This easy Egg Sausage Casserole is perfect for brunch or Christmas morning. Your guests will love waking up to this hearty, and healthy casserole that mixes eggs, turkey sausage, croutons, spices and cheese. You can prepare this ahead of time and bake the next morning! 

SAUSAGE EGG CASSEROLE

Have you set your menu for the holidays yet?

Aside from the main meal there are many breakfast recipes you will make that include eggs like today’s Sausage Egg Casserole, these Cheese and Sausage Baked Eggs or this Southwestern Breakfast Casserole.

The best part of these casserole recipes is that they are filling and easy to make.

Eggs are one of the most important ingredients in holiday cooking and baking, and all year long! Eggs add moisture, color, flavor and nutritional value to recipes. 

I love that you can easily customize an egg casserole with what you have on hand.

You can also make this ahead of time, wrap it in plastic wrap and store in the fridge until you are ready to bake it.

It works nicely for christmas morning, a holiday brunch, weekly breakfasts or you can cut into individual portions and freeze.

And as a resident of Ohio I am proud that Ohio is ranked No. 2 in the nation for egg farming, producing about 9 billion eggs a year.

There’s a good chance the eggs you will use this holiday season for holiday baking came from an Ohio egg farm. 

Visit OhioEggs.com to meet more egg farming families.

Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations.

We eat a lot of eggs in our house. We often rotate between Greek Baked Eggs, Caprese Egg Muffins, Mediterranean Vegetable Frittata, Mediterranean Egg Scramble or these Mediterranean Quiche Wontons. 

Recipe Ingredients

EGGS: This casserole uses 10 large white eggs. You can also use brown eggs.

TURKEY SAUSAGE: I added turkey sausage into this breakfast casserole. You can use any breakfast sausage, pork or chicken sausage. You also could easily leave this out for a vegetarian version.

GARLIC: Garlic adds extra flavor to this egg casserole. I used fresh garlic but you could use garlic powder.

VEGETABLES: This casserole uses red bell pepper and sweet onion.

CROUTONS: Large croutons are added into this casserole. I love the texture it adds into the dish. You can leave them out if you don’t want them in the casserole.

CHEESE: I added shredded cheese to the egg casserole. Once again this isn’t necessary if you are avoiding cheese. I added sharp cheddar cheese but you could use pepper jack, mozzarella or Monterrey jack.

MILK: I added milk in to this casserole. You could also add in heavy cream. It helps create a fluffy egg and also adds calcium and protein. You can leave it out if you don’t want to use it.

SPICES: The spices I added in are paprika and oregano.

How to Make This Sausage Breakfast Casserole

SAUTE THE SAUSAGE: In a large skillet heat the 2 Tablespoons olive oil over medium-high heat.

Sauté the garlic and onion for 2 minutes. Add the sausage and bell pepper and cook until browned. Drain the fat and set aside. 

ADD CROUTONS: Spread the croutons evenly into the bottom of a greased or non-stick 9×13 inch baking dish or casserole dish.

Sprinkle the sausage and 1/2 cup of cheese evenly over the bread.

MIX TOGETHER EGGS AND MILK: In a large bowl whisk eggs and milk. Stir in the paprika, oregano, salt and pepper. 

Pour the sausage mixture over the croutons and cheese, making sure to spread it evenly in the pan. Sprinkle with black pepper and salt.

Cover with aluminum foil or plastic wrap and refrigerate for 2 hours or overnight or up to a day ahead of time. 

BAKE THE CASSEROLE: When you are ready to bake the casserole preheat the oven to 375 degrees F. 

Remove the breakfast bake from the fridge and sprinkle the cheese on the casserole. 

Bake for 40-45 minutes, or until set and the edges are just starting to crisp and turning golden brown. If you want extra crispy edges cook for 45-50 minutes.

To test if the baked casserole is done cooking, insert a knife in the center of the egg casserole and make sure it comes out clean.

Let sit for 10 minutes and then slice into squares. 

Serve with fresh parsley, green onion, sour cream or hot sauce. I love pairing my egg casserole with fresh fruit and a cup of coffee.

Leftovers will keep well in the refrigerator for up to 5 days in an airtight container. You can reheat in the microwave.

Toppings You Can Add to This Overnight Breakfast Casserole

SALSA: Salsa is always a great option to top your casserole. Some I like are this Pico de Gallo, Homemade Salsa, Avocado Tomatillo Salsa or this Salsa Verde. Guacamole is also a great option or this Cowboy Caviar.

OTHER INGREDIENTS: Some other ingredients that work nicely on a breakfast casserole are sour cream, Greek yogurt, avocado slices, chopped herbs or hot sauce.

Ways to Modify This Sausage Egg Casserole

PROTEIN: You can vary the protein source by using different types of meat such as shredded chicken, bacon, ham, or even vegetarian options like tofu or tempeh.

VEGETABLES: Add a variety of fresh veggies to boost flavor and nutrition. Consider red onions, yellow onion, bell peppers like a green bell pepper, spinach, green chiles, green onions, mushrooms, poblanos, tomatoes, broccoli, or any other veggies you enjoy.

SPICES: You can add spices to your liking. Try paprika, onion powder, crushed red pepper or oregano. the seasoning to your liking.

CHEESE: Different types of cheese that work in this casserole are mozzarella, feta, pepper jack cheese, goat cheese or cotija cheese. Cottage cheese is also a nice addition. I suggest adding a 1/2 cup for extra protein and creaminess.

FRESH HERBS: Fresh herbs are always a great addition like fresh parsley, chives, fresh basil or dill.

POTATOES: Add in tater tots, fresh potatoes or hash browns.

VEGETABLES: You can add chopped veggies on top of the casserole. Try red onion, tomatoes, pickled red onion, curtido or pickled vegetables.

Today’s post is sponsored by the Ohio Poultry Association. As always, opinions are 100% my own.