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This Sausage and Egg Breakfast Casserole transforms the supreme pizza into a cheesy brunch bake! This crowd-pleasing breakfast casserole is overflowing with eggs and sausage, pepperoni, crisp vegetables and three types of cheeses. Fuss-free, simple to prepare and totally delicious, this breakfast egg sausage casserole is easy to customize, can be made in advance and always a hit with picky eaters!

“I pinned this immediately when I saw it!! Made it a week later – 100% going to be our new Christmas morning tradition breakfast. Totally delicious!! So good!!”

– Katherine

Update: This recipe was originally published in December 2017. I made edits to the post below to include more information about this recipe for sausage and egg breakfast casserole. Plus, I added a recipe video to show you how easy this meat lover’s casserole is to make! 

Hi, friends! I don’t know about you, but I absolutely love a good holiday brunch. Some of my all-time favorite memories revolve around the holiday table. Since the holiday season is about all about connecting and creating memories, I wanted to bring you a breakfast recipe worthy of your celebrations.

Enter this seriously delicious, super easy sausage and egg breakfast casserole recipe. Simple to prepare, yet impressive enough for entertaining, this sausage breakfast casserole is perfect ANY occasion – from holiday gatherings, like Christmas morning breakfast or Easter brunch, a simple Sunday morning with the family.

If you’re looking for more breakfast recipes perfect for entertaining, be sure to try this Spanish Frittata with Potato or Scrambled Avocado Eggs on Toast next.

Table of Contents

About this sausage and egg casserole

If a supreme pizza and a breakfast egg casserole had a baby, this easy sausage and egg breakfast casserole is what would emerge.

Light, yet rich and custard-like, this sausage and egg oven bake is incredibly soft and chewy with slightly crispy edges. It’s jam packed with fluffy eggs and buttery brioche! And, overflowing with flavorful sausage, salty pepperoni, sweet bell pepper, mellow onions and two types of freshly shredded cheeses. Dolloped with creamy, decadent burrata (or melty mozzarella), it’s baked until golden brown, oozy and bubbly; then topped with fresh scallions, MORE pepperoni and sliced olives (if you are into that sort of thing). Essentially, this casserole has something for everyone and the taste is HEAVEN ON EARTH.

It’s perfect for breakfast, brunch, dinner and EVERY SINGLE snack in between. Shoot, I would even eat this for dessert!

But, best of all?! It’s low maintenance, totally customizable, and can (and should if you have time) be prepared in advance. So when breakfast, brunch, lunch, or dinner time rolls around, all you have to do is pop it in the oven, kick back, relax and look like the master chef that you are! (Lazy life goals mission accomplished!)

After one bite I know you’ll be adding this casserole overflowing with meaty sausage, pillowy eggs, buttery bread, and gooey cheese to your breakfast line up.

Angled photo of a pair of hands tearing burrata cheese and adding it to the top of a partially baked breakfast casserole - photo of step 7 of the recipe.

How to make breakfast sausage and egg casserole?

This egg breakfast casserole with sausage and veggies is incredibly easy to make and only requires 20 minutes of hands-on preparation!

  1. Saute the vegetables: In a large skillet, heat olive oil over medium-high heat. Add the onion, peppers and season generously with salt and pepper. Cook, stirring occasionally until soft.
  2. Add the sausage: Add the sausage and cook, breaking up any large pieces with the back of a spoon, until no longer pink. Stir in the pepperoni and season again to taste. Remove from heat and let cool completely.
  3. Grease a 9×13’’ baking dish with non-stick cooking spray. Set aside.
  4. Prepare the egg custard: In a medium bowl, beat the eggs with milk, mustard, salt and pepper. Set aside.
  5. Mix the filling: In a large bowl, add the bread, sausage mixture, both cheeses and scallions. Gently mix together.
  6. Transfer to pan: Pour the bread mixture into the baking dish. Use a large wooden spoon to evenly distribute bread in dish.
  7. Add the egg custard: Pour the egg mixture evenly over the bread. Use a wooden spoon if necessary to push down the bread and filling to that it is mostly covered with the egg mixture.
  8. Chill: Cover the baking dish with plastic wrap and refrigerate. For best results, refrigerate at least 6 hours and up to 24 hours.
  9. Preheat the oven to 350 degrees F. Uncover the strata and brush the top with milk.
  10. Bake, uncovered, for 45 minutes. Remove the strata from the oven and break the burrata over the top of the strata, evenly distributing it. Return to the oven and bake an additional 15-20 minutes, or until the strata is just set and the cheese is bubbly.
  11. Serve: Remove from the oven and set aside to cool for 10 minutes before garnishing and serving. Enjoy!

