Sausage and Egg Casserole
A hearty and savory breakfast bake, layered with crusty bread, savory sausage, fluffy eggs, and melted cheddar cheese. Perfect for a weekend brunch or holiday morning, and it can even be prepped the night before!
For 8 servings
6 steps. 55 minutes total.
- 1
Step 1
- a.Cook the sausage and vegetables.
- b.In a large skillet over medium-high heat, cook 1 lb breakfast sausage (mild or hot, casing removed), breaking it apart with a spoon, until browned, about 5-7 minutes.
- c.Add 1 medium chopped onion and 1 medium chopped green bell pepper to the skillet. Cook until softened, about 3-4 minutes.
- d.Drain off any excess grease from the skillet and set the mixture aside.
- 2
Step 2
- a.Assemble the casserole layers.
- b.Grease a 9x13 inch baking dish with 1 tbsp butter.
- c.Arrange 6 slices stale or lightly toasted bread, cut into 1-inch cubes, in an even layer at the bottom of the dish.
- d.Sprinkle the cooked sausage and vegetable mixture evenly over the bread.
- e.Top with 1.5 cups of the shredded sharp cheddar cheese, reserving the rest for later.
- 3
Step 3
- a.Prepare and add the egg mixture.
- b.In a large bowl, whisk together 10 large eggs, 2 cups whole milk, 1 tsp dry mustard powder, 1 tsp salt, and 0.5 tsp freshly ground black pepper until well combined.
- c.Carefully and slowly pour the egg mixture over the layers in the baking dish, ensuring the bread is evenly saturated.
- 4
Step 4
- a.Chill the casserole (optional but recommended).
- b.Cover the dish with plastic wrap or foil.
- c.Refrigerate for at least 4 hours or overnight. This allows the bread to soak up the egg mixture, creating a custard-like texture.
- 5
Step 5
- a.Bake the casserole.
- b.Preheat your oven to 350°F (175°C). If the casserole was refrigerated, let it sit at room temperature for 20-30 minutes while the oven heats up.
- c.Uncover the dish and sprinkle the remaining 0.5 cup of cheese on top.
- d.Bake for 40-50 minutes, or until the center is set (a knife inserted in the middle comes out clean) and the top is golden brown.
- 6
Step 6
- a.Rest and serve.
- b.Let the casserole rest for 10 minutes before slicing and serving. This helps it hold its shape.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using stale or toasted bread is key. Fresh, soft bread can become mushy.
- 2For the best flavor, make this the night before. Chilling overnight allows the flavors to meld and the bread to fully absorb the egg mixture.
- 3Feel free to swap the cheddar for other cheeses like Monterey Jack, Gruyère, or a Mexican blend.
- 4Don't overbake the casserole, as the eggs can become tough and rubbery. The center should be just set.
- 5Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave.
- 6This casserole freezes well. Bake as directed, cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Adapt it for your goals.
Vegetarian
Replace the sausage with a plant-based sausage substitute or 1 pound of sautéed mushrooms and spinach. Ensure to drain any excess water from the vegetables.
spicySpicy
Use hot breakfast sausage instead of mild. Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the onions and bell peppers.
gluten freeGluten free
Use your favorite gluten-free bread. Make sure the breakfast sausage is certified gluten-free as some brands contain fillers.
dairy freeDairy free
Substitute the whole milk with an equal amount of unsweetened almond or soy milk and use a dairy-free cheddar-style cheese alternative.
healthyHealthy
Use turkey sausage, low-fat milk, and reduced-fat cheese. Add more vegetables like spinach, mushrooms, or zucchini to increase fiber and nutrients.