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Easy Sausage and Egg Breakfast Casserole for Meal Prep

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This easy sausage and egg breakfast casserole is perfect for meal prep, reheating beautifully without turning into a watery mess. It’s fluffy, cheesy, and packed with protein to keep you energized all morning.

Ingredients

Scale
  • 1 lb breakfast sausage (bulk, not links)
  • 10 large eggs
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese (sharp recommended)
  • 4 cups day-old bread, cubed (crusty French loaf or sourdough)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (freshly ground)
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon onion powder (optional)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it apart with a spatula. Cook until browned and fully cooked through, about 6-8 minutes. Drain excess grease if needed (leave a little for flavor). Set aside to cool slightly.
  3. Cube the bread: While the sausage cooks, cut the day-old bread into 1-inch cubes (about 4 cups). Spread them evenly in the bottom of the greased baking dish.
  4. Layer the sausage: Sprinkle the cooked sausage evenly over the bread cubes.
  5. Add the cheese: Sprinkle 1½ cups of the shredded cheddar over the sausage and bread. Reserve the remaining ½ cup for the top.
  6. Whisk the egg mixture: In a large mixing bowl, crack all 10 eggs. Add the milk, salt, pepper, garlic powder, and onion powder. Whisk vigorously until well combined and slightly frothy, about 30 seconds.
  7. Pour the egg mixture: Slowly pour the egg mixture evenly over the bread, sausage, and cheese. Gently press down on the bread with a spatula to help it absorb the liquid. Let it sit for 5-10 minutes if time allows.
  8. Top with remaining cheese: Sprinkle the reserved ½ cup of cheddar over the top.
  9. Bake covered: Cover the dish with aluminum foil and bake for 30 minutes.
  10. Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean or with a few moist crumbs).
  11. Rest before slicing: Let the casserole sit on the counter for 5-10 minutes before cutting to firm up.

Notes

For best texture, use day-old bread and let the assembled casserole sit in the fridge overnight. If using fresh bread, cube it and let it sit out for an hour or toast lightly. Do not overmix the eggs. For a dairy-free version, use unsweetened almond milk and dairy-free cheese. For a gluten-free version, use sturdy gluten-free bread.

Nutrition

Keywords: breakfast casserole, sausage and egg casserole, meal prep breakfast, easy breakfast casserole, make ahead breakfast

Find it online: https://twinkletaste.com/easy-sausage-and-egg-breakfast-casserole-for-meal-prep/