Breakfast Casserole (Sausage, Egg, Bread)
intro
Warm, hearty make-ahead casserole with savory sausage, soft custard-soaked bread, and melted cheddar—perfect for lazy weekend mornings and crowd-pleasing family brunches.
Ingredients
Steps
Brown the Sausage
Place the 10-inch brushed stainless steel skillet over medium heat (350°F / 175°C). Crumble the full 1lb of bulk breakfast sausage into the pan, using the slotted stainless steel turner to break the meat into small 1cm pieces as it cooks. Cook for 8-10 minutes, stirring occasionally, until the sausage is fully browned with no pale pink remaining, and clear golden fat has rendered out into the pan. Do not drain the rendered fat, as it adds rich, savory flavor to the final casserole.
Cut Bread into Cubes
While the sausage finishes cooking, place the 6 slices of day-old sourdough bread on the honey oak cutting board. Use the 8-inch walnut-handled chef knife to cut the bread into rough 2.5cm (1-inch) cubes, leaving all crusts intact for added texture. You will have approximately 6 cups of bread cubes total; avoid pressing the bread flat while cutting to keep the cubes light and airy, rather than compressed.
Layer Casserole Base
Use a small scrap of bread crust to lightly grease the interior of the 9x13 inch matte cream ceramic baking dish with a thin coating of rendered sausage fat. Spread half the bread cubes evenly across the bottom of the dish, then top with half the browned sausage crumbles and half the shredded cheddar cheese. Repeat the layers with the remaining bread, sausage, and cheese, reserving 2 tablespoons of cheese to sprinkle on top before the final bake.
Whisk Egg Custard
Crack all 8 large eggs into the large brushed stainless steel mixing bowl. Add 2 cups whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Use the sage-handled silicone whisk to beat the mixture for 1-2 minutes, until the eggs are fully incorporated with the milk, no streaks of clear egg white remain, and the custard is a smooth, uniform pale yellow color.
Pour Custard Evenly
Slowly pour the entire egg and milk custard mixture over the layered bread, sausage, and cheese in the baking dish. Press down gently on the top layer of bread with the flat back of the slotted turner to ensure all bread cubes are soaked through with custard, with no dry, pale bread pieces poking above the liquid line.
Rest to Absorb Custard
Cover the baking dish tightly with a sheet of aluminum foil pulled from the foil roll, crimping the edges firmly to create a tight seal. Let the casserole rest in the refrigerator for a minimum of 30 minutes (or up to 12 hours, overnight, for easy make-ahead prep). This resting time allows the bread to fully absorb the custard, which prevents dry, bready spots in the finished bake.
Bake Until Set Golden
Preheat oven to 350°F (175°C). Keep the foil cover on the baking dish, and bake for 30 minutes. Remove the foil, sprinkle the reserved 2 tablespoons of cheddar cheese over the top, and bake uncovered for an additional 15 minutes, until the top is golden brown and puffed, the custard shows no liquid jiggle in the center when the dish is nudged, and the edges are bubbling. Total bake time is 45 minutes.
Garnish and Rest to Serve
Let the baked casserole rest for 10 minutes on the counter to allow the custard to set fully. Sprinkle the top with 1 tablespoon of freshly chopped chives, then cut into 8 equal square portions. Lift slices onto plates to serve warm.
Tips
2.For stress-free make-ahead prep, fully assemble the casserole (cover tightly with foil) and store it in the refrigerator for up to 12 hours (overnight) before baking: add 5 minutes to the covered bake time if cooking straight from the fridge to ensure the center custard sets fully with no raw, runny spots.
3.Do not skip the 10-minute rest after removing the casserole from the oven: this short wait allows the egg custard to set evenly, so you can cut clean, neat slices instead of runny, falling-apart portions that spill across the plate.
OMG I made this for Christmas morning brunch and it was an absolute hit! Prepped it the night before, popped it in the oven when we were opening presents, and the whole house smelled amazing. My picky 7 year old asked for seconds, which NEVER happens. Used spicy Italian sausage instead of regular for a little kick, 10/10 will make again.
Made this for my hunting crew this past weekend before we headed out at dawn. Super easy to throw together, hearty enough to keep us full for hours out in the cold, and even the guys who claim they ‘don’t do casseroles’ went back for thirds. Only change I added was a handful of shredded cheddar on top the last 10 minutes of baking.
SO good and so cheap to make! I meal prepped this on Sunday and ate slices for breakfast all week before my 8am classes. Didn’t even have fancy sausage, used the frozen breakfast sausage links I had in my freezer, crumbled them up, worked perfectly. Way better than spending $5 on a breakfast sandwich every day on campus.
Wait, has anyone tried making this with gluten free bread? I have a celiac kiddo and I’m always looking for easy breakfasts the whole family can eat without making separate meals. This looks perfect otherwise!
Brought this to my church potluck last Sunday and people were asking me for the recipe before we even got to the dessert table! I added a little diced bell pepper and onion to the sausage when I browned it to sneak in some veggies, and it was chef’s kiss. 45 minute cook time is totally doable even on a busy Sunday morning.
Full disclosure: I burn toast 90% of the time, and even I pulled this off! The instructions were so straightforward, no weird ingredients, and it came out perfectly golden and fluffy. My roommate thought I ordered it from the diner down the street lmao. 10/10 for beginner cooks.
This is my new go-to weekday breakfast staple! I cut it into individual squares, wrap them up, and freeze them. 90 seconds in the microwave on busy mornings and it tastes just as good as fresh. I’ve started adding a little sprinkle of red pepper flakes on my serving for an extra zing.
This looks delicious, but I’m dairy free—does anyone know if this works with dairy free egg substitute and plant based cheese? I don’t want to waste ingredients if it turns out weird.
Made this for a group of 8 last weekend, served it with fresh fruit and mimosas, and everyone raved. It’s so nice to have a hot breakfast that doesn’t require me standing over the stove flipping pancakes while all my guests are hanging out. I could actually sit and enjoy my own brunch for once! Used maple sausage instead of regular, the sweet and savory combo was unreal.
Made this for my kids before their first day of school this year, told them it’s ‘egg-cellent bake’ and got a collective eye roll, but they all cleaned their plates. Even my teen who only eats energy drinks and chips had a second slice. Win for dad cooking.
Wait, I used sourdough bread instead of the plain white sandwich bread the recipe calls for, and it added such a nice tang! I was worried it would be too heavy, but it was light and fluffy, the sourdough paired so well with the savory sausage. Would highly recommend that swap if you have sourdough on hand.
This is such a great high protein breakfast! I added a little extra sausage and an extra two eggs to bump up the protein count, and it keeps me full through my morning workout and my first half of work. Way better than the sugary protein bars I used to eat every morning. So easy to make too.
Wait, can I bake this in a disposable aluminum pan if I’m bringing it to a friend’s house for brunch? I don’t want to have to drag my glass baking dish across town and worry about forgetting it.