Sausage and Egg Casserole Recipe

Cooked and crumbled sausage: This adds a savory, meaty flavor and texture to the casserole.

Beaten eggs: Eggs are the base that holds the casserole together and make it fluffy.

Milk: Milk makes the casserole creamy and helps mix all the ingredients smoothly.

Shredded cheddar cheese: Cheese adds a rich, melty taste that makes the dish extra delicious.

Salt: Salt brings out the flavors of all the ingredients.

Black pepper: Pepper adds a little bit of spice and balances the taste.

One of the most helpful steps in this Sausage and Egg Casserole Recipe is mixing the eggs and milk without making a mess. When you beat the eggs and add the milk, salt, and pepper, you want everything to blend smoothly so the casserole bakes evenly and tastes just right. Here’s a simple way to do it:

1. Crack the eggs into a big bowl first.
2. Use a fork or a whisk to gently stir the eggs in one direction. This helps break up the yolks and mix them with the whites.
3. Slowly pour in the milk while you keep stirring. Adding it little by little stops splashes and helps the liquids combine better.
4. Keep stirring until the mixture looks smooth and a little frothy on top.

Doing this makes the eggs and milk mix well, so when you add the cooked sausage and shredded cheddar cheese, everything spreads out evenly in the casserole. That way, every bite has a good balance of flavors and the texture is just right—not too runny or dry.

When I first tried this, I poured the milk in all at once and ended up with splashes everywhere—my kitchen looked like a mini storm! Now, I take my time and stir slowly, which saves me from cleaning up and helps the casserole cook perfectly. Plus, it’s kind of relaxing to watch the mixture turn creamy and smooth. Give it a try next time you make this dish!

• cooked and crumbled sausage - Substitute with cooked and crumbled tofu: Tofu can be seasoned to mimic the flavor of sausage and provides a similar texture, making it a great vegetarian option.

• cooked and crumbled sausage - Substitute with mushrooms: Finely chopped mushrooms can add a savory, umami flavor and a meaty texture, suitable for a vegetarian alternative.

• beaten eggs - Substitute with egg substitute: Commercial egg substitutes or a mixture of flaxseed meal and water can be used for a vegan or egg-free version.

• milk - Substitute with almond milk: Almond milk or any other plant-based milk can be used for a dairy-free option, maintaining the creamy texture.

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor without dairy, suitable for vegan diets.

• shredded cheddar cheese - Substitute with vegan cheese: Vegan cheese shreds can replace cheddar cheese for a dairy-free alternative while maintaining the cheesy texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a depth of umami, though it will slightly change the flavor profile.

• black pepper - Substitute with white pepper: White pepper can be used for a milder peppery taste, maintaining the spice without altering the color.

• Allow the sausage and egg casserole to cool completely at room temperature before storing. This prevents condensation from forming, which can make your dish soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• For longer storage, consider freezing the casserole. Cut it into individual portions for easy reheating. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. This method helps maintain the flavor and texture.

• Label the container with the date to keep track of freshness. The casserole can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the frozen casserole in the refrigerator overnight. This gradual thawing helps retain the dish's quality.

• Reheat the casserole in the oven at 350°F (175°C) until heated through, about 15-20 minutes. If reheating from frozen, it may take a bit longer. Cover with foil to prevent the top from over-browning.

• For a quicker option, use the microwave. Place a portion on a microwave-safe plate and cover with a damp paper towel. Heat in 1-minute intervals until warm, ensuring even heating.

• Consider adding a sprinkle of fresh herbs or a dash of hot sauce before serving to revive the flavors after storage.

• Preheat your oven to 350°F (175°C). Place the sausage and egg casserole in an oven-safe dish, cover with foil to prevent drying, and heat for about 20 minutes or until warmed through. This method ensures the casserole retains its original texture and flavor.

• Use a microwave for a quick reheat. Place a portion of the casserole on a microwave-safe plate, cover with a microwave-safe lid or damp paper towel, and heat on medium power for 1-2 minutes. Check the temperature and continue heating in 30-second intervals if necessary. This method is speedy but may slightly alter the texture.

• For a stovetop approach, heat a non-stick skillet over medium-low heat. Add a slice of the casserole and cover the skillet with a lid. Heat for about 5 minutes, flipping halfway through, until warmed. This method can give the edges a delightful crispness.

• If you have an air fryer, preheat it to 300°F (150°C). Place the casserole in the basket and heat for about 5-7 minutes. This method can help maintain a crispy top layer while warming the inside evenly.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C) to ensure the eggs set properly.

• Mixing bowl: A large bowl to combine the eggs, milk, salt, pepper, sausage, and cheese thoroughly.

• Whisk: Handy for beating the eggs and mixing them with the milk, salt, and pepper to create a smooth mixture.

• Baking dish: A greased dish to pour the egg mixture into, which will hold the casserole as it bakes.

• Measuring cups: Essential for accurately measuring the milk and cheese to ensure the right consistency and flavor.

• Measuring spoons: Used to measure the salt and pepper precisely, ensuring the seasoning is just right.

• Spatula: Useful for stirring in the cooked sausage and cheese into the egg mixture evenly.

• Cooling rack: Allows the casserole to cool slightly after baking, making it easier to serve.

Prepare ingredients in advance: Cook and crumble the sausage ahead of time and store it in the fridge. This way, you can quickly add it to the egg mixture when you're ready to assemble the casserole.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese. It eliminates the need to grate cheese yourself and speeds up the preparation process.

Mix the night before: Combine the eggs, milk, salt, and pepper the night before. Store the mixture in the fridge, so you just need to add the sausage and cheese in the morning.