From the roundup: 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat
One 9×13 pan feeds all seven of us with enough left for one lucky kid to claim a cold square the next morning before anyone else gets to it. Baked egg and sausage casserole is the dish I assemble the night before, cover with foil, and slide straight from the fridge into a cold oven the next morning while everyone is eating breakfast. The key I learned after a soupy first attempt is letting the sausage drain completely before layering it in, because the extra grease is what turns a clean, sliceable casserole into a watery scramble. It bakes at 375 degrees for about 40 minutes and comes out puffed and set all the way through, which means I can cut it into actual portions instead of scooping it out like a mess.
Why you will love this
- Assemble the night before and refrigerate: the only active work happens before bed, not at dinnertime.
- One 9×13 dish feeds six with no sides required, just cut and serve.
- The egg and milk ratio keeps the center custardy without being wet or rubbery.
- Leftovers reheat well the next day, making it useful for two meals from one cook session.
- The red pepper flakes are optional, so you can leave them out for younger kids and add them to individual portions at the table.
Tips for success
- Drain the sausage grease thoroughly after browning. If you skip this, the bottom of the casserole sits in grease and the egg mixture never sets properly in the center.
- Whisk the eggs until the mixture is slightly foamy, about 30 seconds. That little bit of air helps the casserole puff and set evenly rather than baking flat and dense.
- After pouring the egg mixture over the layers, use a fork to press any sausage or pepper pieces back under the surface. Anything sticking up too far will dry out before the center is done.
- Let the casserole rest for a full 5 minutes before cutting. I have skipped this step and ended up with runny edges and ragged slices. It firms up fast, so the wait is worth it.
If you bake it from the fridge
- Add 5 minutes to the bake time when going straight from the refrigerator. Cold dishes take longer to set in the center.
- The casserole is done when the center does not jiggle and feels firm when you press it lightly. Color alone is not a reliable cue since the top can brown before the middle is set.
- If the top is browning too fast, lay a sheet of foil loosely over the dish for the last 10 minutes.
Substitutions
Bulk breakfast sausage can be swapped for turkey sausage or ground chicken seasoned with a pinch of sage and fennel. Both work well and keep the same texture. For a meatless version, crumbled veggie sausage holds up fine as long as you still brown it first to get rid of excess moisture.
Cheddar is easy to swap: Monterey Jack melts a little smoother, pepper jack adds heat without the red pepper flakes, and Swiss works if that is what you have on hand. For the vegetables, diced zucchini or frozen spinach squeezed completely dry can replace the bell peppers. My pickiest eater skips the green pepper entirely, so I just leave one side of the dish pepper-free before pouring the egg mixture over.
Make-ahead and storage
To make this ahead, complete all the layering steps, cover the dish tightly with plastic wrap, and refrigerate for up to 12 hours. Bake the next evening, adding 5 minutes to the cook time since the dish will be cold. Cover leftovers and refrigerate for up to 4 days. Reheat individual slices in the microwave for 60 to 90 seconds, or warm the whole dish covered with foil at 325 degrees F for about 15 minutes.
This casserole freezes reasonably well. Wrap individual cooled slices in plastic wrap, then place them in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. The texture softens slightly after freezing but holds together well enough for a quick lunch.
Baked Egg and Sausage Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish with cooking spray or a thin coat of butter and set it aside.
- In a large skillet over medium-high heat, cook the bulk breakfast sausage, breaking it apart with a wooden spoon as it cooks. Cook for 6 to 8 minutes until no pink remains and the sausage has some browning on the edges. Drain off any excess grease and set the sausage aside.
- Scatter the cooked sausage evenly across the bottom of the prepared baking dish. Layer the diced red bell pepper, green bell pepper, and onion over the sausage. Sprinkle 1 cup of the shredded cheddar on top of the vegetables.
- In a large mixing bowl, crack all 10 eggs and add the milk, garlic powder, onion powder, salt, pepper, and red pepper flakes if using. Whisk until the mixture is fully combined and slightly foamy, about 30 seconds.
- Pour the egg mixture slowly and evenly over the layered ingredients in the baking dish. Use a fork to gently press any vegetables or sausage that float back down under the egg. Sprinkle the remaining 1/2 cup of cheddar over the top.
- If baking right away, place the dish on the center rack and bake for 35 to 40 minutes. The casserole is done when the center is set and does not jiggle when you gently shake the pan. The top should be golden and slightly puffed. If you press the center lightly with your finger, it should feel firm.
- Remove from the oven and let it rest for 5 minutes before slicing. This resting time is important: the egg continues to set as it cools and you will get clean, even slices instead of a runny mess. Cut into squares and serve warm.
Notes
← Back to 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat