Homestyle Breakfast Casserole with Sausage
A classic American breakfast casserole built on toasted bread, savory sausage, eggs, and melty cheese. It’s make-ahead friendly, feeds a crowd, and bakes up golden and custardy in the center with crisp edges.
Breakfast casseroles are a practical American classic: one dish, familiar flavors, and enough servings to keep everyone happy. This version leans into the traditional sausage-and-cheddar combination, while teaching the key technique—letting the bread soak so the eggs bake into a tender, sliceable custard. Make it the night before for an easy morning, or bake it right away when you need something reliable and comforting.
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Servings
8
Ingredients
Casserole Base
- •8 cups (about 10–12 oz) day-old bread, cut into 1-inch cubes (sandwich bread, French bread, or brioche)
- •1 lb breakfast sausage (pork or turkey), casings removed if using links
- •1 medium yellow onion, finely diced
- •1 red bell pepper, diced (optional but classic for color)
- •2 cloves garlic, minced
- •2 cups (8 oz) shredded sharp cheddar cheese, divided
- •2 tbsp chopped fresh parsley or 1 tbsp chopped chives (optional)
Egg Custard
- •10 large eggs
- •2 1/2 cups whole milk (or 2 cups milk + 1/2 cup half-and-half)
- •1 tsp kosher salt
- •1/2 tsp freshly ground black pepper
- •1 tsp Dijon mustard (optional, for depth)
- •1/2 tsp smoked paprika or sweet paprika (optional)
For the Pan
- •1 tbsp unsalted butter or nonstick cooking spray, for greasing
Instructions
- 1
Heat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
- 2
In a large skillet over medium-high heat, cook the sausage, breaking it into small crumbles, until browned and cooked through, 6–8 minutes. If there’s excess fat, spoon off all but about 1 tablespoon.
- 3
Add onion and bell pepper to the skillet and cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds more. Remove from heat.
- 4
Spread the bread cubes evenly in the prepared baking dish. Top with the sausage mixture. Sprinkle with 1 1/2 cups of the cheddar (reserve 1/2 cup for the top) and the herbs, if using.
- 5
In a large bowl, whisk eggs, milk, salt, pepper, Dijon (if using), and paprika (if using) until fully combined.
- 6
Pour the egg mixture evenly over the bread mixture. Press down gently with a spatula so the bread is mostly submerged. Let stand 15 minutes to soak (or cover and refrigerate 8–12 hours for a make-ahead casserole).
- 7
If chilled overnight, uncover and let the dish sit at room temperature while the oven heats (about 20–30 minutes).
- 8
Sprinkle the remaining 1/2 cup cheddar over the top. Bake until puffed, golden, and the center reaches 160°F, 40–50 minutes. If the top browns too quickly, tent loosely with foil.
- 9
Rest 10 minutes before slicing. Serve warm.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.