You might think breakfast food can’t be that exciting, but this sausage egg casserole really surprises you. It’s warm, filling, and it’s forever changing so you dont get bored. Whether it’s just a quick weekday meal or you’re hosting a big family brunch, this recipe works every time even if you’re rushing.
Sausage egg casserole is a tasty bake that mixes eggs, sausage, cheese and sometimes veggies. It’s all cooked in one pan so it’s pretty easy. Load it with peppers, onions or mushrooms if you want, or skip them if you dont like them. The basic idea is you pour whisked eggs and milk over cooked sausage, cheese and veggies, then bake until it’s set and golden.
People love this dish cause you can make it ahead, then just pop it in the oven. That’s great for busy mornings or when you’ve got guests. It feeds a crowd with minimal effort, and most folks leave happy and full. Plus, leftovers reheat well for a quick snack or next-day breakfast.
What is a Sausage Egg Casserole?
Think of a sausage egg casserole like a big, savory pie without the crust. You bake beaten eggs mixed with milk over a bed of cooked sausage, cheese, and your favorite chopped veggies. It comes out firm but still moist. Usually people use breakfast sausage—pork, turkey, or beef—but you can swap it for any meat or meatless option.
The usual ingredients are eggs, milk, shredded cheese, breakfast sausage, and veggies like bell peppers, onions or mushrooms. Season with salt, pepper, maybe onion or garlic powder. You can change the meat, the cheese, even add spinach or broccoli. It’s super flexible.
This casserole started out as a simple make-ahead breakfast for big gatherings. Over the years families added different twists—some like it spicy, some keep it mild or even gluten-free. Now it’s a classic in American kitchens cause it’s both comforting and convenient.
Why You Should Make Sausage Egg Casserole
This dish packs loads of protein from eggs and sausage, so it give you energy to start the day. Throw in veggies for extra vitamins and flavor. Plus, you can prep it the night before. In the morning you just bake it, slice it and go. Saves a ton of time on crazy mornings.
Got friends over or a big family? It’s perfect for feeding a crowd. No one’s gotta make a bunch of breakfasts, you just set it out and people help themselves. It’s way easier than cooking eggs one plate at a time.
Ingredients for Sausage Egg Casserole
Here’s what you’ll need:
- 1 pound sausage (pork, turkey or spicy kind)
- 8 large eggs (fresh if you can get them)
- 2 cups milk (whole or 2%)
- 2 cups shredded cheese (cheddar, mozzarella, or mix)
- 1–2 cups veggies like bell peppers, onions, mushrooms
- 1 teaspoon salt, ½ teaspoon pepper, optional 1 teaspoon onion powder, 1 teaspoon garlic powder
- Optional toppings: chopped chives, salsa or sour cream
You can also pick vegetarian sausage or skip the meat. For low-carb, swap bread or potatoes for cauliflower rice. Mix it up how you like.
Step-by-Step Directions
- Prep Meat & Veggies:
- Cook sausage in a skillet over medium heat about 6–8 minutes, till browned. Drain excess fat.
- Chop veggies into small bits so they cook evenly.
- Build the Casserole:
- Grease a 9×13 pan. Spread cooked sausage in the bottom.
- Add veggie layer, then 1 cup cheese.
- Mix & Bake:
- Whisk eggs, milk, salt, pepper and spices in a bowl.
- Pour egg mix over layers in pan.
- Bake at 350°F (175°C) for 30–35 minutes, until set and top is golden.
- Serve:
- Let rest a few minutes. Slice into squares and top with chives, salsa or sour cream.
Variations
- Low-Carb: Use cauliflower rice or spinach instead of potatoes.
- Vegetarian: Use plant-based sausage or just load with extra mushrooms.
- Spicy: Add jalapeños, hot sauce or spicy sausage.
- Gluten-Free: Make sure any wraps or breadcrumbs are certified gluten-free or skip them.
Common Mistakes to Avoid
- Overbaking makes eggs rubbery, so watch the time.
- Using cheap sausage can make it greasy or bland.
- Forgetting to let it rest makes it fall apart when you cut it.
- Skipping seasoning means it’ll taste bland, so don’t be shy with salt and spices.
Storing & Reheating
- Storing: Keep in fridge for 3–4 days in an airtight container. Freeze up to 3 months.
- Reheating: Microwave portions 1–2 minutes, or warm in oven at 350°F for 15–20 minutes.
- Leftover Ideas: Roll into burritos, toss into salads or eat with toast.
FAQs
- Can I make this ahead? Yeah, prep the night before and bake in the morning.
- No sausage—what then? Use bacon, ham or veggie sausage.
- How do I make it hot? Add jalapeños, spicy sausage or hot sauce.
- Is it gluten-free? Yes if you use gluten-free ingredients.
Conclusion
Sausage egg casserole is super versatile, easy to make ahead, and perfect for feeding lots of people. Try different combos until you find your fav. Enjoy!
sausage egg casserole
Equipment
- 1 9x13 inch baking dish
- 1 skillet
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 spatula
Ingredients
- 1 pound breakfast sausage (ground)
- 8 large eggs
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup diced bell peppers (mixed colors)
- ½ cup diced onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- 4 slices bread (cubed)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain any excess fat and set aside.
- In a mixing bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and dry mustard until well combined.
- In the prepared baking dish, spread the cubed bread evenly across the bottom.
- Add the cooked sausage, diced bell peppers, and diced onion on top of the bread.
- Pour the egg mixture evenly over the sausage and vegetables.
- Sprinkle the shredded cheddar cheese evenly on top.
- Bake in the preheated oven for about 30 minutes, or until the eggs are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing into squares and serving.
Leave a Reply