This Sausage and Egg Casserole is like a supreme pizza transformed into a cheesy breakfast bake! It’s loaded 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!
Updated: This post was originally published in December 2017. I edited the photos and updated the post below to include more information about this egg breakfast casserole. Plus, I added a recipe video to show you how easy this meat lover’s casserole is to make!
Hi, friends!! Let’s chat about holiday brunch, shall we? Honestly, some of my all-time favorite memories revolve around the holidays and a delicious brunch spread! Since I no longer live in the same state as my family, my husband and I are forced to make our own new breakfast and brunch traditions.
I’ve been on the hunt for a dish that is easy yet impressive, and above all else, absolutely delicious. Well, it’s safe to say, I finally hit the jackpot and found our new tradition – this incredibly delicious breakfast casserole! It’s perfect for Christmas, New Years, birthdays, Easter – basically any and every holiday – or simply because it’s Sunday and you want a delicious meal!
And, I know after you give this recipe a try, you will come back to this easy sausage breakfast casserole recipe again and again!
Sausage and Egg Casserole
If a supreme pizza and an egg casserole had a baby, this is what would emerge.
Light, yet rich and custard-like, this casserole 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!)
What is a casserole?
A casserole is a cohesive, one-dish meal prepared in a casserole pan and slowly baked in the oven.
A sausage casserole, also known as a breakfast casserole or bake, is a simple, hearty American dish commonly served for breakfast or brunch.
Sausage breakfast bakes are traditionally made with eggs, milk, cheese, sausage (or other meats), and vegetables. Breakfast casseroles can also include cubed bread, shredded potatoes (hash browns) or biscuits.
What sausage should I use?
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?
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 herbs go with sausage breakfast bake?
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 a breakfast casserole be covered while 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 should I bake it?
You should cook an egg 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.
What goes with sausage casserole?
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!
What to serve with a breakfast casserole?
- Stand alone breakfast meats: bacon, sausage or Canadian ham
- Fresh fruit
- Fruit salad
- Yogurt
- Breakfast potatoes: hash browns, cubed breakfast potatoes, potato patties, roasted potatoes
Can you make it 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!
How long will a baked egg casserole keep?
You can store leftover cooked egg casserole in an airtight container in the refrigerator for up to 4 days.
Can you reheat sausage egg casserole?
The best way to reheat this egg dish 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.
Can this casserole be frozen?
Leftover cooked casserole can be stored in an airtight container in the freezer for up to 2 months.
Unbaked sausage breakfast casserole can also be frozen 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.
How to make a sausage and egg casserole?
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
- 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 softened, about 6 minutes. Add in the sausage 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 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, beat the eggs with 3 cups milk, mustard, salt and pepper. Set aside.
- Mix the filling: In a large bowl, add the bread, cooled sausage mixture, both shredded cheeses and scallions. Gently mix together.
- Transfer 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 egg mixture evenly over the bread. Use a wooden spoon if necessary to push down the bread and filling to that it is mostly submerged in 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 strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata and brush the top with remaining 3 tablespoons of milk.
- 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.
- Serve: Remove from the oven and set aside to cool for 10 minutes before garnishing as desired and serving. Enjoy!
Tips for the best casserole:
- 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!
How to make sausage casserole step by step photos:
Special enough for Christmas or New Year’s brunch, and too delicious NOT to make an appearance at any given Sunday brunch, this sausage breakfast casserole is how you make your breakfast game STRONG!
Until next week, friends, cheers – to making all your brunch goals come true!
xoxo
Cheyanne
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More savory breakfast recipes:
The best Sausage and Egg Casserole recipe👇
Sausage and Egg Casserole
Equipment
- large skillet
- 9x13-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)
- ½ Cup Scallions – thinly sliced
- 8 ounces Burrata Cheese or Fresh Mozzarella
Optional for topping: Sliced Olives, Sliced Scallions, Quartered Pepperoni
Instructions
- Cook the sausage and veggies: In a large skillet, heat olive oil over medium-high heat until shimmering. Add in the onion, peppers and season generously with salt and pepper. Cook, stirring occasionally until softened, about 6 minutes. Add in the sausage 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 9x13’’ baking dish with non-stick cooking spray. Set aside.
- Prepare the egg custard: In a medium bowl, beat 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 bread, cooled sausage mixture, both shredded cheeses and scallions. Gently mix together.
- Transfer 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 egg mixture evenly over the bread. Use a wooden spoon if necessary to push down the bread and filling to that it is mostly submerged in 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 strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata and brush the top with remaining 3 tablespoons of milk.
- Bake, uncovered, for 45 minutes (SEE NOTES). 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.
- Serve: Remove from the oven and set aside to cool for 10 minutes before garnishing as desired and serving. Enjoy!
Video
Notes
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition
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Cheyanne, I really don’t know what to say…this is such an overwhelming mix of everything delicious!! Looks like the perfect hearty dinner dish! 🙂
We enjoy breakfast casseroles for any meal of the day around here Chey! And this one is totally scrumptious. Love the new video too. I’m thinking Tom needs to whip this up for me this year for Mother’s Day. Pinned and hoping it ends up as Mother’s Day breakfast in bed!
This really does have holiday brunch written all over it. I loooove casseroles and I can’t wait to try this one! Have a great week ahead, Chey!
This dish is perfect for Mother’s Day brunch, Cheyanne! (Or any holiday breakfast for that matter!) I’m imagining a large serving of this alongside a mimosa…soooo good!
this totally does sound like heaven on earth! what an awesome breakfast casserole – I’m this to my “must make” list!
Pizza for breakfast! Love that you spiced up a basic strata! Can’t wait to give it a try!
Well, well, another year has passed, and I still haven’t tried a Strata. I guess I should consider giving it a try this season, otherwise Santa might get my name into the naughty list, and that would be sad 🙂 Beautiful photos and mouthwatering recipe!
I remember this one fondly Chey! So packed full of flavor. We’d certainly enjoy this for any meal of the day! Great for holiday guests too!
Pizza flavors AND burrata for breakfast? You know I’m in for that, girl! Maybe with some of your mom’s monkey bread and a mimosa on the side :). This sounds totally delicious and like a perfect Christmas tradition. Have a great week, Chey!