Breakfast Sausage Casserole (Printable)

Hearty baked dish with sausage, eggs, cheese, and golden bread cubes—perfect for feeding a crowd or prepping ahead.

# What You'll Need:

→ Meats

01 - 1 pound breakfast sausage, casings removed

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 1/2 red bell pepper, diced

→ Dairy & Eggs

04 - 8 large eggs
05 - 2 cups whole milk
06 - 2 cups shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese

→ Bread

08 - 6 cups day-old bread, cut into 1-inch cubes

→ Seasonings

09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried mustard powder
12 - 1/4 teaspoon paprika

→ For Greasing

13 - Butter or nonstick spray

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Add onion and bell pepper; sauté until softened, 3–4 minutes. Drain excess fat.
03 - Spread the bread cubes evenly in the prepared baking dish. Top with the cooked sausage and vegetables.
04 - In a large bowl, whisk together the eggs, milk, salt, pepper, mustard powder, and paprika until well combined.
05 - Stir in 1 1/2 cups cheddar cheese and all the mozzarella into the egg mixture.
06 - Pour the egg mixture evenly over the bread and sausage in the baking dish. Gently press the bread down so it soaks up the liquid.
07 - Sprinkle remaining cheddar cheese on top of the casserole.
08 - Cover with foil and bake for 30 minutes.
09 - Remove foil and bake another 15 minutes until golden and set in the center.
10 - Let rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • You can assemble it the night before and just pop it in the oven, which means more coffee time and less morning panic.
  • The leftovers reheat beautifully for quick breakfasts all week long.
  • It feeds a crowd without breaking the bank or requiring fancy cooking skills.
02 -
  • Drain the sausage fat after cooking, otherwise the casserole ends up greasy and heavy.
  • If baking straight from the fridge, add about 10 extra minutes since the cold center needs more time.
  • The casserole is done when a knife inserted in the center comes out clean, not when the top looks brown.
03 -
  • Cut your bread into uniform cubes so everything bakes evenly, no dry spots or soggy pockets.
  • Let the assembled casserole sit for at least 15 minutes before baking if you have time, the texture comes out better.
  • Use freshly shredded cheese instead of pre-shredded bags for better melting.
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