Sausage Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Golden Morning Sausage Bake
A bubbly, layered casserole that turns simple pantry bread and breakfast sausage into a make-ahead morning hero.
This casserole browns up with a crisp, golden top and a tender, custardy center—comfort food that looks fussier than it is. Day-old sandwich bread soaks up an egg-and-milk base and holds pockets of melted sharp cheddar, while browned breakfast sausage and caramelizing bits of yellow onion and red bell pepper add savory depth and a little sweetness. A touch of Dijon lifts the flavors so every bite tastes bright instead of heavy.
The method is straightforward: butter a 9×9-inch dish and preheat the oven to 375°F so the edges get that satisfying crunch. Tear the bread into roughly 1-inch cubes and layer in the pan, then spoon on a mixture of browned sausage, sautéed onion and pepper. When baked, the cheddar bubbles and browns, the mustard blends into the custard, and the textures—chewy bread, creamy interior, crisped edges—play nicely together.
This is the kind of dish that rewards a little planning: assemble the night before so the bread fully absorbs the eggy custard for a more uniformly set bake, or pull it together the morning of for a quick Sunday crowd-pleaser. It serves about four as written but stretches easily for potlucks, brunches, or a family breakfast, and the slices make excellent leftover lunches for lunchboxes or quick reheats.
Practical, forgiving, and full-flavored, this Sausage Breakfast Casserole from Sunrise & Crumb is one of those weekday-to-weekend recipes Priya Lane designs to simplify mornings—prep in about 20 minutes, bake for roughly 40, and enjoy warm, cheesy slices that travel and reheat without losing their charm.
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