Breakfast Sausage Casserole

The smell of sausage sizzling in a cast iron skillet still takes me back to chaotic Sunday mornings growing up. My mom would stand at the stove in her bathrobe, breaking apart meat with a wooden spoon while half dressed kids wandered in and out of the kitchen. She started making this casserole when she realized she could feed everyone at once and actually sit down with her coffee. Now it is my go to when I have houseguests or need something I can assemble the night before.

I brought this to a friends cabin weekend last winter and people literally hovered around the oven watching it bubble. One friend who swore she was not a breakfast person went back for thirds. There is something about the combination of salty sausage and melty cheese that makes people feel taken care of, like you went to extra trouble even though you barely did.

Ingredients

• Breakfast sausage: Use the kind you have to remove from casings so it crumbles nicely into small bites throughout the casserole
• Bread cubes: Day old French or sourdough works best because it absorbs the egg mixture without turning to mush
• Eggs and milk: This ratio creates the perfect custard that sets up firm but still feels creamy
• Cheddar and mozzarella: The cheddar gives sharpness while mozzarella adds that gorgeous golden brown stretch on top
• Dried mustard powder:Do not skip this, it wakes up all the other flavors without making the dish taste like mustard
• Salt, pepper and paprika: Simple seasonings that let the sausage and cheese shine while adding subtle depth

Instructions

Brown the sausage:

Cook the sausage in a large skillet over medium heat, breaking it up with your spoon until it is nicely browned and cooked through, about 5 to 7 minutes. If you are adding onion and bell pepper, toss them in during the last few minutes so they soften but do not disappear. Drain off the excess fat so your casserole is not greasy.

Layer the base:

Spread your bread cubes evenly in a buttered 9x13 inch baking dish, then scatter the cooked sausage mixture on top. This ensures every serving gets plenty of meat and those crispy edges everyone fights over.

Whisk the custard:

In a large bowl, whisk together the eggs, milk, salt, pepper, mustard powder and paprika until everything is completely combined. Stir in most of both cheeses, reserving some cheddar for that final cheesy blanket on top.

Combine and rest:

Pour the egg mixture evenly over the bread and sausage, then use your hands to gently press everything down so the bread soaks up the liquid. Let it sit for at least 10 minutes if you are baking immediately, or cover and refrigerate overnight.

Bake until golden:

Cover with foil and bake at 350°F for 30 minutes, then remove the foil and bake another 15 minutes until the top is golden brown and the center is set. The most important thing is letting it rest for 10 minutes before serving, which makes slicing so much cleaner.

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My neighbor started making this every Christmas morning because she realized she could prep it December 23rd and just slide it in the oven while kids opened presents. Now she texts me every year saying it saved her morning again, which is exactly the kind of recipe win I live for.

Make Ahead Magic

Assemble everything the night before, cover tightly with foil, and refrigerate. The bread actually benefits from the overnight soak, developing a more uniform texture throughout.

Cheese Swaps That Work

Swiss cheese adds a nutty sweetness that balances the salty sausage beautifully. Pepper jack brings gentle heat if your crew likes things spicy, and gruyere makes everything feel fancier without changing the cooking time.

Serving Ideas

A simple green salad with vinaigrette cuts through the richness, while fresh fruit adds brightness to the plate. Hot sauce and salsa on the table let everyone customize their heat level.

• Sour cream or Greek yogurt adds a cool contrast
• Fresh chives or parsley make it look gorgeous
• Crispy cooked bacon crumbled on top never hurt anyone

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There is something deeply satisfying about putting a dish like this on the table and watching people go quiet for a minute while they take that first bite. That is the moment when food becomes a memory.

Recipe FAQs

→ Can I make this breakfast casserole the night before?

Yes, assemble the entire dish the night before, cover tightly, and refrigerate. When ready to bake, add about 10 extra minutes to the cooking time since it will be cold from the refrigerator.

→ What type of bread works best for this dish?

Day-old French bread, sourdough, or any sturdy artisan bread works well. Slightly stale bread holds up better to the egg mixture without becoming too mushy. Cut into uniform 1-inch cubes for even soaking.

→ Can I use different cheeses?

Absolutely. Swiss, pepper jack, gruyère, or Colby jack all work beautifully. The classic cheddar-mozzarella blend provides great flavor and melt, but feel free to experiment based on your preferences.

→ How do I know when the casserole is done?

The casserole is finished when the center is set and no longer jiggly, the top is golden brown, and a knife inserted near the center comes out clean. The internal temperature should reach 160°F (71°C).

→ Can I add vegetables to this casserole?

Diced bell peppers, onions, spinach, or sautéed mushrooms are excellent additions. Sauté vegetables briefly with the sausage to remove excess moisture before adding them to the dish.

→ How long does this casserole keep?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F (175°C) oven.