Hearty Sausage and Egg Casserole for Easy Brunch (Print Version)

This comforting Sausage and Egg Casserole recipe is perfect for feeding a crowd. Prepare this savory bake ahead for a stress-free morning meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Hearty Base

01 - 1 lb bulk breakfast sausage (mild or spicy)
02 - 1 yellow onion, diced
03 - 1 green bell pepper, diced
04 - 6-8 slices day-old bread, cut into 1-inch cubes

→ Creamy Binder

05 - 12 large eggs
06 - 2 cups whole milk
07 - 1 tsp salt
08 - ½ tsp black pepper

→ Flavor Makers

09 - 2 cups shredded sharp cheddar cheese, divided

→ Optional Extras

10 - 1/4 tsp dried mustard powder
11 - Pinch of red pepper flakes (for extra kick)
12 - Fresh chives, for garnish

# Instructions:

01 - First things first, get that breakfast sausage sizzling in a large skillet over medium heat. Break it up with a spoon as it cooks until it’s beautifully browned all over. I love the smell of the sausage cooking, it just sets the tone for the whole dish. Once it’s cooked through, drain most of the grease, but leave a little behind for flavor. Toss in your diced onion and bell pepper, letting them soften up in that sausage goodness for about 5-7 minutes. Don’t rush this step, you want those veggies tender and fragrant. I usually let them get a little color, it adds depth.
02 - While your sausage and veggies are doing their thing, grab a large bowl and crack in all those eggs. Whisk them vigorously until the yolks and whites are fully combined and slightly frothy – like you're whipping up a cloud! Pour in the milk, add a generous pinch of salt and black pepper, and whisk again. This is where you can really season your Sausage and Egg Casserole base. I always taste a tiny bit of the mixture (before adding raw egg, of course!) to make sure it’s seasoned just right. Sometimes I add a dash of hot sauce here, just for fun.
03 - Now for the bread! Lightly grease a 9x13 inch baking dish. Arrange your cubed bread in an even layer at the bottom. This is going to be the base of our comforting Sausage and Egg Casserole. I usually use day-old bread because it holds its shape better and soaks up all the liquid without getting soggy. If your bread is super fresh, you might want to lightly toast it first. Don't pack it in too tightly, you want some room for the egg mixture to seep through and create those lovely custardy bits.
04 - Once your sausage and veggies are ready, sprinkle them evenly over the bread cubes in the baking dish. Try to get a good distribution of everything so every bite of your Sausage and Egg Casserole has a bit of savory sausage and tender veggies. Next, scatter about half of your grated cheddar cheese over the sausage and veggie mixture. I always get a little messy here, with cheese falling everywhere, but that's just part of the charm, right? This layer of cheese is going to create a delicious gooey surprise in the middle.
05 - Carefully pour the egg and milk mixture evenly over everything in the baking dish. Make sure all the bread is well-saturated – I sometimes gently press down with a fork to help it absorb. Then, sprinkle the remaining cheddar cheese over the top. This top layer of cheese will get wonderfully golden and bubbly as it bakes. This is where the magic really starts to happen for our Sausage and Egg Casserole. I usually give it a gentle shake to make sure everything settles nicely.
06 - Pop your assembled Sausage and Egg Casserole into a preheated oven at 375°F (190°C) and bake for 40-50 minutes. You're looking for a beautiful golden-brown top, a bubbly cheese crust, and for the center to be set. To check, insert a knife into the center; if it comes out clean, it’s done! If it starts browning too quickly, you can loosely tent it with foil. Let it rest for 5-10 minutes before slicing and serving. This resting time helps everything set up beautifully, trust me, it’s worth the wait.

# Notes:

01 - Don't overbake; a slightly custardy center is what you're aiming for.
02 - Prep this the night before, cover, and refrigerate. Pull it out 30 mins before baking.
03 - Always use full-fat milk for the best texture and richness.
04 - A sprinkle of fresh chives or hot sauce really elevates the flavor for serving.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large skillet
03 - large mixing bowl
04 - whisk

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 30-35g
Total Carbohydrate: 20-25g
Protein: 25-30g

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