Introduction

This Sausage Breakfast Casserole is a hearty and satisfying dish perfect for weekend mornings or brunch gatherings. It combines savory Italian sausage, rich eggs, and sharp cheddar cheese with rustic bread for a comforting start to your day.

A close-up of a square slice of baked egg casserole being lifted with a silver spatula from a white ceramic baking dish. The casserole has three layers: the bottom layer is a light yellow creamy egg base, the middle layer includes visible cooked sausage and chopped red bell peppers, and the top layer is a browned mix of melted cheese, sautéed mushrooms, and crumbled sausage with a slightly crispy texture around the edges. The white marbled surface is faintly visible under the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Italian pork sausage
10 large eggs, beaten
4 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon onion powder
1 teaspoon kosher salt
Freshly ground black pepper to taste
5 cups cubed day-old bread (such as rustic French or Italian loaf), cut into 3/4 to 1-inch cubes
2 cups shredded sharp cheddar cheese
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, cored, chopped tomatoes (optional)

Instructions

Step 1: Brown the sausage in a skillet over medium heat. Break it into chunks and cook until browned on all sides. As it cooks, crumble the sausage into smaller pieces for even distribution. Remove from the pan and drain on paper towels.
Step 2: In a large bowl, whisk together the eggs, whole milk, dry mustard, onion powder, kosher salt, and freshly ground black pepper until well combined.
Step 3: Butter a 9 x 13-inch baking pan. Spread the cubed bread evenly in the pan. Sprinkle shredded cheddar cheese over the bread. If using, scatter chopped tomatoes and sliced mushrooms over the cheese.
Step 4: Evenly distribute the browned crumbled sausage over the layered ingredients in the pan.
Step 5: Pour the egg and milk mixture evenly over the bread, cheese, vegetables, and sausage, allowing the bread to absorb the liquid.
Step 6: Cover and chill the casserole in the refrigerator for several hours or overnight if preparing ahead. If baking immediately, let it sit at room temperature for 10 minutes to absorb the custard.
Step 7: Preheat your oven to 325°F (163°C). Uncover the casserole and bake for about 1 hour. If the top browns too quickly, tent loosely with foil.
Step 8: Allow the casserole to cool for about 10 minutes before serving. This help slices hold their shape and enhances the flavor.

Tips & Variations

Use crusty day-old bread to absorb the egg mixture without becoming too soggy.
Swap Italian sausage for spicy chorizo or breakfast sausage for different flavor profiles.
Add sautéed bell peppers or spinach for extra veggies.
For a dairy-free option, substitute milk with unsweetened almond or oat milk and omit cheese or use a plant-based alternative.
Let the casserole rest uncovered in the fridge for part of the chill time to develop a firmer texture on top.

Storage

Store leftovers covered in the refrigerator for up to one week. Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F until heated through. The casserole can also be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

The image shows a close-up of a baked casserole being lifted with a metal spatula from a white ceramic dish. The casserole has several layers: the bottom layer is creamy and light yellow, likely eggs or cheese, topped with a thick middle layer of mixed cooked ground meat and chopped vegetables in brown and red tones. The top layer is golden brown with small pieces of red tomatoes and dark mushroom slices scattered over it. The texture looks soft and a bit crispy on top. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, assembling and refrigerating the casserole overnight allows the bread to soak up the egg mixture, resulting in a more flavorful and cohesive texture.

What type of bread works best for this casserole?

Day-old rustic French or Italian bread with a firm crust is ideal because it holds up well when soaked without becoming mushy. Avoid using very soft or sandwich bread.