Gather ‘Round—This Casserole’s Got a Story
You know, there’s always that one dish everyone expects you to make the minute the holidays roll around. For me, it’s this sausage breakfast casserole. My mom started making it when I was knee-high to a grasshopper (and, apparently, just as likely to spill the milk as help). It’s the kind of recipe that smells like Christmas or Easter morning—something about sausage sizzling in the kitchen makes everyone wander in, bleary-eyed but suddenly starving. Once, my cousin tried to sneak the last corner piece and tripped over the dog; I still tease him about it every year. Anyway, enough rambling, let’s get to the good part.
Why You’ll Love This—And Why I Keep Making It
I make this when I want the crowd fed but don’t want to spend my entire morning chained to the stove. My family goes absolutely bonkers for it—probably because it’s that perfect combo of cheesy, eggy, and savory (plus, it reheats like a champ). Honestly, even my picky niece who’d live on plain toast asks for seconds. And if you’re the kind who gets nervous about baking eggs (been there, messed it up once or twice), this is way more forgiving than it looks. Oh, and cleanup’s a breeze unless someone bakes cheese onto the pan—then all bets are off.
What You’ll Need (And What I Sometimes Swap In)
- 1 pound breakfast sausage (I usually go for Jimmy Dean, but honestly, whatever’s on sale or in the freezer does the trick. Once I used turkey sausage and nobody noticed, except my brother-in-law who pretends he can tell the difference…)
- 6 large eggs (I’ve used 7 if they’re on the small side, it’s fine)
- 2 cups milk (whole milk is best, but I’ve used 2% or oat milk when that’s what’s around)
- 8 slices of bread, cubed (stale is totally fine—in fact, it’s kinda better. My grandma always insisted on white bread, but sourdough or multigrain add a nice bite)
- 2 cups shredded cheddar cheese (if you’re out, any melty cheese works. Pepper jack is pretty great for a kick)
- 1 tsp dry mustard (or a squirt of regular mustard, trust me)
- Salt and black pepper to taste
- Optional: a handful of chopped scallions, peppers, or spinach (I like to toss in whatever’s about to go limp in the fridge)
How I Throw It Together
- First, preheat your oven to 350°F (my oven runs a bit hot, so sometimes I go just under—ovens are like that, aren’t they?). Grease a 9×13 baking dish. I use butter, but nonstick spray works if you’re in a hurry.
- Brown the sausage in a skillet over medium heat. Break it up with a spoon, and sneak a bite once it’s cooked. Drain the extra grease—I’ve forgotten this before, and the result is, well, soggy. Not in a good way.
- Layer the bread cubes on the bottom of your baking dish. Sprinkle the cooked sausage over the bread, then scatter cheese all over like you’re making pizza. (Sometimes I add the veggies here, sometimes I forget. No one’s ever noticed, honestly.)
- In a big bowl, whisk the eggs, milk, dry mustard, salt, and pepper. Pour this mixture evenly over everything. If it looks a bit soupy, don’t panic—that’s how it should be. The bread will soak it up overnight.
- Stick the whole thing in the fridge overnight, covered with foil. But if you’re short on time or just forgot, you can bake it right away—it just won’t be quite as custardy.
- In the morning (or whenever you remember), bake uncovered for 45-50 minutes, or until the top is golden brown and the middle doesn’t jiggle like a waterbed. Let it sit for 10 minutes before serving. Or don’t, if everyone’s too hungry to wait!
Notes I Wish I’d Known Sooner
- Don’t use super fresh bread—it turns mushy faster than you’d think. Stale is the secret weapon.
- I once skipped greasing the pan, and, well, everything glued itself to the corners. Learn from my mistakes.
- You can cut this into squares beforehand and pop them in the freezer, but honestly, they’re never quite as good.
How I’ve Mixed Things Up (Some Wins, Some Not)
- Tried adding hash browns instead of bread—turned out kinda dense, but still tasty.
- Swapped in chorizo for a spicy version, which was a hit with the grown-ups but too much for the kids (should’ve guessed, really).
- One time I went wild with feta and sun-dried tomatoes. It… wasn’t great. Let’s just say the classic version exists for a reason!
Equipment—And What to Do If You’re Missing Stuff
I swear by my trusty 9×13 Pyrex dish, but if you’ve only got a smaller pan, just pile it a bit higher and cook a tad longer. No whisk? A fork works fine (I’ve had to improvise at a rental cabin before.) And if you don’t have a skillet, well, I suppose a saucepan will do but it’s a tight squeeze—just watch for splatters.
Storing Leftovers—If You Even Get Them
Cooled casserole keeps in the fridge for 3 days, tightly wrapped, but, in my house, it never lasts more than a day! You can freeze slices too, though, like I mentioned, they lose some of their magic. Reheat in the oven to get the top crispy again—microwave works if you’re desperate (I’ve been there).
How We Serve It (With Too Much Coffee, Usually)
I love this with a dollop of sour cream and a drizzle of hot sauce. My dad thinks it’s best with a side of fruit salad, but I say more cheese is the answer. Sometimes we put out a bowl of salsa for dipping. And when there’s a big crowd, I’ll bake two at once and call it brunch—easy as pie (which I usually forget to make, come to think of it).
Lessons I Learned the Hard Way (So You Don’t Have To)
- Don’t rush the soaking stage—one time I skipped it, and the bread stayed dry and sad in the middle.
- Use a big enough bowl for whisking the eggs; unless you enjoy cleaning egg off the counter. (Ask me how I know—actually, don’t!)
- Let it rest after baking, otherwise it falls apart and burns your tongue. But if you sneak a piece early, I won’t judge.
People Always Ask Me… (So Here’s What I Tell Them)
- “Can I make this vegetarian?” Yup, just skip the sausage or use a veggie sausage. I like Field Roast, but any will do.
- “Do I have to prep it the night before?” Nah, but it’s better if you do. If you forget, let it soak at least 30 minutes, or while you drink your first cup of coffee.
- “What kind of bread works best?” Anything not too dense. Brioche is fancy, but regular sandwich bread or even leftover buns work.
- “Can I double the recipe?” Sure, just use two pans or a bigger roasting pan. Watch your bake time—it’ll take a bit longer.
- “Why does mine look a bit runny?” It sets up as it cools. And if it’s still too wobbly, just bake five minutes more and check again.
- “How do you keep it from sticking?” Generous buttering and a little luck! Or use parchment if you’re fancy—I always forget to buy it.
Oh, and if you’re looking for more brunch ideas, I love this overnight egg casserole from Sally’s Baking Addiction, and for a fun side, Simply Recipes’ fruit salad always does the trick. I’m not being paid to say that, promise.
Anyway, that’s my tried-and-true sausage breakfast casserole—messy, cozy, and a real holiday crowd-pleaser. Give it a go, and save a corner for yourself (that’s the best bit, trust me).
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 6 cups cubed day-old bread
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried mustard powder
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2In a skillet over medium heat, cook the sausage until browned and crumbled. Drain excess fat.
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3In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder.
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4Layer the cubed bread in the prepared baking dish. Top with cooked sausage and sprinkle with shredded cheddar cheese.
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5Pour the egg mixture evenly over the casserole. Gently press down to soak the bread. Cover and refrigerate overnight, or bake immediately.
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6Bake uncovered for 45 minutes, or until the center is set and the top is golden. Garnish with chopped parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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