This deliciously easy Sausage and Egg Breakfast Casserole recipe is made with eggs, sausage, and cheese and is pretty great starter casserole.

But don’t be afraid to use your favorite seasonings and herbs, chopped vegetables, meats and cheeses.

Sausage and Egg Breakfast Casserole Slice

This casserole is absolutely perfect for weekend breakfast, brunches and potlucks, holiday events and more!

Each slice of this easy sausage and egg casserole is thick, hearty, and full of so much great flavor! This recipe is easy to follow, and the casserole is easy to throw together the night before and have it ready to throw in the oven the next morning.

Like our egg dishes and other casseroles, you can use your favorite herbs and seasonings chopped vegetables broccoli, bell peppers or mushrooms, cheeses like gouda or pepper jack and add additional meats like kielbasa or bacon.

The best part about this recipe is that it is best if made up and assembled the day before so all you have to do is toss it in the oven in the morning.

Sausage and Egg Breakfast Casserole Vertical

Ingredients for Sausage and Egg Breakfast Casserole

  • large eggs
  • milk
  • ground mustard
  • salt and pepper, to taste
  • pork sausage
  • white bread or croissants
  • shredded cheese

Add In’s and Substitutions for Sausage and Egg Casserole


Substitutions are absolutely acceptable in this recipe. Just keep in mind that any changes you make from the original recipe may change the flavor, texture, consistency or appearance of the final result.

  • Bread – You can use any type of bread you would like. Try croissants, artisan breads, texas toast or even leftover garlic bread for so much more flavor.
  • Sausage – Instead of using pork sausage, try making this with turkey sausage, bacon, ham or even steak or beef.
  • milk – we usually use 2% milk, but honestly you could use any milk here. Skim, whole, almond, coconut or other nut milks.
  • ground mustard – this adds a ton of flavor, if you don’t have ground mustard, you can use regular mustard in a bottle. For this recipe you would need 1 1/4 tablespoons of prepared mustard.
  • shredded cheese – we typically use cheddar cheese for this recipe and shred it ourselves. However try this recipe with any type you’d like: gouda, mozzarella, pepper jack, etc.
Sausage and Egg Breakfast Casserole

Add In’s to this Sausage and Egg Breakfast Casserole

This casserole is honestly perfect as is, but if you wanted to add additional ingredients to really take it to another level here are some ideas.

  • chopped bell pepper – you might saute it first to get a softer result, unless you want the added crunch
  • fresh herbs – we add chopped basil or chopped oregano
  • chopped tomatoes
  • minced garlic or onion
  • chopped broccoli or asparagus
A slice of Sausage and Egg Breakfast Casserole on fancy white plate

Freezing a whole casserole

We usually double the recipe because we have a larger family, but also because we enjoy having leftovers for breakfast the next morning!

If you want to double or even triple the recipe, they store really well in the freezer in these covered freezer pans. We have these and use them daily.

Thaw the casserole completely before baking and remove the lid before placing in the oven.

You can also cut square servings out of the leftovers and wrap them individually in plastic wrap or put them in plastic ziptop bags. In the morning, put the slice on a microwave safe plate, cover with a paper towel and heat for approximately 60-90 seconds in the microwave. Yum!

Making the Recipe

Are you ready to make this delicious recipe for your family or event? Let’s do it!

Sausage and Egg Breakfast Casserole Slice

Sausage and Egg Breakfast Casserole

Nicole Cook
This deliciously easy Sausage and Egg Breakfast Casserole recipe is made with eggs, sausage, and cheese and is pretty great starter casserole. But don’t be afraid to use your favorite seasonings and herbs, chopped vegetables, meats and your choice of cheeses.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Refrigerate Overnight 8 hours
Total Time 8 hours 40 minutes
Course Breakfast and Brunch Recipes
Cuisine American
Servings 10
Calories 443 kcal


  • 10 large eggs
  • 2 ¼ cups milk
  • 1 ½ teaspoons ground mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound pork sausage cooked and drained
  • 2 cups bread cubed
  • 1.5 cups cheese shredded


  • In a large mixing bowl, beat the eggs, milk, ground mustard, salt and pepper for 1 minute or until completely combined.
  • Stir in the cooked sausage, bread cubes (you can also use croutons for a different flavor) and cheese. Pour everything into a 9 x 13 baking dish.
  • Cover and refrigerate overnight or at least 10 hours for best results, however if you want to make it sooner, allow it to sit at least an hour and mix everything up gently with a spatula before putting in the oven.
  • If you decided to refrigerate overnight for the best results, allow the casserole to sit at room temp for 30 minutes before baking.
    Bake, uncovered for 30-40 minutes at 400 degrees. If the top starts browning too much (everyone's oven varies) cover with tinfoil and continue baking. Be careful the dish will be hot.
  • Remove from oven and insert a knife into the center. If knife comes out clean, it's done. Allow to sit for about 10 minutes uncovered. Cut into slices and serve immediately.


Calories: 443kcalCarbohydrates: 26gProtein: 24gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 242mgSodium: 831mgPotassium: 347mgFiber: 2gSugar: 6gVitamin A: 564IUVitamin C: 0.4mgCalcium: 280mgIron: 3mg
Keyword brunch recipe, easy breakfast recipes, easy pork recipes
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Share this Recipe!

Similar Posts


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.