This hearty Sausage Breakfast Casserole is everything you want in a cozy morning meal. Savory breakfast sausage, fluffy eggs, toasty bread, and melty cheddar bake together into a golden, satisfying dish that feeds a crowd with ease. It’s perfect for weekends, holidays, or any time you want a make-ahead friendly breakfast that feels special but comes together simply.
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 4 cups cubed bread (preferably day-old)
- 1 cup diced bell peppers (any color)
- 1/2 cup chopped green onions
- Butter or nonstick spray, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray and set aside.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula, until browned and cooked through. Drain off any excess fat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Add the cooked sausage, shredded cheddar cheese, cubed bread, diced bell peppers, and chopped green onions to the egg mixture. Gently fold everything together until the bread is evenly coated and the ingredients are well distributed.
- Pour the mixture into the prepared 9×13-inch baking dish, spreading it out into an even layer. Lightly press down with a spatula to help the bread soak up the custard.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is set in the center, the edges are lightly golden, and a knife inserted in the middle comes out clean.
- Remove from the oven and let the casserole cool for 5–10 minutes to set further. Slice into squares and serve warm.
Variation
- Swap the breakfast sausage for turkey sausage or chicken sausage for a lighter option, keeping the same cooking method.
- Add extra vegetables like sautéed mushrooms, spinach, or zucchini to boost color and nutrition.
- Turn it into a loaded casserole by topping with additional cheese in the last 5–10 minutes of baking and finishing with diced tomatoes or avocado just before serving.
Cooking Notes
- If the top is browning too quickly before the center is set, loosely tent the dish with foil and continue baking until done.
- Letting the casserole rest after baking helps it slice cleanly and keeps the texture tender rather than soggy.
- Ovens can vary start checking for doneness around the 30-minute mark. The center should no longer jiggle and should reach at least 160°F (71°C).
Serving Suggestions
- Serve with a simple fruit salad or fresh berries to add brightness and balance the rich flavors of the casserole.
- Pair with coffee, tea, or fresh orange juice for a complete brunch spread.
- Top individual servings with a spoonful of salsa, hot sauce, or a dollop of sour cream for extra flavor.
Tips
- Cut the bread into even cubes so it bakes uniformly and absorbs the egg mixture consistently.
- Grate your own cheddar from a block for the best melt and flavor pre-shredded cheese often contains anti-caking agents.
- If making ahead, remove the casserole from the fridge while the oven preheats to take off the chill and promote even baking.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 18 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this casserole the night before?
Yes. Assemble the casserole, cover tightly, and refrigerate overnight. In the morning, bake as directed, adding 5–10 extra minutes if needed until the center is set. - Can I freeze sausage breakfast casserole?
Yes. Bake, cool completely, then wrap tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat covered in a 325°F (165°C) oven until warmed through. - What kind of bread works best?
Sturdy bread like French bread, Italian bread, brioche, or sourdough works well. Day-old bread holds its shape better than very fresh bread. - How do I reheat leftovers?
Reheat individual portions in the microwave until warm, or cover the baking dish with foil and warm in a 325°F (165°C) oven for 15–20 minutes.
Conclusion
This Sausage Breakfast Casserole packs sausage, eggs, cheese, and bread into one golden, comforting bake that’s ideal for busy mornings and relaxed brunches alike. Simple to prepare and easy to customize with your favorite veggies or meats, it feeds a crowd with minimal effort. Make it ahead, bake when you’re ready, and enjoy a warm, satisfying start to the day.
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Sausage Breakfast Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Sausage Breakfast Casserole is everything you want in a cozy morning meal. Savory breakfast sausage, fluffy eggs, toasty bread, and melty cheddar bake together into a golden, satisfying dish that feeds a crowd with ease. It’s perfect for weekends, holidays, or any time you want a make-ahead friendly breakfast that feels special but comes together simply.
Ingredients
Scale
- 1 pound breakfast sausage
- 6 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 4 cups cubed bread (preferably day-old)
- 1 cup diced bell peppers (any color)
- 1/2 cup chopped green onions
- Butter or nonstick spray, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray and set aside.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula, until browned and cooked through. Drain off any excess fat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined.
- Add the cooked sausage, shredded cheddar cheese, cubed bread, diced bell peppers, and chopped green onions to the egg mixture. Gently fold everything together until the bread is evenly coated and the ingredients are well distributed.
- Pour the mixture into the prepared 9×13-inch baking dish, spreading it out into an even layer. Lightly press down with a spatula to help the bread soak up the custard.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is set in the center, the edges are lightly golden, and a knife inserted in the middle comes out clean.
- Remove from the oven and let the casserole cool for 5–10 minutes to set further. Slice into squares and serve warm.
Notes
- For best texture, use day-old or slightly dried bread so it soaks up the egg mixture without becoming mushy.
- You can assemble the casserole the night before, cover, refrigerate, and bake in the morning just add a few extra minutes to the bake time if baking from cold.
- Different brands of sausage and cheese vary in saltiness, so taste a small cooked bite of the mixture if you’re unsure and adjust seasoning to your liking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal (approx.)
- Sugar: 5 g (approx.)
- Sodium: 780 mg (approx.)
- Fat: 22 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 12 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 20 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 18 g (approx.)
- Cholesterol: 210 mg (approx.)
Keywords: sausage breakfast casserole, make-ahead breakfast, brunch casserole, egg bake, easy breakfast recipe