A sausage breakfast casserole is one of those dishes you can make that tastes awesome even if your morning is kinda crazy. It mixes sausage, eggs, bread and cheese all in one pan and bakes it till its hot and melty. You can serve it at family brunches, special holidays, or really any morning when you want something warm and filling.
People really like breakfast casseroles because you can put it together the night before. Then in the morning you just slide it in the oven and you’re done. In this article we’ll talk about why sausage breakfast casserole is so handy, list all the stuff you need, walk through how to make it step by step, and share some fun twists so it never gets boring.
Benefits of Making a Breakfast Casserole
One big plus is the make-ahead thing. You can chop and cook everything the night before and cover it in the fridge. Next morning you just bake it, no fuss. That means you get extra sleep or get kids out the door faster.
Another cool thing is you can swap stuff out. Want turkey sausage instead of pork? Go ahead. Need plant-based? No problem. You can even toss in veggies like peppers or spinach so it’s a bit healthier.
And if you gotta feed a crowd, this is perfect. You just double or triple the recipe and everyone’s happy. It sticks to their ribs and helps you avoid making a bunch of different dishes.
Ingredients for Sausage Breakfast Casserole
Main Ingredients
Sausage: This is the star. You can use pork, turkey or a vegetarian version. Pork sausage is rich, turkey is leaner, and plant-based keeps it meat-free.
Eggs: Eggs hold everything together and make it fluffy. They also give you protein so you’ll stay full longer.
Bread: Pick whatever you like—cubes of day-old bread, biscuit pieces, or even bagels. Bread soaks up all the egg and sausage juices.
Cheese: Cheese adds creaminess. Sharp cheddar, mozzarella, or feta all work. You can even mix two kinds if you want.
Optional Ingredients
Vegetables: Add bell peppers, onions, spinach, or mushrooms to up the nutrition and color.
Spices: Try garlic powder, paprika, salt and pepper or fresh herbs. A little goes a long way.
Milk or Cream: A splash of milk or cream in your egg mix makes it extra moist and rich.
Ingredient Substitutions
Gluten-free options: Use gluten-free bread, quinoa, or gluten-free biscuits if you need it.
Vegan substitutes: Swap eggs for a chickpea flour mix or silken tofu, and choose plant-based sausage and non-dairy milk.
Step-by-Step Directions for Sausage Breakfast Casserole
Here’s how to make it in five easy steps.
1. Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch dish with spray or butter. If your bread isnt stale, cut it into cubes and let it sit out 10 minutes so it soaks better.
2. Cook the Sausage
In a skillet over medium heat, cook the sausage, breaking it into pieces with a spatula. Cook until it’s brown and no pink remains, about 5–7 minutes. Drain off extra grease.
3. Mix Eggs and Spices
In a big bowl, whisk together eggs and milk or cream. Stir in salt, pepper, garlic powder or any spices you like.
4. Assemble
Layer bread cubes in the dish, sprinkle cooked sausage on top, add veggies if using and half the cheese. Pour the egg mixture over everything, then top with the rest of the cheese.
5. Bake
Cover with foil and bake 30 minutes. Remove foil and bake another 15–20 minutes until the center is set and top is lightly golden. A knife in the middle should come out clean. Let it rest 5 minutes before cutting.
Tips for Making the Best Sausage Breakfast Casserole
- Let it Sit: After assembling, let it stand 15–30 minutes so bread soaks up eggs better.
- Leftover Ideas: Chop leftovers into burritos or serve with toast.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven.
Variations of Sausage Breakfast Casserole
You can switch things up however you like.
Different Protein Options
Try turkey or chicken sausage, or go full-on veggie sausage for a lighter or plant-based meal.
Vegetarian Version
Skip the meat and add mushrooms, bell peppers and spinach. Eggs and cheese still keep it hearty.
International Flavors
For a Mexican twist add cumin and jalapeños. Italian style gets Italian seasoning and sun-dried tomatoes.
Nutritional Information
Here’s a rough idea per serving:
- Calories: 300–400
- Protein: 15–20 g
- Carbs: 30–40 g
- Fat: 20–30 g
You can tweak it to be gluten-free or vegetarian like we showed above.
FAQs
What is a breakfast casserole?
It’s a baked dish with things like eggs, meat, cheese, and bread. You usually prep it ahead and bake it for gatherings.
Can I make this casserole vegetarian?
Totally. Use plant-based sausage or swap sausage for beans and extra veggies.
How long can I store leftovers?
Up to 3 days in the fridge. Reheat in microwave or oven, whichever you like.
Can I freeze sausage breakfast casserole?
Yes. Wrap the unbaked dish tightly in plastic and foil, freeze 2–3 months. Thaw overnight before baking.
What can I serve with sausage breakfast casserole?
Fresh fruit, pastries, yogurt, or even a light salad works great.
sausage breakfast casserole
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 9x13 inch baking dish
- 1 frying pan
- 1 spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups frozen hash browns thawed
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large frying pan over medium heat, cook the breakfast sausage until browned and crumbled, about 5-7 minutes. Drain any excess fat and set aside.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
- Grease the 9x13 inch baking dish. Spread the thawed hash browns evenly in the bottom of the dish.
- Sprinkle the cooked sausage over the hash browns evenly.
- Pour the egg mixture over the sausage and hash browns, making sure to cover everything evenly.
- Top with shredded cheddar cheese and chopped green onions (if using).
- Bake in the preheated oven for 35-45 minutes, or until the eggs are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing and serving.
- For customization, consider adding vegetables such as bell peppers or spinach for added nutrition and flavor.
- This dish can be assembled the night before and stored in the refrigerator; simply bake it in the morning for a convenient breakfast option.
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