This Sausage and Egg Casserole is a simple, hearty, and versatile dish perfect for breakfast, brunch, or even a quick dinner. Layers of savory sausage, creamy eggs, melted cheese, and optional vegetables or bread make it customizable and satisfying. It’s easy to make ahead for busy mornings or entertaining guests!
1 pound breakfast sausage (regular, Italian, or spicy)
6 large eggs
1 cup milk
1 cup shredded cheddar cheese (or your preferred blend)
2 cups bread cubes (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup diced bell peppers (optional)
1/2 cup chopped spinach (optional)
1/4 cup diced onions (optional)
Preheat oven to 375°F (190°C). Lightly grease a 7×11-inch (or 8×11-inch) baking dish with butter or nonstick spray.
Brown sausage in a skillet over medium heat, breaking it into crumbles. Drain excess grease and set aside.
In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and smoked paprika.
Layer cooked sausage, optional vegetables, and shredded cheese in the greased baking dish.
Top with bread cubes if using.
Pour the egg mixture evenly over all layers.
Bake 30–40 minutes, or until the center is set and the top is golden brown.
Let the casserole cool 5 minutes before slicing. Serve warm.
Customize your vegetables: Bell peppers, spinach, mushrooms, or onions all work well.
Cheese options: Cheddar, Monterey Jack, or pepper jack for a little kick.
Make ahead: Assemble the night before, cover, and refrigerate. Bake in the morning.
Add bread for extra texture: Optional bread cubes soak up the egg mixture and create a breakfast strata-style dish.