Breakfast Sausage Casserole

The kitchen was still dark when my oldest daughter shuffled in, sleep-rumpled and starving. I had a package of sausage thawing and stale bread on the counter—not exactly a plan, but enough to work with. Something about that smell of browning sausage makes people appear in the kitchen like magic. By the time the casserole hit the table, the whole house was awake and asking questions.

I first made this for a Christmas morning when my extended family descended on our tiny apartment. Twelve people, one kitchen, and somehow this casserole saved the day. My brother-in-law went back for thirds, which is basically the highest compliment you can receive in my family.

Ingredients

• Breakfast sausage: The foundation of everything savory here—brown it thoroughly and drain well so your casserole isnt swimming in grease
• Day-old bread: Sturdy bread like sourdough or French holds up better than soft sandwich bread, giving you those perfect custardy-soft bites without turning to mush
• Eggs and milk: The magic ratio that transforms bread and sausage into something cohesive and satisfying
• Cheddar and mozzarella: Cheddar brings the sharp flavor while mozzarella pulls those gorgeous cheese strings everyone secretly loves
• Dried mustard powder: Dont skip this—its the secret ingredient that makes everything taste like brunch instead of just breakfast
• Salt, pepper, and paprika: Simple seasonings that let the sausage and cheese shine while keeping things from tasting bland

Instructions

Prep your baking dish:

Butter every corner of that 9x13 pan like your morning depends on it, because stuck-on casserole is nobody's idea of fun

Cook the sausage:

Brown it in a hot skillet until its no longer pink, breaking it into smaller pieces as it cooks so every bite gets some meat

Add vegetables if you want:

Toss in diced onion and bell pepper with the sausage for a few minutes until they soften—totally optional but adds nice color and sweetness

Layer the bread and sausage:

Spread your bread cubes in the buttered dish, then scatter the cooked sausage evenly over top so nobody gets a sausage-free slice

Whisk the custard:

Beat those eggs with milk, mustard, salt, pepper, and paprika until no streaks of egg white remain

Add the cheese:

Stir most of the cheddar and all the mozzarella right into the egg mixture—this distributes the cheese throughout instead of just on top

Combine everything:

Pour that cheesy egg mixture evenly over the bread and sausage, then press the bread down gently so it can drink up all that liquid

Top with remaining cheese:

Sprinkle the rest of the cheddar across the top for that golden, bubbly crust that makes people lean over the stove

Bake covered:

Cover with foil and bake at 350°F for 30 minutes, letting everything steam together into a cohesive breakfast

Uncover and finish:

Remove the foil and bake another 15 minutes until the top is golden and the center is set—give it a little shake and it shouldnt look jiggly

Let it rest:

Walk away for 10 minutes before cutting, which seems impossible but makes the difference between neat squares and a messy spoon situation

Pin

Last New Years Day, I woke up to find this casserole already assembled in my fridge, thanks to my husband who took notes the year before. Best breakfast I've ever had in my pajamas.

Make-Ahead Magic

Assemble everything the night before, cover tightly, and park it in the fridge. The bread soaks up the custard overnight, which actually improves the texture. Just add those extra minutes to the baking time since you're starting cold.

Cheese Swaps

Sharp cheddar gives the best flavor punch, but Swiss brings nutty sophistication and pepper jack adds gentle heat. I've even used a Mexican blend when that's what I had in the cheese drawer, and nobody complained.

Serving Suggestions

Keep hot sauce on the table for the spice lovers and offer fresh fruit on the side to cut through all that rich cheese and meat. Sliced tomatoes or a simple green salad somehow make it feel less heavy.

• Warm some salsa on the side for those who like extra kick
• Crispy bacon or pancetta crumbled on top sends it over the top
• Coffee is basically mandatory

Pin

Theres something about a breakfast that feeds everyone at once that feels like a proper hug in food form.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the casserole the night before, cover tightly, and refrigerate. Bake as directed in the morning, adding about 10 extra minutes if baking straight from the fridge.

→ What type of bread works best?

Day-old French bread, sourdough, or country-style bread work beautifully. Slightly stale bread holds up better to the egg mixture without becoming too soggy.

→ Can I freeze this casserole?

Yes, you can freeze the assembled, unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

→ Can I use turkey sausage instead?

Absolutely. Turkey sausage, chicken sausage, or even vegetarian sausage crumbles work well in this dish. Adjust cooking time as needed based on the sausage you choose.

→ How do I know when it's done?

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

→ What can I add for more vegetables?

Try sautéed mushrooms, fresh spinach, diced tomatoes, or green peppers. Add them when cooking the sausage so they're softened before baking.