Breakfast Sausage Casserole

The smell of sausage cooking in a skillet hits different on a Sunday morning, something about it just pulls everyone into the kitchen in their pajamas. I started making this casserole when a group of friends stayed over after a late party, and I needed something that fed eight people without me standing at the stove for hours. Now it is my go-to for Christmas morning, baby showers, and those weekends when you just want something hearty before tackling the day.

My aunt taught me the trick of pressing the bread down into the egg mixture so every bite has that perfect custardy texture. The first time I skipped this step, the top layer was dry and sad, and I learned my lesson fast. Now I take my time with it, using the back of a wooden spoon to make sure every cube gets soaked.

Ingredients

• Breakfast sausage: The foundation of the whole dish, brown it well so those crispy bits add flavor throughout.
• Bread cubes: Day-old French or sourdough works best because it absorbs the egg mixture without turning to mush.
• Eggs and milk: The custard that ties everything together, whisk them until completely combined for even texture.
• Cheddar and mozzarella: Sharp cheddar brings the flavor while mozzarella adds that gorgeous melted cheese pull.
• Dried mustard powder: Do not skip this, it adds a subtle depth that makes people wonder what your secret ingredient is.
• Salt, pepper, and paprika: Simple seasonings that let the sausage and cheese shine while keeping things balanced.
• Onion and red bell pepper: Totally optional but they add color and sweetness that cuts through all that rich cheese.

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 baking dish with butter or nonstick spray so nothing sticks later.

Cook the sausage:

Brown it in a large skillet over medium heat, breaking it up with a spoon, then toss in the onion and bell pepper if you are using them.

Layer the base:

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

Whisk the custard:

Beat the eggs, milk, salt, pepper, mustard powder, and paprika in a large bowl until no streaks remain.

Add the cheese:

Stir in most of the cheddar and all the mozzarella, saving some cheddar for the top.

Combine and soak:

Pour the egg mixture over everything and gently press the bread down so it drinks up all that liquid.

Top it off:

Sprinkle the remaining cheddar across the top for that golden, bubbly finish.

Bake covered first:

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

Get it golden:

Remove the foil and bake another 15 minutes until the cheese is melted and the center is set.

Let it rest:

Wait 10 minutes before slicing so the custard settles and you get clean, neat portions.

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This recipe became a household staple the year I hosted Thanksgiving brunch for twelve people. My cousin asked for the recipe before she even finished her first plate, and now it shows up at every family gathering.

Making It Ahead

Assemble everything the night before, cover tightly with foil, and refrigerate. In the morning, let it sit on the counter while the oven preheats so it is not ice cold when it goes in.

Cheese Variations

Swap sharp cheddar for Swiss if you want something milder, or use pepper jack if your crew likes a little heat. I have tried gruyère when feeling fancy and it was absolutely worth the splurge.

Serving Ideas

A simple green salad with vinaigrette cuts through the richness, or serve with fresh fruit for balance. Hot sauce on the side lets people customize their spice level.

• Keep salsa nearby for those who like extra zing.
• Crispy bacon crumbled on top takes it over the top.
• Sour cream and fresh chives make it feel extra special.

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There is something about a dish that brings people to the table and keeps them there, talking over second helpings. That is the kind of cooking I love most.

Recipe FAQs

→ Can I make this breakfast casserole ahead of time?

Yes, you can assemble the entire casserole the night before, cover it, and refrigerate. When ready to bake, add about 10 extra minutes to the baking time if cooking straight from the refrigerator. This makes it perfect for busy mornings or overnight guests.

→ What type of bread works best for this casserole?

Day-old French bread or sourdough works excellently as they absorb the egg mixture well without becoming too mushy. You can also use challah, brioche, or even cubed English muffins. Slightly stale bread actually produces better texture than fresh bread.

→ Can I freeze this breakfast casserole?

Yes, you can freeze the assembled, unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking. Alternatively, freeze individual portions of the baked casserole and reheat in the microwave for quick breakfasts throughout the week.

→ What can I substitute for breakfast sausage?

You can use regular pork sausage, turkey sausage, or chorizo for a different flavor profile. For a meatless version, try crumbled plant-based sausage or increase the vegetables with mushrooms, spinach, and bell peppers. The seasoning blend helps maintain the savory breakfast flavor.

→ How do I know when the casserole is done baking?

The casserole is ready when the center is set and no longer jiggles, the top is golden brown, and a knife inserted near the center comes out clean. The edges should be slightly puffy and pulling away from the sides of the dish. Let it rest for 10 minutes before serving for easier slicing.

→ Can I add vegetables to this casserole?

Absolutely! Sautéed onions, bell peppers, spinach, mushrooms, or diced tomatoes all work well. Cook vegetables before adding to remove excess moisture, which prevents the casserole from becoming watery. About 1 to 1.5 cups of additional vegetables can be incorporated without adjusting the other ingredients.