This sausage and egg casserole is perfect for a weekend brunch, holiday gathering, or protein-rich weekday breakfast. Made with eggs, fresh potatoes, cheese, and sausage, this easy recipe takes less than an hour to make and can be prepped in advance for a quick weekday meal.

Cutting a slice of sausage and egg casserole from a baking dish.
This easy breakfast is full of flavor and nutrients! Perfect for a holiday gathering, weekend brunch, or meal prep breakfast.

A Sausage & Egg Casserole That Works for Christmas Brunch or Busy Mornings

I love a good casserole. Not tuna noodle casserole from the 90’s. Trust me, I’ve had my fair share of that growing up.

Instead, I’m talking about an egg casserole, frittata, egg strata (egg casserole with bread), oatmeal casserole (also called baked oatmeal), or french toast casserole.

Casseroles are a budget-friendly way to prep breakfast in advance for the whole week or feed a crowd at a baby shower, holiday brunch, or Christmas breakfast.

This casserole recipe is versatile, working for both holiday mornings and a quick weekday breakfast. That’s one of the many reasons why I love this egg breakfast casserole.


  • Easy to Make: Brown the sausage and potatoes, whisk the eggs and cheddar cheese, then bake this easy breakfast casserole for 30 minutes!
  • Feeds a Crowd: Whether you’re feeding a small family or entertaining friends or extended family members, a sausage breakfast casserole makes enough to serve many people on a budget.
  • Meal-Prep Friendly: A good breakfast casserole is the perfect meal to make on the weekend, then cut and store in an airtight container and reheat throughout the week for a quick breakfast or lunch.
  • Nutrient-Dense & Macro-Friendly: Made with protein-rich eggs and sausage, potatoes (healthy carbs), and real cheese (healthy fat), along with spinach. This breakfast is a nutritional powerhouse!
Cracked eggs in a ceramic egg holder.
Made with simple, budget-friendly, real-food ingredients that you can easily find at any grocery store.

Ingredients Needed

All of the ingredients can easily be found at any grocery store. Here’s what you need…

  • 1 tablespoon butter (salted or unsalted)
  • 1 pound ground sausage (plain sausage, breakfast sausage, or Italian sausage)
  • 1 cup finely diced potatoes, like russet or yukon gold (leave the skin on, no need to peel)
  • 2 cups fresh spinach, chopped
  • 1/3 cup chopped green onions (or yellow onion)
  • 6-10 eggs
  • 1/2 cup milk (whole milk, skim milk, or unsweetened plant-based milk)
  • 1 cup shredded cheese (such as: cheddar cheese, pepper jack, monterey jack, or gruyere)
  • 1 tablespoon chopped fresh herbs (such as: rosemary or basil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • nonstick cooking spray (I like avocado oil spray from Chosen Foods)

Equipment Needed

  • 1 Medium-size casserole dish or oven-safe skillet (I use an 11 X 7 baking dish, 2 quarts) for baking this egg casserole
  • 1 Medium-size bowl for whisking the eggs, cheese, and seasonings
  • 1 large skillet for browning the sausage and potatoes

Step by Step Instructions

Preheat the oven to 350F.

Spray your casserole dish with nonstick cooking spray (I like avocado oil spray) or grease with oil or butter to prevent the egg casserole from sticking to the bottom of the pan. No need to do this if baking the casserole in the skillet used to brown the potatoes and sausage.

Sauteed sausage, spinach, and potatoes in a cast iron skillet.
Saute the sausage, potatoes, spinach, and green onions first.

Step 1: Prepare the Sausage, Potatoes, and Green Onions

  • In a large skillet, over medium-high heat, melt the butter.
  • Once melted, add the sausage and break it up with a wooden spoon to create crumbles.
  • After about 3 minutes, stir in the diced potatoes. Cover the skillet and cook until the sausage is brown and the potatoes begin to sweat and soften (about 8-10 minutes).
  • Add the spinach to the skillet and continue to cook the greens, uncovered, for about 2 minutes until wilted.
  • Stir in the chopped green onions.
  • Pour the veggie and sausage mixture into a casserole dish, spread it out in an even layer.

