Save to Pinterest There's something about the smell of breakfast sausage hitting a hot pan that makes everyone in the house suddenly appear in the kitchen. My neighbor Janet showed up one Sunday morning with a casserole dish and said, "You need this recipe," and I've been making it ever since—it's become my go-to for when I want to feed people without losing my mind in the kitchen.
I made this for a chaotic Saturday morning when my sister's family showed up unexpectedly, and I pulled it straight from the oven as they walked through the door—the top was golden and bubbling, and everyone just sat down without asking what it was. That's when I knew this recipe was a keeper.
Ingredients
- 1 pound breakfast sausage: Brown it well to build flavor; the little crispy bits are what make this casserole taste homemade and rich.
- 1 small yellow onion and 1/2 red bell pepper: Optional but worth it—they soften into the egg custard and add sweetness without taking over.
- 8 large eggs and 2 cups whole milk: These create the custard that holds everything together; don't skip the milk or your casserole will be rubbery.
- 2 cups shredded cheddar and 1/2 cup mozzarella: Cheddar gives the punch; mozzarella melts smooth and creamy—use both for the best texture.
- 6 cups day-old bread, cut into 1-inch cubes: Day-old bread soaks up the egg mixture perfectly; fresh bread falls apart, so plan ahead or toast it lightly.
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon mustard powder, 1/4 teaspoon paprika: The mustard powder is the secret—it rounds out the flavors without announcing itself.
Instructions
- Get your dish ready:
- Preheat to 350°F and grease a 9x13-inch baking dish well so nothing sticks.
- Brown the sausage:
- In a skillet over medium heat, break up the sausage with a spoon and cook until it's no longer pink, about 5–7 minutes; the browned bits add flavor, so don't rush this step. If you're adding onion and bell pepper, toss them in after the sausage is cooked and sauté for 3–4 minutes until they soften, then drain off excess fat.
- Layer the bread and sausage:
- Spread the bread cubes in your prepared dish and top with the cooked sausage and vegetables.
- Make the egg custard:
- In a large bowl, whisk the eggs, milk, salt, pepper, mustard powder, and paprika until there are no streaks—you're making the base that holds this whole thing together. Stir in 1 1/2 cups cheddar and all the mozzarella so the cheese is evenly distributed.
- Combine and soak:
- Pour the egg mixture over the bread and sausage, then gently press down so the bread absorbs the liquid evenly.
- Add the finishing touch:
- Sprinkle the remaining cheddar on top for a golden crust.
- Bake covered, then uncovered:
- Cover with foil and bake for 30 minutes, then remove the foil and bake for 15 more minutes until the center is set and the top is golden brown. Let it rest for 10 minutes before serving so it holds together when you cut it.
Save to Pinterest This casserole has a way of bringing people together without fuss—there's something about a warm, cheesy, sausage-studded breakfast that makes everyone relax. It became my answer to "What should I bring?" for every brunch and potluck.
Make It Your Own
Swap the cheddar for Swiss or pepper jack if you want a different flavor direction—Swiss melts beautifully and adds a subtle nuttiness, while pepper jack brings a gentle heat. Some mornings I stir in a handful of chopped spinach or sautéed mushrooms after the sausage cooks, and it feels like a completely different dish. Hot sauce or salsa on the side turns this from breakfast into something with personality.
Timing and Prep
The beauty of this recipe is flexibility—you can assemble it the night before and bake it fresh in the morning, or bake it ahead and reheat it gently. The prep work is mostly chopping and browning the sausage, which takes maybe 20 minutes total. If you're serving it for a crowd, having it ready to pop in the oven takes the stress out of morning entertaining.
Serving and Storage
Serve this warm from the oven when the top is still puffy and the cheese is melted, though it's just as good at room temperature for a casual brunch. Leftovers keep in the fridge for up to three days and reheat beautifully covered with foil at 350°F until warmed through.
- Slice it into eight generous squares and serve it straight from the dish for an easy, approachable meal.
- Pair it with fresh fruit, a green salad, or toast on the side so people feel like they're eating a full breakfast.
- Don't be shy about making two casseroles if you're feeding more than eight—they bake at the same time and this dish disappears fast.
Save to Pinterest This casserole proves that the best breakfast food doesn't require standing over the stove—just good ingredients, a little planning, and the comfort of feeding people something warm and filling. Make it once and it becomes a favorite you'll come back to.
Recipe FAQs
- → Can this dish be prepared ahead of time?
Yes, assemble it the night before, cover, refrigerate, and bake the next morning. Add 10 extra minutes if baking straight from the fridge.
- → What type of bread works best for this bake?
Day-old sturdy bread like French or sourdough cubes hold up well and absorb the egg mixture without becoming soggy.
- → Can I add vegetables to enhance flavor?
Absolutely, sautéed onions, bell peppers, spinach, or mushrooms can be added for extra texture and nutrition.
- → What cheese combinations can be used?
Cheddar and mozzarella are classic, but Swiss or pepper jack cheeses offer tasty variations.
- → How do I know when the bake is done?
It should be golden on top and set in the center; a gentle jiggle that doesn’t appear liquid indicates it’s ready.