If you’re on the hunt for that ultimate hearty and satisfying breakfast that can please a crowd or just your hungry family, this Sausage Breakfast Casserole Recipe is a winner every time. I absolutely love how this turns out—a tender, cheesy custard packed with savory sausage and the perfect hint of mustard that wakes up your taste buds without overwhelming them. Whether it’s a busy weekend brunch or a holiday morning where you want to serve something warm and comforting, this casserole always hits the spot.
When I first tried this Sausage Breakfast Casserole Recipe, I was amazed by how simple it was to prepare and how adaptable it felt for different occasions. It’s wonderful to know that you can assemble it ahead of time, pop it in the fridge overnight, and then slide it right into the oven the next day—it’s a total lifesaver for busy mornings. Plus, leftovers? They reheat like a dream, making it a go-to recipe that keeps on giving.
Why You’ll Love This Recipe
- Make-Ahead Friendly: You can prep it the night before, making busy mornings so much easier.
- Crowd-Pleaser: Feeds a crowd effortlessly, perfect for family gatherings or brunch parties.
- Flavor-Packed: The sausage and sharp cheddar create a savory combo that’s irresistible.
- Easy to Customize: Adaptable with different breads, cheeses, or add-ins to suit your taste.
Ingredients You’ll Need
This Sausage Breakfast Casserole Recipe uses simple, crowd-pleasing ingredients that you likely have on hand or are easy to pick up during your next grocery run. I always recommend choosing a good quality sausage and sharp cheddar—those two really make the flavor pop.
- Olive oil: Adds a nice base flavor and helps in browning the sausage without sticking.
- Pork breakfast sausage: Use your favorite brand; I like ones with a bit of seasoning for extra flavor.
- Cooking spray or olive oil: For greasing your baking dish to prevent sticking.
- Large eggs: The backbone for the custard base, binding everything beautifully.
- Half-and-half: Keeps the casserole rich and creamy without being too heavy.
- Dry mustard: A little secret ingredient that amps up flavor without tasting like mustard.
- Kosher salt: To season perfectly without overpowering.
- Freshly ground black pepper: Adds just a touch of bite to balance the richness.
- Sharp cheddar cheese: Preferably white and shredded freshly for that melty, sharp punch.
- Hearty white sandwich bread: I tear mine into chunks so it soaks up the custard luxuriously.
Variations
I love experimenting with this sausage breakfast casserole recipe — it adapts so well to what you’ve got on hand or dietary preferences. Don’t be shy to swap out ingredients or toss in extras for a fun twist.
- Vegetable Boost: I sometimes add sautéed mushrooms, spinach, or bell peppers for more color and nutrition—my family usually doesn’t even notice!
- Cheese Swap: Try pepper jack for a spicy kick or mozzarella for a milder melt.
- Gluten-Free: Gluten-free bread works great here; just make sure to tear it into similar-sized chunks so the texture stays consistent.
- Make It Meat-Free: Replace the sausage with plant-based crumbles or seasoned tofu for a vegetarian-friendly version.
How to Make Sausage Breakfast Casserole Recipe
Step 1: Brown the Sausage and Prep Your Pan
Start by heating a tablespoon of olive oil in a large skillet over medium-high heat until it’s shimmering—that’s when you know it’s hot enough. Remove the sausage from its casing if needed, then crumble it into the pan. Cook, stirring occasionally, until the sausage is golden-brown and cooked through, about 4 to 7 minutes. The browning adds so much flavor. Once done, set it aside to cool slightly and grease your 9×13-inch baking dish with cooking spray or olive oil.
Step 2: Whisk Up the Custard Base
In a large bowl, whisk together 12 large eggs, 2 cups of half-and-half, dry mustard, kosher salt, and freshly ground black pepper until smooth and combined. The dry mustard is my secret weapon here—it adds subtle depth to the custard without making it taste “mustardy.”
