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Easy Cheesy Sausage Egg Breakfast Casserole (Best Recipe)

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This Easy Cheesy Sausage and Egg Breakfast Casserole is the perfect crowd-pleasing breakfast that requires minimal prep and delivers maximum flavor. With simple ingredients like eggs, milk, bread, sausage, and cheese, it’s forgiving, flexible, and ideal for holiday mornings, lazy Saturdays, or overnight guests.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 8 large eggs
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 6 cups cubed bread (about 6–8 slices, day-old French bread or sourdough)
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced onion (optional)
  • 1/2 cup diced bell pepper (optional)
  • 1 cup fresh spinach (optional)
  • 1/4 cup chopped green onions (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
  2. Brown the sausage: Place 1 pound breakfast sausage in a large skillet over medium-high heat. Break it up with a spatula and cook for 6-8 minutes until fully browned and no longer pink. Leave about 1 tablespoon of fat in the pan. If adding onion or bell pepper, toss them in during the last 2 minutes of cooking. Set aside to cool slightly.
  3. Cube the bread: Cut bread into 1-inch cubes. If fresh, let them dry out on the counter for 10-15 minutes. You should have about 6 cups.
  4. Whisk the egg mixture: In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder (if using) until uniform and slightly frothy.
  5. Layer the casserole: Spread half the bread cubes in the prepared dish. Sprinkle half the cooked sausage over the bread, then 1 cup shredded cheddar. Repeat with remaining bread, sausage, and another cup of cheese.
  6. Pour the egg mixture: Slowly pour the egg mixture evenly over the casserole in a zigzag pattern. Gently press down on the top layer to help the liquid soak into all the bread cubes.
  7. Let it rest: Let the casserole sit at room temperature for 15-20 minutes before baking. For overnight preparation, cover with foil and refrigerate.
  8. Bake: Place in the preheated oven and bake for 35-40 minutes until the top is golden brown and puffed. The center should be set but slightly jiggly. If browning too quickly, tent with foil for the last 10 minutes.
  9. Rest before serving: Let the casserole rest for 5-10 minutes after baking to allow the eggs to finish setting.
  10. Serve: Cut into squares and serve warm. Garnish with chopped green onions or fresh parsley if desired.

Notes

For best results, let the casserole rest for 15-20 minutes before baking to allow the bread to absorb the egg mixture. Toasting the bread cubes for 5-7 minutes before assembling adds extra texture. The casserole can be assembled the night before and refrigerated; add 5-10 minutes to baking time if starting from cold. Leftovers keep in the refrigerator for 3-4 days and freeze well for up to 3 months.

Nutrition

Keywords: breakfast casserole, sausage egg casserole, easy breakfast, cheesy casserole, crowd-pleasing breakfast, overnight breakfast casserole

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