This Sausage Egg Breakfast Casserole is an easy, make-ahead dish featuring fluffy eggs, savory sausage, and melty cheese baked over soft white bread. Prep it the night before and enjoy a hot breakfast with minimal effort!
Made this for dinner, and it was a huge hit! So simple to put together, and the whole family loved it—definitely adding it to the rotation!
- Angie K.
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Bailey's Thoughts ...
This Sausage Egg Breakfast Casserole is what happens when simple ingredients come together to make something magic. Fluffy eggs, melty cheese, and savory sausage bake into soft, custardy white bread with crispy, golden edges. Whether you’re feeding a crowd or just want leftovers that actually taste good the next day, this one delivers. No fussy steps, no hard-to-find ingredients—just a great breakfast (or dinner!) that practically makes itself.
Golden brown edges, a soft center, and just the right amount of melty cheese stretching with every bite. The cubed bread soaks up the egg mixture like a dream, creating that perfect balance of rich and light. And the best part? The whole thing bakes up in one casserole dish, filling your kitchen with the smell of hot breakfast sausage and toasty goodness.
Want to make this even easier? Assemble it the night before, cover it with plastic wrap, and pop it in the fridge. The next morning, just bake and enjoy. Also, don’t stress about the type of cheese—use whatever you love or have on hand. But the most important thing? Let it rest for 10 minutes after baking. It helps everything set up just right—but if patience isn’t your thing and you dig in early, no worries. A warm, cheesy scoop straight from the dish is never a bad idea.
- Bailey
P.S. If you’re into easy casseroles, you need to try my Baked Egg Cups. Individual egg casseroles that are customizable, make-ahead friendly, and perfect for grab-and-go.
Ingredients
Eggs: Large eggs work best for consistent results—avoid extra-large or jumbo, which can throw off the egg mixture ratio.
Whole Milk: Stick with whole milk for the creamiest texture. Skim or low-fat milk will make the casserole less rich.
Oregano: Dried oregano is easiest to find and works perfectly here—no need for fresh.
Salt & Black Pepper: Use fine salt for even distribution and freshly ground black pepper for the best flavor.
White Bread: A classic sandwich loaf works best. Avoid dense artisan bread, which won’t soak up the egg mixture as well.
Cheddar Cheese: A block of cheddar cheese, shredded at home, melts the smoothest. But if grabbing a bag of pre-shredded makes life easier, go for it—this casserole is forgiving.
Breakfast Sausage: Look for bulk breakfast sausage (uncased) for easy cooking and crumbling. Hot breakfast sausage adds extra flavor, but mild works just as well.
Instructions
- Prepare the baking dish and bread. Lightly grease a 9x13” casserole dish with cooking spray. Remove the crusts from white bread, cut into bread cubes, and arrange them in an even layer in the dish.
- Add the sausage and cheese. Cook the breakfast sausage over medium-high heat, breaking it into crumbles with a wooden spoon. Drain excess grease, then spread the cooked sausage over the bread. Sprinkle with cheddar cheese.
- Make and add the egg mixture. In a large bowl, whisk together eggs, whole milk, oregano, salt, and black pepper until smooth. Pour evenly over the casserole.
- Bake and serve. Transfer the casserole dish to the oven and bake until the center is set and the top is golden brown. Let rest before slicing and serving.
Top Tip
Test for doneness. The center should be set and not jiggly—gently press the middle with a wooden spoon or knife tip to check before removing from the oven.
Substitutions
Eggs: No substitute. The structure of the casserole relies on eggs to bind the ingredients together and create the right texture.
Whole Milk: Substitute with 2% milk for a slightly lighter texture while still maintaining creaminess. Avoid skim milk, as it won’t provide enough richness.
Oregano: Substitute with Italian seasoning or dried thyme in equal amounts for a similar herbaceous flavor.
White Bread: Substitute with soft sandwich bread or whole wheat bread for a heartier flavor. Brioche or Hawaiian rolls will add a slight sweetness, but they are softer, so the texture may be slightly different. Avoid dense, crusty breads like sourdough or artisan loaves, as they won’t soak up the egg mixture properly.
Cheddar Cheese: Use an equal amount of Monterey Jack, pepper jack, or Colby cheese for a similar melt and flavor. A mix of cheeses can also be used for variety.
Breakfast Sausage: Substitute with soft sandwich b read or wheat bread for a heartier flavor. Brioche or Hawaiian rolls will add a slight sweetness, but they are softer, so the texture may be slightly different. Avoid dense, crusty breads like sourdough or artisan loaves, as they won’t soak up the egg mixture properly.
Variations
Gluten-Free: Use gluten-free sandwich bread in place of white bread.
Dairy-Free: Not recommended.
Vegetarian: Replace the breakfast sausage with a plant-based sausage alternative or sautéed mushrooms for a savory, meaty texture.
Higher Protein: Add ½ cup cottage cheese to the egg mixture for a protein boost without altering the texture.
Make-Ahead: Assemble the casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time if needed.