Step 3: Add Cheese and Bread
Grate your sharp cheddar cheese using the large holes on a box grater to get fluffy, melt-friendly shreds. I like to add half of the cheese right into the custard. Then tear or cut the hearty white bread into 1-inch chunks—about 6 cups—and stir those into the egg mixture so the bread can soak up all that creamy goodness.
Step 4: Fold in the Sausage and Combine Everything
Using a slotted spoon, transfer the cooled sausage into the custard mixture, gently folding everything together to keep the bread chunks intact and ensure even distribution. Pour the entire mixture into your greased baking dish and spread it out evenly. Sprinkle the remaining shredded cheese on top for that golden, melty finish.
Step 5: Chill or Bake Right Away
You can cover the casserole and refrigerate it for anywhere from 8 up to 24 hours. Trust me, letting it sit overnight really lets those flavors meld perfectly and the bread soak in the custard fully. If you’re short on time, you can bake it immediately—just let it rest while the oven preheats so the bread absorbs some of the custard before the heat hits.
Step 6: Bake Until Golden and Set
Arrange your oven rack in the center and preheat to 350ºF. If refrigerated, take the casserole out to come to room temp while the oven preheats. Bake uncovered for 50 to 55 minutes until the top turns a beautiful golden brown and a knife inserted into the center comes out clean. After baking, let it rest for about 10 minutes before slicing—this gives it time to settle, making clean slices easier and helping the flavors deepen.
Pro Tips for Making Sausage Breakfast Casserole Recipe
- Brown the Sausage Well: I learned the flavor depth really depends on browning the sausage properly; don’t rush this step.
- Don’t Overmix: Fold gently to keep bread chunks intact, so you get wonderful texture contrasts.
- Let It Rest Before Baking: If baking right away, let the casserole sit while preheating the oven to absorb the custard beautifully.
- Check for Doneness: Use a knife test in the center to avoid an undercooked or overly dry casserole.
How to Serve Sausage Breakfast Casserole Recipe
Garnishes
When I serve this casserole, I like to sprinkle some fresh chopped chives or parsley on top—it adds a pop of color and freshness that balances the richness perfectly. A dollop of sour cream or a few slices of avocado on the side also work wonderfully if you want to dress it up a bit.
Side Dishes
I often pair this with fresh fruit salad or roasted breakfast potatoes for a complete brunch spread. And honestly, some warm crusty bread or simple buttered toast alongside helps soak up any leftover custard on the plate, which is absolutely delicious.
Creative Ways to Present
For a holiday brunch or special occasion, I like to serve this casserole in individual ramekins instead of a big dish—everyone gets their own personalized portion and it looks super cute. You can also top each serving with a fried egg for extra indulgence that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your casserole, you can store leftovers tightly covered in the fridge for up to 3 days. I like to slice it into individual portions before refrigerating—makes grabbing a quick breakfast or snack much easier throughout the week.
Freezing
I’ve frozen this casserole a few times with great results. Just freeze in a suitable airtight container before baking or after baking and cooling. When you want to enjoy it, thaw overnight in the fridge and bake or reheat until warmed through.
Reheating
To reheat, I pop slices in the microwave for about a minute or two, but if you want to keep that crispiness on top, reheating gently in a 325ºF oven for 10-15 minutes works beautifully. Cover loosely with foil if it’s browning too fast.
FAQs
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Can I make this Sausage Breakfast Casserole Recipe the night before?
Absolutely! In fact, I recommend making it the night before and letting it refrigerate for at least 8 hours or up to 24 hours. This resting time allows the bread to soak up the custard and the flavors to meld, giving you a more cohesive and delicious casserole.
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What type of bread works best in this casserole?
I prefer using a hearty white sandwich bread because it holds up well without becoming too mushy when soaked in the custard. However, you can experiment with brioche or sourdough for richer flavor, or gluten-free bread for dietary needs.
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Can I use turkey sausage instead of pork?
