Easy Sausage and Egg Casserole (A Simple, Hearty Make-Ahead Favorite)
This Easy Sausage and Egg Casserole is a simple, hearty dish that works perfectly for breakfast, brunch, or even a quick dinner. It’s made with everyday ingredients, comes together fast, and can be customized with bread or vegetables depending on what you have on hand. Best of all, it’s filling, comforting, and great for feeding a crowd.
Ingredients
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1 pound sausage (breakfast sausage, Italian, or spicy)
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6 large eggs
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1 cup milk
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1 cup shredded cheddar cheese (or cheese blend of choice)
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2 cups bread cubes (optional)
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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¼ teaspoon smoked paprika
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½ cup diced bell peppers (optional)
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½ cup chopped spinach (optional)
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¼ cup diced onions (optional)
Instructions
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Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 7×11-inch or 8×11-inch baking dish. -
Cook the Sausage
In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Drain excess grease and set aside. -
Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika. -
Assemble the Casserole
Spread the cooked sausage evenly in the baking dish. Add vegetables if using, then sprinkle with cheese. Top with bread cubes if desired. Pour the egg mixture evenly over everything. -
Bake
Bake for 30–40 minutes, or until the center is set and the top is lightly golden. -
Serve
Let the casserole rest for 5 minutes before slicing. Serve warm.
Notes
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Make it ahead: Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning.
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No bread option: Skip the bread cubes for a lower-carb version.
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Cheese swaps: Try mozzarella, pepper jack, or Swiss for a different flavor.
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Add-ins: Mushrooms, tomatoes, or green onions work well if you want extra veggies.
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Don’t overbake: Remove once the center is just set to keep it moist and fluffy.