Classic Breakfast Sausage and Egg Casserole Recipe

Breakfast casseroles are a beloved dish in many households. A classic Breakfast Sausage and Egg Casserole is the perfect meal to start the day, especially when you’re feeding a crowd. It’s hearty, satisfying, and packed with all the flavors you love from a traditional breakfast: sausage, eggs, cheese, and bread, all baked to perfection.

Whether you’re preparing for a holiday brunch, hosting family for a weekend gathering, or simply need a make-ahead option for a busy week, this casserole is a versatile and crowd-pleasing choice.

In this comprehensive guide, we’ll walk you through the process of making a Classic Breakfast Sausage and Egg C Casserole, offer helpful tips and tricks for perfecting the dish, and suggest variations for those who might have dietary preferences or want to get creative.

The Basics of Breakfast Sausage and Egg Casserole

A breakfast casserole is a convenient and delicious way to combine classic breakfast ingredients into a single dish. In this recipe, the star components include:

• Breakfast sausage: Whether you choose pork, turkey, or a plant-based option, the sausage provides a rich, savory flavor.
• Eggs: Eggs form the base of the casserole and bind all the ingredients together, creating a creamy, custard-like texture.
• Cheese: Cheese adds flavor and richness to the casserole. Cheddar is most commonly used, but you can mix in others like mozzarella, Monterey Jack, or even feta.
• Bread: Typically, a hearty bread like cubed sourdough, white bread, or even French bread is used to create a starchy base that soaks up the flavorful egg mixture.

Instructions:

Step 1: Prepare the Bread Base

Start by preparing the bread. If using day-old bread, it’s ideal because it will absorb the egg mixture better. However, fresh bread works too.

1. Cube the Bread: Cut the bread into 1-inch cubes and set aside.
2. Toast the Bread (optional): To ensure the bread doesn’t become soggy in the casserole, you can toast the cubes in the oven. Spread them out in a single layer on a baking sheet and toast them at 350°F (175°C) for about 10 minutes, flipping halfway through, until lightly golden. This step adds a bit of texture and prevents the bread from becoming too soggy during baking.

Step 2: Cook the Sausage

Next, you’ll cook the sausage. This step is essential for rendering out the fat and ensuring the sausage is fully cooked.

1. Brown the Sausage: In a large skillet over medium heat, crumble and cook the sausage until it’s browned and cooked through. Break the sausage into smaller pieces as it cooks.
2. Drain the Fat: Once the sausage is browned, use a slotted spoon to transfer it to a paper towel-lined plate to drain any excess grease. If there is a significant amount of fat in the pan, you can drain most of it off, leaving about 1 tablespoon of fat for the next steps.

Step 3: Make the Egg Mixture

While the sausage is cooling slightly, you can make the egg mixture.

1. Whisk the Eggs: In a large bowl, whisk the eggs until they are well-beaten.
2. Add Milk and Seasonings: Add the milk (or cream), salt, pepper, garlic powder, onion powder, and Dijon mustard (if using). Whisk until fully combined. Taste and adjust seasoning if needed.

Step 4: Assemble the Casserole

Now it’s time to layer everything together.

1. Layer the Bread: In a greased 9×13-inch baking dish, add half of the cubed bread in an even layer at the bottom of the dish.
2. Add Sausage: Sprinkle the cooked sausage evenly over the bread.
3. Add Cheese: Sprinkle 1 cup of shredded cheese over the sausage layer.
4. Pour Egg Mixture: Pour the egg mixture evenly over the bread, sausage, and cheese, ensuring all the bread is soaked. Gently press down on the bread with a spoon or spatula to help it absorb the liquid.
5. Top with Remaining Cheese: Sprinkle the remaining 1 cup of cheese on top.

Step 5: Bake the Casserole

1. Cover the Casserole: Cover the casserole with aluminum foil to prevent the top from browning too quickly.
2. Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 30 minutes.
3. Uncover and Continue Baking: After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the eggs are fully set and the top is golden brown.

Step 6: Let it Rest and Serve

Once the casserole is done, let it rest for 10-15 minutes before serving. This allows the casserole to set and makes it easier to cut into squares.

1. Garnish: Sprinkle freshly chopped parsley or chives over the top for color and a fresh finish.
2. Serve: Serve warm with additional toppings, such as salsa, hot sauce, or sour cream.

Variations and Substitutions

One of the best things about breakfast casseroles is their flexibility. Feel free to adjust this recipe to suit your tastes or dietary needs.

A. Meat-Free Options

If you want a vegetarian or vegan version, simply substitute the sausage with plant-based sausage, sautéed mushrooms, or even spinach for added flavor.

