Breakfast Sausage Casserole (Print Version)

Hearty baked breakfast with sausage, eggs, cheese, and bread cubes

# 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

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, cook 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 bread cubes evenly in prepared baking dish. Top with cooked sausage and vegetables.
04 - In a large bowl, whisk together eggs, milk, salt, pepper, mustard powder, and paprika until well combined.
05 - Stir in 1 1/2 cups cheddar cheese and all the mozzarella.
06 - Pour egg mixture evenly over bread and sausage in baking dish. Gently press bread down to absorb liquid.
07 - Sprinkle remaining cheddar cheese on top.
08 - Cover with foil and bake for 30 minutes.
09 - Remove foil and bake another 15 minutes until golden and set in center.
10 - Let rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The bread soaks up all that eggy custard overnight, so every bite is like a savory bread pudding that somehow still holds its shape
  • You can throw it together the night before and just pop it in the oven, which means you are not stuck at the stove while everyone else is drinking mimosas
02 -
  • Letting the bread cubes sit in the egg mixture for at least 10 minutes before baking prevents dry spots in the final dish
  • If you bake this straight from the fridge, add about 10 extra minutes to the covered baking time
03 -
  • Cut your bread into uniform cubes so they all soak up the custard at the same rate
  • Room temperature ingredients bake more evenly, so take everything out about 30 minutes before you start
Return