Sausage and Egg Casserole

This hearty sausage and egg casserole has become my weekend breakfast staple, perfect for feeding a hungry family with minimal effort. The savory combination of sausage, eggs, and cheese creates a protein-packed meal that's endlessly customizable and always satisfying.

I first made this casserole when hosting an impromptu brunch for unexpected guests. With just pantry staples and a package of sausage from the freezer, I created what has now become our most requested family breakfast dish.

Ingredients

• 1 pound breakfast sausage: The foundation of flavor. Choose quality sausage with visible herbs and spices for the best taste
• 6 large eggs: Use farm fresh if possible for richer color and flavor
• 1 cup milk: Whole milk creates the creamiest texture but any variety works
• 1 cup shredded cheddar cheese: Freshly grated melts more smoothly than pre-shredded
• 2 cups bread cubes: Optional but adds wonderful texture. Day-old bread works perfectly
• 1 teaspoon salt: Balances the flavors throughout the dish
• ½ teaspoon black pepper: Freshly ground provides the best flavor
• ½ teaspoon garlic powder: Adds depth without overpowering
• ¼ teaspoon smoked paprika: A secret ingredient that adds subtle smokiness
• ½ cup diced bell peppers: Optional but adds beautiful color and sweetness
• ½ cup chopped spinach: Optional nutrient boost that blends seamlessly
• ¼ cup diced onions: Optional aromatic that enhances the savory profile

Step-by-Step Instructions

Prepare the Sausage:

Break the sausage into small pieces in a hot skillet over medium heat. Cook for about 7-8 minutes until no pink remains, stirring occasionally to ensure even browning. The smaller the crumbles, the more evenly they'll distribute throughout your casserole. Drain thoroughly on paper towels to prevent a greasy final dish.

Mix the Egg Mixture:

In a large bowl, crack eggs and whisk vigorously until frothy, about 30 seconds. Pour in the milk while continuing to whisk. Add salt, pepper, garlic powder, and smoked paprika, whisking until everything is fully incorporated. The mixture should have a consistent color with no streaks of spice.

Assemble the Casserole:

Grease a 9x13 baking dish thoroughly to prevent sticking. Spread the cooked sausage evenly across the bottom. If using bread cubes, distribute them next, ensuring they're evenly spaced. Sprinkle the shredded cheese over the layers, followed by any optional vegetables. Slowly pour the egg mixture over everything, allowing it to seep between the layers.

Bake:

Place the casserole in a preheated 375°F oven on the middle rack. Bake for 30-40 minutes, checking at the 30-minute mark. The casserole is done when the center is set but still slightly jiggly, and the top has turned a beautiful golden brown. If the top browns too quickly, cover loosely with foil.

Cool and Serve:

Remove from the oven and allow to rest for exactly 5 minutes. This crucial step allows the eggs to fully set while maintaining a tender texture. Cut into squares and serve while still warm for the best flavor and texture experience.

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My family's favorite version includes sourdough bread cubes and a blend of sweet and hot Italian sausage. We discovered this combination during a holiday morning when I was trying to use up leftover bread from dinner. The contrast between the tangy sourdough and savory sausage created such a memorable flavor that it's now our standard version.

Make-Ahead Magic

This casserole shines as a make-ahead option. Prepare everything up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking to take the chill off, then bake as directed. You may need to add 5-10 minutes to the cooking time if starting from cold. This method is perfect for holiday mornings when you want to enjoy family time instead of cooking.

Customization Ideas

The beauty of this casserole lies in its adaptability. For a southwestern twist, add a can of drained green chiles, swap the cheddar for pepper jack, and serve with salsa and avocado. Create a Mediterranean version by using Italian sausage, adding sun-dried tomatoes, and topping with feta cheese. For a low-carb option, skip the bread and double the vegetables. The recipe welcomes creativity while maintaining its comforting core.

Serving Suggestions

While perfectly delicious on its own, this casserole pairs wonderfully with complementary sides. Serve with fresh fruit for a sweet contrast to the savory flavors. A simple green salad dressed with vinaigrette provides a refreshing balance. For an extra special brunch, offer warm maple syrup on the side most guests will be surprised how delightful the sweet and savory combination can be. During holiday gatherings, I serve this alongside cranberry sauce for a festive touch.

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Frequently Asked Questions

→ Can I prepare this casserole in advance?

Yes! Assemble the casserole the night before, cover, and refrigerate. Bake it fresh in the morning for a quick, hearty meal.

→ What sausage works best for this dish?

Breakfast sausage, Italian sausage, or spicy sausage all work well. Choose one based on your flavor preference.

→ Can I make this casserole without bread?

Absolutely! Skip the bread for a gluten-free option or a lighter version of the dish.

→ How do I tell if the casserole is done?

The casserole is ready when the center is set and doesn’t jiggle when gently shaken. The top should be golden brown.

→ Can I add vegetables to this dish?

Yes, diced bell peppers, spinach, or onions are great additions that enhance flavor and nutrition.

→ Can I freeze this casserole?

Yes, bake the casserole first and let it cool completely. Wrap it tightly and freeze it for up to three months.