Ever notice how the best breakfasts always seem to happen on weekends or holidays? That’s because who has time to whip up something special when you’re racing out the door on Tuesday morning? Enter this cheesy sausage and egg breakfast casserole—the magical dish that lets you enjoy weekend-quality breakfast even on hectic mornings. It’s the culinary equivalent of finding extra money in your pocket: unexpected joy that makes your whole day better.
Why This Recipe is Awesome
This sausage and egg breakfast casserole isn’t just another recipe—it’s a morning game-changer. It combines everything you love about breakfast (eggs, sausage, cheese, and bread) into one dish that can be prepared ahead and baked when you need it. It’s the breakfast hero you didn’t know you needed.
The magic happens overnight in your refrigerator as the bread soaks up the egg mixture, creating this perfect consistency that’s somewhere between a savory bread pudding and a fluffy omelet. The sausage adds hearty flavor, while the cheese creates those irresistible melty pockets that make everyone come back for seconds.
What’s especially great about this recipe is its impressive versatility. Hosting brunch for a crowd? This casserole feeds many with minimal effort. Need meal prep for busy weekday mornings? Slice it into portions and reheat as needed. Unexpected overnight guests? Assemble it before bed, and you’ll wake up looking like a breakfast genius with hardly any morning effort.
Plus, it’s endlessly customizable. Don’t like sausage? Use bacon or ham. Prefer potatoes to bread? Swap in hash browns or tater tots. Want to sneak in some vegetables? Add spinach, bell peppers, or mushrooms. This recipe isn’t just delicious—it’s a framework for breakfast success, no matter what ingredients you have on hand.
Cheesy Sausage and Egg Breakfast Casserole
Ingredients
- 1 pound breakfast sausage or Italian sausage, casings removed
- 8 cups bread cubes about 1 loaf French bread or 8 slices hearty white bread
- 2 cups shredded cheddar cheese divided
- 12 large eggs
- 2 cups whole milk
- 1 cup half-and-half or more milk
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons fresh chives or green onions chopped (plus more for garnish)
- Hot sauce for serving (optional)
Instructions
- Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large skillet over medium-high heat, brown the sausage, breaking it into crumbles as it cooks, until no longer pink, about 5-7 minutes. Drain excess fat if necessary.
- Spread half of the bread cubes in an even layer in the prepared baking dish.
- Top with half of the browned sausage and 1 cup of the shredded cheese.
- Add the remaining bread cubes in an even layer, followed by the remaining sausage.
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, dry mustard, salt, pepper, garlic powder, onion powder, paprika, and chives until well combined.
- Pour the egg mixture evenly over the layers in the baking dish. Press down gently with a spatula to ensure all bread pieces are moistened.
- Sprinkle the remaining 1 cup of cheese over the top.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight. This resting time is crucial for the bread to absorb the egg mixture.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator while the oven preheats.
- Bake uncovered for 45-55 minutes until the center is set and the top is golden brown. If the top starts to brown too quickly, cover loosely with aluminum foil.
- Let the casserole rest for 10 minutes before cutting into squares. Garnish with additional chives or green onions before serving.
- Serve warm, with hot sauce on the side if desired.
Notes
- For a crispier top, remove the foil during the last 10 minutes of baking.
- Day-old or slightly stale bread works best as it absorbs the egg mixture more effectively.
- This casserole can be frozen before baking. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the baking time.
- For a spicier version, use hot Italian sausage or add a diced jalapeño to the sausage while browning.
- If you prefer a less custardy texture, reduce the milk and half-and-half to 1 1/2 cups each.
Calories & Nutritional Info
- Calories: Approximately 420 per serving
- Protein: 24g per serving
- Carbs: 20g per serving
- Fat: 27g per serving
- Fiber: 1g per serving
- Sodium: 800mg per serving (varies based on the sausage and bread)
Common Mistakes to Avoid
- Skipping the overnight refrigeration. This step is crucial for the bread to properly absorb the egg mixture and for the flavors to meld.
- Using fresh, soft bread. It can become too soggy. Slightly stale bread holds up better in the casserole.
- Not greasing the baking dish. This can lead to sticking and difficult cleanup.
- Overcooking the casserole. It should be set in the center but not dry. An overcooked egg casserole can become rubbery.
- Adding too many wet ingredients (like fresh tomatoes) without adjusting the liquid. This can make the casserole soggy.
Alternatives & Substitutions
- Bread options: French bread, sourdough, Italian bread, or even croissants cut into cubes. For a twist, try using seasoned croutons.
- Meat variations: Cooked bacon, diced ham, or turkey sausage can replace the breakfast sausage. For a vegetarian version, use a plant-based sausage or add extra vegetables.
- Cheese choices: Monterey Jack, pepper jack for heat, Gruyère for elegance, or a Mexican blend for a Southwestern twist.
- Veggie add-ins: Sautéed mushrooms, spinach (squeeze out excess moisture), bell peppers, or caramelized onions.
- Potato lovers: Replace bread with 4 cups of thawed frozen hash browns or tater tots for a different texture.
- Dairy alternatives: Plant-based milk and cheese can be substituted for a dairy-free version, though the texture may vary slightly.
FAQs
Can I make this casserole the same day I want to serve it?
While overnight refrigeration yields the best texture, you can get away with a minimum 4-hour soak if you’re in a pinch. The bread won’t absorb as much of the egg mixture, but it will still be delicious.
How do I know when the casserole is done baking?
The casserole is done when the center is set (not jiggly) and the top is golden brown. You can also insert a knife into the center – it should come out clean without any liquid egg mixture.
Can I reheat leftovers?
Absolutely! Individual portions reheat beautifully in the microwave for about 1-2 minutes. For a crisper top, reheat in a 325°F oven for about 15 minutes.
How long does this casserole keep in the refrigerator?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Can I prepare and freeze this for later?
Yes! Assemble the casserole completely, but do not bake. Cover tightly with plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the baking time.
Final Thoughts
This cheesy sausage and egg breakfast casserole is what I call a “back-pocket recipe”—one of those reliable, crowd-pleasing dishes that you can always count on. It’s the perfect solution for feeding a hungry family during holiday mornings, hosting weekend guests, or simply treating yourself to a make-ahead breakfast that feels special even on ordinary days.
The beauty of this casserole lies in its perfect balance of convenience and comfort. There’s something deeply satisfying about preparing a dish the night before, then waking up to the delicious anticipation of merely turning on the oven and waiting for magic to happen. It’s breakfast made thoughtful rather than rushed, and that intentionality somehow makes it taste even better.
Whether you stick to the classic recipe or customize it to suit your taste preferences and what’s in your refrigerator, this breakfast casserole promises to deliver not just a delicious meal, but also that rare morning luxury: time. Time to sip your coffee, enjoy conversation, or simply start your day without the usual rush. And in today’s busy world, that might be the most valuable ingredient of all.
