Easy Sausage Egg Casserole

This hearty sausage and egg casserole has been my go-to breakfast option for busy mornings and weekend brunches for years. Its simplicity and delicious flavor make it perfect for feeding a crowd or meal prepping for the week ahead.

I first made this casserole when hosting an impromptu family brunch, and it was such a hit that it's now requested at nearly every holiday gathering. The combination of savory sausage, fluffy eggs, and melty cheese creates the ultimate comfort food experience.

Ingredients

• Turkey sausage 1 pound provides lean protein while adding savory flavor without excessive grease. Regular pork breakfast sausage works wonderfully too if you prefer.
• Eggs 6 large eggs create the perfect custardy base. Always use room temperature eggs for the best texture.
• Milk 1 cup helps create a fluffy texture. Whole milk works best but any type will do.
• Cheddar cheese 1 cup freshly shredded provides the best melt and flavor compared to pre-shredded varieties.
• Bread cubes 2 cups optional but add wonderful texture. Day-old bread works perfectly here.
• Salt and pepper the essential seasonings that enhance all the other flavors.
• Garlic powder adds depth without the work of mincing fresh garlic.
• Smoked paprika brings a subtle smoky flavor that complements the sausage beautifully.
• Bell peppers optional but add color, sweetness, and nutrition.
• Spinach optional but sneaks in extra nutrients and a pop of color.
• Onions optional but provide an aromatic foundation that enhances the overall flavor.

Step-by-Step Instructions

Preheat Oven

Set your oven to 375°F and take the time to thoroughly grease your baking dish. I prefer butter for flavor but nonstick spray works well too. This temperature creates the perfect environment for the eggs to set without browning too quickly.

Prepare the Sausage

Brown your sausage thoroughly in a skillet over medium heat for about 8-10 minutes, breaking it into small crumbles as it cooks. Make sure to drain any excess grease on paper towels to prevent a soggy casserole. The browning process develops deep flavor compounds that elevate the entire dish.

Mix the Egg Mixture

In a large bowl, whisk the eggs vigorously until frothy before adding the milk and seasonings. This incorporates air for a fluffier texture. The combination of salt, pepper, garlic powder, and smoked paprika creates a perfectly seasoned base without overwhelming the other ingredients.

Assemble the Casserole

Layer your ingredients thoughtfully, starting with the cooked sausage spread evenly across the bottom. Add your vegetables next, distributing them uniformly throughout. Sprinkle cheese evenly, reserving a small handful for the top if desired. If using bread cubes, gently press them into the mixture. Finally, slowly pour the egg mixture over everything, allowing it to seep between all components.

Bake the Casserole

Place your assembled casserole in the preheated oven and bake for 30-40 minutes. You'll know it's done when the center is just set and no longer jiggles when gently shaken. The top should be golden brown and slightly puffed. Avoid overbaking as eggs can become rubbery.

Cool and Serve

Allow the casserole to rest for 5 minutes after removing from the oven. This critical step allows the eggs to fully set and makes slicing much easier. Serve warm with your favorite hot sauce or salsa on the side.

Bookmark

The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power years ago when I accidentally grabbed it instead of regular paprika, and now my family notices immediately if I forget to include it. The subtle smokiness pairs perfectly with the savory sausage and creates depth that elevates this from basic breakfast to something truly special.

Make-Ahead Instructions

This casserole is perfect for preparing in advance. Simply follow all assembly instructions, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove the casserole from the refrigerator while your oven preheats, then bake as directed, adding about 5-10 minutes to the cooking time since you're starting with cold ingredients. This make-ahead option has saved countless holiday mornings in my household, allowing me to enjoy coffee with family instead of being stuck in the kitchen.

Dietary Modifications

This recipe adapts beautifully to various dietary needs. For a dairy-free version, substitute your favorite plant-based milk and cheese. For a lower-carb option, omit the bread cubes entirely. To make it vegetarian, replace the sausage with a plant-based alternative or 2 cups of sautéed mushrooms and additional vegetables. I've made the mushroom version for my vegetarian sister, and she requests it every time she visits now.

Serving Suggestions

While delicious on its own, this casserole pairs wonderfully with fresh fruit, crispy hash browns, or a simple green salad for lunch or dinner. For a complete brunch spread, serve alongside a basket of warm biscuits or croissants and a pitcher of mimosas. My favorite weekend tradition is serving this casserole with a build-your-own toppings bar including avocado slices, salsa, sour cream, and fresh herbs.

Storage and Reheating

Once cooled completely, cut leftovers into individual portions and store in airtight containers in the refrigerator for up to 4 days. For longer storage, wrap portions tightly in plastic wrap and then foil before freezing for up to 3 months. To reheat refrigerated portions, microwave for 60-90 seconds or warm in a 350°F oven for about 10 minutes. For frozen portions, thaw overnight in the refrigerator before reheating, or microwave from frozen using your defrost setting followed by a minute on high power.

Recipe FAQs

→ Can I prepare this casserole the night before?

Yes! This casserole is perfect for make-ahead preparation. Assemble everything the night before, cover tightly with plastic wrap, and refrigerate. In the morning, remove from the refrigerator while the oven preheats, then bake as directed, adding about 5-10 minutes to the cooking time since it'll be starting cold.

→ What can I substitute for turkey sausage?

You can easily substitute with pork breakfast sausage, Italian sausage, chorizo, or plant-based sausage alternatives. For a different flavor profile, try using diced ham, crumbled bacon, or even leftover chicken or turkey.

→ Is this casserole freezer-friendly?

Absolutely! You can freeze this casserole either before or after baking. If freezing unbaked, assemble completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. If freezing after baking, cool completely, portion into servings, wrap well, and freeze. Reheat individual portions in the microwave for about 2 minutes.

→ What vegetables work best in this casserole?

Bell peppers, spinach, and onions as mentioned are excellent choices, but mushrooms, broccoli, tomatoes, and asparagus also work wonderfully. For best results, pre-cook vegetables with high water content (like mushrooms and spinach) to prevent the casserole from becoming watery.

→ Can I make this casserole dairy-free?

Yes, you can substitute the milk with unsweetened almond milk, oat milk, or another dairy-free alternative. Replace the cheese with a dairy-free cheese alternative that melts well. The texture might be slightly different but still delicious.

→ How do I know when the casserole is fully cooked?

The casserole is done when the center is set and doesn't jiggle when gently shaken, and the top is golden brown. You can also insert a knife into the center - it should come out clean or with just a few moist crumbs attached, but not wet or runny.