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Easy Freezer-Friendly Egg & Sausage Breakfast Casserole

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A fluffy, savory breakfast casserole packed with sausage, cheese, and eggs. Perfect for make-ahead meal prep, busy mornings, or holiday brunches, and it freezes beautifully for up to 3 months.

Ingredients

Scale
  • 1 pound breakfast sausage (mild, spicy, or maple)
  • 10 large eggs (room temperature preferred)
  • 2 cups whole milk (2% works, but whole milk is richest)
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1/2 teaspoon black pepper (freshly ground preferred)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder (optional)
  • 6 cups cubed bread (about 6–8 slices, day-old or slightly stale; Texas toast or crusty French loaf)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup diced bell peppers (optional, any color)
  • 1/4 cup chopped green onions (optional, for garnish)
  • 1 cup fresh spinach (optional, wilted before adding)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook sausage in a large skillet over medium-high heat, breaking it up with a spatula, until browned and no longer pink (6-8 minutes). Drain grease. If using bell peppers or onions, add them for the last 2 minutes.
  3. Spread cubed bread evenly in the greased baking dish. Do not press down.
  4. Sprinkle cooked sausage evenly over the bread. Top with both cheeses, reserving 1/2 cup for later.
  5. In a large mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until smooth (about 30 seconds).
  6. Slowly pour the egg mixture evenly over the bread, sausage, and cheese. Gently press down on the bread with a fork or fingers to help it absorb the liquid. Let sit for 10 minutes at room temperature. (If making ahead, cover and refrigerate at this point.)
  7. Sprinkle reserved cheese on top. Bake uncovered for 35-40 minutes, until center is set and top is golden brown. A knife inserted in the center should come out clean, and internal temperature should reach 160°F (71°C).
  8. Let casserole rest for 5-10 minutes before serving. For freezer version: Assemble completely (steps 1-6) in a freezer-safe dish, do not bake. Wrap tightly with plastic wrap then foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking; add 10-15 minutes to bake time.

Notes

For best texture, use day-old or slightly stale bread. Let the assembled casserole sit for 10 minutes before baking to allow bread to absorb custard. To prevent sogginess, drain sausage grease thoroughly and cook watery vegetables first. For a vegetarian version, substitute sausage with sautéed mushrooms, bell peppers, and onions. For a low-carb option, replace bread with thawed and dried hash browns or riced cauliflower.

Nutrition

Keywords: breakfast casserole, egg casserole, sausage casserole, freezer-friendly, make-ahead breakfast, holiday brunch, meal prep

Find it online: https://sunnysavory.com/easy-freezer-friendly-egg-and-sausage-breakfast-casserole-recipe/