• Vegan Sausage: There are many plant-based sausage options available in stores, such as Beyond Meat or Impossible Sausage. These are great for replicating the texture and flavor of sausage without the meat.
• Mushrooms and Spinach: If you’re looking for a lighter, more vegetable-packed casserole, sautéed mushrooms and spinach are a delicious substitute for the sausage.

B. Dairy-Free Options

To make this casserole dairy-free, you can swap out the milk and cheese for non-dairy alternatives.

• Milk: Use any plant-based milk such as almond milk, soy milk, or oat milk.
• Cheese: Look for dairy-free cheese options made from coconut, soy, or cashews. Many brands offer cheddar or mozzarella-flavored dairy-free cheese.
• Cream: Use coconut cream or cashew cream to make the casserole rich and creamy without dairy.

C. Bread Variations

While traditional recipes call for bread like sourdough or French bread, you can experiment with other types of bread or baked goods.

• Croissants: For a buttery, flaky twist, you can use cubed croissants in place of regular bread.
• Biscuits: If you want something even heartier, use torn biscuits or biscuit dough.
• Gluten-Free Bread: If you or your guests need a gluten-free option, use gluten-free bread, or substitute with cornbread for a Southern-inspired dish.

D. Add-Ins and Toppings

Feel free to get creative with add-ins and toppings. Some great options include:

• Vegetables: Add sautéed onions, bell peppers, spinach, or zucchini for extra veggies and flavor.
• Bacon: Crumbled cooked bacon or turkey bacon can be added along with or instead of sausage for added smokiness.
• Herbs: Fresh herbs like thyme, rosemary, or basil can be sprinkled on top before baking for extra fragrance and flavor.

A Classic Breakfast Sausage and Egg Casserole is the perfect dish for any occasion, from holiday brunches to simple weekday mornings. It’s hearty, customizable, and easy to prepare, making it a favorite for home cooks everywhere. With endless variations and substitutions available, it’s a versatile recipe that can suit any dietary preference or taste.

Whether you’re making it for a crowd or just preparing an easy, comforting meal for the family, this casserole will undoubtedly become a staple in your breakfast repertoire.

Tips and Troubleshooting

While making a classic Breakfast Sausage and Egg Casserole is straightforward, there are some tips and potential troubleshooting issues to be aware of. These helpful hints will ensure that your casserole turns out perfectly every time.

A. Common Troubleshooting Issues

1. Casserole is Too Soggy
   • Cause: This issue can happen if the bread isn’t properly toasted, or if too much liquid is added to the egg mixture.
   • Solution: Ensure that the bread is properly toasted before layering it into the casserole dish. If using fresh bread, consider letting it dry out slightly before cubing. You can also reduce the amount of milk or cream in the recipe by ½ cup to decrease the moisture content.
2. Casserole Not Set in the Middle
   • Cause: The casserole may not have been cooked long enough, or the egg mixture didn’t set properly in the center.
   • Solution: Make sure to bake the casserole until the center is firm and fully set. If the casserole looks browned on top but is still runny in the middle, cover it with foil and bake it for an additional 10-15 minutes, checking every few minutes.
3. Casserole Overcooked or Dry
   • Cause: Overbaking can dry out the casserole, making it tough and rubbery.
   • Solution: Always monitor the casserole closely in the final stages of baking. The casserole should be golden brown on top, but the center should remain soft and creamy. If you’re unsure, gently insert a knife into the center; it should come out clean but moist, not dry.
4. Eggs Are Too Runny
   • Cause: If you’ve undercooked the casserole or the egg mixture wasn’t well incorporated with the bread, the eggs might not cook through properly.
   • Solution: If this happens, return the casserole to the oven, covered with foil, and bake for an additional 10-15 minutes. Also, make sure the bread is evenly distributed in the pan and has absorbed the egg mixture.
5. Uneven Sausage Distribution
   • Cause: Sometimes, sausage clumps together and doesn’t distribute evenly throughout the casserole.
   • Solution: After cooking the sausage, break it up into small, evenly sized pieces. When layering the casserole, sprinkle the sausage in small spoonfuls, spreading it evenly across the bread before pouring in the egg mixture.

Scaling the Recipe

One of the advantages of breakfast casseroles is how easily they can be scaled up or down to accommodate different numbers of guests. Here are some tips for adjusting the recipe:

A. Smaller Portions

If you’re cooking for a smaller group (e.g., two to four people), you can scale down the recipe. Here’s how to adjust the ingredients:

• Bread: Use about 3 cups of cubed bread (instead of 6).
• Sausage: Use ½ lb of sausage (instead of 1 lb).
• Eggs: Use 6 eggs (instead of 12).
• Milk/Cream: Use 1½ cups of milk (instead of 3).
• Cheese: Use 1 cup of shredded cheese (instead of 2).

