Ah, breakfast—the most important meal of the day, and possibly my favorite. But let’s be honest, mornings can be hectic. That’s why I adore recipes like this Classic Beef Sausage and Egg Casserole. It’s hearty, satisfying, and can be prepped ahead of time, making it perfect for busy weekdays or slow weekend brunches with the family.
There’s something magical about the combination of savory beef sausage, creamy eggs, and gooey melted cheese, all nestled on a layer of toasty bread. It’s comfort food at its finest! Whether you’re hosting a gathering or just want a dish that feels like a warm hug, this casserole has got you covered.
Why This Recipe is a Game-Changer
What makes this breakfast casserole so special? For starters, it’s incredibly versatile. You can easily adjust the flavors to suit your family’s preferences—think spicy sausage for a kick or a medley of cheeses for extra indulgence. Plus, it’s a great way to use up leftover bread that’s a little past its prime. Nothing goes to waste!
And let’s not forget the convenience factor. You can assemble it the night before, let it soak up all the delicious flavors overnight, and pop it in the oven in the morning. Minimal effort, maximum reward.
Let’s Get Cooking!
Before we dive into the step-by-step, gather your ingredients. Here’s what you’ll need:
- Meat: 1 lb of beef sausage (choose mild or spicy depending on your taste).
- Egg Mixture: 8 large eggs, 2 cups whole milk, ½ cup heavy cream, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder.
- Bread: 6 cups of cubed, day-old bread or lightly toasted bread.
- Cheese: 1 cup each of shredded cheddar and mozzarella.
- Optional Garnish: ¼ cup of chopped green onions for a pop of color and flavor.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While the oven is warming up, lightly grease a 9×13-inch baking dish. Trust me, you don’t want to skip this step—nobody loves scrubbing stuck-on casserole bits later!
Step 2: Cook the Sausage
Next, grab a large skillet and cook the beef sausage over medium heat. The goal is to get it beautifully browned and crumbly. Not only does this add a depth of flavor, but it also ensures the sausage is fully cooked before it mingles with the other ingredients. Once done, drain any excess grease and set the sausage aside.
Pro Tip: If you’re feeling adventurous, try swapping the beef sausage for turkey sausage or even a plant-based alternative for a lighter twist!
Step 3: Whisk Up the Egg Mixture
Now comes the creamy goodness. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, garlic powder, and onion powder. This mixture is the backbone of your casserole, infusing every bite with rich, savory flavor.
Pro Tip: For an extra touch of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the egg mixture.
Step 4: Time to Assemble
Here’s where it all comes together. Layer the cubed bread evenly in the prepared baking dish—think of it as the base of your casserole. Spread the cooked sausage over the bread, ensuring every bite gets a bit of that savory goodness.
Next, pour the egg mixture over the bread and sausage. Take a moment to press down gently, making sure all the bread cubes are soaked. Trust me, this step ensures your casserole bakes up moist and delicious.
Finally, sprinkle the shredded cheddar and mozzarella cheese over the top. This cheesy layer will bake into a golden, bubbly topping that’s simply irresistible.
Baking Your Classic Breakfast Beef Sausage and Egg Casserole
Now that your casserole is beautifully assembled, it’s time to get it into the oven and let those flavors meld into something magical. This step is where all your efforts so far come together, creating a golden, cheesy breakfast masterpiece that will have everyone running to the table.
Step 5: Into the Oven
Cover your casserole dish with aluminum foil, ensuring it’s snug around the edges. This keeps the moisture in while baking and prevents the top layer from browning too quickly. Place the dish in your preheated oven (350°F/175°C) and bake for 30 minutes.
Once the timer goes off, remove the foil. This is where the magic happens—the casserole gets its beautiful golden-brown top. Bake for an additional 15–20 minutes, or until the center is set and the cheese is bubbling. To check if it’s fully baked, gently press the center with a fork or skewer—it should feel firm, not jiggly.
Pro Tip: If you’re short on time, you can increase the oven temperature to 375°F (190°C) to bake faster, but keep a close eye to avoid over-browning.
Step 6: Let It Rest
Patience is key here! Once your casserole is out of the oven, let it cool for about 5 minutes. This brief rest time allows the casserole to set, making it easier to slice and serve. Trust me, it’s worth the wait—no one likes a runny slice!
Serving Suggestions
Cut your casserole into squares or rectangles (depending on your dish size) and plate it up while it’s still warm. If you’re feeling fancy, sprinkle some chopped green onions over the top for a fresh, zesty finish. These not only add a pop of color but also enhance the dish with a mild oniony kick.
Pair this casserole with a side of fresh fruit or a simple green salad for a balanced breakfast spread. And don’t forget the coffee or fresh-squeezed orange juice—it’s the perfect complement to this hearty dish.
Tips for the Best Casserole Every Time
- Use Stale or Toasted Bread: Day-old bread absorbs the egg mixture better, creating a rich, custard-like texture. If your bread is fresh, lightly toast it in the oven before assembling the casserole.
- Customize the Cheese: While cheddar and mozzarella are classics, you can mix it up with pepper jack for a spicy kick or gouda for a smokier flavor.
