Hearty Breakfast Sausage and Egg Casserole Recipe

This easy sausage egg casserole is cheesy, comforting, and ideal for making ahead. It’s great for feeding a crowd, hosting brunch, or having a stress-free breakfast ready to bake.

Watch how to make this simple sausage egg casserole.

Table of Contents

WHY YOU’LL LOVE MY SAUSAGE EGG CASSEROLE

Make-ahead friendly – assemble the casserole the night before and bake when you’re ready.
Hearty and crowd-pleasing – savory sausage, fluffy eggs, and melty cheese in every bite.
Perfect for breakfast or holiday brunch – simple, comforting, and feeds a group.

Serve this casserole with bakery-style lemon blueberry muffins for a bright, citrusy contrast.

INGREDIENTS

½ medium yellow onion, diced
1 tbsp salted butter
1 lb ground pork sausage (sage flavor)
3 tbsp maple syrup
6 eggs
1½ cups half and half
½ tsp salt
6 slices bread, toasted and cut into cubes
1 cup cheddar cheese, shredded
1 cup Gruyère cheese, shredded (or substitute mozzarella)

POPULAR SUBSTITUTIONS & ADDITIONS

Cheese: Substitute Gruyère with mozzarella, Swiss, or pepper jack.
Sausage: Use turkey, chicken, or vegetarian sausage, or swap in cooked bacon.
Bread: Try sourdough, whole wheat, or even croissants for a richer texture.
Veggie add-ins: Bell peppers, mushrooms, or spinach work well.
Herbs & spices: Fresh parsley, chives, or a pinch of smoked paprika enhance flavor.

Optional side: barbecue-style twisted bacon pairs nicely with this casserole.

HOW TO MAKE SAUSAGE EGG CASSEROLE

Follow these steps for a reliable, make-ahead breakfast casserole.

Step 1 – Grease a 9×13 baking dish with butter and set aside.

Step 2 – In a large skillet over medium-high heat, melt the butter and add the diced onion. Cook about 5 minutes, stirring occasionally, until softened and beginning to brown.

Step 3 – Push the onions to one side and add the sausage to the other. Break it into bite-sized pieces and cook 5–10 minutes until browned. Stir together near the end.

Step 4 – Remove from heat and drain excess grease if desired. Stir the maple syrup into the sausage and onion.

Step 5 – In a large bowl, whisk eggs, half and half, and salt. Add the sausage mixture, toasted bread cubes, cheddar, and Gruyère. Stir until evenly combined and the bread is coated.

Step 6 – Pour the mixture into the prepared baking dish. Cover with foil and refrigerate for 1 hour or overnight. If you’re short on time you can bake without chilling.

Step 7 – When ready, preheat oven to 350°F. Bake covered with foil for 50 minutes.

Step 8 – Remove the foil, lower oven to 325°F, and bake an additional 15–25 minutes until the eggs are set and the center is no longer runny. Let rest 5 minutes, then slice into squares and serve.

Delicious and satisfying.

TIPS FOR MAKING THE BEST SAUSAGE EGG CASSEROLE

Toast the bread first to avoid a soggy texture.
Let it rest before slicing so the casserole sets and cuts cleanly.
Keep it covered while baking for even cooking and a tender interior.

Can’t wait to hear what you think!

Share how your casserole turned out by leaving a rating or comment below. If you snap photos, tag the creator on Instagram—reader photos are often shared.

Sausage egg casserole baked in a breakfast dish

Easy Sausage Egg Casserole (Make-Ahead Breakfast)

A simple make-ahead casserole that’s cheesy, hearty, and perfect for brunch or feeding a group.

Prep Time: 10 minutes

1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: 8 servings

Calories: 498kcal

Author: Jenna Passaro

Video

Ingredients

½ medium yellow onion, diced
1 tbsp salted butter
1 lb ground pork sausage, sage flavor
3 tbsp maple syrup
6 eggs
1½ cups half and half
½ tsp salt
6 slices bread, toasted and cut into cubes
1 cup cheddar cheese, shredded
1 cup Gruyère cheese, shredded (or mozzarella)

Instructions

Grease a 9×13 baking dish with butter and set aside.
In a large skillet over medium-high heat, melt the butter and add the diced onion. Cook about 5 minutes until softened and lightly golden.
Push the onions to one side and add the sausage to the other. Break into pieces and cook 5–10 minutes until browned. Mix onions and sausage together.
Turn off the heat and drain excess grease if desired. Stir in the maple syrup.
In a large bowl, whisk eggs, half and half, and salt. Add the sausage mixture, toasted bread cubes, cheddar, and Gruyère. Stir to combine and coat the bread.
Pour the mixture into the prepared dish. Cover with foil and refrigerate for 1 hour or overnight. (You can bake immediately if needed.)
When ready to bake, preheat oven to 350°F. Bake covered with foil for 50 minutes.
Remove the foil, reduce oven to 325°F, and bake 15–25 more minutes until set. Let rest 5 minutes, cut into squares, and serve.

Notes

Make-ahead tip: Assemble and refrigerate overnight before baking. If baking straight from the fridge, let sit 20–30 minutes at room temperature and add 5–10 minutes to baking time if needed.

Nutrition

Calories: 498 kcal | Carbohydrates: 18 g | Protein: 25 g