Expert tips for the best success!

  • You can use any sausage:  I used ground sweet Italian sausage, but you can use whatever type and flavor of sausage you prefer. If using sausage links, make sure you remove them from their casings before proceeding with the recipe.
  • For the best taste, use an enriched bread:  Bread is the star player in this casserole. I recommend you use a buttery, enriched bread such as challah, brioche or even (torn) croissants. If you can’t find any of those varieties, you can substitute any type of bread you would like. However, for the most luxurious mouthfeel I suggest trying to find a bread similar in taste, such as Parker House rolls, potato bread or even Hawaiian rolls.
  • Don’t use fresh bread:  Make sure your bread is stale and at least a day old! Fresh bread will completely disintegrate into the egg and milk mixture! However, if all you have is fresh bread, don’t worry! You can just toast the bread to get the same results as stale bread. Place the cubes of bread on a sheet pan and toast them in a 250 degree oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
  • Use cheese you love:  If you aren’t crazy about burrata, you can either nix it completely from this breakfast casserole recipe or substitute whole milk ricotta, fresh mozzarella, or a mixture of both!

Step-by-step photos: making this recipe at home 

(Don’t forget to scroll down to the bottom of the page for the detailed measurements and the complete printable recipe card!)

Step-by-step photo collage showing how to make sausage and egg breakfast casserole recipe.

FAQs: frequently asked questions

What sausage should I use in a breakfast casserole?

While ground breakfast sausage is traditionally used, you can use any variety of sausage you and your family prefer!

  • Ground Breakfast Sausage: Also referred to as pork sausage or country sausage. There are different flavors of breakfast sausage, such as sage or maple. However, if you want to use breakfast sausage in this recipe, I would use either regular, all natural or country mild.
  • Italian Sausage: Italian sausage is pork sausage flavored with fennel, garlic and other seasonings. Italian sausage is sold in links or in bulk (ground) and sweet, mild and hot varieties. You can use whatever variety you would like in this recipe. However, if you are using links you will need to remove the sausage from the casing before proceeding with the recipe.
  • Chicken or Turkey Sausage: Chicken or turkey sausage is a wonderful healthier option!
  • Chorizo: If you prefer a bit of heat, chorizo is a good choice.
  • Ham:  Not a fan of sausage? Feel free to use leftover, cooked ham instead!
  • Bacon:  Crispy, salty bacon is another delicious substitution!

What vegetables can I add to breakfast casseroles with eggs and sausage?

This casserole utilizes onions and red bell peppers. However, feel free to add any other vegetable you would normally include in a sausage omelet!

  • Green Bell Peppers
  • Scallions
  • Mushrooms
  • Olives
  • Tomato
  • Spinach
  • Zucchini
  • Yellow Squash

What fresh herbs pair well with breakfast egg and sausage casserole?

Herbs and seasonings are a great way to add even more flavor and customize this breakfast bake to your specific tastes!

You can use either fresh or dried herbs, however, fresh herbs will offer more flavor.

Fresh or Dried Herbs

  • Basil
  • Oregano
  • Parsley
  • Chives
  • Thyme

Seasonings

  • Onion Flakes
  • Garlic Powder
  • Fennel
  • Paprika
  • Red Pepper Flakes

Should I cover my breakfast casserole while it’s baking?

Whether or not a breakfast strata should be covered while baking depends entirely on the recipe.

This sausage egg casserole does not need to be covered while baking. However, if your oven runs hot and you find the top of the breakfast casserole browning before the casserole is set, you can lightly tent the top with foil while baking.

How long to do I bake a breakfast casserole with egg and sausage?

You should cook this overnight breakfast egg sausage casserole long enough so that it is just set, as this is what keeps the inside fluffy. You don’t want the casserole to be runny, nor do you want it to be dry. I bake this breakfast casserole at 350 degrees Fahrenheit for 1 hour.

