Description

This easy Sausage and Egg Casserole combines breakfast sausage, eggs, bread cubes, and cheese in one delicious make-ahead dish. Perfect for brunch, holidays, or busy mornings—assemble the night before and bake when ready! Feeds 8-10 and reheats beautifully.

Ingredients

Meat and Aromatics

1 pound breakfast sausage (pork or turkey), casings removed
1 small onion, finely chopped (optional)
1 small green bell pepper, finely chopped (optional)

Egg Mixture

10 large eggs
2 cups milk (whole or 2%)
1 teaspoon dry mustard or 1/2 teaspoon Dijon (optional, for depth)
1/2 teaspoon salt
1/2 teaspoon black pepper

Bread and Cheese

6 slices sandwich bread, cubed (about 4 cups), or 4 cups day-old French bread cubes
2 cups shredded cheese (cheddar, Colby-Jack, or Swiss)

Optional Add-Ins

1/4 teaspoon garlic powder or paprika
2–3 green onions, thinly sliced, for topping

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Instructions

Step 1: Prep Your Oven and Dish

Turn oven to 350°F. Grease that 9×13 pan like your life depends on it. Learned this lesson when I spent two days soaking burnt egg off my favorite Pyrex dish. Not doing that again.

Step 2: Cook the Sausage

Brown the sausage in your skillet, breaking it up as you go. Takes about 8-10 minutes. Throwing in onion and pepper? Add them toward the end, cook till they’re soft and smell good. Drain off all that grease into a can. Do not pour it down your sink unless you feel like calling a plumber.

Step 3: Layer the Bread

Dump bread cubes in your greased pan. Spread them around. Doesn’t need to be Instagram perfect. Got fresh squishy bread? Leave it out on the counter a few hours or stick it in the oven five minutes to dry out some.

Step 4: Add Sausage and Cheese

Scatter your cooked sausage over the bread. Grab about a cup and a half of cheese, throw it on top. Save the rest for later because you’re gonna want more cheese.

Step 5: Whisk the Custard

Crack ten eggs into a bowl. Pour in the milk. Add that mustard if you’re using it, salt, pepper, whatever else sounds good. Whisk it all up till the yolks are mixed in and everything’s yellow.

Step 6: Pour and Soak

Pour all that egg stuff over your casserole. Get it in the corners. Grab a fork and push down on the bread chunks so they actually get wet. My sister-in-law just pours and walks away and then complains half her bread is bone dry. Push it down.

Step 7: Top and Bake

Dump the rest of your cheese on top. Slide it in the oven for 40-50 minutes. Middle should be set and not jiggly, top should be golden brown. Stick a knife in the center—comes out clean, you’re good.

Step 8: Rest and Serve

Let it sit ten minutes before cutting. Yeah I know it smells amazing and you’re hungry but trust me on this. Cut it too early and it falls apart all over the plate looking sad. Ten minutes and it holds together perfect.

Notes

Don’t skip draining the sausage fat. Too much grease makes the casserole heavy and can leave puddles. Just drain it off and you’re good.
Press down on the bread layers after pouring the egg mixture. This ensures every cube gets soaked and you don’t end up with dry, crunchy spots on top.
Check for doneness by jiggling the pan. The center should be set and not wobbly. If it still jiggles, give it another 5–10 minutes.
Let it rest! I know you’re hungry, but those 10 minutes help the casserole firm up so it slices beautifully instead of falling apart.
Add veggies for bulk. Sautéed mushrooms, spinach (squeeze out the water!), or diced tomatoes stretch the recipe and add nutrition without changing the flavor much.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American