Breakfast Casserole with Sausage and Eggs Recipe
This is the Christmas-morning casserole: browned breakfast sausage, bread cubes, cheddar, and a dozen eggs assembled the night before, so all you do at dawn is slide the dish into the oven and start the coffee. The overnight rest isn't just convenient — the bread soaks up the custard and bakes into something between a strata and a soufflé. It's equally at home feeding weekend houseguests or meal-prepped into weekday breakfast squares that reheat in ninety seconds.
Jump to Recipe ↓Ingredients
- 1 lb breakfast sausage
- 6 cups day-old bread cubes (a sturdy white or sourdough)
- 2 cups shredded sharp cheddar
- 10 eggs
- 2 1/2 cups whole milk
- 1 tsp dry mustard
- 3/4 tsp salt, 1/2 tsp black pepper
- 2 green onions, sliced
- Optional: 1/2 diced bell pepper, sautéed with the sausage
Instructions
- Brown the sausage, breaking it up; drain.
- Grease a 9x13 and layer in the bread cubes, sausage, green onions, and 1 1/2 cups of the cheese.
- Whisk the eggs with milk, dry mustard, salt, and pepper; pour evenly over the dish, pressing the bread down to soak.
- Cover and refrigerate at least 4 hours, ideally overnight.
- Bake at 350°F, uncovered, 45–55 minutes until puffed, golden, and just set in the center. Top with the last of the cheese for the final 10 minutes.
- Rest 10 minutes before cutting.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Breakfast sausage | Diced ham or crumbled bacon (12 oz) | No browning needed for ham |
| Bread cubes | Frozen shredded hashbrowns (4 cups) | The gluten-free classic — no soak time needed |
| Whole milk | Half-and-half | Richer, holiday-grade custard |
| Cheddar | Pepper jack | Brunch with a kick |
Storage & Reheating
Refrigerate baked squares up to 4 days — they microwave back to life in about 90 seconds.
Freeze individual squares, wrapped, up to 2 months for grab-and-go breakfasts. Thaw overnight or microwave from frozen at 50% power.
Frequently Asked Questions
Do I have to let it sit overnight?
Four hours is the working minimum for the bread to soak. In a genuine emergency, use hashbrowns instead of bread and bake immediately.
How do I know when it's fully baked?
The center should barely jiggle and a knife inserted there comes out without wet egg. If the top browns before that, tent it with foil.
Can I halve it for a small household?
Yes — an 8x8 dish, half of everything, and start checking at 35 minutes.
Why did mine turn out watery?
Usually fresh squishy bread (it can't absorb) or vegetables added raw. Use genuinely stale cubes and sauté any watery vegetables first.
Breakfast Casserole with Sausage and Eggs — Quick Card
Prep 20 min · Cook 45 min · Serves 8
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 430 kcal | 25g | 21g | 28g | 880mg |
