I’m sharing my Cheesy Sausage Breakfast Casserole that layers seasoned sausage, sharp cheddar, and baked eggs in a clever make-ahead format perfect for feeding a crowd or simplifying the week.

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I never thought breakfast could be this dangerously good until I piled hot ground breakfast sausage and a blanket of shredded sharp cheddar cheese into a baking dish. One bite hits you with melty, savory goodness that makes you pause and grin, like who knew mornings could be this bold.

I call it my Sausage Cheese Breakfast Casserole and every time I bring it to a get together people immediately ask for the recipe, even if I’m a little messy about explaining it. Pin it, save it for a lazy morning, and trust me you’re gonna want seconds.

Ingredients

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Breakfast sausage: High in protein and fat, super savory, can be salty and not very lean.
Eggs: Great source of protein and vitamin D, helps bind the casserole, creamy yolks.
Crusty bread: Adds carbs and texture, soaks up custard, day old is perfect for structure.
Cheddar cheese: Sharp, salty, melts gooey, gives umami and lots of calcium and fat.
Milk: Makes custardy base, adds calcium and moisture, whole milk gives richer flavor.
Onion: Sweet and savory depth, adds subtle crunch and some fiber when cooked.
Bell pepper: Brightens with sweetness and color, adds vitamin C, optional but nice.

Ingredient Quantities

1 lb (450 g) ground breakfast sausage, mild or spicy your call

1 loaf crusty bread (about 6 cups cubed, day old or 1 inch cubes)

8 large eggs

2 cups (480 ml) whole milk or 2% milk

3 cups (about 12 oz / 340 g) shredded sharp cheddar cheese

1 cup (about 4 oz / 115 g) shredded Monterey Jack or mozzarella (optional)

1 small yellow onion, finely chopped

1 bell pepper, any color, diced (optional)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon dried mustard

2 tablespoons chopped fresh parsley or sliced green onions (optional)

2 tablespoons butter (for greasing or dotting the casserole)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with 1 tablespoon butter, or rub it all around with butter so nothing sticks.

2. Cube the loaf into about 6 cups 1 inch pieces. If bread is fresh, spread cubes on a sheet and toast in the oven 8 to 10 minutes until slightly dry, then cool. Day old bread works best.

3. In a large skillet, cook 1 lb ground breakfast sausage over medium heat with the chopped onion and diced bell pepper until sausage is browned and onion is soft, breaking meat into small pieces. Season with a pinch of salt and pepper while cooking. Drain excess fat but keep a spoonful if you want extra flavor.

4. In a big bowl whisk together 8 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried mustard until smooth. This is your custard.

5. Toss the bread cubes with about 2 cups of the shredded sharp cheddar and the optional 1 cup Monterey Jack or mozzarella so cheese is distributed. This helps it melt into the bread.

6. Spread half the bread-cheese mix in the prepared dish, then evenly scatter the cooked sausage, onion and pepper over it. Top with remaining bread-cheese mixture. Press down lightly so the bread soaks up the custard.

7. Pour the egg-milk custard evenly over the casserole, pressing down gently with a spatula so bread absorbs the liquid. Dot the top with the remaining 1 tablespoon butter. Sprinkle remaining 1 cup cheddar over top if you like extra cheesiness.

8. Cover dish tightly with foil and bake at 350°F for 35 to 40 minutes. Remove foil and bake another 10 to 15 minutes until top is golden and center is set. If you like a crispier top, broil 1 to 2 minutes watching closely.

9. Let the casserole rest 10 minutes before slicing. Sprinkle with chopped fresh parsley or sliced green onions and serve warm. For meal prep you can assemble the night before, refrigerate up to 24 hours, then bake from chilled adding a few extra minutes.

Equipment Needed

1. 9×13 inch baking dish (for the casserole), greased with butter
2. Baking sheet for toasting the bread cubes
3. Large skillet (to brown the sausage, onion and pepper)
4. Large mixing bowl (to whisk the eggs and milk custard)
5. Whisk (or fork, if you’re lazy)
6. Rubber spatula or wooden spoon (for pressing the casserole and stirring)
7. Sharp chef’s knife and cutting board (for cubing bread and chopping veg)
8. Measuring cups and spoons (for eggs, milk, spices and cheese)
9. Cheese grater (unless your cheese is pre-shredded)

FAQ

Q: Can I assemble the casserole the night before? A: Yes, totally. Cook the sausage, mix everything and cover tightly, refrigerate up to 24 hours. Let it sit at room temp 20 minutes before baking and add 10-15 minutes to the bake time if you start it cold.

Q: How do I stop it from getting soggy? A: Use day old crusty bread, or dry fresh cubes in a 300 F oven for 10-15 minutes. Drain or blot the cooked sausage, don't pour extra grease in, and let the baked casserole rest 10-15 minutes so the custard firms up.

Q: Can I freeze it? A: Yep. Assemble in a freezer safe dish and freeze unbaked for up to 1 month. Thaw overnight in the fridge then bake as directed. You can also freeze a fully baked portion for 2-3 months and reheat covered at 350 F until warmed through.

Q: Can I swap ingredients or make it vegetarian? A: Sure. Swap breads, use turkey or chicken sausage, or a plant based sausage for vegetarian. Different cheeses work fine, just keep the egg to milk ratio about 8 eggs to 2 cups milk so it sets right.

Q: How long and how do I know it's done? A: Bake at 350 F about 40-50 minutes. It's done when the center is set, edges are puffed and lightly browned, or a thermometer reads about 160-165 F. Let it rest before cutting.

