I’m sharing my Cheesy Sausage Breakfast Casserole that hides a simple trick to keep the eggs fluffy and the cheese perfectly melted, so it works great for weekend brunch or easy meal prep.

Jump to Recipe

I never imagined a Sausage Cheese Breakfast Casserole would steal so many mornings, but here we are. I mix bold breakfast sausage with heaps of shredded sharp cheddar cheese and somehow it turns into a weekend legend, greasy edges and all.

People call it comfort food, I call it reckless deliciousness, and yes I joke around and named it my Cheesy Sausage Breakfast Casserole when friends text me at dawn asking for the recipe. It’s loud, messy, and makes everyone wanna know the one tiny trick that keeps it so perfectly gooey.

Pin it, save it, try it soon.

Ingredients

Print Recipe (No Advertisments)

Breakfast sausage: bold, savory, protein rich, adds spice and fat, can be kinda salty.
Eggs: creamy binder, high quality protein, vitamins D and B, it keeps dish hearty.
Day old bread: soaks up custard, gives structure and chew, mainly carbs and fiber.
Sharp cheddar: tangy, salty, full of fat and calcium, melts into gooey pockets.
Monterey Jack or mozzarella: milder, extra melt and stretch, it tames the sharpness.
Whole milk and butter: boost richness and creaminess, add calories and mouthfeel.
Onion, garlic and bell pepper: aromatics for savory depth, small vitamins and fiber.
Parsley: fresh herb note, lightens flavors and adds color, optional but nice.

Ingredient Quantities

1 lb bulk breakfast sausage, mild or spicy, your call

6 cups cubed day old bread (about 8 to 10 slices)

10 large eggs

2 cups whole milk

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack or mozzarella

1 medium yellow onion, chopped

1/2 cup diced green bell pepper (optional)

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp dried thyme or Italian seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

2 tbsp butter, melted

2 tbsp chopped fresh parsley, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and grease a 9×13 inch baking dish with a little butter or nonstick spray.

2. In a large skillet over medium-high heat brown 1 lb breakfast sausage, breaking it up as it cooks; drain off most of the fat but leave a little for flavor. Add 1 chopped yellow onion and 1/2 cup diced green bell pepper if using, cook until softened, then stir in 2 minced garlic cloves and cook another 30 seconds. Remove from heat.

3. In a big bowl whisk 10 large eggs with 2 cups whole milk, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp dried thyme or Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder and 2 tbsp melted butter until combined.

4. Place 6 cups cubed day old bread in the greased dish (torn or uneven cubes soak better), sprinkle in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack or mozzarella, then scatter the cooked sausage and veg mixture evenly over the bread.

5. Pour the egg and milk mixture slowly over the bread, pressing down gently so the bread soaks up the custard; make sure everything is evenly moistened. If you want a chewier interior, dont press too hard; for a denser set press a bit more.

6. Sprinkle a little extra cheese on top if you like and drizzle any remaining melted butter over the surface to help the top brown.

7. Let the casserole sit 20 to 30 minutes at room temp so the bread soaks up the custard, or cover and refrigerate overnight for an easy make-ahead brunch.

8. Bake uncovered at 350°F for 45 to 55 minutes until puffed, golden and a knife inserted in the center comes out mostly clean; if the top is browning too fast loosely tent with foil for the last 10 minutes.

9. Let the casserole rest 10 to 15 minutes before slicing, sprinkle with 2 tbsp chopped fresh parsley if desired, then serve warm. Enjoy.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet or frying pan for browning the sausage
3. Large mixing bowl
4. Whisk
5. Wooden spoon or rubber spatula for stirring and pressing the bread
6. Measuring cups and spoons
7. Sharp chef knife and cutting board for the onion and pepper
8. Box grater or hand grater for the cheeses
9. Oven mitts and a sheet of foil (for tenting if it browns too fast)

FAQ

Q: Can I make this ahead of time? A: Yes, totally. You can assemble it the night before, cover and refrigerate up to 24 hours so the bread soaks well, then bake straight from the fridge. Or assemble, freeze, then bake from frozen adding about 20 to 30 minutes to the bake time.

Q: How do I keep the casserole from getting soggy? A: Use day old bread or lightly toast fresh cubes, brown and drain the sausage well, and let the casserole sit 10 to 15 minutes after pouring the egg mixture so the bread soaks evenly. Those steps really help.

Q: What temp and how long should I bake it? A: Bake at 350 F for about 45 to 55 minutes until the center is set and the top is golden. A knife inserted should come out mostly clean. If baking from frozen add extra 20 to 30 minutes.

Q: Can I change the meat or cheese? A: Sure. Swap turkey or chicken sausage for pork, use spicy sausage if you want heat, or try a blend of cheddar and Swiss. Vegetarian? Use a plant-based sausage and add mushrooms or spinach for more texture.

Q: How do I reheat leftovers so they’re not rubbery? A: Best is oven reheating at 325 F for 10 to 20 minutes covered in foil until warmed through. Microwave works in a pinch but do short bursts so it doesn’t get tough.

