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Imagine waking up to the savory aroma of a hearty Breakfast Sausage Casserole baking in the oven—it’s the kind of morning magic that turns ordinary weekends into something special. I’ve always been a fan of make-ahead breakfasts, and this Breakfast Sausage Casserole has become my go-to for family brunches or lazy Sundays. What I love most is how it combines the smoky flavor of sausage with creamy eggs and cheese, all layered into one easy dish that feeds a crowd without any fuss.
In my experience, nothing beats the comfort of a warm Breakfast Sausage Casserole straight from the oven, especially when paired with fresh fruit or a simple salad like our 5-Minute Lemon Parmesan Lettuce Salad. It’s straightforward to prepare the night before, so you can just pop it in the oven and relax. Let’s be honest, who has time for complicated morning cooking? I’m excited to share this recipe with you—it’s sure to become a staple in your kitchen too.
Key Takeaways:
- This Breakfast Sausage Casserole is perfect for feeding a crowd with minimal effort, ideal for holidays or weekend gatherings.
- Prep it ahead to save time in the morning—assemble the night before and bake fresh.
- Rich, savory flavors from sausage, eggs, and cheese make every bite irresistible.
- Use mild or spicy sausage based on your taste for the best results.
- Store leftovers for up to three days and reheat easily for quick breakfasts.
Why You’ll Adore This Breakfast Sausage Casserole
Ultimate Make-Ahead Convenience: There’s something so satisfying about prepping breakfast the night before and waking up to a no-stress meal. This Breakfast Sausage Casserole lets you assemble everything in under 20 minutes, then refrigerate overnight for flavors to meld beautifully. You’ll love how it simplifies your routine without sacrificing taste—it’s a game-changer for busy mornings.
Family-Pleasing Comfort Food: Who doesn’t crave a cozy, filling breakfast that brings everyone to the table? Loaded with protein-packed sausage and fluffy eggs, this dish feels like a hug on a plate. I’ve seen kids and adults alike devour it, and it’s endlessly customizable to suit picky eaters.
Rich, Savory Flavor Explosion: The combination of browned sausage, melted cheese, and seasoned eggs creates layers of deliciousness in every forkful. What I find interesting is how simple ingredients transform into something so indulgent—it’s hearty yet not overly heavy. Your Breakfast Sausage Casserole will have guests asking for seconds every time.
Versatile for Any Occasion: Whether it’s a holiday potluck or a casual Sunday, this recipe fits right in. It’s easy to scale up or down, and the leftovers make fantastic grab-and-go meals. Honestly, once you try it, you’ll wonder how you ever started your day without this Breakfast Sausage Casserole.
Essential Ingredients for Breakfast Sausage Casserole
Breakfast Sausage: The star of the show, this ground pork sausage brings smoky, savory depth that ties the whole dish together. I always recommend using a mild variety for family-friendly appeal, but spicy works great if you like a kick—brown it well to release those flavorful juices. In my Breakfast Sausage Casserole, it ensures every bite is packed with that irresistible meaty goodness without overpowering the other elements.
Eggs: These provide the creamy, custardy base that binds everything beautifully. Fresh large eggs whisked with milk create a light yet filling texture that’s essential for the casserole’s fluffiness. Don’t skimp here; the quality of your eggs really shines through in the final bake.
Shredded Cheddar Cheese: Sharp cheddar adds a melty, tangy contrast that elevates the dish from good to unforgettable. It melts into gooey pockets throughout, complementing the sausage’s richness perfectly. Layer it generously for the best results—trust me, cheese lovers will thank you.
How to Make Breakfast Sausage Casserole
Brown the Sausage and Prep Veggies
Start by heating a skillet over medium heat and crumbling in the breakfast sausage—cook until it’s fully browned and aromatic, about 8-10 minutes, stirring occasionally to break it up. While that’s going, dice your bell peppers and onions for added crunch and sweetness; sauté them briefly in the sausage fat for extra flavor. This step builds the foundational taste of your Breakfast Sausage Casserole, so don’t rush it—the sizzle and scents will have your kitchen smelling amazing right away. Drain any excess grease to keep things from getting too oily.