Q: Want it spicier or milder, any tips? A: For heat use spicy sausage, chopped jalapeños, red pepper flakes or pepper jack cheese. For milder keep mild sausage and use more cheddar, or add sautéed sweet peppers and onions to mellow the flavor.

Ultimate Savory Breakfast Sausage & Cheese Casserole Recipe Substitutions and Variations

Ground breakfast sausage: use ground pork (add 1 tsp sage, 1/2 tsp thyme and a pinch fennel to mimic sausage), turkey or chicken sausage for a leaner bake, or plant based sausage crumbles for a vegetarian swap — they hold up well and season similarly.
Crusty bread (6 cups cubed): swap with day old brioche or challah for a richer, custardy texture, or use cubed croissant or biscuits for a flakier, buttery result, or gluten free sandwich bread if you need GF.
Milk (whole or 2%): use half and half or 1 cup heavy cream plus 1 cup water for extra richness, evaporated milk (diluted 1:1 with water) if thats what you have, or unsweetened almond/oat milk for a dairy free option (custard will be a touch less rich).
Sharp cheddar cheese: substitute Colby or a Colby cheddar blend for similar melt and flavor, Monterey Jack or mozzarella for milder, gooey melt, or Gruyere/Swiss for a nuttier, more savory profile.

Pro Tips

1. Dry the bread first or use day old loaf, otherwise the casserole can turn out gummy. Toasting the cubes until they’re just a little dried makes them soak the custard evenly, and you wont end up with a soggy center.

2. Manage the sausage fat: cook it until nicely browned, drain most of the grease but don’t throw away every bit. A little leftover fat adds flavor, but too much will make the dish oily and heavy.

3. Split your cheese strategy: fold most of the cheese into the bread so it melts through, then save some to sprinkle on top for that golden, gooey finish. Freshly shredded cheese melts much better than pre-shredded, so if you can grate it yourself do that.

4. Make-ahead and reheating hacks: assemble the night before to let flavors marry, but press the bread down so it soaks the custard. If you bake from chilled expect to add extra time, and when reheating cover at first so it heats through, then uncover or briefly broil to bring back a crisp top.

Ultimate Savory Breakfast Sausage & Cheese Casserole Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I’m sharing my Cheesy Sausage Breakfast Casserole that layers seasoned sausage, sharp cheddar, and baked eggs in a clever make-ahead format perfect for feeding a crowd or simplifying the week.

Servings

servings

Calories

706

kcal

Equipment: 1. 9×13 inch baking dish (for the casserole), greased with butter
2. Baking sheet for toasting the bread cubes
3. Large skillet (to brown the sausage, onion and pepper)
4. Large mixing bowl (to whisk the eggs and milk custard)
5. Whisk (or fork, if you’re lazy)
6. Rubber spatula or wooden spoon (for pressing the casserole and stirring)
7. Sharp chef’s knife and cutting board (for cubing bread and chopping veg)
8. Measuring cups and spoons (for eggs, milk, spices and cheese)
9. Cheese grater (unless your cheese is pre-shredded)

Ingredients

1 lb (450 g) ground breakfast sausage, mild or spicy your call
1 loaf crusty bread (about 6 cups cubed, day old or 1 inch cubes)
8 large eggs
2 cups (480 ml) whole milk or 2% milk
3 cups (about 12 oz / 340 g) shredded sharp cheddar cheese
1 cup (about 4 oz / 115 g) shredded Monterey Jack or mozzarella (optional)
1 small yellow onion, finely chopped
1 bell pepper, any color, diced (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried mustard
2 tablespoons chopped fresh parsley or sliced green onions (optional)
2 tablespoons butter (for greasing or dotting the casserole)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with 1 tablespoon butter, or rub it all around with butter so nothing sticks.
Cube the loaf into about 6 cups 1 inch pieces. If bread is fresh, spread cubes on a sheet and toast in the oven 8 to 10 minutes until slightly dry, then cool. Day old bread works best.
In a large skillet, cook 1 lb ground breakfast sausage over medium heat with the chopped onion and diced bell pepper until sausage is browned and onion is soft, breaking meat into small pieces. Season with a pinch of salt and pepper while cooking. Drain excess fat but keep a spoonful if you want extra flavor.
In a big bowl whisk together 8 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried mustard until smooth. This is your custard.
Toss the bread cubes with about 2 cups of the shredded sharp cheddar and the optional 1 cup Monterey Jack or mozzarella so cheese is distributed. This helps it melt into the bread.
Spread half the bread-cheese mix in the prepared dish, then evenly scatter the cooked sausage, onion and pepper over it. Top with remaining bread-cheese mixture. Press down lightly so the bread soaks up the custard.
Pour the egg-milk custard evenly over the casserole, pressing down gently with a spatula so bread absorbs the liquid. Dot the top with the remaining 1 tablespoon butter. Sprinkle remaining 1 cup cheddar over top if you like extra cheesiness.
Cover dish tightly with foil and bake at 350°F for 35 to 40 minutes. Remove foil and bake another 10 to 15 minutes until top is golden and center is set. If you like a crispier top, broil 1 to 2 minutes watching closely.
Let the casserole rest 10 minutes before slicing. Sprinkle with chopped fresh parsley or sliced green onions and serve warm. For meal prep you can assemble the night before, refrigerate up to 24 hours, then bake from chilled adding a few extra minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.