Cheesy and hearty sausage egg bake is filling and delicious. It is packed with protein and flavor!
This easy bake can be made the night ahead for a quick breakfast! Try pairing this dish with Rainbow Fruit Yogurt Parfaits, or to bring in some more hearty bites, try Berry French Toast Casserole, or French Toast Muffin Cups.
Savory Sausage Breakfast Casserole
I love a good hearty breakfast, but sometimes I just do not feel like making it! It seems like making breakfast can sometimes take longer than dinner, and who wants to be doing that first thing in the morning? Especially if it is a special occasion.
That’s why I’m all about a good breakfast casserole. This one is hearty, and quite filling. The best part is it can even be made the night before! That way, come time when the morning munchies hit, I can just pop it in the oven and relax.
Break out the fresh squeezed orange juice and a bowl of fruit and this is one amazing breakfast. It is perfect to include in a breakfast spread for the masses or as the main dish for your smaller affair. Enjoy!
Just Prep the Night Before!
CUBE. Grease a 9×13 pan. Evenly arrange the cubed bread over the bottom of the pan.
BROWN. Heat a skillet over medium high heat. Cook the sausage until no longer pink, then drain the fat.
LAYER. Sprinkle the cooked sausage evenly over the bread. Sprinkle the shredded cheese on the sausage.
MIX. In a large bowl, whisk the eggs, milk, basil and oregano. Mix until egg is incorporated. Pour the egg mixture into the baking dish. Cover the dish with plastic wrap and refrigerate overnight.
BAKE. Pull the casserole out of the fridge 15 minutes before you want to bake it. During this time preheat the oven to 350°F. Uncover the dish and bake for 50 minutes, or until toothpick inserted in the center comes out clean.
*Note: If you use a ceramic or glass baking pan you may want to reduce the oven temp to 325°F and bake for 60 minutes.
SERVE. Let the egg casserole stand for 10 minutes before cutting. You can easily get 12 large, 15 regular, or 20 small pieces.
Variations
This breakfast bake is quite perfect as it is, but if you’re wanting to switch it up, try any of the following:
- Use a hot Italian sausage to add more spice!
- Use a thicker milk product like half and half or heavy cream to make it richer.
- Add in green chiles.
- Use fresh herbs for a fresher flavor.
- Add diced bell peppers.
- Add diced fresh white onions.
So many ways to change it up!
How to Store
Keep leftovers STORED in an airtight container in the fridge for up to a week. REHEAT individual servings in the microwave or larger servings in the oven until warmed through.
You can prepare this and then FREEZE it before baking. Wrap it tightly in a layer of plastic wrap and then in a layer of foil. It can stay in the freezer for 2-3 months. When you’re ready to bake it let it thaw in the fridge and then come to room temperature before baking.
For more breakfast casseroles, check out:
- Overnight Sausage, Egg, and Croissant Breakfast Bake
- Berry French Toast Casserole
- Eggnog French Toast Bake
Sausage Egg Bake Recipe
Ingredients
- 8 slices white bread - cubed
- 1 lb Italian sausage
- 2 c sharp cheddar cheese - shredded
- 2 c mozzarella cheese - shredded
- 9 large eggs - lightly beaten
- 3 c 2% milk
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Grease a 9x13 pan. Evenly arrange the cubed bread over the bottom of the pan.
- Heat a skillet over medium high heat. Cook the sausage until no longer pink, then drain the fat.
- Sprinkle the cooked sausage evenly over the bread. Sprinkle the shredded cheese on the sausage.
- In a large bowl, whisk the eggs, milk, basil and oregano. Mix until egg is incorporated. Pour the egg mixture into the baking dish. Cover the dish with plastic wrap and refrigerate overnight.
- Pull the casserole out of the fridge 15 minutes before you want to bake it. During this time preheat the oven to 350°F. Uncover the dish and bake for 50 minutes, or until toothpick inserted in the center comes out clean. *Note: If you use a ceramic or glass baking pan you may want to reduce the oven temp to 325°F and bake for 60 minutes.
- Let the egg casserole stand for 10 minutes before cutting. You can easily get 12 large, 15 regular, or 20 small pieces.