Assemble the Layers
Grease a 9×13 baking dish and spread out cubed bread or hash browns as your base—they’ll soak up all the delicious juices. Layer the cooked sausage mixture on top, followed by a sprinkle of cheese for that melty goodness. In a separate bowl, whisk together eggs, milk, and seasonings until smooth, then pour it evenly over everything; let it sit for 5 minutes to absorb. The anticipation here is half the fun—your Breakfast Sausage Casserole is taking shape with these simple, tactile steps.
Bake to Golden Perfection
Preheat your oven to 350°F and cover the dish with foil; bake for 30 minutes before uncovering to let the top brown beautifully. The edges will bubble and the cheese will ooze enticingly—total time is about 45-50 minutes until the center is set. I’ve found checking at the 40-minute mark prevents overcooking; pull it out when it’s puffed and golden. Your homemade Breakfast Sausage Casserole is now ready to serve warm, straight from the oven for maximum comfort.
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups shredded cheddar cheese
- 2 cups milk
- 6 slices bread, cubed (or 4 cups hash browns)
- 1 bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
- 1 teaspoon mustard (optional)
Breakfast Sausage Casserole Instructions
- Brown the sausage in a skillet over medium heat until cooked through, about 8 minutes; drain excess fat.
- Sauté diced bell pepper and onion in the same skillet for 3-4 minutes until softened.
- In a greased 9×13 dish, layer cubed bread, sausage mixture, and half the cheese.
- Whisk eggs, milk, salt, pepper, and mustard; pour over layers and top with remaining cheese.
- Cover and refrigerate overnight if making ahead, or bake immediately at 350°F for 45-50 minutes until set.
Pro Tips for the Best Breakfast Sausage Casserole
Use Fresh Sausage: Opt for high-quality, fresh sausage to maximize flavor—avoid pre-cooked varieties for better texture in your bake.
Let It Rest: After baking, allow the casserole to sit for 10 minutes; this helps it set and makes slicing easier without falling apart.
Add Herbs: A pinch of thyme or sage enhances the sausage’s savoriness—stir them into the egg mixture for subtle depth.
You Must Know
- This recipe serves 8-10 people, making it ideal for gatherings or meal prepping.
- It’s naturally gluten-free if you use hash browns instead of bread.
- Always cook sausage to an internal temperature of 160°F for safety.
- The casserole can be frozen unbaked for up to 2 months—thaw before baking.
How to Store Breakfast Sausage Casserole
Once cooled, tightly wrap your Breakfast Sausage Casserole in plastic or store in an airtight container—it’ll keep in the fridge for up to 3 days. For longer storage, portion it into freezer bags and freeze for up to 2 months without losing much quality. Reheat individual servings in the microwave for 1-2 minutes or bake the whole thing at 325°F until warmed through, adding a splash of milk if needed to restore moisture.
Customizing Your Breakfast Sausage Casserole
Feel free to swap in turkey sausage for a lighter twist or add spinach and mushrooms for veggie boost—experiment to make it your own. If you’re watching carbs, skip the bread and double up on hash browns for that satisfying base. For a spicy kick, mix in jalapeños; I once linked it to our Best Homemade Cornbread Recipe for a Southern flair. Your Breakfast Sausage Casserole shines with these personal touches.
What to Serve with Breakfast Sausage Casserole
Pair this hearty dish with a crisp green salad or fresh fruit platter to balance the richness—think sliced apples or berries for a refreshing contrast. For something heartier, our 5-Minute Lemon Parmesan Lettuce Salad adds a zesty side. Don’t forget warm biscuits or cornbread, and wash it down with coffee or orange juice for the perfect brunch spread.
Breakfast Sausage Casserole
I'm in love with this Overnight Easy Sausage Breakfast Casserole! It is everything you love about breakfast wrapped up in one dish: cheesy eggs, sausage, hash browns, peppers and onions! You can make ahead or last minute. It's a great overnight option for Christmas Eve!
Timing
Recipe Details
Ingredients
- 01 1/2 cup butter ((1 stick))
- 02 1 package shredded hash brown potatoes ((30-oz) (diced is ok, not my fav))
- 03 salt and pepper
- 04 1 pound breakfast sausage ((bulk))
- 05 1/2 green pepper ((chopped))
- 06 1/2 red pepper ((chopped))
- 07 1/2 small onion ((diced))
- 08 1 1/2 cups shredded Monterey Jack cheese ((packed))
- 09 1 1/2 cups shredded sharp cheddar cheese ((packed))
- 10 8 large eggs
- 11 1 1/3 cups half and half ((cream, evaporated milk, or whole milk*))
- 12 1 teaspoon seasoned salt
- 13 1/2 teaspoon kosher salt ((1/4 teaspoon if using table salt))
- 14 1/2 teaspoon black pepper
- 15 1/4 teaspoon dry mustard ((optional))
Instructions
Preheat the oven to 400 degrees F.
