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Sausage and egg casserole

Sausage and egg casserole

Sausage and egg casserole is an easy baked breakfast made with eggs, sausage, cheddar cheese, and simple seasonings. It cooks in one dish, feeds a crowd, and works well for make-ahead mornings or relaxed weekend brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 pound sausage breakfast sausage, Italian, or spicy
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese or preferred cheese
  • 2 cups bread cubes optional
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ cup diced bell peppers optional
  • ½ cup chopped spinach optional
  • ¼ cup diced onions optional

Method
 

  1. Heat a skillet over medium heat and cook the sausage until browned. Break it into small pieces. Drain excess grease and set aside.
  2. In a large bowl, whisk eggs, milk, salt, black pepper, garlic powder, and smoked paprika until smooth.
  3. Add cooked sausage, cheddar cheese, bread cubes, and vegetables into the bowl. Stir gently.
  4. Grease a baking dish and pour the mixture evenly inside.
  5. Bake at 375°F (190°C) for 35–40 minutes until the center sets and the top turns lightly golden.
  6. Rest the casserole for 5 minutes, then slice and serve.
My Tip: I let the mixture sit for 5 minutes before baking when bread cubes are in the dish. This helps them soak up the egg mixture evenly.

    Notes

    1. Use day-old bread for better texture.
    2. Drain sausage grease well to avoid excess oil.
    3. Shred cheese fresh for smoother melting.
    4. Let the casserole rest before slicing.