Sausage and Egg Casserole is one of those classic breakfast dishes that brings comfort straight to your table. With savory sausage, fluffy eggs, and a cheesy, golden top, it’s a hearty recipe that wakes up your taste buds without any fuss. The mix of textures—from the crispy edges to the soft interior—makes every bite satisfying.
I love making this casserole on weekend mornings when I have a little extra time. It’s easy to prepare ahead, so all you have to do is pop it in the oven and wait for that delicious aroma to fill the kitchen. I usually add a little bell pepper or onion for a touch of sweetness and crunch, but it’s just as great plain if you’re in a rush.
My favorite way to serve this is right out of the oven, with a side of fresh fruit and a cup of coffee. It’s the kind of meal that gets everyone smiling at the breakfast table, and leftovers even make great next-day snacks. If you like a simple, tasty breakfast that feels like a warm hug, this casserole is a can’t-miss.
Key Ingredients & Substitutions
Breakfast Sausage: This adds great flavor and richness. You can swap for ground pork, turkey sausage, or even plant-based sausage if you prefer a lighter or vegetarian option.
Potatoes: Cooked or par-cooked diced potatoes hold the dish together and add texture. If you want to skip potatoes, try adding cubed sweet potatoes or cooked hash browns instead.
Eggs: Eggs are the binder here, giving the casserole a fluffy, custardy texture. For a dairy-free version, try egg substitutes like just Egg or a tofu scramble base.
Cheddar Cheese: Provides meltiness and a sharp flavor. You can use mozzarella for mildness or pepper jack for a bit of heat. Nutritional yeast works too, for a dairy-free twist.
How Do I Get the Perfect Texture in My Casserole?
The secret is balancing wet and dry ingredients to avoid a soggy or dry casserole.
- Use cooked or par-cooked potatoes to reduce water content.
- Brown sausage well and drain excess fat before mixing.
- Whisk eggs thoroughly with milk for a creamy custard base.
- Fold ingredients gently; don’t overmix to keep pockets of texture.
- Bake uncovered so steam can escape, allowing the top to brown nicely.
Let the casserole rest before cutting. This helps it set and holds the slices together better.
Equipment You’ll Need
- 9×9 inch baking dish – Ideal size to hold all ingredients and bake evenly.
- Skillet – For cooking sausage and onions; a non-stick or stainless steel pan works well.
- Whisk – To beat eggs and milk together smoothly.
- Spatula or spoon – For mixing ingredients and spreading in the dish.
- Measuring cups and spoons – To measure ingredients accurately.
- Oven mitts – For safety when handling hot dishes.
Flavor Variations & Add-Ins
- Use cooked bacon or ham instead of sausage for different smoky flavors.
- Adding sautéed peppers or spinach adds color and extra nutrients.
- Try different cheeses, like pepper jack or Monterey Jack, for a spicy or mellow taste.
- Mix in cooked quinoa or breakfast grains for added texture and filling power.
Sausage and Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) breakfast sausage, casings removed
- 4 cups diced potatoes (preferably cooked or par-cooked)
- 8 large eggs
- 1 cup shredded cheddar cheese
- ½ cup milk (whole or 2%)
- 1 small onion, finely chopped (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 35-45 minutes to bake. Including cooling time, plan for roughly 1 hour from start to finish. It’s simple but fills your kitchen with delicious smells!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or similar size to keep the casserole from sticking.
2. Cook the Sausage and Onions:
In a skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through. Break it into bite-sized pieces as it cooks. Remove from heat and drain any extra fat. If you’re using onions, sauté them in the same skillet until soft and translucent. Then, mix the onions with the cooked sausage and diced potatoes.
3. Mix Eggs and Cheese:
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and combined. Fold in the shredded cheddar cheese gently so it mixes evenly.
4. Combine and Pour:
Gently mix the sausage, potatoes, and onions into the egg and cheese mixture. Pour everything into the prepared baking dish, spreading it out evenly.
5. Optional Egg Topping:
For a pretty look and extra egg richness, you can crack 2-3 whole eggs on top of the casserole just before baking.
6. Bake and Serve:
Bake the casserole in the oven for 35-45 minutes, or until the eggs are set and the top is nice and golden. Let it cool a few minutes, then garnish with chopped parsley or chives. Slice and enjoy your warm, tasty breakfast casserole!
Can I Use Frozen Potatoes for This Casserole?
Yes! Just make sure to thaw and drain any excess moisture from frozen diced potatoes before using. This helps keep the casserole from becoming soggy.
Can I Make This Casserole the Night Before?
Absolutely! Prepare the casserole up to the point of baking, then cover and refrigerate overnight. When ready, bake it straight from the fridge, adding a few extra minutes to the cooking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
What Can I Substitute for Breakfast Sausage?
You can swap sausage for cooked bacon, ham, or a vegetarian sausage alternative to suit your taste or dietary needs.