Sausage Breakfast Casserole
If you love a hearty breakfast but don't want a bread-heavy casserole, this sausage and egg breakfast casserole fits the bill. Made with just six everyday ingredients - sausage, eggs, milk, shredded potatoes and cheddar cheese - this baked dish is easy to prep, budget-friendly and ideal for feeding a crowd. It comes together quickly, bakes in about 45 minutes and reheats well for make-ahead breakfasts or casual brunches.
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Sausage Breakfast Casserole Recipe
When you're hosting overnight guests or feeding a house full of people, breakfast deserves just as much planning as dinner. It's easy to focus on the main event and forget the morning-after meal, but having a solid, make-ahead option ready to go makes hosting feel effortless.
That's where this cheesy, satisfying sausage and egg breakfast casserole comes in. It feeds 16 people (or eight people twice), making it ideal for casual get-togethers, weekend guests or slow mornings when everyone wanders into the kitchen at different times.
Serve it with a fresh fruit salad, some delicious anf fluffy cranberry orange muffins and a side of crispy bacon, and you've got a hearty, no-stress breakfast that keeps everyone happy and well-fed.
Love breakfast casseroles? Don't miss this ham and cheese breakfast casserole, vegetarian breakfast casserole, or Mexican breakfast casserole.
Why You'll Love this Recipe
Everyone in your family will adore this easy breakfast casserole recipe.
- This recipe makes a big batch - everyone gets a slice!
- This easy egg casserole is an absolute cinch to make. You can put it together in about 10 minutes and it's on the table in under an hour. Kids will love helping with this one!
- It's filled with everyone's favorite breakfast foods: eggs, sausage, potatoes and cheese!
Ingredients
This sausage and egg breakfast casserole comes together with just six simple ingredients: pork sausage, eggs, milk, shredded potatoes, cheddar cheese and a little salt and pepper. It's made without bread, which keeps it hearty but not heavy, and it's naturally gluten-free.
Feel free to swap in dairy-free milk, try a different cheese like pepper jack or mozzarella, or use plant-based sausage for a vegetarian version. You can also switch up the potatoes - tater tots, hashbrowns or leftover cheesy potatoes all work well.
If you're wondering how this differs from a frittata or a strata, here's the quick version. Frittatas are more like thick omelets, usually cooked in a skillet and best served fresh, while stratas are egg casseroles built on cubed bread. Breakfast casseroles like this one are baked in a casserole dish, layered with fillings and starches like potatoes, and designed to be made ahead - which makes them ideal for feeding a crowd.
Not sure what kind of eggs to get? This guide to buying eggs is excellent. We like to buy happy eggs when we can, especially for special meals like this, but always buy the best eggs you can afford.
Egg Casserole Fillings
Breakfast casseroles are perfect for using up odds and ends in the fridge. This recipe is flexible, so mix and match based on what you have on hand. Here are a few easy ideas:
- Meats: sausage, bacon, ham
- Starches: shredded potatoes, leftover potatoes, leftover stuffing
- Vegetables: diced bell pepper, diced onion, spinach, mushrooms, cherry tomatoes (halved), green onions
- Fresh add-ins: fresh herbs like parsley or chives
For serving, add a simple topping for a little color or extra flavor. A sprinkle of chopped chives or parsley works well, or serve slices with a side of blender salsa for a bright, fresh contrast.
How to Make Sausage Breakfast Casserole
This egg casserole comes together fast - truly. You can have it prepped in about 10 minutes, maybe even five if you're moving with purpose.
Start by preheating the oven to 350ºF and greasing a 9×13-inch baking dish. Brown the sausage in a skillet over medium-high heat, then drain off the grease. While that's happening, whisk the eggs and milk together in a large bowl. Stir in the cooked sausage, potatoes, cheese, salt and pepper, then pour everything into the prepared pan.
Bake for 35-40 minutes, until the eggs are set and the cheese is melted and lightly golden on top. Slice into squares and serve warm. Leftovers keep well in an airtight container in the fridge for up to five days - perfect for easy breakfasts all week.
What to Serve with Breakfast Casserole
An egg casserole always feels a little more special than scrambling eggs, especially when you're feeding overnight guests. This sausage and egg breakfast casserole works just as well for a slow weekend morning as it does for a full house. Serve it with one of the ideas below, or check out my favorite easy breakfast sides.
It can easily be the savory anchor of your spread, especially alongside something sweet like sweet potato pancakes or sourdough cinnamon rolls. This blueberry French toast casserole is another great option if you want to balance savory and sweet.
If the casserole is the main event, keep the sides simple. A small sweet like cinnamon apple muffins or blueberry muffins pairs nicely, or go a little extra with a raspberry Danish braid or homemade pop tarts.
Round things out with something fresh, like a simple fruit salad, and don't forget the coffee. If you're hosting adults and want to make it feel a little festive, Irish Coffee with hazelnut whipped cream is always a fun touch.
FAQ
Let the casserole cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly. Store in the refrigerator for up to five days. You can also freeze it - once fully cooled, wrap the casserole or individual slices tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheat individual slices in the microwave for 30 to 60 seconds, until warmed through. For larger portions, cover the casserole with foil and warm it in a 325°F (165°C) oven until heated through. The foil helps prevent the eggs from drying out.
Whisk the eggs and milk well to incorporate air, and avoid overbaking. Pull the casserole from the oven as soon as the center is just set and no longer jiggly. Overcooking is the fastest way to end up with dense, rubbery eggs.
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Sausage Breakfast Casserole
Equipment
Ingredients
- 16 ounces pork sausage browned and drained
- 12 large eggs
- 1 cup milk or non-dairy milk
- 1 cup shredded potatoes (we like the Simply Potatoes brand)
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish.
- Brown 16 ounces pork sausage in a skillet over medium-high heat. Drain grease.
- Whisk together 12 large eggs and 1 cup milk .
- Add 1 cup shredded potatoes, ½ cup shredded cheddar cheese, ½ teaspoon salt and ¼ teaspoon pepper and pour into the prepared baking dish.
- Bake for 35-40 minutes or until eggs are set but still slightly jiggly and cheese is melted.
Notes
Nutrition
More special breakfast recipes
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Simple and tasty - this is going into my regular rotation. Great for meal prepping.
This turned out perfectly! Easy to follow instructions.
So glad it turned out perfectly for you! Thanks for making it!
Can you make this up the night before?
Hi Melody! You definitely can. You can either mix everything together and refrigerate, then bake in the morning. Or you can bake ahead of time and either reheat the whole thing or individual pieces. I hope you enjoy it!