Hearty Sausage Breakfast Casserole (Printable version)

Savory baked meal with sausage, eggs, cheese, and golden bread cubes, perfect for breakfast or brunch.

# Ingredient List:

→ 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 (e.g., 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

# How-To Steps:

01 - Preheat 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, until browned and cooked through, 5–7 minutes. Add onion and bell pepper if using; sauté until softened, 3–4 minutes. Drain excess fat.
03 - Place bread cubes evenly in the prepared dish. Layer cooked sausage and vegetables on top.
04 - Whisk together eggs, milk, salt, black pepper, mustard powder, and paprika until combined.
05 - Stir 1 1/2 cups cheddar and all mozzarella into the egg mixture.
06 - Pour the custard evenly over bread and sausage. Press bread gently to absorb liquid.
07 - Sprinkle remaining 1/2 cup cheddar cheese over the top.
08 - Cover with foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 15 minutes until golden and set in center.
10 - Allow to rest 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • You can assemble it the night before and just pop it in the oven—perfect when you'd rather sleep than stress.
  • It feeds a crowd without making you feel like you've been cooking all morning.
  • The bread soaks up all those eggy, cheesy flavors, so every bite feels indulgent and satisfying.
02 -
  • Fresh bread will make your casserole soggy and fall apart; day-old bread is absolutely essential because it holds its shape while soaking up the custard.
  • Don't skip pressing the bread down gently—it might seem like you're squishing it, but you're actually helping it absorb the egg mixture instead of leaving dry pockets.
03 -
  • Browning the sausage thoroughly before layering prevents watery pockets in the finished casserole, and draining that fat keeps it from being greasy.
  • If your oven runs hot, start checking the casserole a few minutes before 45 minutes are up—ovens vary, and you want it set but not dry in the center.
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