 22g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 215mg | Sodium: 680mg | Potassium: 320mg | Fiber: 1g | Sugar: 4g | Vitamin A: 420IU | Calcium: 260mg | Iron: 2.4mg