Step 2: Combine the Eggs, Cheese, and Seasonings

  • In a medium-size bowl, whisk the eggs, milk, cheese, fresh herb, salt, and pepper.
  • Pour the egg mixture over the top of the cooked sausage mixture.

How many eggs should you use? For a medium baking dish (such as a 2-quart casserole dish), use 6 eggs. I think this is the perfect combination of eggs with meat and cheese. If you’re using a large casserole dish, use extra eggs, up to 10 eggs. I’m leaving this up to you. Either way, you’ll end up with a great breakfast. One option is to use 6 eggs at first, then pour the egg mixture over the sausage crumbles. If you feel you need more eggs, whisk 2-4 additional eggs in a bowl and pour over the casserole before baking.

Holding the cooked egg breakfast casserole dish with two towels.
Bake the casserole at 350F, until cooked through (about 30-40 minutes).

Step 3: Bake the Casserole

Bake the casserole for 30-40 minutes, until the center of the casserole is firm. Check on the casserole around the 30 minute mark.

A slice of egg casserole on a blue and white plate with a grapefruit.
Let the casserole cool for 5-10 minutes before cutting and serving.

Step 4: Let Cool for 5-10 Minutes, Then Serve

Remove the casserole from the oven. Allow the casserole to set and cool for 5-10 minutes. Cut and serve.

Variations and Substitutions

  • Use a Sweet Potato: Instead of using a white potato, use chopped sweet potatoes instead.
  • Use a Plant-Based Milk: Instead of using dairy milk, use an unsweetened almond milk or coconut milk.
  • Use Nutritional Yeast: If you need to make this casserole dairy-free, use a dairy-free cheese or add 2 tablespoons of nutritional yeast to the eggs instead of real cheese. Nutritional yeast is commonly used to mimic the taste of cheese in dairy-free recipes.
  • Skip the Fresh Herb: I love adding fresh herbs to a sausage egg bake or frittata (this frittata recipe with bacon and vegetables is amazing). Herbs add extra flavor to egg dishes. If you don’t have fresh herbs on hand, you can still make the perfect breakfast casserole without this fragrant ingredient.

Make Ahead & Quick Breakfast Meal Prep Tips

  • Quick Meal Prep Breakfast: Allow the casserole to cool, then cut into squares and place in an airtight container (or individual meal prep containers, and later add fruit or yogurt for a grab-n-go breakfast). Store in the fridge for up to 4 days. Serve at room temperature or reheat.
  • Make-Ahead Holiday Breakfast: Cook the sausage and veggie mixture up to 1-2 days in advance and store the cooked ingredients in the fridge. Then follow the remaining instructions when you’re ready to assemble and bake the casserole. Another option is to prep the entire casserole 12 hours before baking (the night before), store the casserole in the fridge (covered), then bake according to the instructions the next day.

How to Store Leftovers

  • Store leftovers directly in the casserole dish, tightly covered with foil or plastic wrap, for up to 2 days in the fridge.
  • Or slice the leftover casserole into squares and store in an airtight container for up to 4 days in the fridge.

How to Reheat Leftovers

Reheat individual slices or squares of casserole in the microwave for just a few seconds (30-45 seconds) or in the oven at 300F until warmed through.

Serving the egg casserole with grapefruit and toast.
Serve the casserole alone or pair with your favorite breakfast side like fruit, yogurt, or toast.

What to Serve With This Cheesy Sausage Egg Casserole

The casserole may be served on its own or paired alongside a delicious breakfast side. Here are a few ideas for a weekday breakfast or holiday gathering.

