Make Ahead Sausage Egg Bake


Make Ahead Sausage and Egg Casserole

Ok, I guess technically this recipe would qualify as a casserole. Egg Casserole. I’ve just never been a big fan of the word. It always makes me think of Tuna Surprise. I don’t especially like being surprised, least of all by tuna fish. So I go with the ever-descriptive title: Egg Bake! But if you enjoy surprises, think of this as a casserole. Okay, glad we got that settled.

sausage and egg casserole ingredients

My husband and I love lazy weekend mornings. Everyone stays in their pajamas. We read the newspaper or watch the kids’ gymnastic routines while enjoying a laid back breakfast. This is my idea of the perfect Saturday morning.

I realized early on, though, that lazy mornings aren’t lazy for me when I’m busy feeding everyone. That’s why I love make-ahead breakfast dishes that can be prepped the night before and baked in the morning. This savory egg dish fits the bill and is perfect paired with your favorite sweet breakfast treat like muffins or scones.

Having friends or family over for breakfast is also my favorite time to entertain. It’s casual and relaxed, and when everyone heads their separate ways, you still have the whole day ahead of you. It’s a great way to kick off the weekend. Whether we’re enjoying a quiet breakfast or have a big group gathered around the table, this is one of my favorite egg dishes to serve.

This recipe feeds a crowd, but can be easily cut in half for a smaller group. Leftovers are great, too. My husband loves reheating them for quick weekday breakfasts.

sausage and egg casserole

Make-Ahead Sausage Egg Bake


1-2 lb. Italian sausage
12 eggs
4 c. milk
1 t. salt
3 t. dry mustard
12 slices of bread (Any bread should work! A reader mentioned using broken-up croissant pieces. YUM.)
2 c. cheese, grated


  1. Cook, crumble, and drain the sausage; set aside to cool slightly.
  2. In a medium bowl, beat the eggs. Add the milk, salt, and dry mustard. Remove the crusts from the bread and tear it into rough pieces. Add it to the egg mixture, along with the grated cheese and sausage.
  3. Pour into a greased 9×13″ dish (use an 8×8″ pan for a half recipe). Refrigerate overnight, if desired. This could also be baked immediately, if needed.
  4. Bake at 350 for about 45 minutes. You want the eggs to be set; a knife inserted into the middle should come out mostly clean. Don’t worry if it still jiggles a bit. The bread & milk give it a creamier texture that won’t set completely.


If you don’t have a good 9″x 13″ pan (or need an extra because EVERYONE DOES), having a quality pan with a lid is so worth it. Especially when making an overnight casserole, it is so easy to pop the lid on to throw in the fridge and then you can stack stuff on top of it. Extra space for the win! Also awesome if you are traveling with the casserole to make on vacation. This Pyrex Basics Oblong Baking Dish is a great option!

Looking for more make ahead breakfast options?

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