Breakfast Sausage Casserole

The morning of my brother's wedding, I woke up at 4 AM with the sudden realization that twelve hungry family members would be descending on our house in three hours. I'd planned to make something impressive, but standing in my pajamas staring at the refrigerator, practicality won. I threw together whatever I could find—sausage, eggs, some slightly stale bread sitting on the counter, and a mountain of cheese. That casserole saved the day, and now it's become my go-to for every chaotic morning since.

Last Christmas, my niece who swears she hates eggs tried this casserole because I told her it was just 'bread and cheese pizza in a different form.' She ate three servings and asked for the recipe before I even told her the truth about what was in it. That's the thing about this dish—it's so comforting and cheesy that even picky eaters forget they're eating something nutritious.

Ingredients

• 1 pound breakfast sausage, casings removed: I've learned that bulk sausage without casings browns more evenly and distributes better throughout the casserole
• 1 small yellow onion, finely chopped: Even if you think you don't like onion in breakfast dishes, trust me—the sweetness balances the salty sausage perfectly
• 1/2 red bell pepper, diced: This adds little pockets of sweetness and color that make each bite interesting
• 8 large eggs: Room temperature eggs whisk into the milk more smoothly, so take them out while you're prepping everything else
• 2 cups whole milk: The fat content here really matters—skim milk makes the texture rubbery and sad
• 2 cups shredded cheddar cheese: Sharp cheddar gives you that punchy flavor that cuts through the richness
• 1/2 cup shredded mozzarella cheese: This is your melt factor—it creates those gorgeous cheese pulls everyone loves
• 6 cups day-old bread, cut into 1-inch cubes: Slightly stale bread actually works better because it absorbs the egg mixture without turning to mush
• 1 teaspoon salt: Go easy here since the sausage and cheese already bring plenty of saltiness
• 1/2 teaspoon black pepper: Freshly cracked pepper makes a noticeable difference in depth of flavor
• 1/2 teaspoon dried mustard powder: The secret ingredient that makes it taste like brunch from a restaurant
• 1/4 teaspoon paprika: Adds a subtle warmth and beautiful golden color to the finished dish
• Butter or nonstick spray: Don't skip this—nothing ruins breakfast faster than stuck-on cheese mess

Instructions

Get your oven ready and grease that pan:

Preheat your oven to 350°F and generously butter a 9x13-inch baking dish—pay special attention to the corners

Cook the sausage until perfectly browned:

In a large skillet over medium heat, break up the sausage with a spoon and cook until browned all over, about 5 to 7 minutes

Add the vegetables if you're using them:

Toss in the onion and bell pepper and sauté until softened, about 3 to 4 minutes, then drain any excess fat

Build your foundation:

Spread the bread cubes evenly across your prepared baking dish, then scatter the cooked sausage mixture over the top

Whisk up the egg mixture:

In a large bowl, whisk together eggs, milk, salt, pepper, mustard powder, and paprika until completely combined

Add the cheese to the eggs:

Stir in 1 1/2 cups of cheddar and all the mozzarella until the cheese is evenly distributed

Pour and soak:

Pour the egg mixture evenly over everything in the dish, then gently press down on the bread to help it absorb all that liquid

Sprinkle with remaining cheese:

Scatter the rest of the cheddar across the top—this will create that beautiful golden crust

Bake covered first:

Cover tightly with foil and bake for 30 minutes so everything cooks through evenly

Uncover for the golden finish:

Remove the foil and bake another 15 minutes until the top is golden brown and the center is set

The hardest part—waiting:

Let it rest for 10 minutes before cutting, which gives it time to set and makes serving so much easier

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This casserole has become such a fixture at our family gatherings that my aunt started calling it 'the panic button' because it rescues every rushed morning or unexpected houseguest situation. There's something about the smell of sausage and cheese baking together that makes people feel immediately at home.

Make It Your Own

I love swapping in different cheeses depending on my mood. Swiss and gruyère make it feel fancy, while pepper jack adds a kick that wakes everyone up on sluggish Sunday mornings. Sometimes I'll throw in a handful of frozen hash browns for extra heartiness.

Serving Suggestions

While this casserole stands beautifully on its own, I like to set out some fresh fruit and maybe a simple green salad to balance the richness. Hot sauce is practically mandatory at my table—my dad puts so much on his slice that I worry about him, but he swears it's perfect.

Storage and Reheating

The overnight assembly method has saved me so many times—I literally prep it while everyone else is brushing their teeth for bed. In the morning, just add 10 minutes to the covered baking time if it's coming straight from the fridge.

• Cover leftovers tightly and they will keep for up to 4 days in the refrigerator
• Reheat individual portions in the microwave at 50% power to avoid rubbery eggs
• Freeze unbaked portions for up to 2 months, then thaw overnight in the fridge before baking

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There's nothing quite like standing at the counter watching this bake, the smell filling the whole house while people start wandering into the kitchen, sleepy and hungry. It's more than breakfast—it's the start of something good.

Your Questions Answered

→ Can I make this sausage casserole ahead of time?

Yes, assemble the entire casserole the night before, cover tightly, and refrigerate. When ready to bake, add about 10 extra minutes to the baking time if going straight from the refrigerator.

→ What type of bread works best for this breakfast bake?

Day-old French bread, sourdough, or artisan loaf works perfectly. Slightly stale bread absorbs the egg mixture better without becoming mushy. Cube it into 1-inch pieces for even soaking.

→ Can I freeze the assembled casserole before baking?

Absolutely. Assemble in a freezer-safe dish, wrap tightly with plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

→ What vegetables can I add to this sausage casserole?

Diced bell peppers, onions, spinach, mushrooms, or diced tomatoes work wonderfully. Sauté vegetables with the sausage before layering to remove excess moisture.

→ How do I know when the casserole is fully cooked?

The casserole is done when the center is set (no liquid egg visible), the top is golden brown, and a knife inserted near the center comes out clean. It should rest 10 minutes before serving.