Sausage Breakfast Casserole Recipe brings golden edges, creamy eggs, savory sausage, and melty cheese in every bite. It suits busy families, brunch hosts, and meal-preppers, and the total time runs about 1 hour 10 minutes. I pull this pan from the oven on chilly weekends, and my dog practically points at the kitchen like a short-order cook.
Why Sausage Breakfast Casserole Recipe Is Worth It
Sausage Breakfast Casserole Recipe packs big brunch flavor with minimal effort. You prep the base, whisk the custard, and the oven handles the heavy lifting while you pour coffee.
You can assemble it the night before, so holiday mornings stay calm. It feeds a crowd, slices clean, and reheats like a champ. I lean on it for potlucks because it travels well and holds heat.
Ingredients You Need
- 1 pound breakfast sausage, casings removed if needed (pork for classic flavor, turkey or chicken for lighter; pre-cooked sausage crumbles work as a shortcut)
- 1 tablespoon butter or oil, for greasing the dish
- 1 small onion, diced fine (use frozen diced onion to save time)
- 1 red bell pepper, diced small (frozen pepper mix works too)
- 4 cups bread cubes, about 1-inch, from day-old French bread or sturdy sandwich bread (or use 4 cups thawed, squeezed-dry shredded hash browns for a potato base)
- 8 large eggs
- 1 3/4 cups milk or half-and-half (half-and-half makes it richer; use unsweetened almond milk for dairy-free)
- 1 teaspoon Dijon mustard, optional but recommended for depth
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder or onion powder
- 1/2 teaspoon smoked paprika, optional
- 2 cups shredded cheese, such as sharp cheddar or a cheddar-jack blend (Tillamook or Cabot shred and melt nicely; pre-shredded saves time)
- 2 green onions or 2 tablespoons chopped parsley, for garnish
- Hot sauce for serving, optional
Equipment:
- 9×13 inch baking dish
- Large skillet
- Large mixing bowl and whisk
- Foil
- Cooking spray or butter for greasing
Quick Tips & substitutions
- Dry the bread cubes in the oven for better texture. Soft bread can lead to a soggy center.
- Cook and crumble the sausage until the edges brown for deeper flavor. Drain excess fat if the pan looks greasy.
- Use thawed, squeezed-dry shredded hash browns in place of bread for a gluten-free base. Pat them dry with paper towels.
- Whisk Dijon into the egg mixture for a subtle savory note. A little goes a long way.
- Use half-and-half for a custardy, rich bite. Use milk for a lighter option.
- Go spicy with hot Italian sausage, pepper jack, or a pinch of crushed red pepper.
- Assemble the casserole, cover, and chill up to 12 hours. Add 5 to 10 minutes to bake time if you start cold.
- For freezer meal prep, bake, cool, slice, and wrap portions. Reheat from chilled for best texture.
- Stir in a cup of sautéed mushrooms or spinach to sneak in veggies. Squeeze out moisture to keep the custard set.
- Sprinkle cheese in two layers to keep every bite cheesy. Save a handful for the top.
How to Make Sausage Breakfast Casserole
- Prep: 15 minutes
- Cook: 45 minutes
- Rest: 10 minutes
- Total: about 1 hour 10 minutes
- Preheat the oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray.
- Heat a large skillet over medium. Cook the sausage for 6 to 8 minutes, breaking it into crumbles, until browned and cooked through.
- Add the onion and red bell pepper to the skillet. Sauté for 3 to 4 minutes until the veggies soften, then take the pan off the heat.
- Dry the bread: spread the cubes on a sheet pan and bake for 8 to 10 minutes until lightly toasted, then tip them into the baking dish. If using hash browns, thaw, squeeze dry, and spread them in an even layer in the dish.
- In a large bowl, whisk the eggs, milk or half-and-half, Dijon, salt, pepper, garlic powder, and smoked paprika until smooth.
- Sprinkle half the sausage mixture over the bread or potatoes, then half the cheese. Repeat with remaining sausage and cheese.
- Pour the egg mixture evenly over the pan. Press down gently with the back of a spoon so the liquid soaks into the bread.
- Let the casserole rest for 10 minutes on the counter, or cover and chill up to 12 hours for an overnight option.
- Cover the dish with foil and bake for 30 minutes. Uncover and bake for 12 to 18 more minutes, until the center looks set and an instant-read thermometer hits 165°F.
- Let the casserole rest for 10 minutes so slices hold together. Garnish with green onions or parsley, slice, and serve with hot sauce.
Recipe Variations
- Gluten-free: Use gluten-free bread or shredded hash browns. Check sausage for certified gluten-free labeling.
- Vegan: Swap in plant-based sausage, a liquid egg alternative, and dairy-free cheese. Use unsweetened plant milk.
- Low carb: Replace bread with 4 cups chopped steamed broccoli or riced cauliflower, then add 2 extra eggs to help it set.
- Add-ins: Try 1 cup sautéed mushrooms, a handful of baby spinach, 1 diced jalapeño, or 1/2 cup sun-dried tomatoes. Season with 1 teaspoon Italian seasoning or 1 teaspoon Cajun seasoning for a twist.
Ways to Serve Sausage Breakfast Casserole
- Pair slices with a simple fruit salad and crispy bacon for a brunch spread.
- Add salsa, avocado, and cilantro for a Tex-Mex vibe.
- Serve with a green salad and vinaigrette for a lighter plate.
- Offer hot sauce, chives, and sour cream on the side for toppings.
Storage
Cool leftovers until just warm, then cover and refrigerate for up to 4 days. Reheat slices in the microwave for about 60 to 90 seconds, or warm in a 325°F oven, covered, until hot. Freeze baked, cooled slices for up to 2 months, wrapped tightly and stored in a freezer bag. Thaw in the fridge overnight and reheat until steamy and tender.
Sausage Breakfast Casserole Recipe
Sausage Breakfast Casserole is a hearty and savory dish packed with eggs, sausage, bread, and cheese, perfect for a satisfying breakfast or brunch.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a skillet, cook the sausage over medium heat until browned. Drain excess fat.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Place the cubed bread in the prepared baking dish. Top with cooked sausage and sprinkle with shredded cheddar cheese.
- Pour the egg mixture evenly over the casserole. Sprinkle green onions on top if using.
- Bake uncovered for 40-45 minutes, or until the casserole is set and lightly golden.
- Let stand for 10 minutes before slicing and serving.
Notes
You can prepare this casserole ahead and refrigerate overnight before baking. Substitute sausage with turkey sausage or add vegetables if desired.