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simple breakfast casserole with sausage is my go to move when I wake up hungry, slightly grumpy, and not in the mood to stand at the stove flipping anything. I started making this after a few too many rushed mornings when everyone wanted a hot breakfast at the exact same time. It is cozy, filling, and honestly hard to mess up. If you like easy recipes that still feel like a treat, you will probably end up bookmarking it, just like I did over on RecipesHub24 when I was collecting breakfast ideas. You can prep it the night before, bake it in the morning, and your kitchen smells like a little diner in the best way.
Why You’ll Love This Breakfast Casserole
This is one of those recipes that feels like it was made for real life. It is warm, cheesy, and sturdy enough to keep you full until lunch. Plus, it is flexible, so you can tweak it based on what you have.
Here is why it works so well:
It feeds a crowd without you cooking a bunch of separate things. I have served this to family on holiday mornings and also made it on a random Tuesday, and it fits both vibes.
Leftovers are actually good. Some breakfast foods get sad in the fridge. This one reheats like a champ and still tastes like comfort food.
It is freezer friendly if you want to plan ahead. I love having a couple slices tucked away for busy weeks.
It is a one pan kind of deal. Less mess, less stress.
If you are in a sausage breakfast mood lately, you might also like these sausage egg and cheese breakfast sliders for a handheld option that is super kid friendly.
What You’ll Need
I keep this pretty simple and stick to ingredients that are easy to find. The base is eggs, sausage, and something bready or starchy to give it structure. You can use bread cubes, hashbrowns, or even tater tots. I will list my favorite version below, which is bread based and extra fluffy.
Ingredient list (my favorite combo)
- Breakfast sausage (about 1 pound). Pork, turkey, or chicken all work.
- Eggs (8 large)
- Milk (2 cups). Whole milk makes it richer, but any milk works.
- Bread (about 5 to 6 cups cubed). Slightly stale bread is perfect.
- Cheese (2 cups shredded). Cheddar is classic, but a blend is great.
- 1 small onion, diced (optional but I love it)
- 1 bell pepper, diced (optional for color and sweetness)
- Salt and pepper
- Garlic powder or paprika (optional, just a pinch)
- Butter or oil for the pan
I also want to mention the baking dish. A 9×13 works best because it bakes evenly. If you use a smaller dish, it will be thicker and may need a little more time.
Quick directions, in plain English:
Brown the sausage in a skillet, then drain the grease. If you are adding onion and pepper, cook them for a few minutes in the same pan so they soften. Grease your baking dish, add bread cubes, sprinkle on sausage and veggies, then add cheese. Whisk eggs and milk with salt and pepper and pour it all over. Press the bread down gently so it soaks, then bake at 350 F until puffed and set in the middle, usually 35 to 45 minutes.
This is basically the same method I use anytime I do a breakfast bake, even when I switch it up into something like a farmers breakfast casserole with more veggies and a heartier feel.
Tips & Variations
This is where you can really make the recipe yours. I have made this on sleepy mornings with whatever I had in the fridge and it still turned out great. The trick is keeping the egg to milk ratio about the same so it sets properly.
Make it ahead without it getting soggy
If you want to prep the night before, use slightly stale bread and do not drown it. Once you pour the egg mixture over, just press the bread down lightly and stop there. Cover and refrigerate. In the morning, let the dish sit on the counter while the oven heats up, then bake.
Easy swaps that still taste amazing
If you do not have bread, hashbrowns are awesome and more crispy. Tater tots are also fun and feel a little special. If you want inspiration, this tater tot breakfast casserole is a good example of that crunchy top vibe.
More ideas I use all the time:
Spice it up with hot sausage, a pinch of red pepper flakes, or a little diced jalapeno.
Add greens like spinach. Just wilt it first or squeeze it dry if it is frozen.
Try different cheese. Pepper jack for heat, mozzarella for extra melt, or Swiss if you like it a bit sharper.
Make it lighter with turkey sausage and reduced fat cheese. It will still be satisfying.
“I made this for a Sunday brunch and my husband went back for thirds. Even my picky kid ate it without complaining. That never happens.”
