Easy Sausage and Egg Casserole

This Easy Sausage and Egg Casserole is a hearty, protein-packed breakfast perfect for busy mornings, weekend brunch, or meal prep. Made with fluffy eggs, savory sausage, gooey cheese, and simple ingredients, this dish is easy to customize and requires minimal prep time.

Why You’ll Love This Recipe

• Simple & Quick – Just 10 minutes of prep before baking.
• Perfect for Meal Prep – Make ahead and reheat for easy breakfasts.
• Hearty & Satisfying – Packed with protein to keep you full.
• Customizable – Add veggies, swap meats, or change cheeses.
• Great for Gatherings – Feeds a crowd and is always a hit!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb breakfast sausage (pork, turkey, or chicken)
• 10 large eggs
• ½ cup milk (or heavy cream for richness)
• 1 ½ cups shredded cheddar cheese (or your favorite cheese)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika (optional, for extra flavor)
• ½ cup bell peppers, diced (optional)
• ¼ cup green onions, chopped (optional)

Directions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).
• Grease a 9×13-inch baking dish.

2. Cook the Sausage

• In a skillet over medium heat, cook sausage until browned and crumbled.
• Drain excess grease and set aside.

3. Mix the Egg Mixture

• In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, black pepper, and paprika.

4. Assemble the Casserole

• Spread cooked sausage evenly in the baking dish.
• Sprinkle cheese and optional veggies over the sausage.
• Pour egg mixture on top, ensuring everything is evenly covered.

5. Bake Until Set

• Bake for 30-35 minutes, or until eggs are fully set and golden brown.
• Let cool for 5 minutes, then slice and serve.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes

Variations

• Spicy Version – Add chopped jalapeños or hot sauce.
• Vegetarian Option – Use mushrooms, spinach, and zucchini instead of sausage.
• Cheesy Upgrade – Mix in pepper jack or feta cheese.
• Low-Carb/Keto – Keep it as is or swap milk for heavy cream.
• Make It a Biscuit Casserole – Add chopped biscuit dough to the bottom.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months; thaw before reheating.
• Reheating: Microwave for 30 seconds per slice, or bake at 350°F for 10 minutes.

FAQs

Can I make this ahead of time?

Yes! Assemble the night before and bake fresh in the morning.

Can I use pre-cooked sausage?

Absolutely! Just crumble and mix it in.

How do I make it fluffier?

Use heavy cream instead of milk and whisk eggs well.

Can I add hash browns?

Yes! Spread frozen hash browns in the dish before adding sausage.

What’s the best cheese for this recipe?

Cheddar, Monterey Jack, or Swiss work best.

Can I use egg whites only?

Yes! Use 12 egg whites instead of whole eggs.

Can I bake this in a muffin tin?

Yes! Bake at 375°F for 15-18 minutes in muffin cups.

What can I serve with this?

Try it with toast, fresh fruit, or avocado slices.

How do I prevent it from being watery?

Drain sausage well and avoid overloading with veggies.

Can I add bacon instead of sausage?

Yes! Use cooked, crumbled bacon or mix both for extra flavor.

Conclusion

This Easy Sausage and Egg Casserole is a delicious, simple, and satisfying breakfast that’s perfect for any occasion. Whether you’re feeding a crowd or prepping for the week, this dish is a go-to favorite. Try it today and enjoy a stress-free, protein-packed breakfast!

Print