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Healthy Sausage and Egg Breakfast Casserole | Simple Make-Ahead Recipe

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.
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Prep Time 15 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 7×11-inch or 8×11-inch baking dish with butter or nonstick spray.
  2. 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.
  3. In a large bowl, whisk eggs until combined. Gradually add milk, then mix in salt, pepper, garlic powder, and smoked paprika.
  4. Spread cooked sausage evenly in the prepared baking dish. Add vegetables if using, then sprinkle cheese and bread cubes.
  5. Pour the egg mixture evenly over all ingredients, ensuring coverage throughout.
  6. Bake for 35–40 minutes until the center is set and the top is golden brown.
  7. 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.