Hearty Breakfast Sausage Casserole (Printable)

A baked dish combining sausage, eggs, cheese, and bread cubes for a filling morning meal.

# 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, cut into 1-inch cubes (French or sourdough)

→ 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 spray

# Directions:

01 - Preheat the 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 it up with a spoon, until browned and fully cooked, about 5 to 7 minutes. If using, add onion and bell pepper and sauté until softened, 3 to 4 minutes. Drain excess fat.
03 - Arrange bread cubes evenly in the prepared baking dish. Spread cooked sausage and vegetables (if used) evenly over the bread.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, mustard powder, and paprika until thoroughly combined.
05 - Fold 1 1/2 cups cheddar cheese and all mozzarella into the egg mixture.
06 - Pour egg and cheese mixture evenly over bread and sausage in the baking dish. Gently press down on bread cubes to help them absorb the liquid.
07 - Sprinkle the remaining 1/2 cup cheddar cheese evenly on top.
08 - Cover the dish with foil and bake for 30 minutes in the preheated oven.
09 - Remove foil and continue baking for an additional 15 minutes, until the top is golden and the center is set.
10 - Allow to rest for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • You can make it the night before, which means sleeping in and still impressing people with a hot breakfast.
  • One dish, minimal cleanup, and it tastes like you spent hours in the kitchen when you really didn't.
  • It stretches a pound of sausage to feed eight people, so your wallet and your guests both feel satisfied.
02 -
  • Don't skip the resting time—it's the difference between a casserole that holds its shape and one that falls apart on the plate.
  • If you're making it ahead, assemble it the night before and refrigerate; just add 10 extra minutes to the baking time if it goes straight from the fridge into the oven.
03 -
  • Day-old bread is non-negotiable—fresh bread will turn to mush, so plan ahead or lightly toast your bread cubes before assembling.
  • Let the casserole rest for 10 minutes after coming out of the oven; it firms up just enough to slice cleanly without losing its creamy center.
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