Breakfast Sausage Casserole (Printer-friendly)

Savory baked dish with sausage, eggs, cheese, and golden bread cubes, ideal for feeding a crowd.

# What You'll Need:

→ Meats

01 - 1 pound breakfast sausage, casings removed

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped (optional)
03 - 1/2 red bell pepper, diced (optional)

→ Dairy & Eggs

04 - 8 large eggs
05 - 2 cups whole milk
06 - 2 cups shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese

→ Bread

08 - 6 cups day-old bread cubes (about 9 oz), 1-inch pieces, preferably French or sourdough

→ Seasonings

09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried mustard powder
12 - 1/4 teaspoon paprika

→ For greasing

13 - Butter or nonstick cooking spray

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, brown sausage, breaking it apart, about 5 to 7 minutes. Add onion and red bell pepper if using; sauté until softened, 3 to 4 minutes. Drain excess fat.
03 - Evenly distribute bread cubes in the baking dish. Top with cooked sausage and vegetables.
04 - Whisk eggs, whole milk, salt, black pepper, mustard powder, and paprika in a large bowl until homogeneous.
05 - Stir 1 1/2 cups shredded cheddar and all mozzarella into the egg mixture.
06 - Pour custard evenly over bread and sausage. Press bread gently to absorb liquid.
07 - Sprinkle the top with the remaining 1/2 cup shredded cheddar cheese.
08 - Cover dish with foil and bake for 30 minutes.
09 - Remove foil and bake an additional 15 minutes until golden and set.
10 - Let the casserole rest 10 minutes before slicing and serving.

# Expert advice:

01 -
  • It comes together the night before, so your morning is actually relaxed instead of chaotic.
  • One dish feeds eight people without making you feel like you've spent all day cooking.
  • The bread soaks up all those eggy, cheesy flavors until it's almost creamy inside and golden outside.
02 -
  • Use day-old or stale bread—fresh bread will turn to mush because it absorbs too much liquid too fast.
  • The resting time after baking is not optional; it lets the egg set properly so you can actually slice it cleanly instead of scooping it.
  • If you're making this ahead, don't add the foil until you're ready to bake; let it refrigerate uncovered for the first hour so condensation doesn't make the top soggy.
03 -
  • Press the bread down gently as you pour the egg mixture over it—you want the bread to soak evenly rather than float to the top.
  • Mustard powder is non-negotiable; it's the ingredient that makes people say "what's in this?" and you smile mysteriously.
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