Q: Can I add more veggies or change seasonings? A: Absolutely. Add spinach, mushrooms, or tomatoes but cook any extra veggies first to remove excess moisture. Swap thyme for fresh herbs like chives or basil if you want a different flavor profile.

Ultimate Savory Breakfast Sausage & Cheese Casserole Recipe Substitutions and Variations

Breakfast sausage: swap with 1 lb ground pork seasoned with 1 tsp sage and a pinch of black pepper for a classic flavor, or use 1 lb ground turkey or chicken plus 1/2 tsp fennel or thyme if you want something leaner, or use 1 lb diced ham or plant based breakfast crumbles for a meat-free option.
Day old bread: use 6 cups cubed brioche or croissants for a richer, custardy bake, or stale sourdough or rolls, or 6 cups crumbled cornbread for a slightly sweet Southern twist, or any gluten free bread if needed.
Whole milk: substitute with 2% milk for a lighter version, use half and half for extra creaminess, or swap with unsweetened soy or almond milk for dairy free, or use equal parts evaporated milk and water for similar richness.
Sharp cheddar: use Colby or Colby Jack for milder melt, Monterey Jack or mozzarella if you want extra stretch, pepper Jack to add heat, or a good melting Swiss or Gruyere for a nuttier, more savory note; vegan shredded cheese also works.

Pro Tips

1) Texture trick: if you want it more set and sliceable add an extra egg or cut back on the milk a little, want it custardy and soft add a splash more milk. press the bread gently for a denser bake, dont press and you get a chewier interior.

2) Bread prep hack: dry the bread out more than you think, toast cubes lightly or leave them uncovered in the fridge a few hours so they absorb the custard without turning mushy. mix different cube sizes so some pieces stay chewy while others soak up the custard.

3) Sausage and flavor tips: really brown the sausage till it gets some color, it adds depth, then drain most but not all the fat so the casserole still has flavor. saute the onions till soft and a little caramelized, add garlic near the end so it doesnt burn. taste and adjust seasoning while the meat is hot, its easier than fixing later.

4) Make-ahead and bake/reheat hacks: assemble the night before and refrigerate so flavors meld, bring it closer to room temp before baking so it cooks evenly. if the top browns too fast tent loosely with foil, let it rest 10 to 15 minutes after baking for cleaner slices. leftovers reheat covered in a low oven or microwave single portions, add a quick sprinkle of cheese and a little butter before reheating to freshen it up.

Ultimate Savory Breakfast Sausage & Cheese Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Cheesy Sausage Breakfast Casserole that hides a simple trick to keep the eggs fluffy and the cheese perfectly melted, so it works great for weekend brunch or easy meal prep.

Servings

servings

Calories

569

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large skillet or frying pan for browning the sausage
3. Large mixing bowl
4. Whisk
5. Wooden spoon or rubber spatula for stirring and pressing the bread
6. Measuring cups and spoons
7. Sharp chef knife and cutting board for the onion and pepper
8. Box grater or hand grater for the cheeses
9. Oven mitts and a sheet of foil (for tenting if it browns too fast)

Ingredients

1 lb bulk breakfast sausage, mild or spicy, your call
6 cups cubed day old bread (about 8 to 10 slices)
10 large eggs
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack or mozzarella
1 medium yellow onion, chopped
1/2 cup diced green bell pepper (optional)
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme or Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp butter, melted
2 tbsp chopped fresh parsley, optional

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish with a little butter or nonstick spray.
In a large skillet over medium-high heat brown 1 lb breakfast sausage, breaking it up as it cooks; drain off most of the fat but leave a little for flavor. Add 1 chopped yellow onion and 1/2 cup diced green bell pepper if using, cook until softened, then stir in 2 minced garlic cloves and cook another 30 seconds. Remove from heat.
In a big bowl whisk 10 large eggs with 2 cups whole milk, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp dried thyme or Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder and 2 tbsp melted butter until combined.
Place 6 cups cubed day old bread in the greased dish (torn or uneven cubes soak better), sprinkle in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack or mozzarella, then scatter the cooked sausage and veg mixture evenly over the bread.
Pour the egg and milk mixture slowly over the bread, pressing down gently so the bread soaks up the custard; make sure everything is evenly moistened. If you want a chewier interior, dont press too hard; for a denser set press a bit more.
Sprinkle a little extra cheese on top if you like and drizzle any remaining melted butter over the surface to help the top brown.
Let the casserole sit 20 to 30 minutes at room temp so the bread soaks up the custard, or cover and refrigerate overnight for an easy make-ahead brunch.
Bake uncovered at 350°F for 45 to 55 minutes until puffed, golden and a knife inserted in the center comes out mostly clean; if the top is browning too fast loosely tent with foil for the last 10 minutes.
Let the casserole rest 10 to 15 minutes before slicing, sprinkle with 2 tbsp chopped fresh parsley if desired, then serve warm. Enjoy.

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.