Sausage and Egg Casserole

A cozy breakfast casserole layered with savory sausage, fluffy eggs, and melted cheese, perfect for lazy weekends or hectic workdays.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb sausage Can use turkey or chicken sausage for a leaner option.
6 large eggs For a vegan version, use scrambled tofu instead.
1 cup milk Can use dairy-free milk for a dairy-free option.
2 cups shredded cheese Experiment with different cheeses like feta or pepper jack.
2 cups bread cubes Optional; toast beforehand for added crunch.
1 cup chopped vegetables Spinach, bell peppers, and mushrooms work well.
to taste Salt and pepper

Method

Preparation

Preheat the oven to 350°F (175°C).
In a skillet, cook the sausage over medium heat until browned.
In a bowl, whisk together the eggs and milk.
In a greased baking dish, layer the cooked sausage, bread cubes (if using), and vegetables.
Pour the egg mixture over the layers, then sprinkle with cheese and season with salt and pepper.

Baking

Bake for 30-35 minutes, or until the eggs are set and the top is golden.
Serve warm and enjoy!

Notes

Let the casserole sit for a few minutes before serving to allow the flavors to meld. It keeps well in the fridge for about 3 to 5 days and can be frozen for up to 2 months. Simply thaw overnight in the fridge before reheating.