Classic Simple Sausage and Egg Casserole
This classic sausage and egg casserole is a perfect make-ahead breakfast or brunch option. With savory sausage, custardy eggs, and cheesy bread, it's a crowd-pleasing dish that's easy to prepare.
Equipment
- large skillet
- 9x13 inch baking dish
- large bowl
- plastic wrap
Ingredients
Main Ingredients
- 1 lb bulk breakfast sausage
- 8 large eggs
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 slices day-old bread
- 2 cups shredded cheddar cheese
Instructions
Preparation
- Cook the bulk breakfast sausage in a large skillet over medium heat until browned and no pink remains; drain excess grease.
- Tear bread into 1-inch pieces and scatter half of them in a 9x13 inch baking dish.
- Layer half of the cooked sausage and half of the shredded cheese over the bread; repeat with remaining bread, sausage, and cheese.
- Whisk together eggs, milk, salt, and pepper in a large bowl.
- Pour the egg mixture over the layers in the baking dish and gently press to ensure everything is moistened.
- Cover and refrigerate for at least 4 hours or overnight to allow the bread to absorb the egg mixture.
- Preheat oven to 350°F (175°C) and let the casserole sit at room temperature for 15-20 minutes.
- Bake uncovered for 45-55 minutes, or until golden brown and a knife inserted in the center comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, prepare this casserole the night before and let it chill in the refrigerator overnight. This allows the bread to fully soak up the egg mixture, leading to a perfectly custardy texture and preventing a soggy bottom. You can also customize this casserole by adding vegetables like bell peppers or spinach, or a pinch of red pepper flakes for a little heat!