This sausage and egg breakfast casserole combines browned breakfast sausage, beaten eggs, seasoned croutons, and melted cheddar jack cheese into one sheet-pan dish. It's quick to assemble and ideal for feeding a crowd at breakfast or brunch.
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In a large skillet over medium-high heat, brown the breakfast sausage, breaking it apart as it cooks. Drain any excess grease.
While the sausage is browning, crack the eggs into a large bowl and whisk until smooth.
Preheat your oven to 375°F (190°C).
Grease a baking dish with cooking spray. Pour the whisked eggs into the dish.
Add the cooked sausage and seasoned croutons to the egg mixture. Gently press the croutons down to help them soak up the egg.
Sprinkle the shredded cheddar jack cheese evenly over the top.
Bake for 20 minutes, or until the eggs are set and the top is golden brown.
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave (1–2 minutes) or in a 350°F oven (10 minutes, covered with foil).
Bulk breakfast sausage (not links) is traditional and easiest to brown and mix. Use mild or hot depending on your preference.
Yes. Sharp cheddar, Monterey Jack, or a blend of cheddar and Swiss work well. Avoid low-moisture cheeses like parmesan.
The eggs should be set but still slightly jiggly in the very center when you shake the pan gently. A knife inserted near the center should come out clean or with minimal wet egg.
Yes. Double all ingredients and use a 9x13-inch baking dish. Bake time may increase by 5–10 minutes.
