Description
This ultimate sausage and egg casserole is perfect for feeding a crowd! Made with savory breakfast sausage, fluffy eggs, melty cheese, and bread cubes that soak up all the delicious flavors, this easy breakfast casserole is guaranteed to become a family favorite. Whether you’re preparing a special weekend breakfast, hosting a holiday brunch, or planning a make-ahead meal for busy mornings, this recipe delivers incredible flavor with minimal effort.
Ingredients
Scale
- 1 pound breakfast sausage (mild or spicy, depending on preference)
- 6 cups cubed bread (day-old bread works best – French bread, sourdough, or regular white bread)
- 2 cups shredded cheddar cheese (or a mix of cheddar and monterey jack)
- 10 large eggs
- 2 cups milk (whole milk recommended for richness)
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh chopped parsley (plus more for garnish)
- Optional: 1 cup diced bell peppers
- Optional: 1/2 cup diced onions
- Optional: 1/2 cup sliced mushrooms
- Optional: 1 cup baby spinach
Instructions
- Prepare Your Ingredients
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter or cooking spray.
- If using day-old bread, cube it into 1-inch pieces. If using fresh bread, cube it and toast lightly in the oven for 5-10 minutes to dry it out.
- Cook the Sausage
- In a large skillet over medium heat, cook the breakfast sausage until it’s browned and no longer pink, breaking it into crumbles as it cooks (about 5-7 minutes).
- If adding bell peppers and onions, add them to the skillet after the sausage is mostly cooked and sauté for an additional 3-4 minutes until vegetables are softened.
- Remove from heat and drain excess grease.
- Assemble the Casserole Base
- Spread the bread cubes evenly in the prepared baking dish.
- Sprinkle the cooked sausage mixture over the bread.
- Distribute 1 1/2 cups of the shredded cheese over the sausage layer.
- If using additional mix-ins like spinach or mushrooms, add them now.
- Prepare the Egg Mixture
- In a large bowl, whisk together the eggs, milk, dry mustard, salt, pepper, and paprika until well combined.
- Add the chopped parsley and whisk again.
- Carefully pour the egg mixture over the layers in the baking dish, ensuring all bread pieces are soaked.
- Add Final Touches
- Top with the remaining 1/2 cup of cheese.
- For extra flavor, sprinkle a light dusting of additional paprika on top.
- Bake the Casserole
- For immediate baking: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the center is set and the top is golden brown.
- For overnight preparation: Cover the assembled casserole with plastic wrap and refrigerate overnight. In the morning, remove from refrigerator 30 minutes before baking, then bake as directed above (you may need to add 5-10 minutes to the baking time).
- Serve and Enjoy
- Let the casserole rest for 5-10 minutes before serving.
- Garnish with additional fresh parsley if desired.
- Cut into squares and serve warm.
Notes
Pro Tips:
- Use day-old bread – Slightly stale bread absorbs the egg mixture better without becoming soggy.
- Don’t skimp on the cheese – The melty cheese layer is what makes this breakfast casserole irresistible.
- Season generously – Eggs need proper seasoning, so don’t be afraid of the salt and pepper.
- Allow time to rest – Letting the casserole sit for 5-10 minutes after baking makes it easier to slice cleanly.
- Mix up the meats – Try using half sausage and half bacon or ham for a flavor variation.
- Add fresh herbs – Fresh chives, thyme, or oregano can elevate the flavor profile.
- For a spicier kick, add a diced jalapeño or use hot breakfast sausage.
- Grate your own cheese – Pre-shredded cheese contains anti-caking agents that can prevent that perfect melt.
Storage & Leftovers:
- Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! Cut cooled leftovers into individual portions, wrap in plastic wrap, then aluminum foil, and freeze for up to 3 months.
- Reheating: For refrigerated leftovers, microwave individual portions for 1-2 minutes or reheat in a 350°F oven for about 10 minutes until warmed through.
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 3
- Sodium: 730
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 23
- Cholesterol: 245
Keywords: sausage and egg casserole, breakfast casserole, make ahead breakfast, egg bake, brunch recipe, easy breakfast, sausage breakfast casserole, holiday breakfast