Sausage Egg and Cheese Casserole
Sausage Egg and Cheese casserole is one of my favorite any time meals. I know we associate eggs and sausage with breakfast or brunch, but let me tell you it makes an excellent mid-week dinner. This egg casserole can be made ahead or prepped and baked right then. It is versatile and a winner with my family of five every time I make it. Check out these simple steps.
* This post contains affiliate links. Controlled Chaos will receive a small commission from any purchase made at no cost to the purchaser. Funds are used to continue creating quality content for our readers.
The most time consuming part of the prep for this recipe is cooking the sausage. If you find pre-cooked sausage at your local grocer, the prep time goes down to around 5 minutes. My routine consists of putting my bulk sausage in a skillet over medium high heat, then moving on to the other ingredients. While the sausage cooks I cut up my bread and scramble my eggs. I use pre-shredded cheese, but you could also grate cheese at this time. Every couple minutes I take a second to stir the sausage around. I find this process more efficient than fully cooking sausage before moving on to my other ingredients. You do what works best for you!
Time for Assembly
Take out your favorite 9×13 baking dish. In the photos here, I used a disposable foil pan. My other go to is a glass 9×13 baking dish. Click here for an example. Prep the pan – I spray with cooking spray. Assembly is simply a matter of layering ingredients. First layer, the cut up bread. Second layer, the pre-cooked sausage. Third layer, the shredded cheese. The final step is to pour the egg mixture over the top of the layered ingredients. Now we are ready for the oven.
Now you have a choice. Choice #1 – Cover pan with aluminum foil and bake in the oven. Choice #2 – Cover with aluminum foil and place in the refrigerator. If you choose #1, the casserole will be ready in 30-40 minutes. When the eggs are set and fully cooked, you are ready to eat. Choice #2 allows you up to 24 hours to take casserole out of refrigerator and put into the oven. It will take 45-55 minutes to bake from a refrigerated state. I make it both ways and it is equally delicious regardless of method. I use the make ahead option for mid-week dinners or simple morning breakfasts. Every once in a while it is nice to simply drink my coffee in the morning while breakfast bakes.
There you have it – one of my favorite, simple casseroles to add to your arsenal of recipes. Sausage Egg and Cheese casserole is favorite in my house and we never get bored of eating it. Using the method above, you can design any number of breakfast casseroles to meet your family’s desires. I personally have made a veggie version that I adored. Happy Cooking!
Sausage Egg and Cheese Casseroledawndbeauchamp78
- 1 lb pork breakfast sausage, cooked
- 10 pieces bread, cut into pieces
- 1-2 cups shredded cheese
- 8 eggs
- 1 cup milk
- salt and pepper to taste
- In a skillet on medium heat cook pork sausage, drain on paper towels, and put it aside.
- In a bowl add milk and eggs and beat together until fully blended. Add salt and pepper. Set to the side.
- Spray a 9x13 baking dish with cooking spray. Cut bread into pieces and place in the bottom of the dish.
- Spread sausage and cheese on top of the bread evenly.
- Pour egg mixture over the top evenly.
- Option #1: Cover with aluminum foil. Bake for 30-45 minutes at 350°F. Casserole is done when eggs are fully set. Cut into squares and serve.
- Option #2: Cover with aluminum foil and refrigerate for up to 24 hours. Preheat oven to 375°F. Bake for 40-55 minutes. Cut into squares and serve.
Other recipes you may enjoy:
Bye Bye Brunch Omelette Muffins