Breakfast Sausage Casserole

Last Christmas morning, my sister stumbled into the kitchen at 6 AM, still in her pajamas, demanding something that could feed the entire family without anyone standing over a stove for hours. That's when I threw together this breakfast casserole. The house filled with the smell of browned sausage and melting cheese, and by 7:30, even the teenagers emerged from their rooms, led by their noses.

I have made this for church brunches, baby showers, and that one time when eight friends showed up unexpectedly after a wedding. Everyone always asks for the recipe, and I have to admit that it feels almost too easy to take full credit for something so satisfying.

Ingredients

• 1 pound breakfast sausage: The fatty kind browns better and creates those crispy little bits that everyone fights over.
• 1 small yellow onion and 1/2 red bell pepper: These are technically optional but they add sweetness and color that make the dish look like you tried harder than you actually did.
• 8 large eggs and 2 cups whole milk: Do not use low fat milk here because the eggs need the fat to set up properly and stay creamy.
• 2 cups shredded cheddar and 1/2 cup mozzarella: The cheddar brings sharp flavor while mozzarella creates those gorgeous cheese pulls across the top.
• 6 cups day-old bread cubes: Stale bread soaks up the egg mixture without turning into mush, so leave slices out overnight or toast them slightly.
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried mustard powder, and 1/4 teaspoon paprika: The mustard powder is the secret ingredient that makes it taste like restaurant brunch.

Instructions

Brown your sausage and vegetables:

Cook the sausage in a large skillet over medium heat, breaking it apart with a wooden spoon until it is nicely browned and cooked through, which takes about 5 to 7 minutes. Toss in the onion and bell pepper if you are using them and cook until they are softened, then drain the excess fat.

Layer the bread and meat:

Spread your bread cubes evenly across a buttered 9x13 inch baking dish, then scatter the cooked sausage mixture on top so every bite gets some meat.

Whisk the custard:

Beat the eggs, milk, salt, pepper, mustard powder, and paprika in a large bowl until the mixture is completely smooth and frothy.

Add the cheese:

Stir in one and a half cups of the cheddar along with all the mozzarella until the cheese is evenly distributed throughout the egg mixture.

Combine everything:

Pour the egg and cheese mixture over the bread and sausage, then use your hands to gently press the bread down so it absorbs all that liquid.

Top with remaining cheese:

Sprinkle the rest of the cheddar across the top because that golden, bubbly cheese crust is what people will notice first.

Bake covered first:

Cover the dish with foil and bake at 350 degrees for 30 minutes to let everything cook through evenly without browning too fast.

Finish uncovered:

Remove the foil and bake for another 15 minutes until the top is golden brown and the center is set when you give the pan a gentle shake.

Let it rest:

Wait 10 minutes before slicing, which feels impossible when everyone is hovering, but this makes the difference between neat squares and a messy scoop.

Save

My dad, who normally eats breakfast standing up at the counter, actually sat down at the table and ate two full servings. That is when I knew this recipe was a permanent addition to our family rotation.

Make Ahead Magic

Assemble the entire casserole the night before, cover it tightly with foil, and refrigerate. In the morning, let it sit on the counter for 20 minutes while the oven preheats, then bake as directed. This overnight rest actually improves the texture because the bread has more time to absorb the custard.

Customization Ideas

Swap the cheddar for Swiss or pepper jack if you want to change the flavor profile. You can also add a cup of chopped fresh spinach or sauteed mushrooms with the sausage to sneak in vegetables without anyone complaining.

Serving Suggestions

This casserole is rich enough to stand alone, but a fresh fruit salad or some crispy roasted potatoes on the side round out the meal nicely. Hot sauce or salsa on the table lets everyone adjust the heat level to their liking.

• Set out toppings like sour cream, green onions, or extra hot sauce so guests can customize their portion.
• Cut the leftovers into individual squares and freeze them for breakfasts throughout the week.
• Pair with mimosas or strong coffee, depending on whether your crowd is celebrating or recovering.

Save

There is something deeply satisfying about serving a breakfast that looks impressive but required almost zero active cooking time. That is the kind of recipe magic that makes hosting feel effortless.

Recipe FAQs

→ Can I prepare this casserole the night before?

Absolutely. Assemble the entire dish, cover tightly, and refrigerate overnight. When ready to bake, add about 10 extra minutes to the cooking time if baking straight from the refrigerator.

→ What type of bread works best?

Day-old French bread, sourdough, or country-style bread hold up beautifully. Stale bread cubes absorb the egg mixture without becoming mushy, creating the perfect fluffy texture throughout.

→ Can I freeze this casserole?

Yes, you can freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Alternatively, freeze individual portions of baked casserole and reheat as needed.

→ How do I know when it's done baking?

The casserole is finished when the center is set (no liquid jiggles when you gently shake the pan), the top is golden brown, and a knife inserted in the center comes out clean. The internal temperature should reach 160°F.

→ What vegetables can I add?

Diced bell peppers, onions, spinach, mushrooms, or even broccoli work well. Sauté hearty vegetables like mushrooms and broccoli before adding to the casserole. Spinach can be added fresh and will wilt during baking.

→ Can I use turkey sausage or chicken sausage?

Certainly. Turkey sausage, chicken sausage, or even plant-based sausage crumbles work as substitutes. Keep in mind that leaner meats may produce less fat, so you might want to add a small amount of butter or oil when cooking.