Sausage Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Golden Morning Bake for Weekends and Potlucks
A hearty, make-ahead casserole that turns day-old bread and simple breakfast sausage into a bubbly, sliceable crowd-pleaser.
This is the kind of dish that answers the “what do I feed a few hungry people without standing at the stove?” question. Cubes of day-old sandwich bread soak up a savory egg-and-milk custard so every bite is custardy in the middle with crisp, golden edges. It’s joyful comfort food—brightened by a kiss of Dijon—yet sturdy enough to travel to potlucks or sit on the counter for casual grazing on a slow Sunday morning.
The flavor balance is straightforward and satisfying: well-browned breakfast sausage gives the bake its meaty, slightly caramelized backbone; sautéed yellow onion and red bell pepper add sweetness and depth; and sharp cheddar melts into pockets of salty, gooey bliss. Tearing the bread into roughly 1-inch cubes and spreading everything in a buttered dish helps create those contrasty textures—soft center, crunchy rim—that make people go back for seconds.
Bake until the top is puffed and golden and the edges are bubbling; then resist the urge to cut it right away and let it rest so slices hold together. Little tips that make it easier: cook the sausage first and drain any excess, sauté the veg in the same pan to grab all the browned bits, and stir a spoonful of Dijon into the custard for a subtle lift.
This casserole shines as a make-ahead winner—assemble the night before and bake in the morning, or bake, cool, and refrigerate for reheating at dinnertime. It slices neatly into four generous portions and reheats well in a toaster oven or microwave, making it just as useful for weekday lunches as it is for leisurely weekend breakfasts.
Ingredients
How to Make Sausage Breakfast Casserole
- Preheat the oven to 375°F (190°C) and grease a 9x9-inch (or similar) baking dish with the butter.
- Tear or cut the bread into roughly 1-inch cubes and spread them in an even layer in the prepared dish.
- Heat the olive oil in a skillet over medium heat, add the sausage and break it up with a spoon; cook until browned and cooked through, about 6–8 minutes, then transfer the sausage to a paper towel-lined plate to drain.
- In the same skillet, add the chopped onion and diced bell pepper and sauté 4–5 minutes until softened and just starting to brown; fold the vegetables into the cooked sausage and spread the mixture evenly over the bread cubes.
- Whisk together the eggs, whole milk, Dijon mustard, kosher salt, and black pepper in a large bowl until smooth and slightly frothy.
- Pour the egg mixture evenly over the bread, sausage, and vegetables, pressing gently on the bread so it soaks up the custard; scatter the shredded cheddar over the top.
- Bake uncovered for 35–40 minutes (45–50 minutes if chilled) until the center is set and the top is golden brown; if the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the casserole rest 10 minutes before slicing, then garnish with chopped chives and serve warm; refrigerate leftovers up to 4 days or freeze in portions for longer storage.
Recipe Card
Sausage Breakfast Casserole
Sausage Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x9-inch (or similar) baking dish with the butter.
- Tear or cut the bread into roughly 1-inch cubes and spread them in an even layer in the prepared dish.
- Heat the olive oil in a skillet over medium heat, add the sausage and break it up with a spoon; cook until browned and cooked through, about 6–8 minutes, then transfer the sausage to a paper towel-lined plate to drain.
- In the same skillet, add the chopped onion and diced bell pepper and sauté 4–5 minutes until softened and just starting to brown; fold the vegetables into the cooked sausage and spread the mixture evenly over the bread cubes.
- Whisk together the eggs, whole milk, Dijon mustard, kosher salt, and black pepper in a large bowl until smooth and slightly frothy.
- Pour the egg mixture evenly over the bread, sausage, and vegetables, pressing gently on the bread so it soaks up the custard; scatter the shredded cheddar over the top.
- Bake uncovered for 35–40 minutes (45–50 minutes if chilled) until the center is set and the top is golden brown; if the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the casserole rest 10 minutes before slicing, then garnish with chopped chives and serve warm; refrigerate leftovers up to 4 days or freeze in portions for longer storage.
Nutrition
- Carbohydrates
- 27
- Saturated Fat
- 24
- Sodium
- 1400
- Fiber
- 3
- Unsaturated Fat
- 36
- Protein
- 48
- Fat
- 60
- Cholesterol
- 480
- Trans Fat
- 0.5
- Calories
- 790
- Sugar
- 7