When Sunday morning rolls around, there's nothing quite like the smell of sausage and eggs wafting through the house. For me, Sausage and Egg Casserole is the ultimate breakfast comfort food. Imagine waking up to layers of juicy sausage, vibrant bell peppers, and sweet onions all enveloped in a fluffy egg custard with gooey cheddar cheese. It's like an entire breakfast platter, but in one convenient and easy-to-serve dish.
But this casserole isn't just for lazy Sundays; it's a versatile option that's perfect for hectic weekday mornings too. The prep is quick and straightforward, and you can even make it the night before and just pop it in the oven when you wake up. If you're hosting a brunch or have a family gathering, this casserole is a surefire crowd-pleaser. It's also a fantastic option for meal prep—just slice it up into individual portions, and you've got breakfast sorted for the week. Trust me, once you try this Sausage and Egg Casserole, you'll wonder how you ever started your mornings without it.
Why You'll Love this Recipe
- Effortless to Make: With just a few simple ingredients and easy-to-follow steps, this Sausage and Egg Casserole is a breeze to put together. Whether you're a seasoned cook or a complete beginner, you'll have no trouble whipping up this delicious dish.
- Perfect for a Crowd: One of the best things about this casserole is how easily it serves multiple people. Whether you're hosting a brunch or looking for a family-friendly breakfast, this dish is designed to feed a crowd and leave everyone satisfied.
- Versatile and Customizable: Feel free to get creative with the ingredients! Swap in your favorite cheese, add some spicy peppers, or throw in a handful of spinach—the possibilities are endless. This casserole is your canvas, so make it your own.
- Great for Meal Prep: Not only is this casserole scrumptious fresh out of the oven, but it also keeps well for several days. You can slice it into individual portions and refrigerate or freeze them, making it an ideal option for quick and easy breakfasts throughout the week.
How to Make Sausage and Egg Casserole
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Take a 9x13-inch baking dish and generously grease it with cooking spray to prevent sticking.
- Cook the Sausage: Place your breakfast sausages in a skillet and cook them over medium heat. Keep turning until they are browned and fully cooked. Once done, remove them from the skillet and drain any excess grease.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and dried thyme until you get a uniform mixture. This will serve as your casserole's custard base.
- Add the Goodies: Cut your cooked sausages into small pieces and add them to your egg mixture. Follow this by adding the diced bell peppers, onions, minced garlic, and shredded cheddar cheese. Gently stir everything together to ensure that the ingredients are evenly distributed.
- Pour and Level: Transfer the mixture into your greased baking dish, spreading it out to ensure an even layer. This helps in uniform cooking.
- Cover and Bake: Use aluminum foil to cover your baking dish securely. Place it in the preheated oven and bake for 30 minutes.
- Uncover and Finish: After the initial 30 minutes, remove the aluminum foil and continue baking for an additional 15-20 minutes. You'll know it's done when the top is golden brown, and the casserole is set.
- Cool and Serve: Take the casserole out of the oven and allow it to cool for a few minutes. This makes it easier to slice. Serve warm and enjoy your delicious Sausage and Egg Casserole!
Tips and Tricks for the Perfect Sausage and Egg Casserole
- Choose Your Sausage Wisely: I always recommend going for a high-quality breakfast sausage. You can even experiment with flavored sausages like apple or maple for an extra kick. The sausage is a key component, so make it count!
- Don't Rush the Whisking: Take your time when you're whisking the eggs and milk together. A thorough whisk ensures that the custard sets perfectly, giving you that dreamy, creamy texture. Trust me, it makes a difference!
- Veggie Variations: If you're like me and love adding more veggies to your meals, consider tossing in some chopped spinach, mushrooms, or even zucchini. Just make sure to sauté them first to remove excess moisture, which could otherwise make your casserole soggy.
- Make Ahead Magic: If you have a busy morning ahead, you can assemble this casserole the night before. Just cover it tightly with aluminum foil and pop it in the fridge. In the morning, you can bake it as directed, adding a few extra minutes to the cooking time if needed.
Storing, Freezing, and Reheating
- Storing Leftovers: If you find yourself with leftovers (although that's a rare occasion in my house!), just place the cooled slices in an airtight container and store them in the refrigerator. They'll stay good for up to 3-4 days.
- Freezing for the Long Haul: Freezing this casserole is a breeze. Once it has cooled down completely, I like to slice it into individual portions. I wrap each slice tightly in aluminum foil or plastic wrap, making sure it's well-sealed to prevent freezer burn. Then, I place the wrapped slices in a zip-top freezer bag, squeeze out the air, and store them in the freezer for up to 2-3 months.
- Reheating from the Fridge: When it's time to enjoy a stored slice from the refrigerator, I usually reheat it in a preheated 350°F (175°C) oven for about 10-15 minutes. You can also microwave it for a quicker option, but the oven method keeps the texture closer to the original.
- Reheating from the Freezer: If you're pulling a slice directly from the freezer, you have a couple of options. You can either let it thaw overnight in the fridge and then reheat as you would a refrigerated slice, or you can go straight from freezer to oven. If you choose the latter, just unwrap the slice, place it in an oven-safe dish, and bake at 350°F (175°C) for about 25-30 minutes.
- Quick Microwave Option: In a pinch, the microwave can come to your rescue. Place a refrigerated slice on a microwave-safe plate and heat it on high for about 1-2 minutes. If it's coming from the freezer, you may need up to 3-4 minutes, checking halfway through to make sure it's heating evenly.
Sausage and Egg Casserole
- 8 large eggs
- 2 cups whole milk
- 1 cup cheddar cheese shredded
- ½ cup bell peppers diced
- ½ cup onions diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
- In a skillet, cook the breakfast sausages over medium heat until browned and cooked through. Remove from heat and drain any excess grease.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried thyme until well combined.
- Add the cooked sausages, diced bell peppers, diced onions, minced garlic, and shredded cheddar cheese to the egg mixture. Stir gently to evenly distribute the ingredients.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes or until the casserole is set and golden brown on top.
- Once cooked, remove the casserole from the oven and let it cool for a few minutes before slicing and serving.
Sausage and Egg Casserole - FAQ
Absolutely, you can use skim milk if you prefer. However, keep in mind that whole milk gives the casserole a richer, creamier texture. If you're looking to cut back on calories, skim milk is a fine substitute, but the end result may be a bit less creamy.
Sausage is my go-to for this recipe, but you're not limited to it. You can substitute with bacon, ham, or even turkey sausage. Just make sure to cook the meat thoroughly before adding it to the egg mixture.
The casserole is done when the top turns golden brown and the center sets. You can insert a knife or toothpick into the middle of the casserole; if it comes out clean or with just a few crumbs, the casserole is ready to come out of the oven.