Looking for a special morning treat for a fun holiday celebration? This Sausage Breakfast Casserole is a classic, and is my go-to recipe and will become yours as well! The best part is it doesn’t need to rest overnight.
This sausage, egg, and cheese breakfast casserole recipe is SUCH an easy breakfast idea!
I’m a huge casserole lover because they’re so simple to make and this breakfast version is no different. Hands down, this is one of the best ones I’ve made. Your family is going to go nuts when you make this and they will ask for it each and every holiday season, so be prepared. Print it out and put it in your recipe binder or your holiday binder to keep every year.
Why This Recipe Works
Quick and Easy – This one is a breakfast dish like we all crave during the holidays. It doesn’t have to sit overnight, so if you are short on time or (gasp!) forget to prepare breakfast altogether, this can prepped for the oven in 20 minutes. So, do the dishes, swap out laundry and it’s ready to go.
Packed Full of Flavor – The flavor here is awesome and you will love it. It is breakfast comfort food that is just begging for a big mug of coffee or a sweet treat on the side to make it a completely indulgent morning.
Versatile – Swap out the meat or add in veggies for extra nutrients without losing flavor at all.
Sausage – I used a mild flavored sausage for this, but it is easy to include a spicy or herb flavored variety as well. There are a lot of eggs and bread in this recipe, so the spicy flavors won’t be overwhelming.
Cheese – Cheddar cheese is the classic ingredient here. Change it up for a more mild American cheese or add in some smoked cheese to really enhance the flavors.
Step One: Preheat the oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
Step Two: Brown the sausage in a skillet and drain well. Let it drain thoroughly, otherwise the final casserole will turn out a bit greasy. Blech!
Step Three: Slice the bread into cubes. I used a white sandwich bread this time, but have used both sour dough and french bread in the past. They all work really well. I happened to have the white loaf bread and wanted to save a few bucks.
Step Four: Add eggs, milk, garlic and salt and pepper to a large bowl and whip until frothy. The whipping process will add air to the eggs and allow the casserole to be light and fluffy after it is cooked.
Step Five: Add the bread cubes, sausage and cheese to the egg mixture. Toss it gently to make sure the bread is thoroughly coated. Cover and let site in the refrigerator for at least 20 minutes. This time is needed so the bread can soak up the egg mixture.
Step Six: Pour the mixture into the casserole dish and top with the remaining cheese.
Step Seven: Bake at 350 for 30-45 minutes. Check it at 30 to see if the center is cooked through. Some ovens cook hotter than others, so I left a time range here.
💡 Expert Tips
This is a great recipe for meal prepping. Cube the bread and make the egg mixture the night before. Cover the eggs and keep them in the fridge. In the morning, whip the eggs and combine with the other ingredients. This will save you time, and allow you to spend time with your family in the morning.
I mentioned it above, but give sourdough bread a shot here. It is slightly tangy and really adds a fun flavor.
If you’re looking for an easy breakfast dish for Christmas mornings or holidays, this is the one! It’s super simple to make, uses simple ingredients you probably already have on-hand and it’s a definite crowd pleaser!
⏲️ Recipe FAQ
Eggs can be tricky. You don’t want to undercook them and have them gooey and you don’t want to overcook and have it rock hard. Cook this until it reaches 160 degrees. If you haven’t started using a food thermometer, now is a great time to start!
This will be safe in the refrigerator for up to 3-4 days.
Absolutely! Cook this and then freeze it for up to three months. Defrost in the refrigerator a day ahead of time and reheat in the oven for about 20-25 minutes.
Freeze leftovers, defrost and reheat a single serving in then microwave for about two minutes before serving.
The standard is two hours. Try to put it in the refrigerator once everyone is done eating though.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Sausage Breakfast Casserole Recipe
- 1 lb Ground Sausage
- 6 Eggs
- 1 tsp Garlic
- 2 cups Milk
- Salt and Pepper to taste
- 1 ½ cups Shredded Cheddar Cheese reserve ½ cup for topping
- 4 Slices Sandwich Bread
- Preheat oven to 350. Prepare casserole dish with cooking spray, set aside.
- Brown sausage in skillet, then drain.
- Slice the bread into cubes by stacking the slices of bread, then slice into thirds lengthwise. Slice those thirds into thirds to create cubes. Using the crust is optional!
- In a medium bowl, beat eggs, milk, salt, pepper and garlic until slightly frothy.
- Stir in bread cubes, cheese and sausage. Make sure that the bread cubes are thoroughly covered in the mixture so it can properly soak in.
- Let sit for 20 minutes. Then pour the mixture into the casserole dish.
- Sprinkle the reserved shredded cheese over the casserole.
- Bake covered for 30 to 40 minutes. Remove the cover the last 10 minutes or so to help it brown up.
My husband and I loved this recipe. Great for dinner one night then breakfasts the rest of the week!!
Was a little curious with the bread cubes but it tasted amazing!! Hubby said add it to the rotation! And so much easier than making quiche. 🙂
Excellent! I’m so glad!! Enjoy!
Good info. Lucky me I recently found your
blog by accident (stumbleupon). I have saved it for later!
Enjoy the sausage breakfast casserole!! 🙂
Could you make this in muffin tins? If so, how long would you suggest to cook?
Andrea! Love that idea! Start at 20 minutes and add on, is what I would do. You will be looking for the egg to set and solidify that it is completely done! I love the idea and that fact that you could do this and freeze them for the week ahead!! You’ve got me thinking now!
Jera Lord says
This was delicious and there wasn’t any left! So easy to make and ingredients on hand! I will definitely be making this again!
Thanks so much, Jera!! Glad you liked it! We appreciate you taking the time to comment!
Did you bake/crisp hashbrowns first, then add egg moisture and bake again, or ?
RONNIE L says
I made this dish for my wife in Berlin and she loved it. This perfect for waking up to a nice breakfast casserole cooked by your husband. TLC also made this dish wonderful. Thanks