Sausage and Egg Casserole Recipe – Easy Valentine’s Day Brunch

Posted on December 20, 2025

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The first time I made a sausage and egg casserole for Valentine’s Day, it wasn’t planned. My husband and I had overslept (classic us), the fancy breakfast reservation was a distant memory, and all I had in the fridge were eggs, half a package of breakfast sausage, and a leftover bag of shredded cheese. I remember standing there, still in pajamas, thinking, “Well, let’s see what happens.” Turns out, what happened was pure brunch magic.

There’s something about the smell of sizzling sausage and baking eggs that feels like home. My kitchen is tiny, so when the casserole goes in the oven, the whole apartment fills up with the coziest, most savory scent. And honestly? We now skip the restaurant every year and make this sausage and egg casserole together. It’s become our little Valentine’s Day ritual—simple, warm, and way more fun than waiting for overpriced pancakes.

I’ve tinkered with this sausage and egg casserole recipe for years—different breads, cheeses, even some wild attempts with leftover croissants. I’m not saying it’s the only casserole you need for Valentine’s Day brunch, but if you want something that feels like a hug (and is easy enough to pull off, even if you’re still half asleep), this is it.

Why You’ll Love This Sausage and Egg Casserole Recipe

Alright, let’s get real—this isn’t just any breakfast casserole. I’m obsessed with how comforting, customizable, and downright delicious it is. Here’s why I keep making it, especially for Valentine’s Day:

Zero morning stress: You can prep the whole thing the night before, stick it in the fridge, and just bake it in the morning. I do this every year because who wants to chop onions at 7am?
Feeds a crowd (or just two really hungry people): This casserole serves 6-8 generous portions. Perfect for brunch parties—or for leftovers you’ll actually look forward to.
Endless variations: I’ve swapped in ham, added spinach, used croissants instead of bread. It all works.
Super satisfying: Protein-packed eggs, savory sausage, gooey cheese—this is the kind of breakfast that keeps you full until dinner.
Freezer-friendly: I freeze slices for busy mornings and they reheat beautifully. Valentine’s Day leftovers? Yes please.

Honestly, there’s just something special about sharing a big, bubbly casserole straight from the oven. It’s the kind of meal that makes Valentine’s Day feel like more than a Hallmark holiday. This sausage and egg casserole is my go-to when I want brunch to be easy, delicious, and full of love—even if it’s just me and my husband in pajamas, eating at the counter.

What Ingredients You’ll Need for Sausage and Egg Casserole

Here’s what I love about shopping for this sausage and egg casserole recipe: almost everything is a fridge or pantry staple. I’ll walk you through each ingredient, why it matters, and what you can swap if you’re running low on something.

Breakfast sausage (1 pound / 450g): I use bulk pork sausage, but you can totally use turkey sausage or even veggie sausage. Just make sure it’s flavorful—this is what gives the casserole its backbone.
Eggs (8 large): The star of the show. Room temperature eggs blend better (I forget this half the time, but it does help).
Whole milk (2 cups / 475ml): Makes the casserole rich and custardy. You can use 2% if you want—it’s still good, just a touch less creamy.
Sharp cheddar cheese (2 cups / 200g, shredded): I like sharp for extra flavor. Monterey Jack or Swiss are great too. I always shred my own—pre-shredded is fine, but it doesn’t melt quite as nicely.
Day-old bread (6 cups / about 200g, cubed): French bread, sourdough, even croissants if you’re feeling fancy. Stale bread soaks up the egg mixture and holds everything together.
Salt and pepper (1 teaspoon salt, ½ teaspoon pepper): Season to taste. I’ve upped the salt before and regretted it, so stick close to these measurements.
Optional add-ins:

Diced onion (½ cup / 75g): Sauté with the sausage for a little sweetness.
Chopped spinach (1 cup / 30g): Sneaky way to add veggies.
Red bell pepper (½ cup / 75g, diced): Adds color and crunch.
Fresh parsley (2 tablespoons, chopped): For a hit of brightness.

Ingredient quirks: I always use Jimmy Dean sausage—no sponsorship, just habit. If you’re gluten-free, use a GF bread. I’ve tried almond milk, but the casserole doesn’t set as nicely (so stick with dairy if you can).

Got questions about swaps? Yep, you can use frozen spinach (just squeeze out the water). Croissants make it rich, but honestly, stale sandwich bread is classic and works every time. The only thing you really can’t skip: eggs and sausage. Everything else is flexible.

