Sausage and Egg Casserole is a simple, hearty dish that brings together fluffy eggs, savory sausage, and often a mix of cheese and bread all baked into a warm, comforting meal. It’s the kind of dish that fills your kitchen with a cozy smell and makes everyone excited to dig in. The best part is how all the flavors blend together, with the sausage adding just the right amount of spice and the eggs giving it a soft, creamy texture.
I love making this casserole for weekends when there’s more time to enjoy breakfast or brunch with family and friends. It’s easy to prepare ahead of time, which means less rushing in the morning and more time spent around the table. One tip I always share is to let it cool just a bit before serving—it helps everything set perfectly and makes it easier to cut nice, neat slices.
Serving it straight from the oven with a side of fresh fruit or a simple green salad makes for a balanced and satisfying meal. And if you have any leftovers (which is rare in my house), they reheat beautifully for a quick breakfast the next day. This casserole is a go-to that never fails to make mornings feel special and full of good, simple flavors.
Key Ingredients & Substitutions
Breakfast Sausage: This is the star of the dish, giving it a nice savory punch. If you want less spice, use mild sausage or switch to turkey sausage for a lighter option.
Eggs: Eggs hold everything together and keep the texture fluffy and soft. Large eggs work best, but using extra-large won’t hurt the dish.
Hash Browns: Frozen diced hash browns save time and add a great texture. If you don’t have these, diced fresh potatoes work too—just cook them first until tender.
Cheddar Cheese: Sharp cheddar adds a wonderful tang and richness. You can swap it with mozzarella for a milder flavor or pepper jack if you want a little heat.
Milk: Milk keeps the eggs creamy. Use whole milk or 2% for best results, but a plant-based milk like oat or almond will work in a pinch.
How Do I Get the Casserole to Set Perfectly Without Being Runny?
Getting the right texture means watching the baking time and mixing the ingredients evenly. Here’s what I do:
- Whisk eggs and milk really well so the mixture is smooth and airy.
- Don’t overcrowd the dish—spread the mixture evenly to help it cook uniformly.
- Bake at 350°F and start checking around 35 minutes. The edges should be firm and the center slightly jiggly but not liquid.
- Let it rest 5-10 minutes after baking—this helps the casserole finish setting up perfectly for easy slicing.
Equipment You’ll Need
- 9×9-inch baking dish – I like this size because it’s perfect for serving a small group and cooks evenly.
- Large skillet – for cooking the sausage and onions; a sturdy pan makes it easier to break up the meat.
- Whisk – helps mix the eggs and milk smoothly without lumps.
- Mixing bowl – to combine all the ingredients before pouring into the dish.
- Oven – essential for baking the casserole to golden perfection.
Flavor Variations & Add-Ins
- Use cooked bacon instead of sausage for a different smoky flavor. Crumble before adding to the mixture.
- Swirl in some salsa or chopped green chilies for a spicy kick that pairs well with cheese.
- Add cooked spinach or kale for a veggie boost and extra color.
- Sprinkle some crumbled feta or pepper jack cheese on top for a cheesy twist.
Sausage and Egg Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound breakfast sausage (spicy or mild)
- 8 large eggs
- 2 cups frozen diced hash brown potatoes (thawed)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk
- 1/4 cup diced onion (optional)
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Fresh herbs for garnish (parsley or thyme)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare, including cooking the sausage and mixing ingredients, and then 35-40 minutes baking time. Allow an additional 5-10 minutes to let it rest before serving. Total time is around 1 hour.
Step-by-Step Instructions:
1. Prepare the Oven and Sausage:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish. In a large skillet over medium heat, cook the breakfast sausage, breaking it into small pieces until browned and completely cooked. If you’re using diced onions, add them halfway through cooking and sauté until soft. Remove from heat and set aside.
2. Mix Eggs and Other Ingredients:
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined. Stir in the thawed hash browns and half of the cheddar cheese.
3. Combine and Bake:
Add the cooked sausage and onions to the egg mixture and stir gently. Pour everything into the prepared casserole dish, spreading it evenly. Sprinkle the remaining cheese on top.
Bake in the oven for 35-40 minutes, or until the casserole is set in the middle and the top looks golden and slightly crisp.
4. Rest and Serve:
Take the casserole out of the oven and let it rest for 5-10 minutes. This helps it set and makes it easier to serve. Garnish with fresh herbs if you like, then slice and enjoy!
Can I Use Frozen Hash Browns Without Thawing?
It’s best to thaw the frozen hash browns before mixing them in to avoid extra moisture making the casserole soggy. Simply leave them in the fridge overnight or thaw quickly in the microwave.
Can I Make This Casserole Ahead of Time?
Yes! Assemble the casserole the night before, cover it tightly with foil, and refrigerate. In the morning, bake it for the full time plus a few extra minutes until fully set.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
What Can I Serve With This Casserole?
This casserole pairs perfectly with fresh fruit, a simple green salad, or some toast for a complete breakfast or brunch meal.