Breakfast Sausage Casserole (Print version)

A comforting baked dish with savory sausage, eggs, cheese, and golden bread cubes, ideal for a crowd.

# What You Need:

→ Meats

01 - 1 pound breakfast sausage, casings removed

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped (optional)
03 - 1/2 red bell pepper, diced (optional)

→ Dairy & Eggs

04 - 8 large eggs
05 - 2 cups whole milk
06 - 2 cups shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese

→ Bread

08 - 6 cups day-old bread cubes (about 9 oz), 1-inch pieces

→ Seasonings

09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried mustard powder
12 - 1/4 teaspoon paprika

→ For greasing

13 - Butter or nonstick cooking spray

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, cook sausage, breaking into crumbles, 5 to 7 minutes until browned. Add onion and bell pepper if using; sauté 3 to 4 minutes until softened. Drain excess fat.
03 - Spread bread cubes evenly in the prepared dish. Layer cooked sausage and vegetables on top.
04 - In a large bowl, whisk together eggs, milk, salt, pepper, mustard powder, and paprika until combined.
05 - Stir 1 1/2 cups cheddar cheese and all mozzarella into the egg mixture.
06 - Pour egg and cheese mixture evenly over bread and sausage. Gently press bread to absorb custard.
07 - Sprinkle remaining 1/2 cup cheddar cheese over the top.
08 - Cover dish with foil and bake 30 minutes. Remove foil and bake 15 minutes more until golden and set.
09 - Allow casserole to rest for 10 minutes before cutting and serving.

# Expert Tips:

01 -
  • It bakes while you make coffee and set the table, so you're never stuck at the stove.
  • You can assemble it the night before and slide it into the oven in the morning, perfect for when you want a home-cooked breakfast without the stress.
  • One dish feeds eight people, which means leftovers you'll actually want to eat cold the next day.
02 -
  • Day-old bread is not a suggestion; fresh bread will turn to mush and the whole thing becomes heavy instead of custardy.
  • Don't skip the resting time—those 10 minutes let the eggs finish setting and make the casserole hold together when you cut and serve it.
  • If you're baking straight from the fridge after overnight assembly, add 10 extra minutes to the baking time because it starts cold.
03 -
  • Use a mixture of cheeses for more complex flavor—the combination of cheddar and mozzarella is classic, but don't be afraid to experiment once you know the recipe.
  • If your sausage releases a lot of fat, pouring it off keeps the casserole from being greasy; this small step matters more than you'd think.
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