Equipment Needed for Easy Valentine’s Day Brunch

You don’t need a professional kitchen for this sausage and egg casserole recipe. Here’s what I use—most of it is basic stuff:

9×13-inch (23x33cm) baking dish: Mine is glass and slightly chipped, but it’s survived a decade. Ceramic works too; just don’t use a metal pan or the casserole might cook unevenly.
Large mixing bowl: You’ll need room for the eggs and milk (I’ve spilled it before—bigger is better).
Whisk or hand mixer: I use a whisk because I like the control, but a hand mixer works if you want it extra fluffy.
Skillet: For browning the sausage. Nonstick is nice, but cast iron gives the best flavor.
Measuring cups and spoons: I know some folks eyeball, but for casseroles, I measure. Accurate eggs-to-milk ratio = perfect texture.
Spatula: For mixing and spreading the bread cubes. Silicone is my favorite—easy cleanup.

Personal tip: If you want clean slices, let the casserole cool for 10 minutes before cutting. I use a bread knife—works like a charm.

And if you’re prepping ahead, cover with foil for overnight chilling. My foil box is always mangled, but hey, it gets the job done.

How to Make Sausage and Egg Casserole – Step-by-Step

Alright, let’s do this. I’m walking you through my exact sausage and egg casserole recipe, with all the little tricks I’ve picked up.

Brown the sausage (8 minutes):
Heat your skillet over medium heat. Add the sausage (and onion, if using). Cook, breaking up the meat with a spatula, until fully browned and no pink remains—about 8 minutes. Drain excess fat (but leave a little for flavor).
Prep the bread (5 minutes):
Cube the bread into 1-inch pieces. Spread half of it into your greased 9×13-inch baking dish. Scatter the cooked sausage (and any veggies) over the bread, then top with half the cheese.
Mix the egg custard (3 minutes):
In a large bowl, whisk together eggs, milk, salt, and pepper until smooth and slightly frothy. If you’re feeling fancy, add a splash of hot sauce—trust me.
Layer and assemble (4 minutes):
Pour half the egg mixture over the bread and sausage. Add the rest of the bread, then cheese. Pour the remaining egg mixture evenly over the top, pressing down gently with a spatula so everything gets soaked.
Chill (optional, up to 12 hours):
Cover tightly with foil and refrigerate overnight if you want to prep ahead (makes the bread extra custardy). If you’re baking right away, let it sit for 15 minutes so the bread can absorb the eggs.
Bake (45-55 minutes):
Preheat oven to 350°F (175°C). Bake, uncovered, for 45-55 minutes. The top will be golden and puffed, and a knife inserted in the center should come out clean. If the top browns too quickly, cover loosely with foil.
Rest and serve (10 minutes):
Let casserole cool for 10 minutes before slicing. The texture firms up and the flavors settle in. Sprinkle with fresh parsley if you want to look fancy. (I usually forget this part, but it’s a nice touch.)

Troubleshooting: If the casserole looks too wet in the middle, bake for 5 more minutes. If the edges brown but the center isn’t set, cover with foil and keep baking. (Been there—it’s fixable!)

You’re about an hour in, but honestly, most of that is hands-off time. And your kitchen smells like breakfast heaven.

My Best Sausage and Egg Casserole Tips & Techniques

Okay, here’s where I spill all the secrets I’ve learned from making this sausage and egg casserole for way too many brunches.

Don’t skimp on cheese: Extra cheese on top makes for a super gooey, golden crust. I always add a little more than the recipe calls for—no regrets.
Stale bread works best: Fresh bread turns mushy. Day-old French bread or sourdough = perfect custardy texture. If your bread is fresh, toast the cubes in the oven for 5 minutes.
Let it rest after baking: I know it smells amazing, but slicing too soon makes for messy servings. Ten minutes is the magic number.
Customize the sausage: I’ve used spicy Italian, maple, even chorizo. Each gives a different flavor profile—Valentine’s Day brunch, spicy edition? Yes, please.
Prep ahead for sanity: The night-before chill isn’t just for flavor—it saves your morning. I do all the chopping, mixing, and layering before bed, then just pop it in the oven when I wake up.
Freeze leftovers like a pro: Slice the casserole and freeze individual portions. Reheat in the microwave or toaster oven. Brunch, solved for weeks.
Watch the baking time: Ovens vary (mine runs hot). Start checking at 45 minutes. The top should be puffed and golden, and the center just set.

Real talk: The first time I made this, I forgot to grease the pan—big mistake. Don’t skip that step unless you want to be scraping breakfast out of the corners.

And if you want crispy edges, bake uncovered for the last 10 minutes. That’s my husband’s favorite part.

Ways to Mix Up Your Sausage and Egg Casserole

Once you’ve got the basic sausage and egg casserole down, here’s where you can play around. I’ve tried all sorts of variations—some successful, some weird, all fun.

