Easy Egg & Sausage Casserole
As farmers, we love easy casseroles that feature food we raise. This Easy Scrambled Egg and Sausage Casserole recipe with cheddar cheese is perfect for brunch, a weeknight meal, or a nice breakfast.
The egg casserole is perfect as is, or it can be cut into pieces and served on a sandwich. We love that the sausage, egg, cheese, milk and bread can be mixed up and baked right away, sitting overnight isn’t necessary.
If you like this sausage, egg and cheese combo you may enjoy this similar Crescent Roll Breakfast Pizza and Bacon Breakfast Casserole.
Basic Scrambled Egg Casserole Recipe
This is a go-to breakfast casserole in our house, but it is also an easy casserole to eat for any meal. There are only 6 simple ingredients, scrambled eggs, cheddar cheese, sausage, bread, milk, and salt. We use a 9×13 pan and simply enjoy eating this!
We LOVE easy casseroles in our house! Eggs are such an economical and filling protein that we love our flavor-filled Everything Bagel and Sausage Casserole and Ham, Egg & Cheese Casserole.
I asked my husband to describe this casserole. He said, “It’s like a sausage, egg and cheese sandwich without the bun.” We had some nice little rolls, so I took my slice of casserole and made a sandwich! The rest of the family preferred to eat theirs without bread.
We had a little leftover casserole so I cut it into serving sized pieces, wrapped it in a paper towel and put in freezer bags in the freezer. This will make a great breakfast in the future.
You can add more eggs if you’ve got more people or hungry people to feed. Reduce the eggs and milk a little bit for a smaller portion. My son likes more eggs, less milk and the longer cook time to avoid the “soggy egg” texture.
Here are a few other classic casseroles that can be found on our farmhouse table: Twice Baked Potato Casserole, Noodle and Hamburger Casserole and Cabbage Roll Casserole.
Ingredients Needed:
- Eggs – Crack and scramble within 24 hours of baking.
- Shredded Cheddar Cheese – We like sharp cheddar for a little extra flavor.
- Sausage – Mild sausage is our favorite, but you can increase the heat with zesty or spicy sausage.
- Slices of Bread – Dried, day old, or lightly toasted and cut or torn into cubes work best.
- Milk – We use 2% because that’s what we keep on hand, but skim works fine as there’s plenty of flavor from the sausage and cheese.
- Salt & Pepper – Both are optional and a personal preference.
This is a classic breakfast casserole for holiday mornings served alongside our Old-Fashioned Cinnamon Rolls which can also be made the day before.
Can This Casserole Be Made Ahead Of Time?
Yes this breakfast casserole works great when mixed up, covered tightly and stored in the refrigerator up to 24 hours ahead of time.
To make this sausage casserole two days ahead of time cook, crumble drain and refrigerate the sausage. Cut the bread into cubes and store in an airtight container. Then within a day of cooking mix up the ingredients and store in the refrigerator.
Sausage and Egg Casserole Recipe
- Preheat oven to 350ºF and grease 9×13 pan.
- Crack eggs in a mixing bowl and lightly beat with a fork or whisk. Add milk and stir.
- Stir together all ingredients and pour into a lightly greased pan.
- Bake for 30 – 45 minutes until the center is set.
How to Make an Egg and Sausage Casserole
Brown sausage in a skillet and drain fat. I like to set cooked sausage on a plate covered in a few layers of paper towels.
Crack eggs into a mixing bowl and scramble with a fork or whisk. Stir in milk and prep the remaining ingredients.
Once eggs are scrambled add remaining ingredients to the bowl and stir well.
After stirring pour into a lightly greased 9 x 13″ baking dish.
I like to use a dish with a lid because it makes storing leftovers so much easier!
Bake in a 350°F oven for 30 – 45 minutes until the casserole is lightly brown on the edges and across the top. The casserole is done baking when the center is set and no longer jiggles when shaken.
This casserole is so simple and delicious it’s a regular on our family menu. We hope you enjoy this recipe as much as we do!
