Breakfast Sausage Casserole

The smell of sausage and cheese baking has pulled me out of bed more times than I can count. My roommate used to make this casserole before Sunday brunch with friends, and the entire apartment would smell incredible. She taught me the trick of using day-old bread to get those perfect crispy edges. Now it is my go-to when I need to feed a crowd without the fuss.

Last Christmas I made this for twelve family members, and my uncle who never eats seconds went back for thirds. My niece asked if we could have it for dinner too. That is when I knew this recipe was a keeper for all occasions, not just breakfast.

Ingredients

• Breakfast sausage: The foundation of flavor—use mild or spicy based on your crowd, and removing casings makes it easier to crumble evenly
• Day-old bread cubes: Essential for texture—fresh bread turns mushy, while stale bread holds its shape and gets those golden crunchy corners
• Eggs and milk: The custard base that binds everything together, creating that fluffy, almost quichelike texture we love
• Shredded cheddar and mozzarella: Cheddar brings sharp tang while mozzarella adds that beautiful gooey pull
• Dried mustard powder:Do not skip this—its secret weapon adds depth without any detectable mustard flavor
• Salt, pepper, and paprika: Simple seasonings that let the sausage and cheese shine while adding a subtle smoky note
• Optional vegetables: Onion and red bell pepper add sweetness and color, but the casserole is just as delicious without them

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 baking dish thoroughly so nothing sticks later.

Brown the sausage:

Cook it in a large skillet over medium heat, breaking it up with your spoon until no pink remains.

Add vegetables if using:

Toss in the onion and bell pepper once the sausage is browned, and sauté until softened.

Drain the fat:

This keeps the casserole from becoming greasy—just tilt the skillet and spoon off the excess.

Layer the foundation:

Spread your bread cubes evenly in the prepared dish, then scatter the cooked sausage mixture on top.

Whisk the custard:

Beat the eggs with milk and all seasonings until frothy and completely combined.

Stir in most of the cheese:

Reserve a handful of cheddar for the topping, then mix the rest into the egg mixture.

Pour and press:

Evenly distribute the egg mixture over the bread, then gently press down so every cube soaks up that liquid.

Bake covered:

Cover with foil and bake for 30 minutes so everything steams and cooks through evenly.

Uncover and finish:

Remove foil, sprinkle with reserved cheese, and bake 15 more minutes until golden and set.

The hardest part:

Let it rest 10 minutes before serving—this ensures clean slices instead of a sloppy mess.

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This recipe saw me through college graduation, countless weekend visitors, and even a snowy weekend when we were snowed in for three days. It has become the dish I associate with gathering people around the table.

Make Ahead Magic

I have learned that assembling this the night before actually improves the flavor. The bread has more time to soak up the custard, and the spices meld together beautifully. Just add 10 extra minutes to the baking time if it goes into the oven cold from the refrigerator.

Cheese Swaps That Work

While cheddar and mozzarella are classic, I have had great results with Swiss for a nuttier flavor or pepper jack when I want some heat. The key is using a mix of one melting cheese and one flavorful cheese for the best of both worlds.

Serving Ideas

This casserole is hearty enough to stand alone, but a fresh fruit salad on the side adds brightness. I also like setting out hot sauce and salsa for those who want extra kick.

• A simple green salad with vinaigrette cuts through the richness nicely
• Warm tortillas on the side make for fun breakfast taco style servings
• Leftovers reheat beautifully and taste even better the next day

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There is something deeply satisfying about serving a dish that brings people together and asks for nothing more than a fork and an empty plate. This casserole has never let me down.

Frequently Asked Questions

→ Can I make this casserole the night before?

Yes, assemble everything the night before, cover tightly, and refrigerate. When ready to bake, add about 10 extra minutes to the baking time since it will be cold.

→ What type of bread works best?

Day-old French bread, sourdough, or artisan bread works wonderfully. Slightly stale bread absorbs the egg mixture better without becoming mushy. Avoid very soft sandwich bread.

→ Can I freeze the assembled casserole?

Yes, assemble the casserole, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What vegetables can I add?

Diced bell peppers, onions, spinach, mushrooms, or diced tomatoes work well. Sauté vegetables before adding to ensure they're fully cooked and don't release excess water.

→ How do I know when it's done baking?

The casserole is done when the top is golden brown, the center is set (no liquid egg mixture visible), and a knife inserted in the center comes out clean.

→ Can I use turkey sausage or vegetarian sausage?

Absolutely. Turkey sausage, chicken sausage, or plant-based sausage crumbles all work well. Just note that turkey sausage may be leaner, so you might want to add a tablespoon of butter or oil.