Egg, sausage, and cheese breakfast casserole in a baking dish, fresh from the oven.
5 from 2 votes

Breakfast Sausage and Egg Casserole

This sausage and egg casserole is one of over 15 different ways to cook eggs for breakfast. A family-favorite recipe that is healthy, easy to make, and perfect for a quick weekday meal, baby or bridal shower, or holiday gathering. The recipe serves 6 and may easily be doubled to serve more people.
Kristin Marr
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course Breakfast
Cuisine American
Servings 6 people (1 square per person)
Calories 403 kcal
Cost: $12

Equipment

  • 1 medium-size casserole dish (such as a 2 quart baking dish, about 11X7) for baking the casserole
  • 1 medium bowl for whisking the eggs
  • 1 large skilet for browning the sausage and potatoes

Ingredients

  • 1 tablespoon butter salted or unsalted
  • 1 lb ground sausage such as: breakfast sausage, plain sausage, or Italian sausage
  • 1 cup finely diced potatoes russet or yukon gold (no need to peel)
  • 2 cups fresh spinach chopped
  • 1/3 cup chopped green onions or yellow onion
  • 6 eggs up to 10 eggs (see note below)
  • 1/2 cup whole milk or skim milk or unsweetened plant-based milk
  • 1 cup shredded cheddar cheese or your favorite cheese, such as: gruyere or monterey jack
  • 1 tablespoon chopped fresh herb basil or rosemary are lovely
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • nonstick cooking spray

Instructions

  • Preheat the oven to 350F.
  • Spray your casserole dish with nonstick cooking spray (I like avocado oil spray) or grease with oil or butter to prevent the egg casserole from sticking to the bottom of the pan.
  • In a large skillet, over medium-high heat, melt the butter. Once melted, add the sausage and break it up with a wooden spoon to create crumbles. After about 3 minutes, stir in the diced potatoes. Cover the skillet and cook until the sausage is brown and the potatoes begin to sweat and soften (about 8-10 minutes).
  • Add the spinach to the skillet and continue to cook, uncovered, for about 2 minutes until wilted. Stir in the chopped green onions.
    Sauteed sausage, spinach, and potatoes in a cast iron skillet.
  • Pour the veggie and sausage mixture into the casserole dish and spread it out in an even layer.
    Instead of a casserole dish, you can use the same skillet used to cook the sausage and potatoes, as long as it's oven-safe. If you're doing this, simply turn off the heat and move to the next step.
  • In a medium-size bowl, whisk the eggs, milk, cheddar cheese, fresh herb, salt, and pepper.
    Cracking eggs in a glass bowl.
  • Pour the egg mixture over the top of the cooked sausage mixture.
    Uncooked eggs mixed with sausage and potatoes in a casserole dish.
  • Bake the casserole for 30-40 minutes, or until the center of the casserole is firm. Check on the casserole around the 30 minute mark.
  • Remove the casserole from the oven. Allow the casserole to cool for 5-10 minutes. Cut into squares and serve. (See side dish recommendations above in the article.) Store leftovers in the fridge for up to 4 days.
    Egg, sausage, and cheese breakfast casserole in a baking dish, fresh from the oven.

Notes

How many eggs should you use? For a medium baking dish (such as a 2-quart casserole dish), use 6 eggs. If you’re using a large casserole dish, use extra eggs, up to 10 eggs. I’m leaving this up to you. Either way, you’ll end up with a great breakfast. One option is to use 6 eggs at first, then pour the egg mixture over the sausage crumbles. If you feel you need more eggs, whisk 2-4 additional eggs in a bowl and pour over the casserole before baking.
If you’re feeding a crowd, double this recipe (12 eggs, 2 pounds of sausage, etc.) and bake the egg casserole in a 13×9 casserole dish. The casserole may need to bake for as long as 50 minutes. 

Nutrition

Calories: 403kcalCarbohydrates: 3gProtein: 22gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 244mgSodium: 892mgPotassium: 366mgFiber: 0.4gSugar: 1gVitamin A: 1568IUVitamin C: 4mgCalcium: 205mgIron: 2mg
Tried this recipe?Let me know how it was!
Take the Guess Work OUt of meal planning

Free 64 Rotational Meals Ideas Cheat Sheet

Breakfast, lunch, dinner, and snack recipes to rotate week after week. Put healthy meals on auto-pilot.

3 Comments

  1. Hi Kristin!

    I had a question about the recipe. Could you make this ahead of time, and then freeze it in single serving portions? If so, how long do you think it would last? How would you reheat it?

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.