Ever had one of those mornings when you’re staring into the abyss of your refrigerator, coffee in hand, wondering what on earth to make for breakfast? Or worse, those hectic weekday mornings when you’re trying to get everyone fed and out the door while maintaining some semblance of sanity? This sausage and cheddar breakfast bake is about to become your new best friend. It’s the answer to “What’s for breakfast?” that will make everyone think you’ve suddenly acquired professional chef skills overnight.
Why This Recipe is Awesome
This breakfast bake isn’t just another casserole—it’s morning magic in a baking dish. First off, it solves the eternal breakfast dilemma: sweet or savory? With its perfect balance of savory sausage, sharp cheddar, and buttery biscuit-like texture, it satisfies those savory cravings while still feeling like a proper breakfast treat.
The true genius lies in the make-ahead factor. You can assemble this the night before, stumble to the refrigerator in your pajamas, pop it in the oven, and go back to sipping your coffee while it bakes. By the time you’ve achieved human status (approximately one cup of coffee later), breakfast is served. It’s like having a personal chef who works while you’re asleep.
Plus, this recipe is endlessly customizable. Love spicy food? Add some jalapeños. Have some leftover veggies in the fridge? Toss them in. It’s practically begging you to make it your own. And if you’re feeding a crowd—holiday houseguests, brunch party, or just your perpetually hungry teenagers—this scales up beautifully without any extra effort.
Did I mention it makes spectacular leftovers? Because nothing says “I’ve got my life together” quite like having a pre-made breakfast waiting for you on a Tuesday morning.
Sausage and Cheddar Breakfast Bake
Ingredients
- 1 pound breakfast sausage homemade or store-bought
- 1 small onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons cold butter cubed
- 2 cups sharp cheddar cheese shredded and divided
- 1 1/2 cups buttermilk
- 4 large eggs
- 1/4 cup chopped fresh chives or green onions plus more for garnish
- Hot sauce for serving (optional but highly recommended)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook the sausage in a large skillet over medium heat, breaking it up with a wooden spoon until no longer pink, about 5-7 minutes.
- Add the onion and bell pepper to the skillet with the sausage. Cook until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- Add the cold cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs. This creates that biscuit-like texture that makes this breakfast bake so special.
- Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
- In a separate medium bowl, whisk together the buttermilk and eggs until well combined.
- Pour the wet ingredients into the flour and cheese mixture, and stir just until combined. The batter will be thick and slightly lumpy—that's perfect!
- Fold in the cooled sausage mixture and chopped chives until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. If the top starts browning too quickly, cover loosely with aluminum foil.
- Let it cool for about 5 minutes before cutting into squares and serving. Garnish with additional chives and serve with hot sauce on the side if desired.
Notes
- Make-ahead option: Prepare the batter the night before, pour it into the baking dish, cover, and refrigerate overnight. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.
- For a spicier version, add 1/4 teaspoon of cayenne pepper to the dry ingredients or use spicy breakfast sausage.
- No buttermilk? Make your own by adding 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk. Let it sit for 5 minutes before using.
- This reheats beautifully in the microwave or, for a crisper texture, in a 325°F oven for about 10 minutes.
Calories & Nutritional Info
- Calories: Approximately 420 per serving
- Protein: 18g per serving
- Carbs: 26g per serving
- Fat: 27g per serving
- Fiber: 1g per serving
- Sodium: 650mg per serving (varies based on sausage)
Common Mistakes to Avoid
- Overmixing the batter. This will develop the gluten and make your breakfast bake tough instead of tender. Mix just until combined for that perfect biscuit-like texture.
- Using warm butter. Cold butter is essential for creating those little pockets of flakiness. If your kitchen is warm, pop the cubed butter in the freezer for a few minutes before using.
- Skipping the cooling time for the sausage mixture. Adding it while hot can start cooking the eggs and melting the cheese prematurely.
- Opening the oven door too often to check. Each peek lets out heat and can cause uneven baking or sinking in the middle.
- Underbaking. It might look done on top but still be doughy in the middle. Use the toothpick test to be sure.
Alternatives & Substitutions
- Protein options: Bacon, ham, turkey sausage, or vegetarian sausage all work wonderfully. For a meatless version, increase the vegetables and cheese.
- Cheese variations: Try pepper jack for a spicy kick, Swiss for a milder flavor, or a blend of your favorites. Smoked gouda adds an amazing depth.
- Vegetable add-ins: Spinach, mushrooms, tomatoes, or roasted green chiles are all delicious additions. Just make sure to cook out any excess moisture first.
- Make it gluten-free: Substitute your favorite gluten-free flour blend for the all-purpose flour.
- Herb options: Thyme, sage, or rosemary complement the sausage beautifully.
- Turn it into muffins: Spoon the batter into a greased muffin tin for portable breakfast portions. Reduce baking time to about 20-25 minutes.
FAQs
Can I freeze this breakfast bake?
Absolutely! Cut the cooled bake into portions, wrap individually in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.
How do I know when it’s done baking?
The top should be golden brown, and a toothpick inserted in the center should come out clean or with a few moist crumbs (but no wet batter). The internal temperature should reach about 200°F on an instant-read thermometer.
Can I use biscuit mix instead of making the dough from scratch?
Yes! Substitute 2 cups of biscuit mix for the flour, baking powder, baking soda, salt, and butter. Just add the cheese, then proceed with the wet ingredients.
What can I serve with this to make it a complete brunch?
A fresh fruit salad provides a nice contrast to the savory casserole. For a special occasion, add a simple green salad and mimosas or a Bloody Mary bar.
Can I make this in advance for a crowd?
This is perfect for feeding a crowd! You can either prepare the batter the night before and bake in the morning, or bake it completely up to 2 days ahead, refrigerate, and reheat covered in a 325°F oven until warmed through (about 20 minutes).
Final Thoughts
This sausage and cheddar breakfast bake is what I call a “back-pocket recipe”—one of those reliable, adaptable dishes you can pull out whenever you need to feed a crowd, impress overnight guests, or just set yourself up for a week of stress-free breakfasts. It strikes that perfect balance between comforting and impressive, familiar and interesting.
Whether you’re a morning person looking to elevate your breakfast game or someone who considers setting an alarm an act of cruelty, this recipe accommodates all levels of morning functionality. Make it ahead for minimal a.m. brain power requirements, or whip it up fresh when you have a bit more time.
So say goodbye to the morning scramble (unless we’re talking eggs) and hello to your new favorite way to start the day. This breakfast bake might not guarantee that your day will be perfect, but it certainly gives it the best possible start.