Tips for Making a Quick Egg Casserole
- Since the number of eggs can be varied the thickness of the casserole will affect baking time
- Half milk and half cream or half and half can replace milk for a richer casserole
- To make a bacon sausage and egg casserole use half a pound of sausage and half a pound of bacon
- Original, maple or zesty sausage all work fine, find your favorite flavor and enjoy
- Bread should be slightly dried out or toasted before cutting into cubes. We’ve prefer smaller cubes as they mix in with the other ingredients to create the best flavors in every bite
- To freeze casserole cut into individual servings, allow to cool, wrap in a paper towel and freeze individual portions in freezer bags
- Garnish with sliced green onions or chives
Food Comes From Farms
If we don’t currently raise these ingredients on the farm we have at some point in the past. And we have family and friends all across the United States that raise chickens for eggs, pigs for sausage and other pork, milk for cheese and wheat for bread. We know that when we buy these ingredients at the grocery store we are supporting farmers in the USA and that makes us proud!
Multiplying This Recipe To Feed A Crowd
Through testing we wrote up all of the notes to make this Breakfast Casserole For A Crowd using this recipe as the base.
The key is getting extra large 13″ x 18″ pans and planning enough refrigerator space for the extra ingredients and much larger than normal pans.
Other Easy Breakfast Recipes:
- 34 Best Brunch Recipes
- Brioche French Toast Casserole
- Egg & Sausage Bake
- Blueberry Muffins {Farmhouse Style}
- Cinnamon Cream Cheese Bars
Printable Egg and Sausage Casserole Recipe:
Easy Egg & Sausage Casserole
Ingredients
- 8 – 10 eggs scrambled with a fork
- 1 cup shredded cheddar cheese we like sharp cheddar
- 1 teaspoon salt optional
- 1 pound browned sausage
- 2 slices bread cut into cubes & slightly dried
- 2 cups milk
Instructions
- Preheat oven to 350°F. Grease 9×13 pan.
- Scramble eggs in a mixing bowl and then stir in milk.8 – 10 eggs, 2 cups milk
- Add remaining ingredients to mixing bowl and stir well, pour into pan and bake for 30 – 45 minutes.1 cup shredded cheddar cheese, 1 teaspoon salt, 1 pound browned sausage, 2 slices bread
Video
Notes
- Since the number of eggs can be varied the thickness of the casserole will affect baking time
- Milk can be substituted for half milk and half cream or half and half for a richer casserole
- To make a bacon sausage and egg casserole use half a pound of sausage and half a pound of bacon
- Original, maple or zesty sausage can be used, find your favorite flavor and enjoy
- Bread should be slightly dried out or toasted before cutting into cubes. We’ve prefer smaller cubes as they mix in with the other ingredients to create the best flavors in every bite
- To freeze casserole cut into individual servings, allow to cool, wrap in a paper towel and freeze individual portions in freezer bags
Did you make this recipe?
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Rate This Recipe Pin This RecipeOriginally published December 15, 2018 and updated on February 15, 2022.
I wonder how it would be with bacon?
I think substituting cooked bacon for the sausage would be excellent! Or maybe just adding bacon to make an extra meaty casserole. Great idea!
How well does this reheat? I need to make a casserole for a bridal shower that is 1.5 hours away so I’ll need to reheat it before serving.
We freeze this cooked casserole in individually sized pieces and then reheat in the microwave and it works well. Let me know if you reheat the entire pan how it goes. Thanks!
This was good. But for me it didn’t make enough, I used 3 slices of bread, 5 eggs and a pound of sausage, in a 7X9 pan and it only filled it 3/4 of the way. But it was very good.
I used
1Jimmy Dean sausage log
10 eggs
1-1/2 cup cheese
8 Slices bread with crust cut off and very lightly toasted cubed
Pepper
Mixed all ingredients then added cubed bread let sit for two minutes put in greased 9 x 13 pan kit for 35 minutes delicious!!!
Made 12 3×4 in squares.
