Name: Cheesy Sausage Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 lb ground breakfast sausage; 6 large eggs; 1 1/2 cups whole milk; 1 teaspoon ground mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 cups cubed day-old bread (about 1-inch pieces); 2 cups shredded sharp cheddar cheese (divided); 1/2 cup diced bell pepper; 1/3 cup diced onion; 2 tablespoons chopped fresh chives (for garnish)

Vote

Cold mornings call for something warm and filling that doesn't need babysitting on the stove. This cheesy sausage breakfast casserole handles that job: brown the sausage, whisk the eggs, pour and bake.

With bread cubes, sharp cheddar and a hit of ground mustard in the egg mixture, it feeds a table of hungry people without much hands-on work. Mix it the night before, or build it fresh before the oven preheats.

Prep	Cook	Total	Servings	Difficulty
15 min	45 min	1 h	8 servings	Medium

Quick Facts

Cheesy Sausage Breakfast Casserole | Easy Egg Bake for Busy Mornings

About the Main Ingredient

Ground breakfast sausage sets the flavor here, and how you brown it matters. Crumble it into a cold skillet, then turn the heat to medium so the fat renders slowly instead of scorching. Listen for the sizzle to even out across the pan, and break up the meat with a wooden spoon until no pink remains, about 7 to 8 minutes. Watch the edges of the crumbles turn deep brown and slightly crisp; that's where the flavor concentrates. Drain the excess fat before it goes into the baking dish, or the eggs around it will turn greasy instead of setting into a firm, custardy layer. That drained fat step keeps every bite balanced instead of oily.

What You Need for Sausage Egg Bake: Ingredients

Ingredients for Cheesy Sausage Breakfast Casserole | Easy Egg Bake for Busy Mornings

Ground breakfast sausage brings the savory, slightly peppery base flavor; swap in ground turkey sausage for a leaner version.
Large eggs hold the casserole together and give it that custardy bite once baked.
Whole milk keeps the eggs soft and tender; half-and-half makes it richer if you want a denser texture.
Day-old bread cubes soak up the egg mixture and add structure; stale French bread or croissants both work well.
Sharp cheddar cheese melts into pockets of flavor throughout; Monterey Jack or a pepper jack blend adds a milder or spicier edge.
Diced bell pepper and onion add color and a light crunch that softens as it bakes.
Ground mustard wakes up the egg flavor without tasting sharp; a dash of hot sauce works instead if you don't have it on hand.
Chopped chives finish the dish with fresh color; scallions work the same way.

Find exact amounts in the recipe card below.

How We Make Sausage Egg Bake

Brown the sausage in a skillet over medium heat, breaking it into small crumbles until no pink remains, about 7 to 8 minutes.
Drain the fat, then stir in the diced bell pepper and onion, cooking just until the onion turns translucent, about 3 minutes.
Whisk the eggs, milk, ground mustard, salt and pepper together in a large bowl until the color turns pale yellow and slightly foamy.
Layer the bread cubes in a greased 9×13-inch baking dish, then scatter the sausage mixture and half the cheese evenly on top.
Pour the egg mixture over everything, pressing the bread down gently so it soaks up the liquid, then top with the remaining cheese.
Bake at 350°F for 40 to 45 minutes, until the center sets and no longer jiggles and the top turns golden brown with crisp edges.

Storage and Reheating

Cover leftover cheesy sausage breakfast casserole and refrigerate for up to 4 days; the texture firms up slightly but stays moist under the cheese. Freeze baked and cooled squares in an airtight container for up to 2 months, thawing overnight in the fridge before reheating. Warm individual portions in the microwave for 60 to 90 seconds, or reheat covered in a 325°F oven for 15 minutes to re-crisp the top. For make-ahead mornings, assemble the whole dish the night before, cover and refrigerate, then bake straight from the fridge (add 5 to 10 minutes to the bake time).

Ways to Change It Up

Swap the protein: use diced ham-style beef or turkey bacon instead of sausage for a smokier, saltier bite.
Change the vegetables: try spinach and mushrooms in cooler months, or swap in zucchini and cherry tomatoes when summer produce is plentiful.
Turn up the heat: add diced jalapeños or a few shakes of hot sauce to the egg mixture for a spicier version.

Before You Make Sausage Egg Bake

Why did my casserole turn out watery?

This usually happens when the bread is too fresh or the sausage wasn't drained well. Use day-old or slightly stale bread, and press excess fat from the sausage before layering it in.

Can I use a different bread?

Any sturdy, slightly dry bread works fine here: French bread, sourdough or even croissants cut into cubes. Soft sandwich bread tends to turn mushy once it soaks up the egg mixture.