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Home » Recipes » Breakfast

Sausage Breakfast Casserole Recipe

Published: Nov 11, 2020 · Modified: Jan 31, 2023 by Ginny · This post may contain affiliate links.

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Looking for a special morning treat for a fun holiday celebration? This Sausage Breakfast Casserole is a classic, and is my go-to recipe and will become yours as well! The best part is it doesn’t need to rest overnight.

spatula lifting a slice of the breakfast casserole out of the dish
Light and Fluffy and Fun for Breakfast!
Contents hide
1 Why This Recipe Works
2 🥚 Ingredients
3 🍽️ Instructions
4 💡 Expert Tips
5 ⏲️ Recipe FAQ
6 Sausage Breakfast Casserole Recipe

This sausage, egg, and cheese breakfast casserole recipe is SUCH an easy breakfast idea!

I’m a huge casserole lover because they’re so simple to make and this breakfast version is no different. Hands down, this is one of the best ones I’ve made. Your family is going to go nuts when you make this and they will ask for it each and every holiday season, so be prepared. Print it out and put it in your recipe binder or your holiday binder to keep every year.

Why This Recipe Works

Quick and Easy – This one is a breakfast dish like we all crave during the holidays. It doesn’t have to sit overnight, so if you are short on time or (gasp!) forget to prepare breakfast altogether, this can prepped for the oven in 20 minutes. So, do the dishes, swap out laundry and it’s ready to go.

Packed Full of Flavor – The flavor here is awesome and you will love it. It is breakfast comfort food that is just begging for a big mug of coffee or a sweet treat on the side to make it a completely indulgent morning.

Versatile – Swap out the meat or add in veggies for extra nutrients without losing flavor at all.

🥚 Ingredients

Sausage – I used a mild flavored sausage for this, but it is easy to include a spicy or herb flavored variety as well. There are a lot of eggs and bread in this recipe, so the spicy flavors won’t be overwhelming.

Cheese – Cheddar cheese is the classic ingredient here. Change it up for a more mild American cheese or add in some smoked cheese to really enhance the flavors.

🍽️ Instructions

Step One: Preheat the oven to 350 degrees and spray a 9×13 baking dish with cooking spray.

Step Two: Brown the sausage in a skillet and drain well. Let it drain thoroughly, otherwise the final casserole will turn out a bit greasy. Blech!

Step Three: Slice the bread into cubes. I used a white sandwich bread this time, but have used both sour dough and french bread in the past. They all work really well. I happened to have the white loaf bread and wanted to save a few bucks.

Step Four: Add eggs, milk, garlic and salt and pepper to a large bowl and whip until frothy. The whipping process will add air to the eggs and allow the casserole to be light and fluffy after it is cooked.

Step Five: Add the bread cubes, sausage and cheese to the egg mixture. Toss it gently to make sure the bread is thoroughly coated. Cover and let site in the refrigerator for at least 20 minutes. This time is needed so the bread can soak up the egg mixture.

Step Six: Pour the mixture into the casserole dish and top with the remaining cheese.

Step Seven: Bake at 350 for 30-45 minutes. Check it at 30 to see if the center is cooked through. Some ovens cook hotter than others, so I left a time range here.

slice of the breakfast casserole with some hash browns on a white plate
Delicious Breakfast Sausage Casserole!

💡 Expert Tips

This is a great recipe for meal prepping. Cube the bread and make the egg mixture the night before. Cover the eggs and keep them in the fridge. In the morning, whip the eggs and combine with the other ingredients. This will save you time, and allow you to spend time with your family in the morning.

I mentioned it above, but give sourdough bread a shot here. It is slightly tangy and really adds a fun flavor.

If you’re looking for an easy breakfast dish for Christmas mornings or holidays, this is the one! It’s super simple to make, uses simple ingredients you probably already have on-hand and it’s a definite crowd pleaser!

⏲️ Recipe FAQ

How Do You Know This is Done?

Eggs can be tricky. You don’t want to undercook them and have them gooey and you don’t want to overcook and have it rock hard. Cook this until it reaches 160 degrees. If you haven’t started using a food thermometer, now is a great time to start!

How Long Can You Keep Leftovers?

This will be safe in the refrigerator for up to 3-4 days.

Can You Freeze This?

Absolutely! Cook this and then freeze it for up to three months. Defrost in the refrigerator a day ahead of time and reheat in the oven for about 20-25 minutes.
Freeze leftovers, defrost and reheat a single serving in then microwave for about two minutes before serving.

How Long Can Egg Casserole Sit Out On The Counter?