For smaller portions, you’ll also need to use a smaller baking dish, such as an 8×8-inch pan or a 9×9-inch square dish. Be sure to adjust the cooking time as well—smaller casseroles will cook faster, so check for doneness at around 30 minutes.

B. Larger Portions

If you need to make a larger casserole for a bigger crowd (e.g., 10-12 people), you can double the recipe. You will need to use a larger baking dish, like a 13×9-inch or a larger lasagna pan.

• Bread: Use 12 cups of cubed bread (double the amount).
• Sausage: Use 2 lbs of sausage.
• Eggs: Use 24 eggs.
• Milk/Cream: Use 6 cups of milk.
• Cheese: Use 4 cups of shredded cheese.

With larger casseroles, be mindful of the increased baking time. You may need to bake for an additional 15-20 minutes, especially if the casserole is much thicker than a standard recipe. Again, you’ll want to cover the casserole with foil for the first portion of the bake to ensure even cooking.

Make-Ahead and Freezer Instructions

One of the best features of a Breakfast Sausage and Egg Casserole is how well it holds up when made ahead of time. This makes it a fantastic choice for meal prep or preparing for a large event.

A. Make-Ahead Instructions

You can assemble the casserole the night before and bake it the next morning. Here’s how:

1. Assemble the casserole: Follow the steps to assemble the casserole up to the point of baking.
2. Cover and refrigerate: Cover the casserole with plastic wrap or foil and refrigerate for up to 12 hours. The bread will soak up the egg mixture, which helps enhance the flavor and texture.
3. Bake: The next morning, preheat the oven and bake the casserole according to the usual instructions, adding an additional 10 minutes to the baking time if it’s starting from a cold state.

B. Freezing Instructions

You can also freeze the casserole if you want to make it even further in advance.

1. Prepare the casserole: Assemble the casserole but do not bake it. Cover it tightly with plastic wrap or aluminum foil.
2. Freeze: Place the casserole in the freezer for up to 3 months. Make sure the casserole is fully cooled before freezing to avoid condensation.
3. Bake from Frozen: When you’re ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the freezer, remove the plastic wrap or foil, and cover it with foil again to prevent the top from over-browning. Bake for 60-75 minutes, or until the casserole is heated through and set in the middle. You may need to uncover the foil during the last 10 minutes to brown the top.

Pairing Suggestions

A Classic Breakfast Sausage and Egg Casserole is a complete meal on its own, but there are several delicious sides you can serve to complement the dish and elevate your brunch or breakfast spread.

A. Fresh Fruit

Brighten up your meal with some fresh fruit. The sweetness of fruits like orange slices, strawberries, or a mixed fruit salad provides a refreshing contrast to the savory richness of the casserole.

B. Breakfast Potatoes

Crispy, golden roasted breakfast potatoes or hash browns are a natural sidekick to this casserole. You can toss them with some herbs and spices like rosemary, paprika, and garlic for extra flavor.

C. Pancakes or Waffles

If you want to go all out with your brunch, consider adding a stack of pancakes or waffles on the side. Serve with butter and syrup for a classic combination of savory and sweet.

D. Green Salad

For a lighter and refreshing contrast, serve a simple green salad with a tangy vinaigrette dressing. The acidity from the dressing will help balance the richness of the casserole.

E. Biscuits or Toast

If you want to keep things simple, serve the casserole with some freshly baked biscuits or buttered toast. It’s an easy way to round out the meal and soak up any extra egg mixture.

Final Thoughts

A Classic Breakfast Sausage and Egg Casserole is the ultimate make-ahead dish for gatherings, holidays, or even regular weekday mornings when you want something hearty and comforting. It’s versatile enough to accommodate different preferences and dietary restrictions, so everyone at the table can enjoy a delicious breakfast. Whether you’re preparing it the night before or baking it fresh, this dish will quickly become a family favorite.

With its easy preparation and the ability to scale up or down based on your needs, this casserole is perfect for feeding a crowd or enjoying leftovers for days. The combination of savory sausage, eggs, cheese, and bread will make your mornings feel special, and the variety of customization options means you’ll never tire of this tasty dish.