One more tip from my own trial and error: do not overbake. When the center is set and no longer jiggly, pull it out. It will finish cooking a bit as it rests.
Serving Suggestions
I love how this dish can be dressed up or kept super casual. If you are serving guests, just add a couple simple sides and it feels like a full brunch spread. If it is just you, a big square on a plate with hot sauce is honestly enough.
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- Fresh fruit like berries, orange slices, or grapes to balance the richness.
- Something crispy like bacon, or even just toasted bread if you want more crunch.
- A simple salad if you are serving it later in the day.
- Salsa or hot sauce for a punchy topping.
- Yogurt or cottage cheese on the side for extra protein.
If you want to keep the sausage theme going for a weekend breakfast spread, I also like making breakfast enchiladas with sausage and cheese when I need something fun and a little different.
Proper Storage
This is one of the best parts. This simple breakfast casserole with sausage stores well, so you can actually enjoy your effort for a few days.
In the fridge: Let it cool, then cover the dish or move slices into containers. It keeps well for about 3 to 4 days.
To reheat: The microwave works for quick mornings. I usually do 45 to 90 seconds depending on the slice size. If you want the best texture, warm it in the oven at 325 F until heated through.
In the freezer: Slice it, wrap individual pieces, then freeze. I like wrapping in plastic wrap and then placing the pieces in a freezer bag. It keeps for about 2 months without tasting weird.
From frozen: Thaw overnight in the fridge or reheat gently in the microwave, then finish in the oven or toaster oven if you want the edges a little firmer.
I will say it again because it matters, simple breakfast casserole with sausage is one of the easiest meal prep breakfasts I have found that does not get boring fast. Different toppings and mix ins keep it interesting.
Common Questions
1) Can I use pre cooked sausage?
Yes. Just chop it up and warm it slightly so it mixes in nicely. You will still want to bake the casserole until the eggs are set.
2) How do I know when it is done?
The center should look set, not wet, and a knife inserted near the middle should come out mostly clean. A little melted cheese on the knife is totally fine.
3) Can I make this without bread?
Absolutely. Use hashbrowns, tater tots, or even cooked diced potatoes. If you go that route, you might love the vibe of a simple breakfast casserole with sausage that is more crispy and potato forward.
4) What is the best cheese for this?
Cheddar is classic and reliable. A mix of cheddar and Monterey Jack is my personal favorite because it melts well and tastes balanced.
5) Can I halve the recipe?
Yes. Use an 8×8 dish and start checking it a little earlier, around the 25 to 30 minute mark.
A cozy breakfast you will actually make again
If you need a breakfast that feels comforting but does not take over your whole morning, simple breakfast casserole with sausage is the answer. It is easy to prep, easy to bake, and even easier to reheat when life gets busy. I still pick up little tips from other home cooks, like this Easy Egg & Sausage Casserole – Plowing Through Life, and it always reminds me that simple food can be the best food. Try it once, tweak it to your taste, and I bet it will slide right into your regular rotation.
Simple Breakfast Casserole with Sausage
Ingredients
Main Ingredients
- 1 pound Breakfast sausage Pork, turkey, or chicken all work.
- 8 large Eggs
- 2 cups Milk Whole milk makes it richer, but any milk works.
- 5-6 cups Bread, cubed Slightly stale bread is perfect.
- 2 cups Shredded cheese Cheddar is classic, but a blend is great.
- 1 small Onion, diced Optional but recommended.
- 1 medium Bell pepper, diced Optional for color and sweetness.
- to taste Salt and pepper
- pinch Garlic powder or paprika Optional.
- as needed Butter or oil For greasing the pan.
Instructions
Preparation
- Brown the sausage in a skillet, then drain the grease.
- If using, cook the onion and bell pepper in the same pan until softened.
- Grease a 9x13 baking dish and add the bread cubes.
- Sprinkle the cooked sausage and veggies over the bread.
- Add the cheese on top.
- Whisk together the eggs and milk with salt and pepper, then pour it over the casserole.
- Press the bread down gently to soak it in the egg mixture.
- Bake in the oven at 350°F (175°C) for 35 to 45 minutes, until puffed and set in the middle.