If you need one dish that can carry a weekend brunch, a holiday morning, and a week of make-ahead breakfasts, this easy egg and sausage breakfast casserole is it. It is savory, cheesy, and comforting, with fluffy baked eggs, browned Italian sausage, and golden bread that soaks up all that rich custard. Best of all, it takes minimal effort yet delivers big flavor, which makes it my go-to for feeding a hungry crowd.
Whether you are hosting a holiday gathering or simply trying to make weekday mornings easier, this casserole has you covered. You can assemble it the night before, bake it fresh, and even freeze leftovers for grab-and-go breakfasts. Here is exactly how to make it, along with all my favorite tips.
Why You’ll Love This Recipe
This casserole is wonderfully make-ahead friendly. You can prep the whole thing the night before and simply slide it into the oven in the morning, which is a lifesaver on those hectic days when cooking is the last thing you want to think about. It is also endlessly customizable, so you can swap the sausage for veggies, dial up the spice, or change the cheese to suit your table.
It is a genuine no-fuss brunch hero. One 9×13 dish feeds a crowd, making it perfect for holidays, weekend gatherings, or a lazy Sunday with family. There is no standing over the stove flipping individual eggs, just one hearty, satisfying bake that everyone can dig into together.
And it is freezer-friendly. This dish reheats beautifully, so you can make extras and stash portions for easy breakfasts throughout the week. A little effort up front pays off for days.
Ingredients
The savory backbone of this casserole is a half pound of Italian sausage, which adds a slightly spicy, deeply savory flavor. Turkey sausage or a vegetarian sausage both work well if you prefer. The eggs are the base, and you will use 8 large eggs whisked with 1 and a half cups of milk, which keeps the bake light and fluffy. Whole milk gives the richest result, but any milk, including almond or oat, will do.
For richness, stir in 2 cups of shredded sharp cheddar cheese, though gouda, Swiss, or pepper jack are all fun swaps. Aromatics make a big difference here: 1 diced onion and 2 minced garlic cloves, sauteed until soft and fragrant, add depth and a touch of sweetness. Season with a half teaspoon of salt, a quarter teaspoon of black pepper, and any fresh herbs you love, such as parsley or thyme.
Finally, you will need 4 cups of cubed day-old bread. This adds heartiness and soaks up the egg mixture, giving the casserole its satisfying texture. It is also a great way to use up leftover slices. For a gluten-free version, use gluten-free bread cubes or leave the bread out entirely.
Step-by-Step Instructions
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and greasing a 9×13 baking dish. In a large skillet over medium heat, cook the Italian sausage, breaking it up as it browns. Once it is cooked through, remove it and set it aside.
In the same skillet, add a little oil if needed and saute the diced onion until it begins to soften, then add the garlic and cook for another minute until fragrant. This quick step builds a lot of flavor, so try not to skip it. Meanwhile, in a large bowl, whisk together the 8 eggs, 1 and a half cups of milk, the salt, pepper, and any herbs you are using until well combined.
Now assemble the casserole. Scatter the bread cubes across the bottom of your prepared dish, then layer the browned sausage, the sauteed onion and garlic, and the shredded cheddar on top. Pour the egg mixture evenly over everything, making sure the bread is well moistened so it can absorb the custard.
Bake for 40 to 45 minutes, until the eggs are fully set and the top is golden-brown. To check for doneness, give the center a gentle jiggle; if it looks set, it is ready, and a toothpick inserted in the middle should come out clean. Let the casserole rest for 5 to 10 minutes before cutting, which helps it firm up for cleaner slices. Total time is about one hour, including 15 minutes of prep.
Tips for the Best Breakfast Casserole
Do not skip the bread, even if it feels unusual in a casserole. It absorbs the egg mixture and gives the dish its hearty texture, so use sturdy, day-old cubes that will hold up rather than turn to mush. Feel free to get creative with your cheeses too, since gouda or pepper jack add a fun twist. And always test for doneness with a gentle jiggle or a toothpick before pulling it from the oven.
This casserole is the centerpiece of a great brunch spread. Pair it with a fresh fruit salad, some crunchy toast, and a hot cup of coffee, with mimosas highly encouraged. If you are building a bigger holiday breakfast, it sits nicely alongside cozy sides, and for a full menu of comfort food you might browse my cinnamon honey glazed acorn squash or a simple veggie like my garlic Parmesan roasted green beans.
For variations, turn it vegetarian by swapping the sausage for roasted spinach, zucchini, or bell peppers, or spice it up with diced jalapenos, a pinch of cayenne, or chorizo in place of the sausage.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
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Frequently Asked Questions
Can I make this breakfast casserole ahead of time?
Yes. Assemble it the night before, cover, and refrigerate, then bake it fresh in the morning. You may need to add a few extra minutes of baking time when starting cold.
How long can I store it in the fridge?
Store leftovers tightly covered in foil or an airtight container in the refrigerator for up to four days.
Can I freeze this casserole?
Absolutely. Freeze the fully cooled baked casserole wrapped well in plastic wrap and foil. Reheat straight from frozen at 350 degrees until warmed through, about 25 to 30 minutes.
What’s the best way to reheat it?
Microwave individual portions in 30-second bursts, or reheat the whole casserole in a 350 degree oven for 15 to 20 minutes until hot.
Can I make it gluten-free?
Yes. Simply use gluten-free bread cubes in place of regular bread, or omit the bread altogether for a lighter, crustless bake.
I cannot wait for you to try this breakfast casserole. For more wholesome inspiration, browse these healthy eating ideas, and be sure to tag @thekitchensaid on Instagram so I can see your golden, cheesy casserole. Happy cooking!
Easy Egg and Sausage Breakfast Casserole Recipe
American · Breakfast
A make-ahead, freezer-friendly egg and Italian sausage breakfast casserole with cheddar and bread, perfect for brunch or feeding a crowd.
Ingredients
- 1/2 pound Italian sausage
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups day-old bread, cubed
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh herbs (optional)
Instructions
- Preheat the oven to 350F (175C) and grease a 9x13 baking dish.
- Cook the Italian sausage in a skillet over medium heat until browned, then remove and set aside.
- Saute the diced onion until soft, then add the garlic and cook until fragrant.
- Whisk together the eggs, milk, salt, pepper, and herbs in a large bowl.
- Layer the bread cubes, sausage, onion and garlic, and cheese in the dish, then pour the egg mixture over everything.
- Bake for 40 to 45 minutes until the eggs are fully set, then let cool 5 to 10 minutes before serving.
Nutrition: 320 calories
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