I love a warm, simple dish that makes mornings calm. My Sausage Egg and Cheese Breakfast Casserole fills the house with good smells and feeds a crowd with very little fuss. I make it when I want a meal that feels like a hug.
Dad James loved this one on Sundays and he always asked for more cheese. Mom Eva taught me to brown the sausage well, and Sister Jennifer likes hers with hot sauce on the side.
What You’ll Need
- 1 pound sausage
- 6 eggs
- 2 cups milk
- 4 cups bread (cubed)
- 2 cups shredded cheese (cheddar or your choice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
My Trusted Kitchen Tools
I keep a few key tools near the stove. I use a good skillet to brown the sausage and a slotted spoon to lift it out. A 9 by 13 inch baking dish works well for this recipe. I use a large bowl to mix the eggs and milk and a whisk to beat them smooth. A spatula helps me spread the bread and sausage so the top bakes even. I like an oven thermometer so I know the oven is true. If I want a finer bite, I grate my own cheese with a box grater. For day to day, non stick spray or a little butter to grease the pan makes clean up easy. If you want a lighter egg bake, see protein-packed baked cottage cheese eggs for another simple idea.
Bringing It All Together
- Preheat your oven to 350°F (175°C).
- Cook the sausage in a skillet over medium heat until browned.
- Drain excess fat from the pan.
- Whisk the eggs and milk in a large bowl.
- Add the salt, pepper, garlic powder, and onion powder to the egg mix and stir.
- Grease your baking dish with spray or butter.
- Spread the cubed bread in the dish in an even layer.
- Sprinkle the cooked sausage over the bread.
- Scatter the shredded cheese on top of the sausage.
- Pour the egg mixture evenly over everything so it soaks into the bread.
- Press down gently so the milk and egg reach all pieces of bread.
- Place the dish in the oven and bake for 30 to 40 minutes.
- Check that the casserole is set and the top looks golden.
- Let it cool for a few minutes before cutting and serving.
Making It Your Own (Swaps & Ideas)
I like to change this dish to fit what I have. Swap pork sausage for turkey sausage to lower fat. Use spicy sausage for more heat. Add a cup of cooked spinach or a cup of diced bell pepper for color and veg. If you want bread with more bite, mix in torn croissant pieces or use day old sourdough. Swap cheddar for pepper jack for a kick, or use Swiss for a milder taste. You can add fresh herbs like chopped chives or parsley after baking to add bright notes. For a richer mix, use half and half instead of milk. If you want a heartier main with more veggies and meat, try my take on a broccoli, rice, cheese, and chicken casserole for more ideas you can borrow. I also like to mix in a few tablespoons of Dijon mustard into the egg mix for a small twist.
How We Love to Serve It
We often serve this casserole with fresh fruit and a small salad. A side of sliced tomatoes or avocado keeps the plate light. My sister Jennifer likes a spoon of salsa on top. The kids love it with maple syrup on the side even though it sounds odd. For a weekend brunch, place this dish on the table with hot coffee and orange juice. For a workday meal prep, I cut the casserole into squares and pack them with cut fruit and a small yogurt. I also like to add a small bowl of warm gravy for a country style touch when friends come over.
A Few Tips For Success
Use bread that is a bit dry so it soaks up the egg mix. Day old bread works best. Brown the sausage well but do not burn it. Drain the fat so the casserole is not greasy. Whisk the eggs and milk until smooth and add seasonings to the mix so the flavor spreads. Press the bread down a little so the egg reaches every cube. If the top browns too fast, cover it with foil for the last 10 minutes. Test the center with a knife or toothpick; it should come out clean when it is done. Let the casserole rest five to ten minutes before you cut it so it sets and holds its shape.
Saving Some For Later
Cool the casserole completely before you cover it. Store leftovers in the fridge in an airtight container for up to four days. To freeze, cut the casserole into single size portions. Wrap each piece in plastic wrap and then in foil for best results. Freeze up to three months. Thaw in the fridge overnight. Reheat in a 350°F oven until warm, or microwave on medium power for a minute or two for a quick meal. If you plan to freeze, I suggest slightly underbaking the dish so it does not dry out when you reheat.
From My Kitchen to Yours
I make this casserole when I want simple comfort that feeds a few or a crowd. I hope you find it easy and useful. I use it for quiet mornings and for big family days. Share it with people you love and tweak it to make it yours.
Your Questions, Answered
How do I reheat Sausage Egg and Cheese Breakfast Casserole?
I reheat slices in the oven at 350°F until warm. For fast heat, microwave one square for 60 to 90 seconds on medium. If the piece feels dry, cover with a damp paper towel while microwaving to keep it moist.
Can I make Sausage Egg and Cheese Breakfast Casserole ahead of time?
Yes. You can assemble it the night before and keep it covered in the fridge. Take it out of the fridge while the oven heats, then bake as directed. This saves time and helps the bread soak the egg mix for more flavor.
Can I freeze Sausage Egg and Cheese Breakfast Casserole?
Yes. Cut the cooled casserole into portions and wrap tight. Freeze for up to three months. Thaw in the fridge overnight and reheat in the oven until hot, or microwave for a quick meal. Frozen and reheated pieces keep well and still taste good.
Print
Sausage Egg and Cheese Breakfast Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
A warm and comforting breakfast casserole filled with sausage, eggs, and cheese, perfect for feeding a crowd.
Ingredients
- 1 pound sausage
- 6 eggs
- 2 cups milk
- 4 cups bread (cubed)
- 2 cups shredded cheese (cheddar or your choice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the sausage in a skillet over medium heat until browned.
- Drain excess fat from the pan.
- Whisk the eggs and milk in a large bowl.
- Add the salt, pepper, garlic powder, and onion powder to the egg mix and stir.
- Grease your baking dish with spray or butter.
- Spread the cubed bread in the dish in an even layer.
- Sprinkle the cooked sausage over the bread.
- Scatter the shredded cheese on top of the sausage.
- Pour the egg mixture evenly over everything so it soaks into the bread.
- Press down gently so the milk and egg reach all pieces of bread.
- Place the dish in the oven and bake for 30 to 40 minutes.
- Check that the casserole is set and the top looks golden.
- Let it cool for a few minutes before cutting and serving.
Notes
Feel free to swap sausage types or add vegetables for variety. For extra richness, consider using half and half instead of milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 250mg
Keywords: breakfast casserole, sausage, eggs, cheese, comfort food