Easy Sausage and Egg Casserole
This Easy Sausage and Egg Casserole is a hearty and delicious breakfast dish that’s perfect for weekends, holidays, or meal prep. Made with savory sausage, eggs, cheese, and bread, it bakes up fluffy and golden brown. It’s simple to prepare, can be made ahead, and is sure to be a crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 pound breakfast sausage (pork or turkey), crumbled
6 large eggs
1 cup milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Dijon mustard (optional, for flavor)
2 cups shredded cheddar cheese
4 slices of bread, cubed (white, wheat, or sourdough)
2 tablespoons chopped green onions or parsley (for garnish)
Instructions
- Preheat Oven – Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook Sausage – In a skillet over medium heat, cook the crumbled sausage until browned. Drain excess grease and set aside.
- Prepare Egg Mixture – In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and Dijon mustard.
- Assemble Casserole – Layer the bread cubes evenly in the greased baking dish. Sprinkle the cooked sausage over the bread. Pour the egg mixture on top. Sprinkle with shredded cheddar cheese.
- Bake – Bake uncovered for 35–40 minutes, or until the center is set and the top is golden brown.
- Garnish & Serve – Let cool for 5 minutes. Sprinkle with green onions or parsley before serving.
Notes
For a make-ahead option, assemble the casserole the night before, cover, and refrigerate. Bake in the morning!
Swap the bread for hash browns or tater tots for a gluten-free version.
Use Monterey Jack or pepper jack cheese for a little kick.
Add sautéed bell peppers, mushrooms, or spinach for extra veggies.
Find it online: https://recipe.newsvks.com/easy-sausage-and-egg-casserole/