Everyone will love this hot and hearty breakfast casserole with sausage!
This breakfast casserole with sausage is packed with veggies, cheese, and tasty bread cubes and baked to fluffy perfection! Even better, it’s prepped the night before and ready to bake in the morning!
Sausage and egg breakfast casserole is a great one-dish meal to make ahead so your morning will be extra easy. Just pop it in the oven, then serve!
Easy Cheesy Sausage Breakfast Casserole
- Sausage and egg casserole is the perfect to wake up to on Christmas day! Prep overnight, bake, and serve in minutes for breakfast or a family brunch!
- Sausage and egg breakfast casserole is a budget-friendly way to use up leftover meat, veggies, or cheese, perfect around the holidays!
- Breakfast casseroles like breakfast enchiladas, eggs benedict, or hash brown breakfast casserole are healthy and wholesome ways to feed a crowd in one dish with minimal cleanup!
Ingredients and Variations
Sausage: Cook ground sausage or use chopped links that are pre-cooked to save time, if desired. Leftover chicken, turkey, diced ham, or bacon bits will work, too!
Bread: Any bread will do, but this is a perfect way to use up leftover French bread, dinner rolls, or biscuits!
Vegetables: Bell peppers add colorful crunch and flavor! Chopped onions or spinach, a bag of frozen diced potatoes, or a bag of frozen mixed vegetables add more flavor and texture, no need to thaw!
Eggs and Dairy: Large fresh eggs are best in this recipe, but you can add in extra egg whites for a higher protein content, or, in a pinch, use a carton of liquid eggs! Half-and-half or heavy whipping cream can be used in place of 1 cup of milk for a more custard-like casserole.
Variations: Switch up the cheddar cheese for a Mexican cheese blend, Monterey Jack, parmesan, or a few feta crumbles. Use what’s on hand or mix and match! Play with seasonings like taco, or whisk in a little buffalo sauce for a zesty casserole! Add flavor enhancers like chopped green chiles, sliced jalapenos, or a dash of salsa for a spicy kick!
How to make Breakfast Casserole with Sausage
- Cook sausage and bell peppers in a pan (as per the recipe below).
- Whisk eggs, milk, and seasonings.
- Spread half the cubed bread, sausage, cheese, and peppers on the top. Repeat with remaining ingredients.
- Pour egg mixture over the top, cover, and chill 2 hours or overnight.
- Bake uncovered until a knife in the center comes out clean. Serve with a dollop of sour cream or salsa, if desired.
- Let rest before serving.
Tips For Success!
Covering the casserole dish in aluminum foil keeps the outer edges from cooking too quickly. Remove the foil once the dish is removed from the oven while it rests. To avoid a soggy casserole, let it rest once it’s out of the oven so residual moisture can evaporate.
Make a brunch-style feast with some fruit kabobs, and cinnamon rolls topped with syrup.
What To Do with Leftovers?
Keep leftover sausage and egg casserole covered in the refrigerator for up to 4 days and reheat portions in the microwave at 30-second intervals. Chop up leftover casserole and add to wraps for a delicious portable breakfast or post-workout snack! Egg-based dishes don’t thaw well, so it’s not advised to freeze this dish, but it’s so easy to make, why not start fresh?
More Hearty Breakfasts for a Crowd
Have you tried this Egg and Sausage Breakfast Casserole? Leave a comment and rating below!
Egg and Sausage Breakfast Casserole
Ingredients
- 1 pound sausage
- 1 bell pepper diced
- 8 large eggs
- 2 cups milk 2% or whole
- 1 teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 cups cubed bread ¾ inch cubes, remove crusts if desired
- 1 cup shredded cheddar cheese
Instructions
- In a skillet, on medium-high heat, brown the sausage. Remove from pan and drain on a paper towel, reserving 1 teaspoon of oil in the pan. Add the bell pepper and cook for 3-4 minutes until tender. Set aside.
- In a mixing bowl, whisk the eggs and then mix in the milk, mustard, salt, and pepper.
- Grease a 9×13 inch pan and place half of the bread cubes in the bottom. Spread half of the sausage, cheese, and red pepper overtop. Repeat layers one more time.
- Pour the egg mixture evenly over top. Cover and let refrigerate for 2 hours or overnight.
- Preheat oven to 350℉.
- Bake uncovered for 40-45 minutes or until a knife inserted in the center comes out clean. Let cool 10 minutes before slicing and serving.
Notes
- Leftovers will keep in the refrigerator for 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Sausage and Egg Breakfast Casserole Recipe