Veggie-packed version: Add sautéed mushrooms, spinach, or roasted red peppers. Even picky eaters go for this—especially with extra cheese.
Croissant casserole: Swap bread for buttery croissants. The texture is richer and perfect for Valentine’s Day brunch.
Southwestern twist: Use chorizo sausage, pepper jack cheese, and toss in some diced jalapeños. Serve with salsa and avocado.
Gluten-free swap: Use gluten-free bread. I like Udi’s for texture—no one notices the difference.
Mini casseroles: Use a muffin tin instead of a big pan. Bake for 18-22 minutes. Great for grab-and-go or brunch buffets.
Ham and Swiss: Replace sausage with cubed ham, cheddar with Swiss. My grandma swears by this version.
Herb overload: Add fresh chives, parsley, and dill for a springy flavor. Good with goat cheese, too.
Dairy-free: Use unsweetened almond milk and Daiya cheese. Not quite as creamy, but still tasty.

Honestly, the best variations come from using leftovers. I’ve thrown in roasted potatoes, bits of bacon, even leftover spinach dip once (weird, but delicious). The casserole is forgiving—experiment away!

Serving Ideas & Storage for Sausage and Egg Casserole

How to Serve

Classic brunch: Slice warm and serve with fresh fruit and strong coffee. I do this every Valentine’s Day.
Fancy version: Top with a dollop of sour cream, sprinkle with chives, and serve with a mixed greens salad. Looks elegant, takes two minutes.
Leftover magic: Toast slices and serve as breakfast sandwiches with a smear of mustard or hot sauce.
For the sweet tooth: Pair with cinnamon rolls or pancakes for a full brunch spread.

Storage Tips

Room temp: Covered, lasts 2 days on the counter (if your kitchen isn’t super hot). I prefer the fridge for food safety.
Refrigerator: Airtight container, up to 5 days. Reheat in microwave (30-40 seconds per slice) or oven (325°F / 160°C for 10 minutes).
Freezer: Slice first, wrap in parchment, freeze up to 3 months. Reheat from frozen—straight to toaster oven or microwave. Makes weekday breakfasts way easier.

Pro tip: If the casserole gets a little dry after a few days, drizzle with a splash of milk before reheating. I do this all the time—makes leftovers taste fresh.

And if you ever have stale slices, fry them up with butter for a breakfast hash. Waste nothing!

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel pretty good about serving this sausage and egg casserole for Valentine’s Day brunch.

Per Serving (1/8 of casserole)	Amount
Calories	~310
Protein	18g
Carbs	22g
Fat	17g
Fiber	2g

Plenty of protein: Thanks to eggs and sausage, you’ll stay full way longer than with a stack of pancakes.
Calcium from cheese: Great for bones (and flavor, obviously).
Option for veggies: Toss in spinach or peppers and you’ve got a serving of greens.
Lower sugar than most brunch recipes: No syrup overload here.

Dietary notes: Contains gluten, dairy, and eggs. Can be made gluten-free or dairy-free (see above). If you’re watching sodium, use low-sodium sausage and cheese.

Real talk: It’s still a breakfast casserole, but compared to a pastry from the bakery? This is way more balanced—and way tastier, in my opinion.

Final Thoughts – Make This Sausage and Egg Casserole Your Valentine’s Day Tradition

So that’s my sausage and egg casserole recipe for Valentine’s Day brunch! I know I’ve gone on about it, but when you find a breakfast that’s this cozy, reliable, and just plain delicious, you want to share it with everyone.

This casserole never lets me down—whether it’s just the two of us in our pajamas or a table full of sleepy friends. I hope it becomes your go-to comfort brunch, too.

Make it your own. Try the variations, swap in what you’ve got, add your favorite mix-ins. That’s how the best recipes evolve—the ones you come back to, year after year.

If you try this sausage and egg casserole, I’d love to hear how it turns out! Drop a comment below, or tag me on Instagram @yourhandle (seriously, seeing your Valentine’s Day brunch pics makes my week). Got questions? Ask away—I read and answer every comment.

Happy Valentine’s Day and happy baking! May your kitchen smell amazing and your brunch be full of love.

FAQs – Everything You’ve Wanted to Ask About Sausage and Egg Casserole

Q: Can I prep the sausage and egg casserole the night before?

A: Yes, and I highly recommend it! Assemble everything, cover tightly, and refrigerate overnight. In the morning, just bake as directed—makes Valentine’s Day brunch way less hectic.

Q: What kind of bread works best?

A: Day-old French bread or sourdough are my favorites. But honestly, I’ve used sandwich bread, croissants, and even leftover buns. Just make sure it’s a little stale so it soaks up the eggs.

Q: Can I use milk alternatives?

A: Yep! I’ve tried almond and oat milk—just make sure it’s unsweetened and plain. The texture will be slightly less custardy, but still tasty.

Q: How do I know when it’s done?

A: The casserole should be puffed, golden, and a knife inserted in the center comes out clean. If it’s a little jiggly, bake for another 5-10 minutes. Trust your nose—the savory aroma means it’s close!

Q: Can I freeze leftovers?

A: Absolutely. Cool completely, slice, wrap in parchment, and freeze for up to 3 months. Reheat in the microwave or toaster oven—breakfast magic, fast.

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