Sausage and Egg Casserole is a hearty, comforting breakfast that brings together fluffy eggs, savory sausage, and melted cheese all baked into one delicious dish. It’s the kind of meal that feels like a warm hug on a chilly morning, with crispy edges and a soft, custardy center that everyone loves.
I love making this casserole for weekends when I want to feed a crowd without spending too much time in the kitchen. It’s easy to prep ahead of time, which means in the morning, I just pop it in the oven and relax while it cooks. Plus, the combo of eggs and sausage always makes the house smell amazing!
My favorite way to serve this casserole is with a simple side of fresh fruit or a slice of toasted bread to soak up all the tasty bits. It’s also perfect for holiday brunches or lazy mornings when you want something filling and tasty without fuss. Once you try it, I bet it will become a regular on your breakfast table too!
Key Ingredients & Substitutions
Ground Breakfast Sausage: This adds great flavor and a bit of spice. If you want to skip pork, ground turkey or chicken sausage works well too. For less spice, go for a mild sausage.
Eggs & Milk: Eggs make the casserole fluffy and rich. Whole or 2% milk adds creaminess, but you can use almond or oat milk if you prefer a dairy-free option.
Hash Brown Potatoes: Frozen diced potatoes save prep time. You could swap with fresh diced potatoes, just par-cook them first to soften.
Cheddar Cheese: Sharp cheddar gives a nice tangy punch but try Colby, Monterey Jack, or mozzarella if you want a milder or creamier cheese.
How Do I Make Sure the Casserole Sets Perfectly Without Overcooking?
Getting the casserole just right means it should be fully cooked inside but still soft and moist, not dry or rubbery.
- Whisk eggs and milk well for a smooth custard base.
- Use a 9×9 dish for even baking; too large a dish will make it thinner and prone to drying.
- Bake at 350°F and check starting at 35 minutes: the center should be set and a knife inserted comes out clean.
- Let the casserole rest for 5 minutes after baking to firm up, which makes slicing easier.
These steps help you avoid rubbery eggs while getting a golden top and tender middle every time!
Equipment You’ll Need
- 9×9 inch baking dish – I like this size because it cooks evenly and is easy to serve.
- Skillet – for cooking the sausage; a non-stick skillet makes it easy to brown and clean up.
- Whisk or fork – to mix the eggs and milk thoroughly for a smooth custard.
- Measuring cups and spoons – for accurate measurements of liquids and seasonings.
- Spatula or spoon – to stir ingredients and spread everything evenly in the baking dish.
Flavor Variations & Add-Ins
- Use cooked bacon or ham instead of sausage for a different flavor twist.
- Try adding sautéed vegetables like spinach, bell peppers, or onions for extra nutrition and color.
- Swirl in some hot sauce or salsa into the egg mixture for a spicy kick.
- Replace cheddar with pepper jack or mozzarella for a milder or more savory taste.
Sausage and Egg Casserole
Ingredients You’ll Need:
- 1 pound ground breakfast sausage
- 6 large eggs
- 1 cup milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 2 cups frozen diced hash brown potatoes, thawed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley or chives, chopped (for garnish, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 35-40 minutes for baking. Plus, allow 5 minutes for the casserole to rest before serving. Overall, you can enjoy your delicious breakfast casserole in under an 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 skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Drain any excess fat and set the cooked sausage aside.
2. Mix the Egg Base:
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and smooth.
3. Combine Ingredients:
Add the thawed hash brown potatoes, cooked sausage, and 1 ½ cups of shredded cheddar cheese to the egg mixture. Stir everything together evenly.
4. Assemble and Bake:
Pour the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of cheddar cheese on top. Bake uncovered for about 35-40 minutes until the casserole is set in the center and the top is golden brown.
5. Rest and Serve:
Once baked, remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley or chives if you like. Slice, serve warm, and enjoy your hearty breakfast!
Can I Use Frozen Hash Browns Without Thawing?
It’s best to thaw the frozen hash browns before mixing into the casserole to avoid excess moisture that can make the dish watery. Just leave them in the fridge for a few hours or thaw quickly in the microwave.
Can I Prepare This Casserole the Night Before?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate overnight. In the morning, simply bake it for about 40-45 minutes or until fully set and golden on top.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
What Can I Substitute for Ground Sausage?
If you prefer, use ground turkey, chicken sausage, or even cooked bacon instead. Adjust seasoning as needed to maintain flavor balance.