breakfast
Sausage, Egg & Cheese Breakfast Casserole
A hearty make-ahead breakfast casserole layered with savory breakfast sausage, bread, eggs, milk, and plenty of melted cheddar cheese. Assemble it the night before and refrigerate, then bake it in the morning for an easy breakfast or brunch. Slightly stale bread works especially well because it absorbs the seasoned egg mixture without becoming overly soft.
Ingredients
Casserole
- 1 pound breakfast sausage
- 6 cups bread, cut into cubes, preferably slightly stale
- 2 cups shredded sharp cheddar cheese, divided
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter, for greasing the baking dish
Optional Add-ins
- ½ cup onion, diced
- ½ cup bell pepper, diced
- ½ cup shredded pepper Jack cheese, substituted for part of the cheddar for extra heat
Garnish (Optional)
- Sliced green onions
- Chopped fresh parsley
- Hot sauce, for serving
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish with 2 tablespoons butter.
- Cook 1 pound breakfast sausage in a skillet over medium heat, breaking it into small pieces as it cooks. If using diced onion or bell pepper, add them to the skillet and cook with the sausage until tender. Drain excess grease.
- Spread 6 cups cubed bread evenly over the bottom of the prepared baking dish.
- Scatter the cooked sausage evenly over the bread, then sprinkle 1½ cups shredded sharp cheddar cheese over the sausage.
- In a large bowl, whisk together 8 eggs, 2 cups whole milk, 1 teaspoon dry mustard, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder.
- Pour the egg mixture evenly over the bread, sausage, and cheese. Press the bread down gently with the back of a spoon so it begins absorbing the egg mixture.
- Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top.
- Bake uncovered for 40–45 minutes, until the center is set and the top is lightly golden.
- Remove from the oven and let rest for 10 minutes before cutting into squares and serving.
Notes
- For a make-ahead breakfast, assemble the casserole completely, cover, and refrigerate overnight. Bake directly from the refrigerator, adding approximately 5–10 minutes to the baking time.
- A slightly spicy breakfast sausage works especially well and adds more flavor without requiring additional seasoning.
- For a little extra heat, replace part of the cheddar cheese with pepper Jack.
- Slightly stale bread is preferred because it absorbs the egg mixture while maintaining better texture during baking.