Alright, Let Me Tell You About This Casserole
You know how some mornings you wake up, and you just want breakfast to make itself? Well, this easy sausage and egg breakfast casserole is basically the closest I’ve ever come to magic in a 9×13 dish. I started making this years ago after a wild (for a Tuesday) sleepover at my sister’s, when none of us had the stamina for pancakes at 7am. And honestly, I’ve never looked back. Once, my nephew tried to eat the whole pan before the rest of us had coffee. (We now hide it until everyone’s actually awake.)
Why You’ll Love This (Or At Least Why I Do)
I make this when I want to look like I put in loads of effort but, truthfully, I just want more time to read the paper. My family goes bananas for this because it’s hearty, cheesy, and—let’s be real—even picky eaters will go back for seconds. Also, I used to get so annoyed with recipes that ask for like 3 different kinds of cheese; I just use whatever’s in the fridge. As long as things are eggy and sausage-y, you’re golden.
Gather Up These Ingredients
- 1 lb breakfast sausage (sometimes I use spicy Italian, though my kids call that “the hot dog one”)
- 8 large eggs (I’ve used 7 in a pinch; didn’t notice much difference)
- 2 cups milk (whole milk is lush, but hey, 2% or even oat milk works if that’s all you’ve got)
- 2 cups shredded cheddar (or mix in some mozzarella if you want it extra gooey)
- 6 slices sandwich bread, cubed (my gran swears by sourdough, but plain white or wheat is fine)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard (optional—I started skipping it and nobody noticed)
- 1/4 cup chopped green onions or chives (sometimes I just use the dry stuff if I forget to buy fresh)
- (Optional) 1 cup baby spinach, roughly chopped (I throw this in when I feel like pretending it’s healthy!)
How I Usually Make This (But You Do You)
- Preheat your oven to 350°F (or about 180°C, give or take—it’s not precious). Grease a 9×13 baking dish. Don’t bother with fancy sprays; I just swipe a bit of butter around with a bit of kitchen roll.
- Brown the sausage. Toss it in a skillet over medium heat. Break it up as it cooks, but if you miss a few chunks, extra bonus bites later. Drain off most of the grease but leave a little if you want more flavor. (This is where I usually sneak a bite. Quality control, right?)
- Scatter your bread cubes across the bottom of the baking dish. Then, sprinkle the cooked sausage and green onions (or whatever greens you’re using) over the top. Don’t be too neat about it—messy is good.
- Mix up the eggs, milk, salt, pepper, and mustard in a big bowl. Whisk it all together like you mean it. Pour this glorious mess evenly over your bread/sausage layers. Press down the bread a bit so it soaks up the egg. Sometimes it floats. That’s fine.
- Sprinkle the cheese everywhere. I go heavy-handed, but you do you. Add the spinach now if you’re using it. (Or, don’t. No pressure.)
- Let it sit. This isn’t required, but if you’ve got time, let the whole thing hang out in the fridge overnight. If not, just give it 10 minutes on the counter—honestly, I rarely remember to plan ahead.
- Bake for 40–50 minutes. It’ll puff up, get golden, and probably smell so good you’ll want to dig in early. Poke the center with a knife—if it comes out clean, you’re good. Don’t worry if it looks a bit wobbly; it firms up as it cools.
Random Notes I Learned the Hard Way
- If you use stale bread, it soaks up the egg mix better…but fresh bread is fine too. Don’t overthink it.
- I once let mine sit in the oven a bit too long and it got a bit rubbery. Still edible, but not my proudest moment.
- Actually, I find it works better if you let it cool for at least 10 minutes before slicing. If you’re impatient, you’ll end up with a scoop rather than a slice. Still tasty, just messier.
- Don’t stress if you can’t find dry mustard. I’ve stopped using it most of the time.
How I’ve Experimented (Some Hits, One Miss)
- Once, I swapped the sausage for chopped ham and added a handful of frozen peas. Kids weren’t impressed, but I liked it.
- I’ve gone full vegetarian by using sautéed mushrooms and red peppers instead of sausage. Surprisingly good—though my brother called it “egg bread.”
- Tried adding hash browns one time. Honestly? Too soggy. Wouldn’t recommend, but maybe you’ll have better luck.
What You’ll Need (Or What I Improvise With)
- 9×13 baking dish (I’ve used two smaller pans when I couldn’t find mine)
- Large mixing bowl
- Whisk or sturdy fork (no whisk? Just use a fork and some elbow grease)
- Skillet for browning sausage
By the way, if you’re looking to upgrade your gear later, Serious Eats does a great breakdown of casserole pans—worth a read, but your old dish will do just fine for now.
How To Store This (If You Somehow Have Leftovers)
Stick leftovers in an airtight container in the fridge; it should last about 3 days. But honestly, in my house it never lasts more than a day! You can freeze slices if you’re into that, but I think the texture’s better fresh. If you want to reheat, just zap it in the microwave for a minute or two, or pop in the oven at 300°F for 10 minutes to get the edges a bit crispy again.
Ideas for Serving (Or, How We Eat It)
We usually have this with a big fruit salad and lots of coffee. My daughter likes a dollop of salsa on hers. If I’m feeling fancy, I’ll fry up some hash browns on the side, but more likely I’ll just toss some cherry tomatoes on the table and call it a day. Oh, and if it’s a holiday breakfast, I might add a mimosa (or two—don’t judge).
Pro Tips (Learned The Hard Way)
- I once tried to rush the baking and cranked the oven up to “hurry things along”—bad idea. The top burned while the middle was still gooey. Patience is a virtue, apparently.
- Don’t skip greasing the pan. Trust me, scraping stuck-on egg off glassware is not a fun way to spend a morning.
- If you want really even slices, let it cool nearly completely before cutting. But if you’re hungry, who cares?
Straight Talk FAQ (From Friends, Family, and the Occasional Stranger)
- Can I make this ahead?
- Yes! Actually, it’s better if you let it sit overnight, but I’ve made it last-minute plenty of times and nobody complained.
- What if I don’t have sausage?
- No worries—use bacon, ham, or go meatless with extra veggies. Or just double up the cheese (can’t go wrong).
- Do I really need to use mustard powder?
- Honestly, no. I skip it more often than not.
- Can I freeze it?
- Technically, yes, but I think it’s a bit spongy after thawing. Still edible, just not as nice texture-wise.
- Why is my casserole soggy?
- Probably too much milk or not enough bake time. Or maybe the bread was super fresh. Next time, go a bit lighter on the milk or bake a touch longer. (Or just call it “rustic” and serve anyway!)
Before I wrap this up, if you’re looking for more breakfast ideas, I’m obsessed with Smitten Kitchen’s baked eggs with spinach and mushrooms—perfect for smaller groups (and fewer dishes).
Alright, now you know my secrets (and a few of my failures). Hope your version of this easy sausage and egg breakfast casserole turns out just right—or at least, delicious enough that nobody minds a few imperfections!
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 6 slices bread, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Drain excess fat.
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3In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder.
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4Layer the cubed bread evenly in the prepared baking dish. Top with cooked sausage and sprinkle with shredded cheddar cheese.
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5Pour the egg mixture evenly over the casserole. Gently press down to ensure the bread absorbs the liquid.
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6Bake for 40 minutes or until the casserole is set and golden brown. Garnish with chopped parsley if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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