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A square slice of Sausage and Egg Breakfast Casserole topped with melted cheddar cheese and chopped chives sits on a white plate. A casserole dish, fork, and napkin are nearby.
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4.87 from 15 votes

Sausage and Egg Breakfast Casserole

Try this Easy Sausage and Egg Breakfast Casserole Recipe today! The simple ingredients make this simple sausage breakfast casserole the best!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, casserole
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $12.18, $1.52 per Servings

Ingredients

  • 1  pound breakfast sausage
  • 1 medium onion (diced)
  • 1 red bell pepper (diced)
  • 8  large Eggs
  • 2 cups whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1  teaspoon black pepper
  • 6 cups day-old bread cubes (about 1-inch cubes)
  • 2 cups Cheddar Cheese (shredded)
  • ¼ cup Fresh Chives (chopped)

Instructions

  • Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
  • In a large skillet over medium heat, cook 1 pound breakfast sausage, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
  • Add 1 diced medium onion and 1 diced red bell pepper to the skillet. Cook for 3-4 minutes until softened. Remove from the heat and let cool slightly.
  • In a large bowl, whisk together 8 large eggs, 2 cups whole milk, 1 teaspoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon salt, and 1 teaspoon black pepper.
  • Place 6 cups day-old bread cubes into the prepared baking dish. Top with the sausage mixture and 1 1/2 cups of the shredded cheese.
  • Pour the egg mixture evenly over the bread and sausage, ensuring all bread cubes are moistened.
  • Sprinkle the remaining 1/2 cup of cheese over the top.
  • Bake for 45-50 minutes, or until the casserole is set and golden brown on top.
  • Remove from the oven and let cool for 5-10 minutes before serving.
  • Garnish with chopped fresh chives before serving. Enjoy!

Notes

Prepare the casserole the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking.
Bread choice: Use a hearty bread like sourdough or French bread. Day-old bread works best as it absorbs the egg mixture without becoming too soggy.

Nutrition

Calories: 894kcal | Carbohydrates: 91g | Protein: 43g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 262mg | Sodium: 1626mg | Potassium: 637mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1224IU | Vitamin C: 22mg | Calcium: 539mg | Iron: 8mg
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