Yes, turkey sausage is a leaner alternative and works just fine. You might want to add a little extra seasoning since turkey sausage can be milder in flavor compared to pork.
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How do I know when the casserole is done baking?
Look for a nicely golden-brown top, and insert a knife into the center—if it comes out clean without any wet custard, you’re good to go. The edges might pull away slightly from the dish when it’s done as well.
Final Thoughts
This Sausage Breakfast Casserole Recipe has become one of my absolute favorites because it’s comforting, easy to make, and just darn tasty. It’s the kind of recipe I love to share with friends—something that brings people together around the table with minimal fuss. I hope you give it a try soon and find yourself coming back to it again and again like I do. Trust me, your mornings will thank you!
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Sausage Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour to 1 hour 5 minutes
- Total Time: 1 hour 15 minutes to 1 hour 20 minutes (excluding refrigeration time)
- Yield: 8 to 10 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sausage Breakfast Casserole is a hearty, savory morning dish featuring browned pork sausage, fluffy eggs, half-and-half, sharp cheddar cheese, and soft sandwich bread. Perfect for feeding a crowd, it offers comforting flavors baked into a golden-brown custard-like casserole that can be prepped ahead and baked fresh or refrigerated overnight for convenience.
Ingredients
Sausage
- 1 tablespoon olive oil
- 14 to 16 ounces uncooked pork breakfast sausage
Casserole Base
- Cooking spray or olive oil (for greasing)
- 12 large eggs
- 2 cups half-and-half
- 2 teaspoons dry mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Cheese and Bread
- 8 ounces sharp cheddar cheese, shredded (about 2 cups), preferably white
- 6 slices hearty white sandwich bread (8 to 9 ounces), cut or torn into 1-inch pieces (about 6 cups)
Instructions
- Cook the Sausage: Heat 1 tablespoon olive oil in a large frying pan over medium-high heat until shimmering. Remove casing from the pork sausage if necessary, then add to the pan. Break the meat into small pieces and cook until browned and cooked through, about 4 to 7 minutes. Remove from heat and let cool slightly.
- Prepare the Baking Dish and Custard Mixture: Coat a 9×13-inch baking dish with cooking spray or olive oil. In a large bowl, whisk together 12 eggs, 2 cups half-and-half, 2 teaspoons dry mustard, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper until fully combined.
- Add Cheese and Bread: Grate 8 ounces of sharp cheddar cheese using the large holes of a box grater. Set aside half (1 cup). Add the other half along with all the cut bread pieces to the egg mixture and gently fold to combine.
- Combine Sausage and Custard: Using a slotted spoon, transfer the cooked sausage into the egg, bread, and cheese mixture. Gently fold everything together so the ingredients are evenly distributed without crushing the bread.
- Assemble and Refrigerate: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the reserved 1 cup of shredded cheddar cheese on top. Cover with foil or plastic wrap and refrigerate for at least 8 hours or up to 24 hours. Alternatively, you can bake immediately after assembly, allowing the bread some time to soak up the custard as the oven preheats.
- Bake the Casserole: Place a rack in the center of the oven and preheat to 350ºF (175ºC). If refrigerated, let the casserole come to room temperature while the oven heats. Bake uncovered until the top is golden brown and a knife inserted in the center comes out clean, about 50 to 55 minutes.
- Rest and Serve: Let the casserole cool for 10 minutes before slicing and serving. This waiting time helps it set properly for clean slices and enhances flavor.
Notes
- For easier prep, assemble the casserole the night before and bake fresh in the morning.
- Use white sandwich bread for best texture; avoid very dense or crusty breads.
- Sharp cheddar cheese adds great tang; you can substitute with other firm cheeses like Monterey Jack or Colby.
- Ensure sausage is fully cooked and cooled slightly before adding to egg mixture to prevent cooking the eggs prematurely.
- This casserole reheats well and is great for meal prep or brunch gatherings.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 320mg