The standard is two hours. Try to put it in the refrigerator once everyone is done eating though.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

glass casserole dish filled with the sausage egg and cheese casserole

Sausage Breakfast Casserole Recipe

This sausage breakfast casserole recipe is SUCH an easy breakfast idea! It has sausage, egg and cheese and it’s the perfect hearty casserole to serve up on Christmas morning or just on a weekend that you want to make breakfast a little more special.
3.95 from 53 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, Christmas, Holiday
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 people
Calories: 501kcal
Author: Ginny

Ingredients

  • 1 lb Ground Sausage
  • 6 Eggs
  • 1 tsp Garlic
  • 2 cups Milk
  • Salt and Pepper to taste
  • 1 ½ cups Shredded Cheddar Cheese reserve ½ cup for topping
  • 4 Slices Sandwich Bread

Instructions

  • Preheat oven to 350. Prepare casserole dish with cooking spray, set aside.
  • Brown sausage in skillet, then drain.
  • Slice the bread into cubes by stacking the slices of bread, then slice into thirds lengthwise. Slice those thirds into thirds to create cubes. Using the crust is optional!
  • In a medium bowl, beat eggs, milk, salt, pepper and garlic until slightly frothy.
  • Stir in bread cubes, cheese and sausage. Make sure that the bread cubes are thoroughly covered in the mixture so it can properly soak in.
  • Let sit for 20 minutes. Then pour the mixture into the casserole dish.
  • Sprinkle the reserved shredded cheese over the casserole.
  • Bake covered for 30 to 40 minutes. Remove the cover the last 10 minutes or so to help it brown up.

Video

Notes

I recommend using a 9×13 baking dish, however any casserole dish that’s large enough to fit the mixture will work. 
Substitute hash browns if you don’t want to use bread.
Cook this until it reaches 160 degrees. Definitely use a food thermometer here.
Freeze leftovers for up to three months.  Defrost and reheat in the oven for about 20-25 minutes or in the microwave for about two minutes.
This stays good in the refrigerator for up to 3-4 days. 
To make this in muffin tins: Use a measuring cup to add the mix to muffin tins.  Set the timer for 20 minutes and adjust from there. You will look for the egg to set and solidify to show it is completely done! I love the idea and that fact that you could do this and freeze premeasured breakfasts for the week ahead. 

Nutrition

Serving: 0.5cup | Calories: 501kcal | Carbohydrates: 12g | Protein: 28g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 255mg | Sodium: 835mg | Potassium: 402mg | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 0.7mg | Calcium: 370mg | Iron: 2.4mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Ginny
Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

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Sausage Breakfast Casserole Recipe
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About Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

Reader Interactions

Comments

  1. Bindi U says

    December 11, 2023 at 1:18 pm

    5 stars
    Absolutely love these!

    Reply
  2. Sherry Hixon says

    September 02, 2023 at 11:01 am

    I assume you could make this the night before.

    Reply
    • Ginny says

      September 20, 2023 at 9:05 am

      You could but the magic is you don’t have to!!:)

      Reply
  3. Abbie says

    May 27, 2020 at 10:50 am

    My husband and I loved this recipe. Great for dinner one night then breakfasts the rest of the week!!

    Was a little curious with the bread cubes but it tasted amazing!! Hubby said add it to the rotation! And so much easier than making quiche. 🙂

    Reply
    • Ginny says

      May 27, 2020 at 6:09 pm

      Excellent! I’m so glad!! Enjoy!

      Reply
  4. Keith says

    May 22, 2020 at 9:57 am

    Good info. Lucky me I recently found your
    blog by accident (stumbleupon). I have saved it for later!

    Reply
    • Ginny says

      May 26, 2020 at 11:06 am

      Enjoy the sausage breakfast casserole!! 🙂

      Reply
  5. Andrea says

    August 23, 2019 at 8:38 am

    Could you make this in muffin tins? If so, how long would you suggest to cook?

    Reply
    • Ginny says

      September 09, 2019 at 1:55 pm

      Andrea! Love that idea! Start at 20 minutes and add on, is what I would do. You will be looking for the egg to set and solidify that it is completely done! I love the idea and that fact that you could do this and freeze them for the week ahead!! You’ve got me thinking now!

      Reply
  6. Jera Lord says

    November 23, 2018 at 3:45 pm

    5 stars
    This was delicious and there wasn’t any left! So easy to make and ingredients on hand! I will definitely be making this again!

    Reply
    • Ginny says

      November 26, 2018 at 5:34 pm

      Thanks so much, Jera!! Glad you liked it! We appreciate you taking the time to comment!

      Reply
  7. Paulette says

    March 22, 2018 at 1:13 am

    Did you bake/crisp hashbrowns first, then add egg moisture and bake again, or ?

    Reply
  8. RONNIE L says

    December 09, 2017 at 5:33 am

    I made this dish for my wife in Berlin and she loved it. This perfect for waking up to a nice breakfast casserole cooked by your husband. TLC also made this dish wonderful. Thanks

    Reply
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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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