This egg and sausage casserole is a warm and savory dish for a weekend breakfast. It combines simple ingredients like hard-boiled eggs, breakfast sausage, and cheese into a satisfying meal.
One of its best features is that you can assemble it the night before. Just bake it in the morning for a low-effort, hearty start to your day. It takes about 30 minutes to prepare and an hour to bake.
Why is Egg and Sausage Casserole a Must-Try?
Make it ahead. Prepare the entire casserole the day before you plan to serve it. This saves you time in the morning and deepens the flavors.
Uses simple ingredients. The recipe relies on common breakfast staples you might already have on hand.
Good texture. Combining whole pieces of egg and sausage with melted cheese gives the dish a pleasant texture in every bite.
Ingredients for Egg and Sausage Casserole
• Breakfast Sausage: You can use links, patties, or bulk sausage. Any flavor like maple, sage, or spicy will work well.
• Cheese: Shredded cheddar is a great choice, but a blend of cheddar and Monterey Jack or a Swiss-style cheese would also be good.
• Mushrooms: Canned, drained mushrooms are quick and easy. If you prefer fresh, sauté them briefly before adding them to the mix.
• Breadcrumbs: Plain or seasoned breadcrumbs work. For a finer, crispier topping, you can use panko breadcrumbs.
Exact quantities are in the recipe card below.
How to Make Egg and Sausage Casserole
Step 1: Cook the Sausage and Eggs
First, cook the breakfast sausage in a skillet over medium heat until it is fully cooked and browned. If using links, slice them into smaller pieces. While the sausage cooks, prepare your hard-boiled eggs and peel them.
Step 2: Assemble the Casserole Layers
In a mixing bowl, gently toss the cooked sausage, quartered hard-boiled eggs, mushrooms, and most of the cheese. Transfer this mixture to a greased baking dish and spread it out in an even layer.
Step 3: Top and Chill Overnight
Sprinkle the remaining cheese over the top of the casserole. Mix the breadcrumbs with melted butter and scatter them evenly over the cheese layer. Cover the dish tightly and place it in the refrigerator overnight.
Step 4: Bake and Serve
The next day, preheat your oven and bake the uncovered casserole until it is hot, bubbling, and golden brown on top. Let it rest for a few minutes after baking so it can set slightly before you slice and serve it.
What to Serve with Egg and Sausage Casserole
Serve this casserole on its own or with a side of fresh fruit. Toasted English muffins or biscuits are also a nice accompaniment.
Expert Tips for Egg and Sausage Casserole
Food Safety: Cook sausage to a minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
Make-Ahead: Chilling the casserole overnight is recommended as it allows the flavors to combine well.
Hard-Boiled Eggs: To prepare the eggs, place them in a saucepan, cover with cold water by 1 inch, bring to a rolling boil, then remove from heat, cover, and let stand for 10-12 minutes. Transfer to an ice bath to cool.
Cheese: For a good melt, it is often better to shred your own cheese from a block rather than using pre-shredded varieties.
How to Store and Freeze Egg and Sausage Casserole
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 325°F (165°C) oven until warmed through.
Egg and Sausage Casserole Recipe FAQs
Can I use something other than hard-boiled eggs?
This specific recipe is designed for the texture of hard-boiled eggs. Using raw eggs would create a very different, more quiche-like dish.
Can I freeze this casserole?
Yes, you can freeze it baked or unbaked for up to 2 months. If unbaked, thaw it in the refrigerator overnight before baking, adding 10-15 minutes to the bake time. If baked, thaw and reheat.
Can I add other vegetables?
Yes, sautéed onions, bell peppers, or cooked and well-drained spinach would be good additions. Be sure to cook them before adding them to the mixture.
Egg and Sausage Casserole
Ingredients
- 8 oz breakfast sausage links or bulk, 225g
- 6 large hard-boiled eggs peeled and quartered lengthwise
- 1 cup sliced mushrooms fresh or canned and drained, 100g
- 1 ½ cups shredded sharp cheddar cheese divided, 170g
- ½ cup plain breadcrumbs 30g
- 2 tablespoons unsalted butter melted, 28g
Instructions
- In a skillet over medium-high heat, cook the sausage until browned and cooked through. The internal temperature should reach 160°F (71°C). Drain off any excess fat. If using links, cut them into bite-sized pieces.
- In a large bowl, gently combine the cooked sausage, quartered hard-boiled eggs, sliced mushrooms, and 1 cup of the shredded cheese. Be gentle to keep the egg pieces mostly intact.
- Lightly grease an 8-inch (20 cm) square baking dish. Transfer the egg and sausage mixture to the dish and spread it in an even layer.
- Sprinkle the remaining ½ cup of cheese over the top of the mixture.
- In a small bowl, stir the breadcrumbs and melted butter together until the crumbs are evenly coated. Scatter the buttered breadcrumbs over the cheese layer.
- Cover the dish with foil or plastic wrap and refrigerate for at least 8 hours, or overnight.
- When ready to bake, preheat the oven to 325°F (165°C). Remove the cover from the dish.
- Bake for 50 to 60 minutes, until the casserole is bubbling in the center and the topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before cutting and serving. This helps it set.
Notes
