Sausage Egg Casserole

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Sausage Egg Casserole is an easy make ahead breakfast fit for feeding a crowd! Made with savory sausage, protein packed eggs, sharp cheddar cheese, and bread, this casserole has it all. Prep everything the night before and then pop it in the oven the next morning for an easy and hearty start to your day!

We’re huge fans of a great casserole. It doesn’t matter if it’s for breakfast, lunch, or dinner. A few of our favorites are Fiesta Chicken Casserole, Biscuits and Gravy Casserole, and Green Chile Chicken Casserole.

Close up view of sausage casserole in a pan.

Sausage Egg Casserole

Let’s be honest, sometimes mornings are hard. Especially those mornings where the house is full of kids and guests and everyone wakes up hungry! This Sausage Egg Casserole is perfect for just those occasions. It’s prepped the night before so all you have to do in the morning is bake and serve.

Sauteed breakfast sausage and onions layered over soft, white bread, sprinkled with cheddar cheese, and topped off with eggs. Does it get any better? Similar to our Farmer’s Casserole, this dish is a hit with everyone.

Serve it after a sleepover, bring it around to brunch, or bake up a dish on those holiday mornings when all your extended family have taken over the guest room. Simple ingredients, easy prep work, and a mouth watering outcome. Busy mornings just got a whole lot easier!

How to Make Sausage Egg Casserole

  1. Grease a 9×13-inch or 11×7-inch baking dish with butter or cooking spray. Add the cubed white bread to the dish and set aside.
  2. Over low-medium heat, add the breakfast sausage, diced onion, and Worcestershire sauce to a skillet. Cook for 5-7 minutes until the sausage is browned and cooked through. Remove from heat and drain off excess grease on a paper towel lined plate.
  3. Once the sausage and onions have cooled, add them to the baking dish in an even layer over the bread. Sprinkle the grated cheddar cheese over the sausage and onions.
  4. In a medium bowl, beat the eggs, then whisk in the milk, dry mustard, onion powder, salt, and pepper. Whisk to combine. Pour the egg mixture into the baking dish over the grated cheese layer.
  5. Cover the baking dish and refrigerate overnight. The next morning, remove the baking dish from the fridge 15 minutes prior to baking.
  6. Once ready to bake, preheat your oven to 350°F. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for 10-15 minutes, or until the center is set.
  7. Serve with chives, green onions, or fresh parsley as a garnish and enjoy!
Collage showing how to make sausage egg casserole.

Tips and Variations:

  • Instead of sausage, try cubed ham or crispy bacon. 
  • Play with flavors by using different types of cheese. Gruyere, havarti, or pepper jack are all delicious options. 
  • For a sturdier bread option, try a loaf of sourdough as opposed to traditional white bread. 
  • For feeding a smaller crowd, you could divide this recipe into two 8×8 dishes. Bake one and serve and freeze the other for an easy future breakfast option!
  • Instead of milk you can use half and half for a slightly more dense casserole.
Sausage egg casserole topped with green onions and cheese.

Storage and Reheating

Storage: Store any leftover Sausage Egg Casserole in the fridge in an airtight container for 4 days. 

You can also freeze the unbaked casserole, wrapped tightly and stored in a freezer safe container for up to 3 months. Let thaw in the refrigerator for about a day before baking. Remove from the refrigerator 30 minutes prior to baking then cook as directed. 

Reheating: Simply pop a serving in the microwave and heat for about 1 minute.

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Sausage egg casserole with cheese on a dish.

Sausage Egg Casserole

5 from 1 vote
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Author: Kimberly
Prep Time: 15 minutes
Cook Time: 40 minutes
Rest Time: 8 hours
Total Time: 8 hours 55 minutes
Servings: 12 Servings


  • 8 slices white bread, crusts removed and cut into cubes
  • 1 pound breakfast sausage, bulk
  • ½ white onion, large in size, diced
  • 1 teaspoon Worcestershire sauce
  • 1 ½ cups sharp cheddar cheese, grated
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • ¼ teaspoon ground black pepper


  • Prepare a 9×13-inch or an 11×7-inch baking dish by greasing it with butter or cooking spray. Add the cubed bread to the dish. Set aside.
    8 slices white bread
  • Heat a medium skillet over low-medium heat. Add the sausage, onion, and Worcestershire sauce. Continue cooking for 5 to 7 minutes until the sausage is browned and no longer pink. Remove from the heat to a paper towel lined plate, and drain of excess grease.
    1 pound breakfast sausage
    ½ white onion
    1 teaspoon Worcestershire sauce
  • Allow the sausage and onions to cool, then add them to the baking dish in an even layer over the cubed bread. Sprinkle the shredded cheese over the sausage and onions.
    1 ½ cups sharp cheddar cheese
  • In a medium bowl, beat the eggs. Whisk in the milk, salt, dry mustard, pepper, and onion powder. Pour the egg mixture into the baking dish over the shredded cheese.
    6 large eggs
    2 cups milk
    1 teaspoon kosher salt
    1 teaspoon dry mustard
    ¼ teaspoon ground black pepper
  • Cover and refrigerate overnight. The following day, remove the casserole from the refrigerator for about 15 minutes prior to baking.
  • Preheat the oven to 350°F. Cover, and bake for 40 minutes. Uncover, and bake for 10-15 more minutes or until the center is set. 
  • Serve hot with chives, green onions, or fresh parsley as a garnish.
  • See post for storage options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of sausage egg casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1cup | Calories: 277kcal | Carbohydrates: 11g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 659mg | Potassium: 228mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 1mg
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    1. Hi Jennie!

      That’s tough to say without knowing the pan size. It’s going to be very full in a 9×13-inch pan, so we’d recommend using two separate pans or a large, aluminum disposable pan. If using two separate pans or a larger pan, keep the baking time the same and adjust a little only if needed.

      If it’s all going into the same pan, I’d say start checking it around the same time the recipe states and keep extending the time by 10 minutes until the center sets. You may need to add a foil tent to keep it from over browning on top. Hope that helps! 🙂

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