This sausage and egg casserole is the ultimate make-ahead breakfast that saves me every single weekend. Savory breakfast sausage, fluffy eggs, melted cheese, and hash browns baked into one dish that feeds my whole family without me standing over the stove flipping individual portions. I make this sausage and egg casserole every Sunday and reheat it all week it's literally changed how I do mornings.
Why You'll Love This Sausage and Egg Casserole
Real talk—this breakfast sausage casserole is the reason I stopped buying frozen breakfast burritos and actually started enjoying breakfast prep. This sausage and egg casserole has become my signature weekend dish.
What Actually Works: This sausage and egg casserole combines everything you want in breakfast—crispy sausage, fluffy scrambled eggs, melted cheese, and crispy hash browns—all baked in one pan. You can make this sausage egg cheese casserole the night before, refrigerate it, and just pop it in the oven in the morning. My kids who normally skip breakfast actually ask for this sausage and egg casserole. It's hearty enough to keep everyone full until lunch and way cheaper than going out for brunch. People bring this sausage and egg casserole to potlucks and come home with an empty dish every single time.
Why Other Methods Fail: Most egg and sausage casserole recipes either come out watery because they don't drain the sausage properly, or dry and rubbery because they overbake the eggs. Some use too much bread which makes it heavy and doughy. Others skip letting it rest after baking so the eggs are still liquidy in the middle. This easy sausage egg casserole drains the grease, uses the right egg-to-milk ratio, and gives you exact baking times so it comes out perfect and fluffy every time.
The thing that changed everything: Learning to let the sausage egg and cheese casserole rest for 10 minutes after baking. I used to cut into my sausage and egg casserole immediately and wonder why liquid ran everywhere. Started letting it sit and suddenly the eggs set properly, the cheese firmed up just enough, and every slice held together perfectly. That one change took this sausage and egg casserole from messy to restaurant-quality.
Jump to:
- Why You'll Love This Sausage and Egg Casserole
- What You'll Need for Sausage and Egg Casserole
- How to Make Sausage and Egg Casserole
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Sausage and Egg Casserole
- My Sausage and Egg Casserole Journey
- FAQ
- More Recipes You'll Love
- Breakfast Sausage and Egg Casserole
- Related
- Pairing
What You'll Need for Sausage and Egg Casserole
Basic breakfast ingredients you probably have. Nothing fancy required for this breakfast casserole with sausage.
Main Ingredients
- Ground breakfast sausage
- Large eggs
- Whole milk
- Shredded cheese
- Frozen hash browns
- Salt and pepper
- Garlic powder
- Onion powder
Optional Add-Ins
- Diced bell peppers
- Chopped onions
- Sliced mushrooms
- Fresh herbs
Exact measurements in the recipe card.
How to Make Sausage and Egg Casserole
This sausage and egg breakfast casserole is basically dump, mix, bake. The technique for making sausage and egg casserole is simple but a few steps matter for texture.
Cook the Sausage
- Preheat oven to 350°F and grease a 9x13 inch baking dish
- Cook ground breakfast sausage in a large skillet over medium-high heat
- Break it up with a wooden spoon as it cooks for this sausage and egg casserole
- Cook until browned and no pink remains—about 8-10 minutes
- Drain the grease completely using a slotted spoon or paper towels
- This is crucial for sausage egg casserole that isn't greasy
- Let the cooked sausage cool slightly while you prep the eggs
Make the Egg Mixture
- Crack eggs into a large mixing bowl—you'll need about 12 eggs for this breakfast sausage casserole
- Add whole milk and whisk until completely combined and slightly frothy
- Season with salt, pepper, garlic powder, and onion powder
- Whisk until the seasonings are fully incorporated
- The milk makes the eggs fluffy instead of dense in your sausage and egg casserole
- Don't skip the whisking—air in the mixture creates lighter eggs
Layer the Casserole
- Spread frozen hash browns in an even layer in your greased baking dish
- You can use thawed hash browns but frozen works fine and saves time
- Sprinkle half the shredded cheese over the hash browns
- Add the cooked and drained sausage evenly over the cheese layer
- Pour the whisked egg mixture slowly and evenly over everything
- Make sure the eggs reach all corners of the pan for even cooking in your sausage and egg casserole
- Top with remaining shredded cheese for a golden, bubbly top
Bake Until Set
- Place the sausage and egg casserole in your preheated 350°F oven
- Bake uncovered for 45-50 minutes until the center is set
- The eggs should be puffed and no longer jiggly in the middle
- A knife inserted in the center of your sausage and egg casserole should come out clean
- The cheese on top should be melted and starting to brown
- Don't open the oven door for the first 30 minutes or the eggs will deflate
- If the top browns too quickly, tent with foil for the last 10 minutes
Rest and Serve
- Remove the sausage egg and cheese casserole from the oven when fully set
- Let it rest on the counter for 10 minutes before cutting—this is essential for perfect sausage and egg casserole
- The eggs will continue to set during this time
- Cut into squares and serve hot
- Garnish with fresh herbs, salsa, or hot sauce if desired
- Leftovers of this sausage and egg casserole reheat beautifully in the microwave
You'll have a hearty, cheesy sausage and egg casserole that's perfect for feeding a crowd or meal prepping breakfast for the week.