Note:  Oven temperatures can vary greatly. If you think the casserole is done baking, you can test it to see if it’s cooked through. Insert a knife into the center of the casserole. If it comes out clean (with no uncooked egg), the casserole is done. Alternatively, a thermometer inserted into the center should read 160 degrees Fahrenheit.

Can I make this in advance?

Absolutely! As a matter of fact, sausage breakfast casserole is best when it is made ahead of time!

You can prepare this casserole up to 24 hours in advance and store it, covered, in the refrigerator. Preparing the casserole ahead of time and letting it rest in the refrigerator allows the custard to really work its magic and soak into the bread!

Overhead, extreme close up shot of Sausage Breakfast Casserole garnished with olives, chopped pepperoni and sliced scallions.

Serving breakfast egg casserole with sausage

This easy pizza breakfast casserole is very filling and meant to be served as a complete meal since it contains carbs, protein, cheese and vegetables.

However, if you are looking to serve this sausage strata as a part of a breakfast spread, here are a few serving suggestions to round out this meal!

Angled shot of a slice of sausage egg casserole being lifted out of the baking dish with a stack of plates, forks and knives blurred in the background.

Storing leftovers

You can store any leftover sausage and egg breakfast in an airtight container in the refrigerator for up to 4 days.

Reheating instructions

The best way to reheat this egg and sausage breakfast casserole with bread is to use the microwave.

When you are ready to eat leftovers, slice an individual serving of casserole and place it on a microwave-safe plate and loosely cover. Microwave for 1 minute and then continue to microwave in 30-second intervals until warmed throughout.

Note:  The size of the casserole portion and the power of your microwave will make the reheat time vary.

Freezing instructions

Leftover cooked breakfast egg sausage casserole can be stored in an airtight container in the freezer for up to 2 months.

Alternatively, you can store unbaked sausage breakfast casserole in the freezer for up to 2 months. To freeze, assemble the casserole as directed. Instead of covering it and storing it in the refrigerator, wrap it with a layer of plastic wrap followed by a layer of aluminum foil. Store it in the freezer until ready to use. Make sure you allow the casserole to thaw in the refrigerator overnight before baking as directed.

Straight on, up-close shot of the side of a slice of breakfast casserole garnished with olives and scallions with a cup of coffee and a baking dish of the strata blurred in the background.

Special enough for Christmas or New Year’s brunch, and too delicious NOT to make an appearance at any given Sunday brunch, this sausage and egg and cheese breakfast casserole is how you make your brunch game STRONG!

Until next week, friends, cheers. To making all your breakfast dreams come true!

Cheyanne

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More recipes for overnight breakfast casserole with bread

Are you looking for more delicious breakfast casserole recipes? Try these family favorites:

Sausage and Egg Casserole

5 from 14 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 25 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Servings: 8 servings
Print Recipe Pin Recipe
This Sausage and Egg Casserole is like a supreme pizza transformed into a cheesy breakfast bake!  It's loaded with with veggies, Italian sausage, pepperoni, eggs and three types of cheeses!  This crowd pleasing dish is simple to prepare, can be made in advance and is easily customizable!  It's a kid-friendly recipe that is guaranteed to become a family favorite!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 large skillet
  • 1 9×13-inch Baking Dish
  • 2 Mixing Bowls

Ingredients 

  • 2 TBS Extra Virgin Olive Oil
  • 1 small Yellow Onion – finely chopped (about 1 ¼ cup)
  • 1 Red Bell Pepper – small dice (about scant cup)
  • 1 Pound Sweet Italian Sausage (about 5 if using links, casings removed) (SEE NOTES)
  • ½ heaping Cup Pepperoni – diced (about 2 ounces)
  • 3 Cups + 3 TBS Whole Milk – DIVIDED
  • 10 Large Eggs
  • 1 TBS Dijon Mustard
  • 1 Loaf Brioche – cut into ¾’’ cubes (about 3/4 pound) (SEE NOTES)
  • 1 Cup Gruyere Cheese – shredded (about 3 ounces)
  • 1 Cup Aged White Cheddar – shredded (about 3 ounces)(sub: cheddar cheese)
  • ½ Cup Scallions – thinly sliced
  • 8 ounces Burrata Cheese (sub: Fresh Mozzarella)
  • Optional toppings Sliced Olives, Sliced Scallions, Quartered Pepperoni