Low-Carb: Substitute the white bread with a low-carb sandwich bread designed for toasting and absorbing liquid. Choose a brand with a soft texture to ensure it soaks up the egg mixture properly. Results will vary by brand, and this substitution has not been tested.
What Size Baking Dish?
The size of your casserole dish will determine the thickness and texture of your Sausage Egg Breakfast Casserole. Here’s how different sizes affect the final result:
- 9x13” Baking Dish: Produces a larger, thinner casserole, great for serving a crowd and ensuring even slices. This option bakes a bit faster due to the thinner layer.
- 9x9” Casserole Dish: Creates a thicker, fluffier casserole with a more custardy texture. Ideal if you prefer a deeper bite and softer interior.
- 7x11” Baking Dish: A perfect middle ground—thicker than a 9x13”, but not quite as deep as a 9x9”. This size keeps the egg mixture light and fluffy while still cooking evenly.
No matter which size you choose, be sure to adjust the baking time as needed. A thicker casserole may take a few extra minutes to fully set in the center.
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Let the casserole cool completely before storing to prevent condensation.
Freeze: For best results, freeze before baking. Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Reheat: For the best texture, warm casserole in a 350°F oven, covered loosely with aluminum foil to prevent drying out. Remove the foil during the last 5-10 minutes to help the top crisp up slightly. To reheat individual portions, place them in an oven-safe dish and heat until warmed through, or microwave in 30-second intervals, covering with a paper towel to retain moisture.
FAQs
Yes! Vegetables like bell peppers, onions, mushrooms, or spinach can add great flavor and texture. To prevent excess moisture, sauté them first before adding them to the casserole.
No, it's best to bake the casserole uncovered so the top can develop a golden, slightly crisp texture. If it starts to brown too quickly, you can loosely cover it with aluminum foil for the remainder of the baking time.
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Pairing
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Recipe
Make Ahead Sausage Egg Breakfast Casserole
- Total Time: 50 minutes
- Yield: 8 servings
Description
This Sausage Egg Breakfast Casserole is an easy, make-ahead dish featuring fluffy eggs, savory sausage, and melty cheese baked over soft white bread. Prep it the night before and enjoy a hot breakfast with minimal effort!
Ingredients
- Eggs (8 large)
- Whole Milk (1 ½ cups)
- Oregano (1 tsp)
- Salt (1 tsp)
- Black Pepper (½ tsp)
- White Bread (7-8 slices)
- Cheddar Cheese (1 ½ cups, shredded)
- Breakfast Sausage (1 pound)
Instructions
Preheat the oven. Set the oven to 325°F and lightly grease a 9x13”* casserole dish with cooking spray.
Prepare the bread. Remove the crusts from white bread (7-8 slices), cut into bread cubes, and arrange them in an even layer in the prepared casserole dish.
Cook the sausage and add the cheese. In a large skillet over medium-high heat, cook the breakfast sausage (1 lb), breaking it up with a wooden spoon until browned. Drain excess grease, then spread the cooked sausage evenly over the white bread. Sprinkle with cheddar cheese (1 cup).
Make and add the egg mixture. In a large bowl, whisk together eggs (8 large), whole milk (1 ½ cups), oregano (1 tsp), salt (1 tsp), and black pepper (½ tsp) until smooth. Pour the egg mixture evenly over the casserole, pressing down lightly with a wooden spoon to help the white bread absorb the liquid.
Bake and serve. Place the casserole dish in the preheated oven and bake until the center is fully set (35-45 minutes) and the top is golden brown. Let rest for 10 minutes before slicing and serving.
Notes
A 9x13” casserole dish creates a thinner casserole, while a 9x9” or 7x11” baking dish will yield a thicker result. Adjust baking time as needed.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Let the casserole cool completely before storing to prevent condensation.
Freeze: For best results, freeze before baking. Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Reheat: For the best texture, warm casserole in a 350°F oven, covered loosely with aluminum foil to prevent drying out. Remove the foil during the last 5-10 minutes to help the top crisp up slightly.
To reheat individual portions, place them in an oven-safe dish and heat until warmed through, or microwave in 30-second intervals, covering with a paper towel to retain moisture.
Higher Protein: Add ½ cup cottage cheese to the egg mixture for a protein boost without altering the texture.
Make-Ahead: Assemble the casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 407
- Sugar: 4.1 g
- Sodium: 973.7 mg
- Fat: 25.4 g
- Carbohydrates: 16.1 g
- Protein: 27 g
- Cholesterol: 267.1 mg
Susan
Would you please send me recipes for Homeade Breakfast turkey sausage and recipe for turkey sausage egg casserole. I am using these for a mother’s day breakfast brunch. I know my girls will want the recipe. Am unable to print it out at this time. Thank you so much. [email protected]. Susan
Bailey Sissom
Hi Susan. Sorry I'm just seeing this. Unfortunately I don't have an easy way to send the recipe to you, but just share the link with the girls and they can access it on their phone, tablet or computer:)