Sausage Egg Casserole – truly a crowd-pleasing easy breakfast loaded with sausages, eggs, cheese and cubed bread. And the best part? You can assemble this breakfast casserole the night before and bake it in the morning. Great for busy mornings or for holiday breakfasts!
Did I just say “holidays”?!? Oh well, in some parts of the world, holiday celebration would start right on the 1st day of the BER months. And since we’re now in September, it sounds right that I’m sharing with you today a crowd-pleasing extremely LOADED breakfast that’s perfect for holiday breakfasts or on regular mornings especially when you have guests.
Moreover, what I do LOVE even more about this recipe is that you can prepare it in advance and just bake it while you get ready in the morning! How’s that for an EASY BREEZY breakfast, huh?
What’s in a Sausage Egg Casserole?
I get too excited when I share easy yet loaded recipes ’cause it simply means you get a lot of bang for your buck! For this sausage egg casserole, with just a little effort, you’re rewarded with a hearty meal that you can also serve for brunch, lunch and even dinner! Wowza!!
Here’s what you’ll get for this breakfast casserole:
- a pound of pork sausage
- 10 large eggs
- 2 cups of milk
- 1-1 1/2 cup of cheese
- 2 cups of cubed bread
Isn’t it decadent? All of these and more you’ll get in a casserole.
How Do You Know When an Egg Casserole is Done?
To check if your egg casserole is done, you can insert a knife into it, and if it comes out clean and the casserole has set in the middle, then you can pull it out of the oven. As a quick tip, if it happens to be browning quickly, you can cover it with a piece of foil for the last minute of baking.
Can You Prepare Breakfast Casserole Ahead of Time?
Absolutely! This is what this sausage and egg casserole is all about.
- First, cook the sausage along with the other ingredients.
- Then in a bowl, mix eggs, milk, cooked sausage and pepper mixture, cheese, Creole seasoning, salt, baking powder and melted butter.
- Lastly, assemble the cubed bread in a greased baking dish, pour the sausage and egg mixture, cover and refrigerate overnight. When ready to bake, continue as directed in step #6 (may need to add a few baking minutes).
How Do You Freeze Sausage and Egg Breakfast Casserole?
You can actually freeze COOKED or UNCOOKED sausage egg casserole. Instead of placing the covered cooked/uncooked breakfast casserole in the fridge, place it in the freezer for up to 2 months. Thaw in the fridge when ready to bake and add few more baking minutes, if needed.
What Else Can You Put in a Breakfast Casserole?
That’s a good question! Actually, this breakfast casserole was completely customized by me, and is not necessarily adapted from a particular recipe. You may add:
- tater tots
- hash browns
- bacon
- ham
- mushrooms
- spinach
And just about ANYTHING! Feel free to play with the ingredients.
Enjoy!
More Breakfast Comfort Meal Recipes
How To Make Sausage Egg Casserole
In a large, deep skillet, cook sausages over medium-high heat for about 10 minutes until sausages are no longer pink, crumbly and evenly brown. Drain well using a colander to get rid of excess grease and set aside to cool. Melt butter in the skillet, add onions, green and red pepper and garlic. Cook over medium heat until tender, about 3-5 minutes. Set aside and let it cool.
In a large bowl, whisk eggs and milk. Stir in the sausage, onions, green and red pepper, add shredded cheese, Creole seasoning, salt, baking powder and melted butter. Mix until fully combined. Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9×13 inch baking dish and place cubed bread inside. Pour the sausage and egg mixture over the baking dish, making sure it spreads well over the bread.
Bake for about 40 to 45 minutes in the preheated oven, or until lightly brown. Let it stand for about 10 minutes before serving. Serve warm.
Sausage Egg Casserole
Ingredients
- 1 pound (453 g) pork sausage
- 1 tablespoon (14 g) unsalted butter
- 1 medium yellow onion , chopped
- 1 medium green pepper , chopped
- 1 medium red pepper , chopped
- 1 teaspoon (5 g) minced garlic
- 10 large eggs
- 2 cups (480 ml) whole milk
- 1-1 ½ cups (113 - 169 g) shredded cheddar cheese
- 1 tablespoon (12 g) Creole seasoning
- ½ teaspoon (2 g)salt
- 1 teaspoon (4 g) baking powder
- ⅓ cup (83 ml) melted butter
- 2 cups (60 g) cubed bread
Instructions
- In a large, deep skillet, cook sausages over medium-high heat for about 10 minutes until sausages are no longer pink, crumbly and evenly brown. Drain well using a colander to get rid of excess grease and set aside to cool.
- Melt butter in the skillet, add onions, green and red pepper and garlic. Cook over medium heat until tender, about 3-5 minutes. Set aside and let it cool.
- In a large bowl, whisk eggs and milk. Stir in the sausage, onions, green and red pepper, add shredded cheese, Creole seasoning, salt, baking powder and melted butter. Mix until fully combined.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and place cubed bread inside.
- Pour the sausage and egg mixture over the baking dish, making sure it spreads well over the bread.
- Bake for about 40 to 45 minutes in the preheated oven, or until lightly brown. Let it stand for about 10 minutes before serving. Serve warm.
Tips & Notes:
- This recipe can be made ahead of time by making it a day before and keep in the refrigerator overnight. Then bake in the morning as instructed.
- Store leftover sausage egg casserole in an airtight container in the refrigerator for about 4 days.
- Baked sausage egg casserole can be kept in the freezer for about 2 months. You can also keep uncooked sausage egg casserole in the freezer and bake when you want.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Harlene says
OMG I went home and make this dish last night, freeze portions for my son to take to work for breakfast and had some as well. It was great and the taste was wonderful. This will now become one of my favorite breakfast, especially since I can prepare it overnight. Thank you
imma africanbites says
Yaaay! Thank you for leaving a feedback, Harlene. I simply love this one, too!
Konrad says
Yummy in my tummy
Will cook it soon
Love your site
Konrad
imma africanbites says
Thank you, Konrad. Looking forward for you to try this.