Sausage Breakfast Casserole

Make-aheadBreakfast CasseroleEgg

EASY sausage breakfast casserole! With eggs, sharp cheddar cheese, cubed day old bread, and Italian pork sausage. Perfect brunch casserole!

Photography Credit: Elise Bauer

What’s the one day of the year most breakfast casseroles are made?

Christmas day!

Christmas morning, actually. So many families are hosting family members in town from afar, a hot and cheesy breakfast casserole easily feeds a crowd.

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 inspired from a Jimmy Dean sausage ad pulled from a magazine 20 years ago.

We’ve changed some of the ratios, 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

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  • Prep time: 25 minutes
  • Cook time: 1 hour
  • 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.

Ingredients

  • 1 lb of Italian pork sausage
  • 10 eggs, beaten
  • 4 cups whole milk
  • 1 teaspoon dry mustard
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • Fresh ground pepper to taste
  • 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
  • 1/2 cup sliced mushrooms (optional)
  • 1/2 cup peeled, cored, chopped tomatoes (optional)

Method

1 Brown the sausage: 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.

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

3 Layer bread, cheese, tomatoes, mushrooms in casserole dish, top with egg mixture: 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.

4 Chill if making ahead, or bake for one hour: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

74 Comments / Reviews

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Did you make it? Rate it!

  • Robin W

    I took this breakfast casserole (only added Jimmy Dean sausage) and it was a definite crowd pleaser at our work potluck breakfast today. I used shredded sharp cheddar with Philadelphia Cream Cheese- 1.5 packages- I think that gave it an extra zing.

  • Adri

    Can you make this recipe in a bundt pan?

  • Felishia Hoffecker

    Would this casserole work well if it were frozen after being assembled? Has anyone tried that yet?

  • Mary Kapfhammer

    PLease tell me can this be doubled. If so how long and what temp to bake?

  • Emily

    Has anyone ever done this with wheat bread ? Is it just as good ?

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