Top Tip
Drain that sausage grease completely for this sausage and egg casserole. I mean it use a slotted spoon and really get the grease out. My first few attempts at breakfast casserole were swimming in oil because I just dumped the cooked sausage straight into the pan with all that rendered fat. The eggs turned greasy, the hash browns got soggy, and the whole thing tasted heavy instead of savory. Now I drain the sausage thoroughly, sometimes even blotting it with paper towels, and the difference is huge. You get all the sausage flavor without the grease pool.
Also, let the sausage and egg casserole rest after baking. That 10-minute wait feels long when you're hungry but it's what makes the eggs firm up properly and lets you cut clean slices instead of scooping out a runny mess. I learned this after serving soupy casserole to guests once—never again. Set a timer, make coffee, and let it do its thing.
Ingredient Substitutions & Variations
The base sausage egg casserole works great but you can customize this sausage and egg casserole endlessly.
Sausage and Egg Casserole Without Bread
This recipe is already a sausage and egg casserole without bread, using hash browns instead. For lower carb sausage and egg casserole, skip the hash browns entirely and add more eggs and cheese. Still delicious and keto-friendly.
With Bread Version
Want sausage and egg casserole with bread? Replace hash browns with 4 cups cubed bread (French bread or sourdough). Let bread soak in the egg mixture for 10 minutes before baking. Creates a strata-style sausage and egg casserole.
Hash Brown Upgrade
For sausage and egg casserole with hash browns that's extra crispy, use thawed hash browns and squeeze out excess moisture before layering. Or use tater tots instead for crunchier texture in your sausage and egg casserole.
Vegetable Addition
Add diced bell peppers, onions, and mushrooms sautéed with the sausage. Adds nutrition and flavor to your egg and sausage bake without changing the technique.
Cheese Options
Mix cheddar, mozzarella, and pepper jack for the best cheese for sausage and egg casseroles. The combination gives you sharp, melty, and spicy all at once.
Storage and Reuse Instructions
This make-ahead casserole is perfect for meal prep and busy mornings.
Refrigerator: Store cooked sausage and egg casserole covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 90 seconds or cover and reheat the whole pan at 350°F for 20 minutes.
Freezing: Yes, you can freeze sausage and egg casserole! Cut into portions, wrap individually in foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat. Or bake frozen sausage and egg casserole from frozen at 350°F covered for 45 minutes, then uncovered for 15 minutes.
Make-Ahead: Assemble this overnight sausage and egg casserole completely the night before. Cover tightly and refrigerate. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed. May need an extra 5-10 minutes baking time since it starts cold.
Reheating: Individual portions of sausage and egg casserole reheat best in the microwave. Whole casserole reheats covered at 350°F for 20-25 minutes. Add a splash of milk if it seems dry.
What to Serve With Sausage and Egg Casserole
This hearty breakfast dish is filling on its own but this sausage and egg casserole pairs great with certain sides.
Classic Sides: Fresh fruit salad, hash browns (if not already in the casserole), toast or biscuits, crispy bacon strips. Keeps it traditional breakfast style.
For Brunch: Serve this brunch casserole alongside mimosas, fresh-squeezed orange juice, coffee cake, and a green salad. This sausage and egg casserole makes an impressive spread for guests.
Toppings Bar: Set out salsa, sour cream, hot sauce, sliced avocado, chopped green onions, and shredded cheese. Let everyone customize their portion of the breakfast casserole for feeding a crowd.
Make It a Meal: This sausage breakfast bake is protein-packed enough to be a complete meal. Add a side of fresh berries or sliced tomatoes and your sausage and egg casserole is a complete breakfast.
My Sausage and Egg Casserole Journey
Three years ago I was buying those frozen breakfast sandwiches every week and spending a fortune. Decided to try making a sausage and egg casserole for meal prep and my first attempt was a disaster. Didn't drain the sausage so my sausage and egg casserole was swimming in grease. Used too much milk so the eggs never fully set. Cut into it immediately and it ran everywhere. Served it to my family anyway and my husband politely ate it but my kids refused.
That failure made me actually learn the technique for perfect sausage and egg casserole. My neighbor who meal preps for her family of six showed me her method. Drain the sausage completely—she even presses it with paper towels. Use whole milk not heavy cream or it's too rich. Let the sausage and egg casserole rest after baking so the eggs set properly.
Started making this sausage egg and cheese casserole every Sunday. Tested different cheese combinations, tried it with and without hash browns, figured out the perfect egg-to-milk ratio for sausage and egg casserole. Learned that my oven runs hot so I need to bake at 350°F not 375°F. Discovered that letting assembled sausage and egg casserole sit overnight in the fridge actually improves the texture.
