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A slice of golden brown Sausage & Egg Breakfast Casserole is being lifted from a white baking dish, revealing layers of eggs, sausage, and cheese.
Reda

Classic Sausage & Egg Breakfast Casserole

A savory and satisfying make-ahead breakfast bake, layered with fluffy eggs, savory sausage, melted cheese, and hearty bread. Perfect for weekend brunches or holiday mornings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 lb ground breakfast sausage pork, turkey, or Italian sausage will also work
  • 1 small yellow onion finely chopped
  • 6-7 cups day-old bread cubed into 1-inch pieces (French bread, brioche, or sourdough work well)
  • 2 cups shredded sharp cheddar cheese divided
  • 10 large eggs
  • 2 cups whole milk room temperature
  • 1 tsp dry mustard powder
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh chives chopped, for garnish (optional)

Equipment

  • 9x13 Inch Casserole Dish
  • Large skillet
  • Large Mixing Bowl
  • Whisk

Method
 

Prepare the Base
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole or baking dish with butter or non-stick cooking spray.
  2. In a large skillet over medium-high heat, cook the ground sausage and chopped onion, breaking the sausage apart with a spoon. Cook until the sausage is browned and no longer pink, about 8-10 minutes. Drain off any excess grease and set aside.
Assemble the Casserole
  1. Arrange half of the bread cubes in an even layer in the bottom of the prepared baking dish. Top with half of the cooked sausage mixture and 1 cup of the shredded cheddar cheese.
  2. Layer the remaining bread cubes on top, followed by the rest of the sausage mixture. Set aside.
Create the Egg Mixture
  1. In a large mixing bowl, whisk together the large eggs until the yolks and whites are well combined. Whisk in the whole milk, dry mustard powder, salt, and black pepper until smooth.
  2. Carefully and evenly pour the egg mixture over the layers in the baking dish. Gently press down on the bread with a spatula to ensure it soaks up the egg mixture.
  3. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Bake and Serve
  1. Bake uncovered for 45-55 minutes, or until the center is set (a knife inserted into the middle comes out clean) and the top is golden brown and puffy. If the top begins to brown too quickly, you can loosely cover it with aluminum foil for the last 10-15 minutes of baking.
  2. Remove the casserole from the oven and let it rest for at least 10 minutes before slicing and serving. This allows it to set up properly for cleaner slices.
  3. Garnish with fresh chopped chives, if desired, before serving.

Notes

Make-Ahead Tip: For a stress-free morning, assemble the casserole the night before (up to the point of adding the final layer of cheese), cover tightly, and refrigerate. The next morning, sprinkle the remaining cheese on top and let the dish sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the total bake time.
Variations: Feel free to add 1 cup of sautéed vegetables like bell peppers, mushrooms, or spinach. Swap the cheddar for Gruyère, Monterey Jack, or a blend of your favorite cheeses.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave.