Easy Egg & Sausage Casserole
A simple, hearty breakfast casserole made with eggs, sausage, bread, cheese, and milk. Perfect for brunch or meal prep, this farmhouse-style dish bakes up golden and satisfying without needing overnight prep.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Whisk or fork
- Skillet
- Paper towels
- Spatula
Ingredients
Main Ingredients
- 8 large eggs lightly beaten
- 1 lb sausage mild or spicy, cooked and drained
- 2 cups shredded cheddar cheese sharp preferred
- 4 slices bread cubed, day-old or lightly toasted
- 2 cups milk 2% or skim
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a skillet, brown sausage until fully cooked. Drain on paper towels.
- In a mixing bowl, whisk together eggs and milk until smooth.
- Add cooked sausage, cubed bread, shredded cheese, salt, and pepper to the egg mixture. Stir until evenly combined.
- Pour mixture into the prepared baking dish, spreading evenly.
- Bake uncovered for 30–45 minutes, until the center is set and the edges are golden brown.
- Let cool slightly before slicing and serving. Can also be served as sandwich filling or frozen for later use.
Notes
To prepare ahead, assemble the casserole up to 24 hours in advance and refrigerate covered until ready to bake. For a smaller batch, reduce eggs and milk proportionally. Store leftovers in the fridge for up to 4 days or freeze individual portions.