Introduction
Welcome, friends! I’m so excited to share this Egg and Sausage Breakfast Casserole with you today. This dish is my go-to for weekend brunches, meal prep, or lazy Sunday mornings. I love it because it requires minimal effort but delivers big flavor—and it’s perfect for feeding a crowd! Whether you’re hosting a holiday gathering or just looking to keep weekday breakfasts easy, this casserole has you covered.
Looking for a savory, comforting start to your day? This Egg and Sausage Breakfast Casserole is the perfect way to satisfy everyone at the table!
Why You’ll Love This Recipe
- Make-Ahead Friendly: You can prep this casserole the night before for those early mornings when cooking is the last thing on your mind.
- Customizable: Swap out the sausage for veggies like spinach or bell peppers, or make it spicy with your favorite zesty ingredients.
- No-Fuss Brunch: Perfect for feeding a hungry crowd during holidays or weekend gatherings.
- Freezer-Friendly: This dish is just as great reheated. Make extras for easy grab-and-go breakfasts during the week!
Ingredients Breakdown
- Italian Sausage: Adds a savory, slightly spicy kick. You can also use turkey sausage or a vegetarian sausage option.
- Eggs: The base of the casserole. Plenty of them, because who doesn’t love a good, fluffy bite of eggs?
- Cheddar Cheese: Sharp cheddar melts perfectly and lends that rich, cheesy goodness. Feel free to try other cheeses like gouda or Swiss, depending on your flavor preference.
- Milk: Helps make those eggs light and fluffy. Whole milk works best, but you can use any milk you have on hand or even go dairy-free with almond or oat milk.
- Onion & Garlic: Adds depth and a hint of sweetness when sautéed. You can leave these out if you’re short on time, but trust me, they add a lot of flavor!
- Seasoning: A touch of salt, pepper, and your favorite herbs. Fresh parsley or thyme is always a good idea.
- Day-Old Bread: This adds a little texture and makes the casserole feel a bit heartier. Use whatever bread you have on hand—it’s a great way to use up those extra slices!
Pro Tip: If you’re looking for a gluten-free option, try swapping the bread for gluten-free bread cubes or omitting it altogether.
Step-by-Step Instructions
Ready to whip this up? Let’s go!
- Preheat your oven: Set it to 350°F (175°C) and grease a 9×13 baking dish.
- Cook the sausage: In a large skillet, cook the Italian sausage over medium heat, breaking it up as it cooks. Once it’s browned and cooked through, remove and set aside.
- Sauté the onions and garlic: In the same skillet, add a little oil if needed, and sauté your onions until they start to soften. Add garlic and cook another minute until fragrant.
- Prep the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and any herbs you’re adding.
- Assemble the casserole: Place the bread cubes at the bottom of your prepared baking dish. Layer the sausage, sautéed onion & garlic, and cheese over the top. Pour the egg mixture evenly over everything.
- Bake: Place the casserole in the oven and bake for about 40-45 minutes. The eggs should be fully set and the top golden-brown.
- Let it cool slightly: Allow the casserole to sit for about 5-10 minutes before cutting. This helps it firm up a bit and makes for easier serving!
Chef’s Tips and Tricks
- Don’t skip the bread: I know it might sound odd in a casserole, but the bread helps absorb the egg mixture and adds a great texture. If it’s too soft, it may fall apart!
- Mix up your cheeses: Don’t be afraid to get creative here! Gouda or pepper jack add fun twists.
- Test for doneness: If you’re unsure if it’s cooked through, give the center of the casserole a light jiggle. If it looks set, you’re good to go. You can also poke it with a toothpick—it should come out clean.
Recipe Variations and Serving Suggestions
This casserole is a blank canvas! Here are some flavor variations to try:
- Veggie Delight: Swap out the sausage for roasted veggies like spinach, zucchini, or bell peppers for an easy vegetarian option.
- Spice it Up: Add diced jalapeños, a pinch of cayenne, or use chorizo instead of sausage for a spicier twist!
- Herb Heaven: Fresh herbs like cilantro or dill can add a burst of brightness to the dish.
Serving this for brunch? Pair it with a fresh fruit salad or some crunchy-toast, and a hot cup of coffee. Mimosas optional, but highly recommended!
FAQs
- How long can I store this in the fridge? You can store leftovers in the fridge for up to 4 days. Just be sure to cover it tightly in either foil or an airtight container.
- Can I freeze this casserole? Absolutely! You can freeze the baked casserole after it’s fully cooled. Wrap it well in plastic wrap and foil. For reheating, bake it straight from frozen at 350°F until warmed through (about 25-30 minutes).
- What’s the best way to reheat it? Pop individual portions in the microwave in 30-second bursts, or reheat the entire casserole in the oven at 350°F for 15-20 minutes.
Recipe Card
Egg and Sausage Breakfast Casserole
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 8
- ½ pound Italian sausage
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 ½ cups milk
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups day-old bread, cubed
- ½ tsp salt
- ¼ tsp black pepper
- Fresh herbs (optional)
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- Cook the sausage in a skillet over medium heat until browned. Remove and set aside.
- Sauté onion and garlic in the same skillet. Set aside.
- Whisk together eggs, milk, salt, and pepper in a large bowl.
- Layer bread cubes, sausage, onion/garlic mixture, and cheese in the baking dish. Pour the egg mixture on top.
- Bake for 40-45 minutes, until the eggs are fully set.
- Let cool for 5-10 minutes before serving.
Conclusion with Call to Action
I can’t wait for you to try this Egg and Sausage Breakfast Casserole! It
