Cheesy Sausage and Egg Breakfast Casserole
This cheesy sausage and egg breakfast casserole combines savory sausage, bread cubes, and sharp cheddar in a silky egg custard that's prepared the night before and baked in the morning. With just 15 minutes of evening prep, you'll wake up to a hearty, crowd-pleasing breakfast that's perfect for holiday mornings, weekend brunches, or make-ahead weekday breakfasts.
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 9x13 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.