Description
A hearty, make-ahead sausage and egg casserole packed with protein, creamy custard, and melty cheese—perfect for busy mornings, weekend brunches, or meal prep.
Ingredients
Scale
- 1 pound breakfast sausage (Italian, original, or spicy)
- 6 large eggs (or up to 12 for a larger casserole)
- 1 cup whole milk or half-and-half
- 1 cup shredded cheddar cheese (sharp or mild)
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Optional: 2 cups bread cubes, ½ cup diced bell peppers, ½ cup chopped spinach, ¼ cup diced onions, additional cheese (Swiss, pepper jack, or blend)
Instructions
- Preheat oven to 375°F (190°C) and grease a 7×11-inch or 8×11-inch baking dish with butter or nonstick spray.
- Cook sausage in a large skillet over medium heat for 8–10 minutes, breaking it into crumbles. Drain excess grease, leaving 1–2 tbsp for flavor.
- In a large bowl, whisk eggs until combined. Gradually add milk, then mix in salt, pepper, garlic powder, and smoked paprika.
- Spread cooked sausage evenly in the prepared baking dish. Add vegetables if using, then sprinkle cheese and bread cubes.
- Pour the egg mixture evenly over all ingredients, ensuring coverage throughout.
- Bake for 35–40 minutes until the center is set and the top is golden brown.
- Let rest for 5 minutes before slicing and serving.
Notes
Allow eggs to reach room temperature before whisking for a smooth custard. Drain sausage well to avoid greasiness. For overnight prep, assemble, refrigerate, and bake the next morning with an extra 10 minutes of cooking time.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 2g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 300mg
Keywords: sausage and egg casserole, make-ahead breakfast, easy brunch, protein breakfast