Spicy Breakfast Casserole With Andouille Sausage

Breakfast casserole
Breakfast casserole with andouille sausage Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
558 Calories
40g Fat
20g Carbs
29g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 558
% Daily Value*
Total Fat 40g 51%
Saturated Fat 16g 81%
Cholesterol 272mg 91%
Sodium 1306mg 57%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 29g
Vitamin C 26mg 130%
Calcium 421mg 32%
Iron 2mg 13%
Potassium 733mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Breakfast casseroles are the perfect meal to start the day. Whether for a family gathering, feeding guests, or a grab-n-go breakfast, these dishes work well for breakfast or a brunch. Spicy andouille sausage and Creole seasoning jazz up this flavorful breakfast casserole. But if you want a milder flavor, you can switch it up and use breakfast sausage or another smoked sausage, along with seasoned salt instead of Creole or Cajun seasonings. Bell peppers, eggs, milk, tomatoes, cheddar cheese, and torn pieces of bread round out this easy-to-make dish. 

Serve this casserole with fresh fruit for a great morning meal.


  • 12 to 16 ounces smoked andouille sausage, thinly sliced

  • 1/2 cup chopped onion

  • 1/2 cup chopped red bell pepper, or green bell pepper

  • 6 large eggs

  • 1 1/2 cups milk

  • 1 teaspoon Creole or Cajun seasoning blend

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon chopped fresh parsley, optional

  • 4 slices bread, torn into ​1-inch pieces

  • 2 medium tomatoes, diced

  • 2 cups shredded cheddar cheese

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 350 F / 180 C / Gas 4. Butter a shallow 2-quart baking dish.

  3. In a large skillet, cook sliced sausage with the onion and bell pepper until vegetables are translucent. Whisk eggs with milk in a bowl with the Creole seasoning, pepper, and parsley, if using and set aside.

  4. Arrange the torn bread pieces over the bottom of the buttered baking dish. Sprinkle with the sausage mixture and the diced tomatoes. Top with cheddar cheese, then pour the egg mixture evenly over the top. Sprinkle with salt and pepper.

  5. Bake the casserole for 35 to 40 minutes, or until it is puffy and lightly browned.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.


Leftovers should be covered with plastic wrap or aluminum foil and placed in the refrigerator. Good for breakfast the next day, you can cut individual slices and heat them up in the microwave or wrap the slice into a tortilla for a breakfast burrito. Any leftover casserole should be eaten within two days.

Recipe Variation

  • You can use breakfast sausage or another smoked sausage, along with seasoned salt in place of the andouille sausage and Cajun seasonings.
  • Instead of bread, use 2 large croissants, sliced sandwich-style and torn.