Brunch Egg Casserole

Brunch Egg Casserole

Reading Time: 3 minutes

Without even looking at the calendar, I can tell it’s spring here on my little patch of heaven. The redbud and dogwood trees are in flower in soft shades of pink and white. My little flock of chickens is enjoying the long, sunny spring days by rewarding me with impressive amounts of eggs.  

We love having friends and family over for casual gatherings, and brunch is my choice for easy entertaining. There’s a couple of reasons for this: having brunch means my guests (and I) enjoy quality time with family and friends along with a delicious yet simple buffet. And we all have the rest of the spring day to enjoy as we like. 

I like to plan ahead, and egg casseroles are my go-to-entrees. I can prep them the night before and pop them in the oven about an hour before eating.  

Serve with warm rolls, fresh fruit, and salad made with spring greens, and you’ve got a feast!  


This egg casserole is one of my students’ favorite. Especially nice for a new cook since it uses familiar ingredients.  


  • 1 pound roll sausage, your choice 
  • 3 cups favorite cheese, shredded, divided into 2 and 1 cup measures 
  • 8-10 large eggs 
  • 2 to 2½ cups milk (use 2 cups for 8 eggs; 2½ cups for 10) 
  • ½ teaspoon salt 
  • ½ teaspoon pepper 


Preheat oven to 350 degrees F.  

Cook sausage just until cooked through. As it cooks, smoosh it with a potato masher to break into crumbles. Drain fat, and reserve sausage. 

Spray a 9×13 casserole pan.  

Sprinkle sausage in the bottom. 

Sprinkle 2 cups cheese on top of sausage. 

Whisk eggs in a bowl until fairly fluffy, then whisk in milk and combine well. 

Season with salt and pepper. 

Pour egg mixture over the cheese, being careful to pour evenly. 

Sprinkle remaining 1 cup cheese on top. 

Bake, uncovered, 45-50 minutes or until a toothpick inserted in the center comes out clean. The egg casserole will be puffed up all over. 

Serves 12-14. 

Change it up! Instead of sausage, try these 

1 pound bacon, cooked and crumbled 

2 generous cups diced ham 

2 generous cups shredded, cooked chicken 

Good add-ins 

Steamed broccoli, spinach, roasted red peppers, or whatever veggies and fresh herbs suit your taste.  

Go with a crust 

Unroll an 8 oz. cylinder of crescent roll dough. Place in the bottom of the pan and seal seams. Proceed with the recipe. 

Make it vegetarian 

Omit meat and if you like; stir in some sliced green onions or chives. Any of the add-ins above work well, too.  

Some like it hot 

For a hit of heat, add jalapeno peppers, finely diced. Use gloves when cutting jalapeno peppers. If you want more heat, leave the veins/white walls in. Heat concentrates there. For less heat, remove both seeds and veins. 

Do it ahead 

Assemble casserole and cover tightly. Store in the refrigerator for a few hours or overnight. Remove from refrigerator, uncover, and let sit while the oven preheats. You may have to bake it a few minutes longer. 

Divide recipe in half for smaller groups 

Yes, you can! Use an 8×8 pan. Bake, 35-40 minutes or until a toothpick inserted in the center comes out clean. The egg casserole will be puffed up all over. 

What are your favorite spring egg casseroles? 

Originally published in the April/May 2021 issue of Backyard Poultry and regularly vetted for accuracy.

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