The more eggs the better mine puffed up while cooking but, but after removing made 1-1/2 thick squares.
Delicious!
Could you leave the bread out.?
Hey There! Great question! I haven’t tested this recipe without bread, but now I’m curious. I think it would taste more like sheet pan eggs with meat than a casserole, but I’m not sure? Please let me know if you give it a try!
My sister made for my daughters shower without the bread as I’m GF and it was delicious!!!
I make mine with hashbrown O’Brien. No bread.
Has anyone tried adding an onion ?
Sautéing it first with the sausage would add a nice flavor if you like onions!
You can add onion & tri- bell peppers
Lije mexican omelette
I love a good breakfast casserole….thanks for the recipe, Jennifer!
I sauteed onion and added the bacon and sausage.
This was so easy and excellent! We loved it!
I sautéed scallion whites and bell pepper with sausage! Love this
This is a new family favorite!! So easy & makes plenty with leftovers for a family of 4. I added diced onions and red peppers to the sausage the second time I made this and everyone loved it!! I laughed as I watched my 27 year old son come back for seconds as he cut 1/3 of the remaining casserole. Thank you for sharing this recipe.
Ham cubes are good too with Monterey Jack cheese.
Used the base of this recipe but subbed feta for the cheese and added mushrooms. Fantastic!!
Can u prep ahead of time, place in fridge, and cook a few hours later or next day?
Hey There! Yes – this casserole can be made up ahead of time and refrigerated. Just be sure to toast the bread before mixing in. Hope you enjoy as much as we do!
Have you tried halving the recipe? Don’t need quite that much and thought I’d try cutting the amounts in half…
Hey There! I haven’t tried cutting it in half, but I think using an 8×8 or 9×9 pan would work! The cooking time may need adjusted.
I usually make the big pan and freeze extra pieces wrapped in a paper towel in an airtight container or bag. Hope you enjoy 🙂
I’m excited to try this but I have everything on hand, except for the bread (believe it or not). I do have English muffins, though! Do you think that would work just as well? Thank you in advance!
Hey There! Great question…I haven’t tested this, but I think it would work, would likely give it a slightly different flavor too. I think I would chop up the English muffins into smaller pieces since they are more dense than bread. If you give it a try please let me know.
Hope you enjoy as much as we do 🙂
Great recipe, easy. Everyone got seconds. It was my first casserole. 2 people even asked for the recipe.
I mistakenly hit 4 stars on other review. I meant to hit 5 stars!!
Thanks for your kindness and sharing! We’re so glad you enjoyed this recipe 🙂
So delicious and super easy! A great way to use up milk! I sautéed a yellow pepper with the sausage to add a little veggies and it turned out lovely. I realized when I went to bake it that my pan was 10.5 by 14.5 so I threw 2 more eggs and a splash of milk in the mixture to fill the pan a little better. So adaptable and incredibly yummy! Thank you!!
This recipe was so simple, and my husband and I loved it. I did sauté chopped onions with the chorizo sausage, and it made all the difference. I also mixed 1 cup of milk with 1/2 cup heavy cream, and the casserole turned out absolutely delicious.
Sometimes, simpler really is better!
Can I use the same amount of everything for casserole dish that’s only 8′ x 8″?
Thank you. 🙂
Hey There! I haven’t tested this, but I think it may work. Will definitely have to increase baking time to cook through. Might need to cover with foil so the edges don’t burn. Hope you enjoy 🙂
I used 6 eggs; 1/2# Italian sausage , 3 slices toasted bread; green onions, 1-1/2 Cups milk, 1 C sharp cheddar cheese; 1/4 C red bell pepper, slightly chopped spinach, salt and pepper and about 1/4 tsp cayenne powder. Sautéd the white parts of the green onion and red bell pepper in the pan when sausage was nearly done. Otherwise all as in the recipe. Truly delicious.
Would the 0.5 version fit into an 8″ or 9″ square pan?
Oops! Scrap my last comment about fitting the 0.5 version into a smaller pan. I see someone else already addressed that. Thank you!