Easy Sausage and Egg Casserole: The 10-Minute Prep Breakfast That Turns You Into a Weekend Hero

You know that breakfast that looks like you tried way too hard—but took less time than scrolling your feed? This is it. Sausage, eggs, and cheese baked into a golden, custardy casserole that crushes hunger and wins compliments.

Minimal chopping. Zero stress. Maximum “Wait… you made this?” energy.

If you can stir a bowl and set a timer, you can own brunch.

What Makes This Special

This casserole nails the sweet spot of fast prep, big payoff. The texture lands between a fluffy frittata and a cozy strata, thanks to a smart egg-to-dairy ratio. It’s also forgiving: swap cheeses, use any sausage style, and it still works.

It’s the ideal make-ahead breakfast for holidays, busy school mornings, or those “I invited people over and forgot” moments.

Plus, it reheats like a champ and doubles as a protein-loaded lunch. One pan. Crowd-pleaser.

No drama.

Ingredients Breakdown

• 1 pound breakfast sausage (pork or turkey; mild or spicy). Crumbled and browned.
• 8 large eggs. The backbone of the casserole.
• 1 1/2 cups milk (whole or 2%).

  For a richer result, use half-and-half.

• 1 cup shredded cheddar. Sharp cheddar brings flavor; mix with Monterey Jack for meltiness.
• 1/2 cup shredded mozzarella. Adds stretch and gooey texture.
• 2 cups bread cubes (day-old, 1-inch pieces).

  White, sourdough, or brioche. Optional but highly recommended for body.

• 1 small onion, finely chopped. Sweet or yellow.
• 1/2 red bell pepper, diced.

  For color and crunch.

• 2 cloves garlic, minced. Flavor insurance.
• 1 teaspoon kosher salt. Adjust to taste.
• 1/2 teaspoon black pepper.
• 1/2 teaspoon smoked paprika.

  Sub with regular paprika if needed.

• 1/4 teaspoon dried thyme or Italian seasoning. Optional, but nice.
• 2 tablespoons butter (for greasing and flavor) or use nonstick spray.
• Fresh chives or parsley, chopped, for garnish.

Cooking Instructions

1. Preheat and prep the pan. Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Brown the sausage. In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through (about 6–8 minutes).

   Drain excess fat if needed.

3. Soften veggies. In the same pan, add onion, bell pepper, and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.

   Remove from heat.

4. Whisk the custard. In a large bowl, whisk eggs, milk, salt, pepper, paprika, and thyme until smooth and well combined.
5. Layer the base. Scatter bread cubes evenly in the greased dish. Top with the sausage and veggie mixture.
6. Add the cheese. Sprinkle cheddar and mozzarella evenly over the sausage and bread.
7. Pour and settle. Pour the egg mixture over everything. Press down lightly with a spatula so the bread absorbs the custard.
8. Bake. Bake uncovered for 35–45 minutes, until the center is just set and the top is golden.

   A knife inserted near the center should come out mostly clean.

9. Rest and garnish. Let it rest 10 minutes (crucial for clean slices). Garnish with chopped chives or parsley. Slice and serve.

Storage Tips

• Refrigerate: Cool completely, then cover tightly or portion into airtight containers.

  Keeps 4 days.

• Freeze: Wrap individual squares in plastic, then foil, or store in freezer-safe containers. Good for up to 2 months.
• Reheat: Microwave slices 60–90 seconds or bake at 325°F for 10–15 minutes. If frozen, thaw overnight in the fridge for best texture.
• Make-ahead option: Assemble the night before, cover, and refrigerate.

  Bake the next morning, adding 5–10 minutes to the time.

Why This is Good for You

This casserole delivers high-quality protein from eggs and sausage, keeping you full and focused longer. Cheese adds calcium and flavor, while bell peppers and onions provide antioxidants and fiber. Using whole-grain bread boosts fiber and B vitamins—your future self will thank you.

Prefer a lighter version?

Swap pork sausage for lean turkey sausage, use reduced-fat milk, and pile on extra veggies. You’ll keep the comfort while trimming the calories. FYI, it’s still hearty.

Avoid These Mistakes

• Skipping the rest. Cutting too soon can make it watery.

  Ten minutes of patience equals clean, firm slices.

• Too much liquid. Overloading with milk or adding wet veggies makes it soggy. Stick to the ratios and sauté veggies to reduce moisture.
• Undercooked center. If the top browns too fast, tent with foil and continue baking until set.
• Unseasoned custard. Eggs are bland without salt and spice. Season the egg mixture well for consistent flavor.
• Forgot the bread?

  Wrong cut? Bread is optional, but if you use it, cube it. Big chunks won’t soak properly; crumbs turn mushy.

Recipe Variations

• Veggie-Loaded: Add sautéed mushrooms, spinach, or zucchini. Keep total add-ins to about 2 cups so it sets properly.
• Southwest: Use pepper jack, add a can of diced green chiles, swap paprika for chili powder, and finish with cilantro and salsa.
• Everything Bagel Style: Replace bread with bagel chunks and sprinkle everything bagel seasoning on top.
• Keto-Friendly: Skip the bread, add an extra 2 eggs, and increase cheese to 1 1/2 cups.

  Bake slightly less to avoid overcooking.

• Mediterranean: Use feta, sun-dried tomatoes, olives, and oregano. Swap sausage for chicken sausage.
• Sheet-Pan Minis: Bake in a greased muffin tin (about 18–22 minutes). Great for meal prep and kids who “don’t like casserole.”

FAQ

Can I assemble this the night before?

Yes.

Assemble fully, cover, and refrigerate overnight. In the morning, bake straight from the fridge, adding 5–10 minutes. The bread hydrates and the flavor deepens—win-win.

What’s the best bread to use?

Day-old sourdough or French bread holds up best.

Brioche adds richness but can skew softer. Whole-grain adds nutty flavor and more fiber. Stale-ish bread absorbs custard like a pro.

Can I make it without bread?

Absolutely.

Increase eggs to 10 and cheese to 1 1/2 cups to maintain structure and richness. Expect a firmer, crustless-quiche vibe.

How do I prevent a soggy casserole?

Use sautéed (not raw) veggies, drain sausage well, and stick to the milk-to-egg ratio. Bake until the center is set and let it rest before slicing.

Soggy = rushed.

What cheese melts best?

Cheddar for flavor, mozzarella for stretch. Monterey Jack or Colby are great backups. Avoid only Parmesan—it’s tasty but doesn’t melt smoothly on its own.

Can I use plant-based sausage?

Yes.

Brown it well to develop flavor and texture. Consider adding a splash of oil if it’s very lean, and don’t skimp on spices since some plant-based options are milder.

How many people does this serve?

In a 9×13 dish, expect 8 hearty portions or 10 smaller ones. If feeding a ravenous crowd, pair it with fruit and toast.

Or just make two pans—no one complains about leftovers.

Can I spice it up?

Use hot sausage, add red pepper flakes, or stir in diced jalapeños. A drizzle of hot honey on top? Unexpected and ridiculously good, IMO.

My Take

This casserole is the breakfast version of a cheat code: 10 minutes of effort for a meal that looks like you planned a whole event.

It’s flexible, it’s filling, and it stays good for days—perfect for busy weeks or lazy weekends. I love the contrast of smoky sausage, sharp cheddar, and soft custardy bread with a little green onion on top.

If you’re new to baked egg dishes, this is your training wheels. If you’re a pro, it’s your reliable speed-run.

Either way, expect second helpings and “Can you send me the recipe?” texts.