The perfect breakfast casserole with sausage and eggs requires 1 pound of cooked sausage, 8 large eggs, 1 cup milk, 4 cups cubed bread, 1½ cups shredded cheese, and seasonings. Combine ingredients in a greased 9x13 baking dish, refrigerate overnight if desired, then bake at 350°F for 45-55 minutes until golden and set. Total preparation time: 20 minutes. Baking time: 50 minutes. Serves 8-10.
Nothing says weekend brunch or holiday morning quite like a hearty breakfast casserole with sausage and eggs. This classic dish combines protein-packed eggs, savory sausage, and comforting bread in a single baking dish that feeds a crowd with minimal effort. As a make-ahead meal that reheats beautifully, it's become a staple for busy families and entertaining hosts alike. The magic happens when the egg mixture soaks into the bread overnight, creating a custardy texture that's neither soggy nor dry when baked to perfection.
Essential Ingredients for the Best Breakfast Casserole
Quality ingredients make the difference between an ordinary casserole and an extraordinary one. Here's what you'll need for the ultimate sausage and egg breakfast casserole:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Breakfast sausage (mild or spicy) | 1 pound | Provides rich flavor foundation; avoid overly fatty varieties |
| Large eggs | 8 | Creates the custard base; fresh eggs yield better texture |
| Milk or half-and-half | 1 cup | Adds creaminess; whole milk preferred for richness |
| Dry bread cubes (French or sourdough) | 4 cups | Absorbs egg mixture; slightly stale bread works best |
| Shredded cheddar or Monterey Jack | 1½ cups | Melts evenly; pre-shredded contains anti-caking agents |
| Onion (yellow or sweet) | ½ cup finely diced | Adds aromatic depth; sauté first for best flavor |
Step-by-Step Preparation Guide
Follow these professional kitchen-tested steps for a flawless breakfast casserole with sausage and eggs every time:
1. Prepare Your Components
Cook the sausage in a skillet over medium heat until browned and crumbled, about 8-10 minutes. Drain excess fat but retain about 1 teaspoon for flavor. Sauté onions in the sausage drippings until translucent. In a separate bowl, whisk eggs, milk, salt, pepper, and any additional seasonings until well combined.
2. Layer the Casserole
Grease a 9x13 inch baking dish thoroughly. Spread half the bread cubes evenly across the bottom, followed by half the cooked sausage and onions. Sprinkle with half the cheese. Repeat layers, finishing with bread cubes on top. Slowly pour the egg mixture over the entire casserole, pressing down gently with a spoon to ensure full absorption.
3. Refrigerate (Optional but Recommended)
Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This crucial step allows the bread to fully absorb the egg mixture, preventing a soggy bottom layer when baked. For a same-day casserole, let it rest at room temperature for 30 minutes before baking.
4. Bake to Perfection
Preheat oven to 350°F. Remove plastic wrap and bake uncovered for 45-55 minutes. The casserole is done when a knife inserted near the center comes out clean and the top is golden brown. Let stand 10 minutes before serving to allow structure to set.
Pro Tips for the Best Sausage and Egg Breakfast Casserole
After making hundreds of breakfast casseroles, I've discovered these game-changing techniques:
- Texture control: For a custardy interior, use a 1:1 egg-to-milk ratio. For firmer texture (better for leftovers), reduce milk to ¾ cup.
- Bread selection: Stale artisan bread creates better structure than soft sandwich bread. Cube and leave uncovered for 2-3 hours before assembling.
- Prevent sticking: Line your baking dish with parchment paper overhang for effortless removal and cleaner slicing.
- Temperature check: Use an instant-read thermometer; the center should reach 160°F for food safety without overcooking.
- Resting time: Never skip the 10-minute rest after baking. This allows the custard to set properly for clean slices.
Delicious Variations to Try
Customize your breakfast casserole with sausage and eggs to suit any taste or dietary need:
Veggie-Packed Version
Add 1 cup total of sautéed vegetables like bell peppers, spinach, or mushrooms. For spinach, squeeze out excess moisture after wilting to prevent a watery casserole. Try this healthy breakfast casserole with sausage and eggs for added nutrition without compromising flavor.
Spicy Southwest Style
Use chorizo instead of traditional breakfast sausage, add 1 diced jalapeño (seeds removed), and mix in 1 cup of black beans. Top with avocado slices after baking for a restaurant-quality breakfast casserole with sausage eggs and cheese with Southwestern flair.
Dietary Modifications
For a lower-carb version, replace bread with 3 cups of cubed roasted potatoes or sweet potatoes. Make it dairy-free by using coconut milk and omitting cheese (or using vegan alternatives). This adapts well to become the perfect make ahead sausage egg casserole for special diets.
Serving and Storage Guidelines
Proper handling ensures your breakfast casserole maintains its quality from first slice to last:
Serving Suggestions
Cut into 3x2 inch portions using a sharp knife dipped in hot water. Serve with fresh fruit salad and a light arugula salad with lemon vinaigrette to balance the richness. For brunch gatherings, set out hot sauce and salsa bars for customization.
Storage Instructions
Cool completely before storing. Refrigerate in an airtight container for up to 4 days. For longer storage, wrap individual portions tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. This makes it the ideal easy breakfast casserole with sausage and eggs for meal prep.
Reheating Methods
Oven method (best for texture): Cover with foil and bake at 325°F until heated through (20-25 minutes for refrigerated, 45-55 minutes for frozen).
Microwave method (quick option): Place single portion on microwave-safe plate, cover loosely, and heat on 50% power in 90-second intervals until warm.
Frequently Asked Questions
Can I prepare this breakfast casserole the night before?
Yes, assembling your sausage and egg breakfast casserole the night before is actually recommended. After pouring the egg mixture over the layered ingredients, cover tightly and refrigerate for 8-12 hours. This allows the bread to fully absorb the custard, resulting in better texture and more even cooking. Just add 5-10 minutes to the baking time if going straight from refrigerator to oven.
Why is my breakfast casserole soggy on the bottom?
A soggy bottom usually occurs when the bread hasn't properly absorbed the egg mixture or when vegetables with high water content were added without proper preparation. To prevent this, use slightly stale bread, ensure thorough mixing of the egg custard, sauté vegetables to remove excess moisture, and always let the assembled casserole rest for at least 30 minutes (or preferably overnight) before baking. For immediate baking, press down gently on the top layer to help absorption.
What's the best type of sausage for breakfast casserole?
Mild or maple-flavored breakfast sausage works best for traditional breakfast casseroles as it complements rather than overwhelms other flavors. For more complex flavor, try a blend of 75% mild breakfast sausage and 25% spicy Italian sausage. Avoid heavily processed sausage links with high fat content, as excess grease can make your casserole greasy. High-quality bulk sausage with 20-25% fat content yields the best texture and flavor for a classic sausage and egg breakfast casserole.
Can I double this breakfast casserole recipe?
Yes, you can double the recipe, but use two separate 9x13 dishes rather than one larger container. Doubling in a single oversized dish leads to uneven cooking - the center remains undercooked while edges become overdone. If making multiple casseroles, prepare components in batches rather than doubling all ingredients at once to maintain proper ratios. This ensures your make ahead sausage egg casserole maintains perfect texture throughout.
How do I know when my breakfast casserole is fully cooked?
Your breakfast casserole with sausage and eggs is done when the center reaches 160°F on an instant-read thermometer and a knife inserted near the center comes out clean. The top should be golden brown and slightly puffed, with no visible liquid egg. Avoid overbaking, which causes rubbery eggs and dry texture. Remember that carryover cooking continues for 10-15 minutes after removal from oven, so pull it out just before it appears completely set.
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