Make the potato layer. Add a 30 ounce package of frozen (shredded is best, diced is ok) hash browns to a 9x13 inch dish. You don't have to thaw them first. Spread them out evenly.
Melt 1/2 cup butter in a small bowl in the microwave and pour the butter over the hash browns. Mix it together so the potatoes get coated. Sprinkle with salt and pepper.
Place the pan in the oven and bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and some are starting to lightly brown. Remove from the oven. Lower the oven temperature to 350.
Prepare the sausage layer. Meanwhile, chop up 1/2 a green pepper and 1/2 a red pepper. Chop half of a small onion (no more than 3/4 cup or less). Make sure all the veggies are chopped small. (If you want, you can skip all the vegetables entirely! No need to make any adjustments.)
Add 1 pound breakfast sausage (I used Jimmy Dean Regular, the bulk kind) and all the veggies to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
Add the cooked sausage mixture on top of the baked hash browns. You can spread it out so that it is a layer on top of the potatoes, or you can stir it in so everything is evenly distributed. (I like to stir.)
Add cheese. Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
Make the egg mixture. In a large bowl or stand mixer (or you can use a blender!), use a whisk to stir together 8 eggs, 1 and 1/3 cups half and half,* 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon dry mustard.
Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions!)
Bake at 350 (remember to lower the oven temperature) for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn't jiggle a lot when you shake the pan.
Take out of the oven and let set for 5 minutes before serving.
Store leftovers in the fridge. They will keep for about 5 days.
This recipe is great for freezing! I like to freeze individual portions of the baked casserole so that I can pop them out one at a time and microwave for a lovely mid morning breakfast of casserole champions.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Breakfast Sausage Casserole
Can I make Breakfast Sausage Casserole ahead of time?
Absolutely, this is one of its best features—assemble it the night before, cover, and refrigerate. In the morning, just bake as directed; it might need an extra 5-10 minutes if cold. It’s a lifesaver for busy holidays.
How long does Breakfast Sausage Casserole last in the fridge?
Properly stored, your Breakfast Sausage Casserole will stay fresh for 3-4 days. Beyond that, freeze it to extend shelf life up to 2 months. Always reheat to at least 165°F for safety.
Is Breakfast Sausage Casserole gluten-free?
Yes, if you substitute the bread with gluten-free hash browns or potatoes, it easily becomes gluten-free. Check your sausage for additives, and you’re good to go for dietary needs.
Can I use a different type of cheese in Breakfast Sausage Casserole?
Definitely—monterey jack or pepper jack work wonderfully for a milder or spicier twist on the classic. This Breakfast Sausage Casserole adapts well, keeping that gooey, melty texture intact.
What’s the best way to thaw frozen Breakfast Sausage Casserole?
Transfer it from freezer to fridge the night before baking for safe, even thawing. If in a rush, use the cold water method by sealing in a bag and submerging, changing water every 30 minutes.
How do I know when my Breakfast Sausage Casserole is done baking?
Look for a set center with no jiggle and golden, bubbly edges—this usually takes 45-50 minutes at 350°F. A knife inserted should come out clean; your Breakfast Sausage Casserole is then perfectly cooked.
Can vegetarians make a version of Breakfast Sausage Casserole?
Sure, swap in plant-based sausage crumbles or lentils for the meat— the rest of the recipe stays the same for a delicious veggie adaptation.
Why is my Breakfast Sausage Casserole soggy?
It might be from too much liquid or underbaking; ensure you drain sausage fat well and bake uncovered the last 15 minutes. Next time, press down layers before pouring eggs for better absorption.
Final Thoughts
From the first sizzle of sausage to that golden bake, this Breakfast Sausage Casserole captures everything I love about comforting, shareable meals. It’s versatile, delicious, and guaranteed to start your day right—whether for a quiet morning or a full house. Give this recipe a try this weekend; I promise you’ll be hooked and coming back for more.