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Sausage and Egg Casserole

Make-ahead sausage and egg casserole perfect for feeding a crowd — cheesy, hearty, and delicious! Prep overnight and bake in the morning for a stress-free brunch. 🥞🧀
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb breakfast sausage mild or spicy, crumbled and cooked
  • 8 slices white bread cubed, day-old preferred
  • 2 cups sharp cheddar cheese shredded, divided
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
Optional Add-ins
  • 1/2 cup diced bell peppers
  • 1/4 cup green onions chopped
  • 1/2 cup sliced mushrooms

Equipment

  • Large skillet
  • 9×13 inch baking dish
  • Large mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cook breakfast sausage in a skillet over medium-high heat until browned. Drain excess grease and set aside.
  3. Layer cubed bread in the prepared dish. Sprinkle cooked sausage and optional veggies over the top. Add 1½ cups of cheese, reserving the rest.
  4. In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika until smooth. Pour evenly over the casserole, gently pressing so the bread absorbs the custard.
  5. Cover and refrigerate overnight or at least 4 hours.
  6. Remove from fridge 30 minutes before baking. Sprinkle with remaining cheese. Bake for 40-45 minutes until set and golden brown.
  7. Let rest 5-10 minutes before slicing. Garnish with chives and serve warm.

Notes

Store refrigerated leftovers for up to 4 days or freeze for up to 3 months. Thaw before reheating. Try variations like gluten-free bread or turkey sausage for dietary needs. Feeds a crowd with minimal morning work!