Breakfast Sausage Casserole

The kitchen was still dark when I started cubing the bread, the only sound being the knife hitting the cutting board in a steady rhythm. My sister was getting married that morning and somehow I'd volunteered to make breakfast for twenty people at her house. This casserole saved me, mostly because I could assemble it the night before and let it work its magic while I helped with hair and makeup.

I've made this for Christmas morning, for grieving neighbors who needed food they could heat up later, and for countless sleepy friends who stumbled into my kitchen asking what smells so good. Something about the combination of sausage and eggs baking together makes people feel taken care of, like someone thought ahead for them.

Ingredients

• Breakfast sausage: The foundation of everything savory here, and removing the casings lets it crumble into every bite
• Day-old bread: Slightly stale bread soaks up the egg mixture better than fresh, turning into tender custard-like cubes
• Cheddar and mozzarella: Cheddar brings sharp flavor while mozzarella creates those gorgeous melted strings everyone loves
• Eggs and milk: The custard base that binds everything together into something greater than its parts
• Dried mustard powder: The secret ingredient that makes the flavor taste like breakfast sausage patties even when you're using bulk sausage

Instructions

Brown the sausage:

Cook it in a large skillet over medium heat, breaking it up with your spoon as it browns, about 5 to 7 minutes until no pink remains

Layer the base:

Spread your bread cubes in a buttered 9x13-inch baking dish, then spoon the cooked sausage evenly over the top

Whisk the custard:

Beat the eggs with milk, salt, pepper, mustard powder, and paprika until fully combined, then stir in all but a handful of the cheddar plus the mozzarella

Combine and rest:

Pour the egg mixture over the bread and sausage, pressing down gently so every cube soaks up liquid, then scatter the remaining cheese on top

Bake until golden:

Cover with foil and bake at 350°F for 30 minutes, then uncover and continue baking another 15 minutes until the center is set and the top is bronzed

Let it rest:

Give the casserole 10 minutes to settle before slicing into squares that hold together beautifully on the plate

Save

The first time I made this for my dad, he took three helpings and then asked if there was enough left for him to take some home. That's when I knew this wasn't just breakfast casserole, it was the kind of food that makes people ask for the recipe before they've even finished eating.

Making It Ahead

Assemble everything the night before, cover tightly, and refrigerate. In the morning, let it sit on the counter for about 20 minutes while the oven preheats to take the chill off. The extra rest time actually helps the bread absorb more of the custard, so you might end up with an even better result.

Cheese Swaps

Cheddar is classic but pepper jack brings a subtle heat that wakes everything up. Swiss adds a nutty sophistication that makes this feel like brunch at a restaurant. Sometimes I use half sharp cheddar and half gruyère when I want to impress people without actually doing more work.

Serving Suggestions

Fresh fruit on the side cuts through all that richness and makes the plate look like you thought about balance. A simple green salad with vinaigrette works surprisingly well if you are serving this for brunch. Keep hot sauce on the table because someone will want to doctor their portion.

• Serve with warm maple syrup for a sweet and savory combination
• Crispy bacon or sausage links on the side never hurt anyone
• Coffee is basically mandatory with this much comfort in one dish

Save

This is the kind of recipe that earns you requests, so keep it handy for the next time someone asks what you are bringing to breakfast or brunch.

Recipe FAQs

→ Can I prepare this breakfast casserole the night before?

Yes, assemble everything in the baking dish, cover tightly, and refrigerate overnight. When ready to bake, add about 10 extra minutes to the cooking time since it will be cold.

→ What type of bread works best for this dish?

Day-old French bread or sourdough works perfectly because the slightly stale texture holds up well when soaking in the egg mixture. Fresh bread can become too mushy during baking.

→ Can I substitute the breakfast sausage?

You can use ground pork, turkey sausage, chorizo for a spicier version, or even crumbled bacon. Just make sure to fully cook and drain any excess fat before adding to the dish.

→ How do I know when the casserole is done baking?

The casserole is ready when the center is set and no longer jiggly, the top is golden brown, and a knife inserted in the middle comes out clean. The internal temperature should reach 160°F.

→ What can I serve with this breakfast casserole?

Fresh fruit salad, roasted potatoes, or a simple green salad balance the richness. For brunch, consider adding pastries or muffins. Hot sauce, salsa, or sour cream make excellent toppings.

→ How long will leftovers keep?

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 1-2 minutes, or warm larger portions covered in a 350°F oven.