Yield: 8

Classic Breakfast Sausage and Egg Casserole Recipe

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Breakfast casseroles are a beloved dish in many households. A classic Breakfast Sausage and Egg Casserole is the perfect meal to start the day, especially when you're feeding a crowd. It’s hearty, satisfying, and packed with all the flavors you love from a traditional breakfast: sausage, eggs, cheese, and bread, all baked to perfection. Whether you're preparing for a holiday brunch, hosting family for a weekend gathering, or simply need a make-ahead option for a busy week, this casserole is a versatile and crowd-pleasing choice.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 lb breakfast sausage (pork, turkey, or your preferred variety)
• 8 large eggs
• 2 cups milk (whole or 2% preferred)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/4 tsp onion powder (optional)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1/2 cup diced onion (optional)
• 1/2 cup diced bell pepper (optional)
• 1/2 cup frozen hash browns or cubed bread (optional, for added texture)
• 1 tbsp olive oil or butter (for greasing the casserole dish)

Instructions

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with olive oil or butter.
   
2. Cook the sausage:
   In a large skillet, crumble and cook the breakfast sausage over medium heat until browned and fully cooked, about 5-7 minutes. If using, sauté the diced onion and bell pepper with the sausage for an additional 3-4 minutes, until softened.
   Drain any excess fat from the sausage mixture and set aside.
   
3. Prepare the egg mixture:
   In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
   
4. Assemble the casserole:
   Layer the cooked sausage (and any vegetables if using) evenly in the bottom of the greased casserole dish.
   If adding hash browns or cubed bread, scatter them over the sausage mixture.
   Pour the egg mixture over the sausage (and bread or hash browns, if using).
   Sprinkle the shredded cheese evenly over the top.
   
5. Bake the casserole:
   Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown. You can test doneness by inserting a knife in the center—if it comes out clean, the casserole is ready.
   
6. Serve:
   Let the casserole rest for about 5 minutes before slicing and serving.

Notes

1. Key Ingredients Recap:

• Breakfast Sausage: Pork, turkey, or vegetarian sausage can be used. Be sure to cook and drain any excess fat before adding it to the casserole.
• Eggs: The eggs bind everything together and give the casserole a custard-like texture. Use fresh, high-quality eggs for the best flavor.
• Cheese: Cheddar is most common, but feel free to mix in mozzarella, Monterey Jack, or even feta for extra flavor.
• Bread: Use hearty bread like sourdough, French bread, or white bread. Day-old or slightly dried-out bread works best, or you can toast it for extra texture.
• Milk or Cream: Whole milk or half-and-half are ideal, but you can use dairy-free alternatives if necessary.

2. Tips for Success:

• Toast the Bread: This helps the bread absorb the egg mixture without becoming too soggy.
• Cook the Sausage Well: Make sure the sausage is browned and cooked through, breaking it into smaller pieces for even distribution in the casserole.
• Season Well: Use salt, pepper, and additional seasonings like garlic powder, onion powder, or mustard for extra flavor.
• Don't Overcrowd the Casserole: Layer the bread, sausage, and cheese evenly to ensure each bite has balanced flavors.

3. Common Troubleshooting Tips:

• Soggy Casserole: Toast the bread and ensure you're not using too much milk.
• Under-Cooked Eggs: Make sure to bake long enough, especially if the casserole is cold from the fridge.
• Uneven Sausage Distribution: Break sausage into smaller pieces and spread it evenly throughout.

4. Variations and Substitutions:

• Meat-Free Options: Use plant-based sausage or sautéed mushrooms and spinach for a vegetarian version.
• Dairy-Free: Swap dairy milk and cheese for non-dairy alternatives like almond milk and vegan cheese.
• Gluten-Free: Use gluten-free bread or even cornbread as a base.
• Extra Veggies: Add peppers, onions, spinach, or mushrooms for more nutrition and flavor.

5. Make-Ahead and Freezing:

• Make-Ahead: Assemble the casserole the night before, refrigerate overnight, and bake in the morning.
• Freezing: You can freeze the casserole unbaked for up to 3 months. Just add extra baking time when baking from frozen.

6. Scaling the Recipe:

• Smaller Portions: Scale down ingredients to suit a smaller group (e.g., use 6 eggs and ½ lb sausage for 4 servings).
• Larger Portions: Double the recipe for a crowd, and use a larger baking dish like a 13x9-inch or lasagna pan. Adjust baking time as needed.

7. Pairing Suggestions:

• Fresh Fruit: Adds a light, sweet contrast.
• Breakfast Potatoes: Roasted potatoes or hash browns complement the casserole well.
• Pancakes/Waffles: Serve as an additional breakfast option.
• Salads or Biscuits: Add some freshness or bread for texture.