Easy Sausage And Egg Casserole Recipe

I love how this sausage and egg casserole turns simple ingredients into a cheesy, hearty centerpiece that works for breakfast, brunch, or dinner. One pan, endless add-in possibilities, and not a single slice left behind.

I’m obsessed with this sausage and egg casserole because it does exactly what I want breakfast to do: show up big, taste bold, and keep me coming back for another square. I love the way breakfast sausage brings that savory, salty bite, while sharp cheddar cheese melts into every little pocket like it has no plans to behave.

But honestly, I’d eat this for dinner without blinking. It’s hearty, sliceable, and ridiculously satisfying without feeling fussy.

The kind of dish I trust when I’m hungry and not in the mood for disappointment. And those crispy edges?

Absolutely not optional in my mind, ever.

Ingredients

• Breakfast sausage brings the savory, hearty bite that makes this casserole feel like brunch.
• Eggs hold everything together and add the protein that actually keeps you full.
• Milk makes the eggs softer, creamier, and way less rubbery.
• Day old bread soaks up flavor and gives cozy, almost stuffing-like texture.
• Hash browns make it feel extra breakfasty, with soft centers and crispy edges.
• Sharp cheddar melts into every bite and gives that salty, cheesy pull.
• Onion adds sweetness and a little bite, so it’s not too heavy.
• Bell pepper adds color, crunch, and a fresh little veggie moment.
• Garlic makes the whole dish smell amazing.

  Basically, don’t skip it.

• Parsley adds a fresh finish, Plus it makes the top look prettier.

Ingredient Quantities

• 1 pound breakfast sausage, casing removed
• 8 large eggs
• 1 1/2 cups whole milk or 2 percent milk
• 4 cups cubed day old bread, or 24 ounces frozen shredded hash browns
• 2 cups shredded sharp cheddar cheese
• 1 medium yellow onion, chopped
• 1 medium bell pepper, chopped optional
• 2 cloves garlic, minced optional
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley optional
• 2 tablespoons butter or olive oil for sautéing
• Cooking spray for the baking dish

How to Make this

1. Preheat oven to 350 F and spray a 9×13 inch baking dish with cooking spray.

2. In a large skillet over medium heat, add butter or olive oil and sauté chopped onion and bell pepper until softened, about 5 minutes; add minced garlic for the last 30 seconds if using.

3. Add breakfast sausage (casing removed) to the skillet, breaking it up with a spoon, and cook until browned and cooked through; drain excess fat if desired.

4. If using day old bread, toss the 4 cups of cubed bread in the skillet with the sausage and vegetables to lightly toast and distribute flavors; if using frozen shredded hash browns, spread them evenly in the prepared baking dish instead.

5. Spread the sausage and vegetable mixture evenly in the baking dish over the bread or hash browns.

6. In a large bowl, whisk together 8 large eggs, 1 1/2 cups milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and parsley if using until combined.

7. Pour the egg mixture evenly over the sausage and bread or hash browns in the baking dish, pressing gently so the bread soaks up the custard.

8. Sprinkle 2 cups shredded sharp cheddar cheese evenly over the top.

9. Let the casserole rest for 10 to 15 minutes to allow the custard to absorb, then bake in the preheated oven for 35 to 45 minutes, or until the center is set and the top is golden.

10. Remove from oven, let stand 5 to 10 minutes before serving, then cut into squares and serve warm.

Equipment Needed

1. Oven and oven mitts
2. 9×13 inch baking dish
3. Large skillet or sauté pan
4. Large mixing bowl
5. Whisk
6. Wooden spoon or spatula for breaking up sausage
7. Chef knife and cutting board
8. Measuring cups and spoons

FAQ

Easy Sausage And Egg Casserole Recipe Substitutions and Variations

• Breakfast sausage: swap for turkey breakfast sausage or fully cooked plant based crumbles, same weight (1 pound) for comparable texture and flavor.
• Whole milk: use unsweetened soy or oat milk for a dairy free option, or use half and half thinned with equal parts water for a richer custard.
• 4 cups cubed day old bread or frozen shredded hash browns: substitute cubed croissant or brioche for a richer bake, or use 1.5 pounds peeled and diced fresh potatoes if you prefer chunkier potato pieces.
• 8 large eggs: for egg free, use commercial egg replacer (follow package ratio, eg Ener G), or blend 2 cups silken tofu until smooth plus 1 to 2 tablespoons chickpea flour to improve set for the casserole.

Pro Tips

1. Brown the sausage well until it has some caramelized bits; those browned pieces add deep savory flavor and make the casserole taste richer without extra seasoning. Drain only if the pan looks greasy so you do not wash away flavor.

2. If using cubed day old bread, tear some pieces into irregular sizes rather than perfectly cubing them. The varied pieces create a nicer texture with pockets that soak the custard differently, giving you a mix of gooey and slightly crisp bites.

3. Let the assembled dish rest at room temperature for the full 15 minutes before baking so the bread or hash browns fully absorb the egg mixture. If you need to prep ahead, cover and refrigerate up to 24 hours, then add 10 to 15 minutes to the bake time since it will be cold going into the oven.

4. Finish with a quick broil for 1 to 2 minutes if you want a crisp, golden cheese top. Watch it carefully so it does not burn. For more brightness, scatter chopped fresh parsley or a few sliced green onions over the hot casserole just before serving.