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Egg Casserole

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This Easy Egg Casserole with Sausage is the perfect make-ahead, hearty breakfast. It’s a rich, creamy egg bake that’s packed with savory breakfast sausage, croutons, veggies, cheddar cheese, and spices. 

Side view of a cheesy egg casserole with croutons.

Easy Egg Casserole Breakfast Bake

Breakfast casseroles are the perfect dish. They’re simple to make, hard to mess up, and feed a crowd.

They can also easily be prepared ahead of time!

This egg casserole with croutons is an amazing recipe.

It’s a great option for Christmas morning or for an easy breakfast option any day of the week.

It’s starts with a layer of croutons that soften with a mix of egg, milk, and heavy cream.

The egg mixture gets poured over the croutons, breakfast sausage, and veggies and has the perfect combination of seasonings to add flavor. It’s a complete meal put together in a simple egg bake recipe. 

Trust me on this: this egg casserole is a huge hit with everyone that tries it! 

What is Egg Casserole Made Of?

  • Breakfast Sausage: You can use spicy or mild sausage depending on your preferences. 
  • Veggies: onion, green pepper, red pepper.
  • Eggs: You’ll need 8 large eggs to put together this casserole dish. 
  • Milk and Cream: A combination of milk and heavy cream creates the creamiest texture with just the right amount of richness.
  • Spices: We’re seasoning using a combination of dry mustard, kosher salt, and ground black pepper.
  • Croutons: You can use your favorite variety of store-bought croutons or whip up a batch of homemade sourdough croutons
  • Cheese: I use shredded cheddar cheese to give the casserole that delicious gooey, cheesy flavor. 
Ingredients needed for egg casserole with croutons.

How to Make Egg Casserole with Croutons

This egg casserole recipe is a simple breakfast recipe that requires just 15 minutes of prep! Here’s a quick summary of the instructions:

Scroll to the bottom of the post for ingredient amounts and full instructions.

  1. In a large skillet, cook the sausage until no pink remains, then drain all but one tablespoon of the grease. Add the onions and bell peppers into the skillet and cook until softened.
  2. In a large bowl, whisk the eggs until smooth, then add in the milk, cream, and spices.
Pan filled with sauteed peppers and onions.
Eggs, milk, heavy cream, and seasonings in a large bowl.
  1. Place croutons in a single layer in the bottom of a greased baking dish, then layer the cooked sausage, peppers, and onions on top.
  2. Sprinkle on the cheese, then pour egg mixture on top. Cover and refrigerate for at least an hour (overnight is best).
  3. In a preheated oven set to 350ºF, bake the casserole until the center is set. 
Cheese sprinkled over croutons, sausage, peppers, and onions.
Unbaked egg casserole that's been refrigerated overnight.

Tips and Notes

  • Shred your own cheese. Pre-shredded cheese contains an anti-caking agent. While technically that’s fine to use, it does interfere with the texture of the cheese when it’s melted. For the best results, shred your own. 
  • Grease the baking pan. A light layer of cooking spray will do the trick. This prevents the egg bake from sticking to the bottom of the pan. 
  • Bake covered, then uncovered. I recommend covering the casserole for the first 30 minutes, then removing the foil and baking the last 20-30 minutes uncovered. This ensures that the egg gets thoroughly cooked without burning on the top. 
  • To check for doneness, insert a knife into the center of the casserole. If it comes out clean, then it’s ready to go. 
  • Cool before serving. A quick 10-15 minutes gives the egg bake time to set up.

Variations

  • Use another meat. Swap the regular breakfast sausage out for turkey sausage or add another layer of flavor with cooked and crumbled bacon.
  • Add more veggies. Try cooking any variety of veggies along with the onion and pepper—cherry tomatoes, spinach, zucchini, broccoli, you name it. 
  • Try another cheese. I love the sharp flavor of the cheddar, but feel free to swap it out for another cheese such as mozzarella, feta, goat, etc. 
  • Heat things up. Want a little bit of spice? Try adding in a little bit of cayenne pepper, chili powder, or red pepper flakes. 

Serving Suggestions

Enjoy this egg bake all on its own or garnished with hot sauce, sour cream, or your favorite salsa! It’s plenty hearty served as-is, but you can definitely enjoy it with more of your favorite breakfast recipes

Storage

Fridge: To store leftovers, let them cool to room temperature, then cover the baking dish or transfer slices to an airtight container. It will last in the fridge for 3-4 days. 

Freezer: To freeze leftovers, wrap tightly in plastic wrap and foil, then store them in the freezer for up to 3 months. 

Reheat: Thaw in the fridge, if frozen, then bake at 350ºF until the center is heated through. 

Slice of casserole on a spatula.

What’s the Difference Between Frittata and an Egg Casserole?

The most obvious difference is the shape. A frittata is an egg bake that’s traditionally baked in a pie pan, then cut into wedges.

An egg casserole is made in a larger casserole pan and cut into squares for serving. 

Additionally, frittatas don’t usually contain any milk or cream, while egg casseroles do. 

Can You Make a Casserole with Raw Eggs Ahead of Time?

Totally! This recipe is an excellent way to get ahead with meal prep. To make it ahead of time, simply assemble the casserole as directed, but don’t bake.

Instead, wrap it tightly in plastic wrap and foil and store it in the freezer for up to 2 months.

When you’re ready to bake and serve it, let it thaw overnight in the fridge, then bake as directed.

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Slice taken out of a pan of breakfast casserole.

Egg Casserole

4.8 from 4 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Set Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 12 Servings

Ingredients

  • 1 pound bulk breakfast sausage
  • ½ medium onion
  • ½ green bell pepper
  • ½ red bell pepper
  • 8 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1 teaspoon ground mustard
  • ½ to 1 teaspoon kosher salt, or to taste
  • ¼ teaspoon ground black pepper
  • 5 ounces croutons, 1 bag
  • 2 cups shredded cheddar cheese

Instructions
 

  • Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  • In a large skillet over medium heat, cook the sausage until no pink remains. Drain all the grease except for 1 tablespoon.
    1 pound bulk breakfast sausage
  • Place the onions and bell peppers in the same skillet and cook briefly just to soften, about 2-3 minutes. Remove from heat.
    ½ medium onion
    ½ green bell pepper
    ½ red bell pepper
  • In a large bowl, whisk the eggs until well beaten. Pour in the milk, heavy cream, ground mustard, salt and pepper. Whisk to combine.
    8 large eggs
    2 cups milk
    1 cup heavy cream
    1 teaspoon ground mustard
    ½ to 1 teaspoon kosher salt
    ¼ teaspoon ground black pepper
  • Arrange the croutons in the bottom of the baking dish in a single layer. Pour the sausage, peppers and onions over the croutons. Then sprinkle on the cheese.
    5 ounces croutons
    2 cups shredded cheddar cheese
  • Carefully pour in the egg mixture and cover with plastic wrap. Refrigerate for at least an hour or up to overnight.
  • When ready to bake, preheat the oven to 350°F. Bake for 50-65 minutes or until the center is set and doesn’t jiggle. A knife inserted in the center should come out clean and no liquid egg mixture should run out.
  • Let the casserole cool for 10-15 minutes before serving.
  • Scroll up and see the post for tips, variations, FAQs, and storage recommendations.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1sliceCalories: 379kcalCarbohydrates: 13gProtein: 17gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 182mgSodium: 606mgPotassium: 271mgFiber: 1gSugar: 3gVitamin A: 907IUVitamin C: 11mgCalcium: 228mgIron: 2mg
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