- Make It Ahead: For busy mornings, assemble the casserole the night before and refrigerate. The longer the bread soaks in the egg mixture, the more flavorful your casserole will be.
- Add Vegetables: Sneak in some nutrition by tossing in diced bell peppers, sautéed mushrooms, or spinach. These veggies blend seamlessly into the dish and add vibrant color.
- Scale It Up or Down: Hosting a crowd? Double the recipe and bake in two dishes. Or make a smaller version in an 8×8-inch pan for an intimate breakfast.
Variations to Try
Feeling inspired to put your spin on this recipe? Here are some fun twists:
- Southwestern Casserole: Add diced green chilies, a sprinkle of taco seasoning, and swap mozzarella for pepper jack cheese.
- Italian-Style Casserole: Use Italian sausage, fresh basil, and shredded Parmesan for a Mediterranean flair.
- Veggie Lover’s Delight: Skip the meat and load up on roasted veggies like zucchini, cherry tomatoes, and caramelized onions.
FAQs About Classic Breakfast Beef Sausage and Egg Casserole
Whenever I share this recipe, a few common questions pop up. Let me address them here to make sure your casserole turns out perfectly every time!
1. Can I make this casserole ahead of time?
Absolutely! This casserole is perfect for prepping the night before. Assemble everything as directed, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for 10–15 minutes while the oven preheats, then bake as usual.
2. Can I freeze this casserole?
Yes! You can freeze the casserole either before or after baking. If freezing before baking, assemble it in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. For leftovers, wrap individual portions and reheat as needed.
3. Can I use a different type of bread?
Of course! While day-old white or French bread works wonderfully, you can experiment with sourdough, whole-grain bread, or even croissants for extra richness. Just ensure the bread is sturdy enough to hold up to the egg mixture.
4. What’s the best way to reheat leftovers?
Reheat individual portions in the microwave for 1–2 minutes, or cover the entire dish with foil and bake at 325°F (160°C) for 15–20 minutes until warmed through. Adding a splash of milk before reheating helps keep the casserole moist.
5. Can I make this casserole vegetarian?
Definitely! Swap the beef sausage for a vegetarian alternative like plant-based sausage or diced vegetables such as sautéed mushrooms, zucchini, or spinach. The dish will still be flavorful and hearty.
6. What if I don’t have heavy cream?
No heavy cream? No problem! You can substitute with an equal amount of half-and-half or simply use more whole milk. The texture will still be creamy and delicious.
7. Can I add other ingredients to the casserole?
Yes! This recipe is very adaptable. Popular additions include diced bell peppers, caramelized onions, cooked bacon, or even a dollop of sour cream in the egg mixture for tanginess.
Conclusion: The Perfect Start to Any Day
And there you have it—your ultimate guide to making a Classic Breakfast Beef Sausage and Egg Casserole! Whether you’re feeding a crowd for brunch or prepping an easy breakfast for your family, this casserole is a guaranteed hit. It’s warm, hearty, and bursting with cheesy, savory goodness in every bite.
Print
Classic Breakfast Beef Sausage and Egg Casserole
- Total Time: 1 hour
Description
This hearty and flavorful breakfast casserole is made with savory beef sausage, fluffy eggs, creamy cheeses, and perfectly soaked bread. It’s ideal for a cozy family breakfast or a brunch gathering. Prep it the night before for an easy morning bake!
Ingredients
- Meat:
1 lb beef sausage (mild or spicy). - Egg Mixture:
- 8 large eggs.
- 2 cups whole milk.
- ½ cup heavy cream.
- 1 tsp salt.
- ½ tsp black pepper.
- ½ tsp garlic powder.
- ½ tsp onion powder.
- Bread:
6 cups cubed bread (day-old or lightly toasted). - Cheese:
- 1 cup shredded cheddar cheese.
- 1 cup shredded mozzarella cheese.
- Optional Garnish:
¼ cup chopped green onions.
Instructions
1️⃣ Preheat and Prepare:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2️⃣ Cook the Beef Sausage:
In a large skillet, cook the beef sausage over medium heat until browned and fully cooked. Break it into crumbles as it cooks. Drain any excess grease and set the sausage aside.
3️⃣ Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, garlic powder, and onion powder until well combined.
4️⃣ Assemble the Casserole:
Spread the cubed bread evenly in the prepared baking dish.
Evenly distribute the cooked beef sausage over the bread.
Pour the egg mixture over the bread and sausage, ensuring all the bread cubes are soaked.
Sprinkle the shredded cheddar and mozzarella cheese over the top.
5️⃣ Bake:
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the center is set and the top is golden brown and bubbly.
6️⃣ Serve:
Allow the casserole to cool for 5 minutes before slicing. Garnish with chopped green onions, if desired, and serve warm.
Notes
- Make-Ahead Option: Assemble the casserole the night before, cover it with plastic wrap, and refrigerate. Bake it fresh in the morning.
- Cheese Substitutions: Swap cheddar and mozzarella for Monterey Jack or Gouda for a flavor twist.
- Bread Tip: French bread or sourdough works best for its texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
Nutrition
- Serving Size: 8
