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

Units Scale

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)

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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