Now this breakfast sausage casserole is part of our routine. Make it Sunday, eat it Monday through Thursday. The kids actually request this sausage and egg casserole. My coworkers ask for the recipe when I bring leftovers for lunch. It's cheaper than drive-through breakfast and way healthier. That first greasy disaster taught me more than any perfect sausage and egg casserole recipe could have.
FAQ
How long to cook egg and sausage casserole?
Cook sausage and egg casserole at 350°F for 45-50 minutes until the center is completely set and a knife inserted comes out clean. The eggs should be puffed and no longer jiggly in the middle. If you're baking overnight sausage and egg casserole straight from the fridge, add 5-10 minutes to the baking time since it starts cold. Check your sausage and egg casserole at 45 minutes and continue baking in 5-minute increments until done.
How long to cook sausage egg and cheese casserole?
Sausage egg and cheese casserole bakes at 350°F for 45-50 minutes in a standard 9x13 inch pan. The casserole is done when the center reaches 160°F internal temperature and the eggs are fully set. After baking, let this breakfast sausage casserole rest for 10 minutes before cutting—this helps the eggs firm up and makes cleaner slices. For more tips on perfect breakfast casserole timing.
How many calories in sausage egg and cheese casserole?
A typical serving of sausage egg and cheese casserole (about ⅛ of a 9x13 pan) contains approximately 350-400 calories, depending on the type of sausage and cheese used. This includes around 25g protein, 25g fat, and 10g carbs if made with hash browns. Using turkey sausage instead of pork in your sausage and egg casserole saves about 50 calories per serving. The high protein content makes this sausage and egg breakfast casserole filling and satisfying for hours.
How to make an egg and sausage casserole?
To make egg and sausage casserole: cook and drain 1 pound breakfast sausage, layer with hash browns and cheese in a greased 9x13 pan, whisk together 12 eggs with 1 cup milk and seasonings, pour over the layers, top with more cheese, and bake at 350°F for 45-50 minutes. Let your sausage and egg casserole rest 10 minutes before serving. This easy sausage egg casserole can be assembled the night before and baked in the morning. Learn more about make-ahead breakfast casserole techniques.
More Recipes You'll Love
Once you've mastered this sausage and egg casserole, try my Christmas Crack Recipe for an addictive sweet treat that's perfect for gifting. For a special breakfast, my Red Velvet Cinnamon Rolls are fluffy, decadent, and worth the extra effort. And when you need an easy appetizer, my Deviled Eggs Recipe is classic, creamy, and always disappears first at parties.
Breakfast Sausage and Egg Casserole
Equipment
- 1 9x13 inch baking dish For layering and baking the casserole
- 1 large skillet To cook the breakfast sausage
- 1 Large mixing bowl For whisking eggs and milk together
- 1 Whisk To blend eggs and seasonings thoroughly
- 1 Wooden spoon or spatula For breaking up sausage while cooking
- 1 Slotted spoon Essential for draining sausage grease
- 1 Aluminum foil Optional, to tent casserole if top browns too quickly
Ingredients
- 1 pound ground breakfast sausage
- 12 large eggs
- 1 cup whole milk
- 2 cups shredded cheddar cheese divided
- 3 cups frozen hash browns
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Cooking spray for greasing the pan
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking dish with cooking spray and set aside.
- Cook the ground breakfast sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon as it cooks. Cook for 8-10 minutes until browned and no pink remains.
- Drain the cooked sausage completely using a slotted spoon. Remove as much grease as possible—this is crucial for a non-greasy casserole. Set the drained sausage aside to cool slightly.
- In a large mixing bowl, crack the eggs and add the whole milk. Whisk vigorously until completely combined and slightly frothy. Season with salt, black pepper, garlic powder, and onion powder. Whisk again until seasonings are fully incorporated.
- Spread the frozen hash browns in an even layer on the bottom of your greased baking dish. You can use thawed hash browns, but frozen works fine.
- Sprinkle 1 cup of the shredded cheddar cheese evenly over the hash brown layer.
- Add the cooked and drained sausage in an even layer over the cheese.
- Pour the whisked egg mixture slowly and evenly over all the layers, making sure it reaches every corner of the pan.
- Top with the remaining 1 cup of shredded cheddar cheese, spreading it evenly over the entire surface.
- Bake uncovered in the preheated 350°F oven for 45-50 minutes, until the center is completely set and a knife inserted in the middle comes out clean. The eggs should be puffed and no longer jiggly.
- Remove from oven and let the casserole rest on the counter for 10 minutes before cutting. This allows the eggs to set properly for clean slices.
- Cut into 8 squares and serve hot. Garnish with fresh herbs, salsa, or hot sauce if desired.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Sausage and Egg Casserole:
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