Breakfast Sausage Casserole

The first time I made this breakfast casserole, it was for a chaotic New Year's Day brunch with neighbors who'd stumbled in still wearing pajama pants. Everyone went quiet for a full minute after taking the first bite, except for the sound of forks scraping plates. That's when I knew this wasn't just breakfast—it was the kind of food that makes people feel at home, even in someone else's kitchen.

My grandmother never measured anything for breakfast casseroles, and for years I couldn't figure out why mine sometimes turned out dense or soggy. Then I learned about the bread trick—using day-old cubes and giving them a quick press into the egg mixture makes all the difference. Now this is the recipe I turn to for houseguests, holiday mornings, or those Sundays when you want something that feels like a hug from the inside out.

Ingredients

• 1 pound breakfast sausage: The casing removal takes thirty seconds and saves you from surprise chewy bits later
• 1 small yellow onion and 1/2 red bell pepper: These are optional, but they add such a sweet savory depth that I rarely skip them anymore
• 8 large eggs: Room temperature eggs blend more smoothly into the milk, creating that perfect custardy texture
• 2 cups whole milk: I've tried lower fat versions and they work, but whole milk gives you that golden restaurant style set
• 2 cups shredded cheddar and 1/2 cup mozzarella: The mozzarella is my secret ingredient for those gorgeous cheese pulls everyone Instagrams
• 6 cups day-old bread cubes: Fresh bread turns to mush—stale sourdough or French bread soaks up the egg mixture without collapsing
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried mustard powder, and 1/4 teaspoon paprika: The mustard powder wakes everything up and the paprika adds such a beautiful golden color

Instructions

Get your oven ready and grease that pan:

Preheat to 350°F and butter a 9x13 dish like you mean it—every corner needs love or you'll be scrubbing later

Cook the sausage until it's deeply browned:

Break it up with a spoon and let it develop some serious color, about 5 to 7 minutes, then add the onion and bell pepper until they soften

Build your foundation:

Spread those bread cubes evenly across the dish and scatter the cooked sausage mixture on top like you're tucking it in

Whisk up the magic mixture:

Beat the eggs, milk, and all those spices until they're one happy family, then stir in most of both cheeses

Pour and press:

Empty that gorgeous egg mixture over everything and gently press the bread down so every cube gets a drink

Add the cheesy crown:

Sprinkle the remaining cheddar across the top because that golden cheese crust is basically the best part

Bake with patience:

Cover with foil for 30 minutes, then uncover and let it go another 15 minutes until it's golden and set in the center

The hardest part:

Let it rest for 10 minutes before serving—this gives it time to firm up into actual slices instead of a delicious scramble

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Last Christmas morning, my sister took one bite and immediately asked for the recipe to make for her in-laws. There's something incredibly satisfying about watching people realize that breakfast can be just as special and worth lingering over as a fancy dinner, especially when it's this effortless to pull together.

Make-Ahead Magic

I've learned that assembling this the night before transforms a hectic morning into something peaceful. The bread soaks up that egg mixture overnight, and all you have to do is pop it in the oven and brew coffee while the house fills with the most incredible aroma.

Cheese Swaps That Work

While cheddar is classic, Swiss adds such a lovely nutty sweetness that pairs beautifully with the sausage. Pepper jack brings gentle heat, and I've even done a blend of gruyère and Parmesan for when I'm feeling fancy and want to impress myself.

Serving Ideas That Make It Special

A simple green salad with vinaigrette cuts through the richness, and fresh fruit on the side makes the plate look like you tried harder than you actually did. Hot sauce or salsa on the table lets everyone customize their heat level.

• Some mornings I serve it with warm maple syrup for a sweet savory situation
• Crispy hash browns or roasted potatoes on the side never hurt anybody
• Coffee with a splash of cream is practically required

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There's something about a breakfast casserole that says stay a while, and that's the best kind of cooking magic there is.

Common Questions

→ Can I make this casserole the night before?

Yes, assemble everything the night before, cover tightly, and refrigerate. Bake as directed in the morning, adding about 10 extra minutes if baking straight from the fridge.

→ What type of bread works best?

Day-old French or sourdough bread is ideal—the slightly stale texture absorbs the egg mixture without becoming mushy. Cut into 1-inch cubes for even soaking.

→ Can I freeze this casserole?

You can freeze the assembled, uncooked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ How do I know when it's done?

The casserole is ready when the center is set and no longer jiggles, the top is golden brown, and a knife inserted in the middle comes out clean.

→ What can I serve with this?

Fresh fruit, a simple green salad, or roasted potatoes pair nicely. For extra flavor, offer salsa, hot sauce, or sour cream on the side.

→ Can I make it spicy?

Use hot breakfast sausage instead of mild, add diced jalapeños with the vegetables, or mix in some red pepper flakes to the egg mixture.