Instructions

  • Cook the vegetables: In a large skillet, heat olive oil over medium-high heat until shimmering. Add in the onion and peppers; then season generously with salt and pepper. Cook, stirring occasionally, until softened, about 5-6 minutes.
  • Add the sausage, then pepperoni: Add the sausage to the skillet and cook, breaking up any large pieces with the back of a spoon, until no longer pink, about 8 minutes. Stir in the pepperoni and season again with salt and pepper to taste. Remove from heat and let cool completely.
    Grease a 9×13’’ baking dish with non-stick cooking spray. Set aside.
  • Prepare the egg custard: In a medium bowl, whisk the eggs with 3 cups milk, mustard, heaping ¼ teaspoon pepper, and 1 teaspoon of salt. Set aside.
  • Mix the filling: In a large bowl, add the cubed bread, cooked and cooled sausage mixture, both shredded cheeses, and the scallions.  Gently mix together. 
  • Transfer casserole to pan: Pour the bread mixture into the prepared baking dish and use a large wooden spoon to evenly distribute bread in dish. 
  • Add the egg custard: Pour the whisked egg mixture evenly over the bread.  Use a wooden spoon as necessary to gently push down on the bread and casserole filling to that the cubes of bread are mostly submerged in the egg mixture.
  • Chill: Cover the baking dish with plastic wrap and refrigerate. For best results, refrigerate at least 6 hours and up to 24 hours.
  • Preheat the oven to 350 degrees F. If you have refrigerated the breakfast casserole, remove it from the fridge and let it sit on the counter while the oven preheats.
    Brush with milk: Uncover the casserole, discarding the plastic wrap. Use a pastry brush to gently brush the top of the egg and sausage casserole with the remaining 3 tablespoons of milk.
  • Bake uncovered for 45 minutes (SEE NOTES).
    Add burrata cheese: Carefully remove the breakfast casserole from the oven. Use your hands to break the burrata over the casserole, evenly distributing the cheese among the top.
    Bake again: Return to the oven and bake an additional 15-20 minutes, or until the breakfast egg sausage casserole is JUST set and the cheese is bubbly. 
  • Cool slightly and then Serve: Remove from the oven and set aside to cool for 10 minutes before garnishing as desired and serving. Enjoy!

Video

Notes

  1. Sausage: I used ground sweet Italian sausage, but you can use whatever type or flavor of sausage you prefer. If using sausage links, make sure you remove them from their casings before proceeding with the recipe.
  2. Bread: You can substitute challah for the brioche bread. If you can’t find brioche or challah, you can substitute any type of bread you would like.  However, for the most luxurious, rich mouthfeel I suggest a buttery bread similar to brioche or challah, such as potato bread or even Hawaiian rolls.
  3. Stale vs. Fresh Bread: Make sure your bread is stale and at least a day old! Fresh bread will completely disintegrate into the egg and milk mixture! However, if all you have is fresh bread, don’t worry! You can just toast the bread to get the same results as stale bread. Place the cubes of bread on a sheet pan and toast them in a 250 degree oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
  4. Baking casserole: If the top of your breakfast strata starts to brown before the strata is set, you can lightly tent the strata with foil while baking.  Just make sure to remove the foil from the strata and bake uncovered after you add the burrata cheese. 
  5. Burrata substitute: If you aren’t crazy about burrata, you can either nix it completely from the recipe or substitute whole milk ricotta, fresh mozzarella, or a mixture of both!
Nutritional information is an estimate based upon 8 servings.  Exact nutritional information will depend upon brands used and precise measurements.

Nutrition

Calories: 835kcal    Carbohydrates: 27g    Protein: 41g    Fat: 63g    Saturated Fat: 30g    Cholesterol: 430mg    Sodium: 1000mg    Potassium: 450mg    Sugar: 6g    Vitamin A: 2070IU    Vitamin C: 21.9mg    Calcium: 707mg    Iron: 2.6mg
Course: Breakfast, Brunch
Cuisine: American

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