Sausage Egg and Cheese Breakfast Casserole

Sausage Egg and Cheese Breakfast Casserole

Thick portions of this bread-based breakfast casserole have soft, egg-soaked centers, browned sausage crumbles, and melted cheddar. The exposed bread corners turn golden in the oven while the cubes underneath stay tender.

Cook and drain the sausage before assembly so its fat doesn’t make the custard greasy. A 20-minute soak moistens the bread, so there’s no need to prepare the casserole the night before. Bake until the center—not just the top—is set.

Ingredients for Sausage Egg and Cheese Breakfast Casserole

• Cooking spray or butter, for greasing the dish
• 6 cups sturdy day-old bread, cut into roughly 1-inch cubes (about 225g)
• 1 lb pork breakfast sausage (about 450g)
• 2 cups shredded sharp cheddar cheese, divided (about 225g)
• 10 large eggs
• 1 1/2 cups whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Optional: Add 1 teaspoon Dijon mustard to the egg mixture for a little tang.

Yield: 8 generous portions. Time: About 20 minutes to prepare, 20 minutes to soak, 40–50 minutes to bake, and 10 minutes to rest; about 1 hour 30 minutes to 1 hour 40 minutes total.

How to Make Sausage Egg and Cheese Breakfast Casserole

1. Prepare the bread: Lightly grease a 9-by-13-inch baking dish. Spread the bread cubes in an even, loose layer without pressing them flat.
2. Cook the sausage: In a large skillet over medium heat, cook the sausage for 8–10 minutes, breaking it into coarse crumbles, until browned with no raw pink remaining. Drain off the excess fat, then scatter the sausage over the bread.
3. Add the cheese and custard: Sprinkle 1 1/2 cups cheddar over the bread and sausage. Whisk the eggs, milk, salt, pepper, and optional Dijon in a large bowl. Pour evenly over the dish. Gently press the bread into the liquid to moisten it, leaving some upper corners exposed. Sprinkle with the remaining 1/2 cup cheddar.
4. Soak and preheat: Let the casserole stand for 20 minutes while the oven preheats to 350°F (175°C). The bread should feel damp when gently pressed.
5. Bake: Bake uncovered on the center rack for approximately 40–50 minutes. Start checking at 40 minutes; if there is still liquid egg in the center, continue baking and check again in about 5 minutes. The top should be puffed and golden, with browned bread corners and a set center. Loosely tent with foil if the top browns before the middle sets.
6. Rest and serve: Let the casserole stand for 10 minutes so the portions hold together when cut and lifted from the dish.

How to Keep the Bread Soft With Golden Edges

Sturdy, roughly 1-inch cubes keep the casserole visibly chunky. Pour the custard evenly and press the bread down just enough to wet it; pressing it flat leaves fewer corners to toast. Give the bread the full 20 minutes to absorb the liquid before baking.

How to Tell When the Casserole Is Done

The top may brown before the middle finishes cooking. A knife inserted near the center should come out without liquid egg. For an additional check, the custard in the center should reach 160°F (70°C); keep the thermometer tip away from sausage pieces. Remove the casserole once the center is set so the eggs don’t become tough.

Make It Ahead

To assemble the casserole ahead, cover it and refrigerate it overnight instead of giving it the same-day soak. Bake from cold at 350°F; it may take roughly 45–60 minutes. Check for a set center rather than relying on the time alone.

Serving, Storage, and Reheating

Serve warm with fruit. For a crisp side, add crispy sweet potato hash browns.

Refrigerate cooked leftovers in a covered container for up to 4 days. Microwave individual portions at reduced power until heated through to help prevent rubbery eggs. For larger portions, cover with foil and warm in a 350°F oven until hot, about 20–25 minutes depending on their size.

For longer storage, freeze cooled, tightly wrapped cooked portions for up to 3 months for best quality. Thaw in the refrigerator before reheating in the oven.

Nutrition

Approximate per serving (1 of 8 portions): 480 calories, 26g protein, 33g fat, and 17g carbohydrates. Approximate per 100g of cooked casserole: 255 calories, 14g protein, 18g fat, and 9g carbohydrates. Values vary with the sausage, bread, cheese, amount of fat drained, and final cooked weight.