Sausage Breakfast Casserole

A tradition for many families on Christmas morning is a hot and cheesy breakfast casserole. Why Christmas morning I have no idea, other than it’s a day when many are hosting family members in town from afar, and a breakfast casserole easily feeds a crowd.

That and you can assemble it the night before and just plop it in the oven in the morning. This way you, the cook, can enjoy the festivities of the morning with your guests instead futzing about in the kitchen.

This recipe is based on one from a Jimmy Dean sausage ad pulled from a magazine 20 years ago or so by my friend Heidi. We’ve tweaked it over the years so I have no idea how close it is to the original anymore.

Ratios change, but the idea remains the same—cubed rustic bread in a casserole dish, topped with grated cheddar, browned crumbled sausage, and some chopped tomatoes and mushrooms if you want, with a milk egg mixture poured over, and the whole thing baked until puffy and browned.

Cut it into squares to serve!

Sausage Breakfast Casserole Recipe

  • Yield: Serves 6-8

Bread that is a little bit dry will hold up better in the casserole and provide more structure, which is why breakfast casseroles tend to call for "day old" bread. If your bread is fresh or soft, after you cube it, spread it out on a sheet pan and put it in a 200°F oven for 10 to 12 minutes.



  • 1 lb of Italian pork sausage
  • 5 cups cubed day old bread (we recommend rustic French or Italian loaf), cut into 3/4-inch to 1 inch-wide cubes
  • 2 cups shredded sharp cheddar cheese
  • 10 eggs, beaten
  • 4 cups whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon onion powder
  • Fresh ground pepper to taste
  • 1/2 cup sliced mushrooms (optional)
  • 1/2 cup peeled, cored, chopped tomatoes (optional)


1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned on all sides. As you cook the sausage, you can break up the larger chunks into smaller pieces. When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat.

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2 In a large bowl whisk together the eggs, milk, dry mustard, onion powder and pepper.



3 Place the cubed bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms if using. Top with the browned crumbled sausage. Pour the egg milk mixture evenly over the bread and cheese.

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4 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven (so that the bread absorbs the milk egg mixture). Preheat oven to 325°F. Bake uncovered for about one hour. Tent with foil if the top begins to brown too quickly.

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Sausage Breakfast Casserole

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Showing 4 of 57 Comments

  • Bea Wright

    Add a mexican flare by adding a small can of diced mild green chile peppers

  • Sally

    My mom makes this every year for Christmas morning! She makes it ahead of time, so she just puts it in the over while we’re opening presents. It tastes even better the next day, just heat it up in the microwave.

  • Elaine

    Easy to make and delicious. Next time I will omit the sausage and serve it separately, as it made the casserole too salty. Served with croissants and a fresh fruit salad. Yummy.

  • Lisa

    This is a classic with my family. My mom prepares it the night before and pops it in the oven in the morning, and her guests get a hot breakfast. I like the idea of a veggie version–mushrooms and tomatoes, as suggested, and maybe some chopped zucchini and onions, too, in place of the sausage? Yum!

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