Sausage Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Bubbly Morning Casserole to Feed a Crowd
A cozy, make-ahead bake that turns day-old bread and savory sausage into golden, custardy slices perfect for potlucks, sleepy Sundays, or easy leftovers.
There are mornings when eggs alone won’t cut it—this casserole answers that with crunchy bread edges, a creamy egg custard, and salty, browned sausage in every bite. Tearing day-old sandwich bread into roughly 1-inch cubes gives you those pockets of crisp versus soft texture after baking, while sharp cheddar melts through for a savory finish. It’s the kind of dish that looks fancy when you pull it from the oven but is forgiving and straightforward to make.
The trick is building layers that each bring something useful: well-browned breakfast sausage for savory heft, sautéed onion and red bell pepper for sweetness and snap, and a touch of Dijon stirred into the egg-milk mixture to lift the flavors. Cooking the sausage first and letting it drain keeps the casserole from getting greasy; sautéing the veg in the same skillet concentrates their flavor and keeps them from going limp in the bake.
When it comes out of the oven it should be bubbly and golden across the top, with the bread edges toasted and the center set but still custardy. Cut into squares for serving—a wedge is perfect beside fruit and hot sauce, or slice and wrap pieces for grab-and-go lunches. Leftovers reheat beautifully in a hot oven or skillet to restore that crisp exterior.
This is a true make-ahead win: assemble in a buttered 9x9 dish the night before, cover, and refrigerate. Bake at 375°F the next morning until puffed and golden (about 35–45 minutes). It frees up the morning, feeds a crowd, and yields reliable, comforting slices all week long.
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