Breakfast Sausage Casserole

Start your morning right with this hearty and comforting Breakfast Sausage Casserole. Layers of savory sausage, fluffy eggs, golden bread, and two kinds of melted cheese come together in a simple, satisfying bake. It’s the perfect solution for a relaxed weekend brunch, a holiday morning, or a delicious meal prep option that will have everyone asking for seconds.

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The beauty of this dish lies in its rustic simplicity. Using day-old bread is key, as it soaks up the rich egg custard without becoming mushy, creating a wonderful texture that's part custardy, part crispy on top. Optional additions like onions and bell peppers add a fresh, colorful crunch.

Ingredients

• 1 pound (450 g) breakfast sausage, casings removed
• 1 small yellow onion, finely chopped (optional)
• 1/2 red bell pepper, diced (optional)
• 8 large eggs
• 2 cups (480 ml) whole milk
• 2 cups (200 g) shredded cheddar cheese
• 1/2 cup (60 g) shredded mozzarella cheese
• 6 cups (about 250 g) day-old bread, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried mustard powder
• 1/4 teaspoon paprika
• Butter or nonstick spray for greasing

Instructions

1. Prepare

Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.

2. Cook Sausage and Vegetables

In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. If using, add onion and bell pepper; sauté until softened, 3–4 minutes. Drain excess fat.

3. Layer the Casserole Base

Spread the bread cubes evenly in the prepared baking dish. Top with the cooked sausage and vegetables.

4. Mix the Egg Custard

In a large bowl, whisk together the eggs, milk, salt, pepper, mustard powder, and paprika until well combined.

5. Add Cheese

Stir in 1 1/2 cups (150 g) cheddar cheese and all the mozzarella into the egg mixture.

6. Assemble

Pour the egg mixture evenly over the bread and sausage in the baking dish. Gently press the bread down so it soaks up the liquid.

7. Top and Bake

Sprinkle the remaining cheddar cheese on top.

8. Bake

Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden and set in the center.

9. Rest and Serve

Let the casserole rest for 10 minutes before slicing and serving.

Zusatztipps für die Zubereitung

Für die Zubereitung am Vortag: Stellen Sie den Auflauf am Abend vorher zusammen, decken Sie ihn ab und stellen Sie ihn in den Kühlschrank. Backen Sie ihn am Morgen wie angegeben und verlängern Sie die Backzeit um 10 Minuten, wenn er direkt aus dem Kühlschrank kommt.

Varianten und Anpassungen

Tauschen Sie Cheddar gegen Schweizer Käse oder Pepper Jack für eine geschmackliche Abwechslung. Fügen Sie für zusätzliches Gemüse gehackten Spinat oder sautierte Pilze hinzu.

Serviervorschläge

Servieren Sie den Auflauf mit Salsa oder scharfer Soße für eine zusätzliche pikante Note.

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Whether you're hosting a special brunch or simply treating your family, this Breakfast Sausage Casserole is sure to become a cherished favorite. Enjoy every warm, cheesy, and savory bite.

Recipe Questions

→ Can I make this ahead of time?

Yes, assemble the entire casserole the night before, cover tightly, and refrigerate. In the morning, bake as directed, adding about 10 extra minutes since it will be cold.

→ What type of bread works best?

Day-old French bread, sourdough, or country-style bread works beautifully. The slightly stale texture absorbs the egg mixture without becoming mushy. Avoid very soft sandwich bread.

→ Can I use turkey sausage instead?

Absolutely. Turkey sausage, chicken sausage, or even plant-based sausage crumbles work well. Adjust seasonings if your chosen sausage is less seasoned than traditional pork breakfast sausage.

→ How do I know when it's done baking?

The casserole is done when the center is set (no liquid jiggles when gently shaken) and the top is golden brown. An instant-read thermometer inserted in the center should read 160°F (71°C).

→ Can I freeze this casserole?

Yes, you can freeze it either before or after baking. Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

→ What vegetables can I add?

Diced bell peppers, onions, spinach, mushrooms, or diced tomatoes all work well. Sauté vegetables before adding to remove excess moisture, which can make the casserole soggy.