Sausage Egg Casserole

Sausage Egg Casserole
  • 360M Total Time

  • 315M Prep Time

  • 10 Ingredients

  • 8 Servings

With a little bit of prep the night before, you can pop this dish in the oven the next morning for a breakfast or brunch the whole family will love.


This recipe was developed for the Incredible Egg by Egg Enthusiast Anne Mauney, MPH, RD

Anne Mauney, MPH, RD


  1. Grease a 9×13 baking dish. In the dish, mix together eggs, bread, shredded cheese, sausage, milk, spinach, and bell peppers.

  2. Cover the dish with foil and let sit in the refrigerator overnight.

  3. In the morning, preheat the oven to 350 degrees F. Meanwhile, remove dish from refrigerator and let it sit on the counter. Once the oven is preheated, bake (uncovered) for 45-50 minutes.

  4. Remove from the oven, slice, and serve!


  • 8 large eggs, beaten
  • 4 slices whole grain/wheat bread, cubed
  • 1 cup shredded sharp cheddar cheese
  • 1 lb cooked sausage
  • 2 cups whole milk
  • 1 Tbsp. Dijon mustard
  • 1 cup fresh spinach (tightly packed), chopped
  • 2 medium red bell peppers, diced
  • to taste salt
  • to taste ground black pepper

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.