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.
🥚 Ingredients
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.
🍽️ Instructions
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.
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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
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
If using hasbrowns, are they added in the mixturevovernight or scattered over the bottom of the dish? Thank you
hey sandra.. did u make it with hashbrowns? what did u do and how did it turn out.. thinking of making it tomorrow before church.. thank u in advance
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This was great, without a doubt, but would love for it to be fluffier eggs wise, and I would suggest lowering the amount of pepper. It was very overpowering.
Can this be prepared the night night before and baked in the morning?
That’s actually the traditional way to do it, so that’ll work out great. 🙂
I made it with hashbrowns. It was delicious and simple!
How much hash browns did you use? Did you use frozen hash browns?
I make this every year but am always disappointed in the soggy bread. So this year I used dried crouton strips made at my local grocery store and it was terrific, no sogginess!
So glad you posted this! One of my son’s teachers gave me this recipe several years ago to make for a classroom party, and it was delicious. It’s actually on my Christmas morning meal plan this week, along with some mini pecan sticky buns.
This recipe would definitely pair well with pecan sticky buns!
Do you think this could be frozen? Not sure do to the milk.
I haven’t tried it myself with this particular recipe but I think it will do fine in the freezer. I’ve frozen eggs that contain milk before and they heated up well.
Yummy, can’t beat a good sausage casserole, one of my favorite meals….Thanks for sharing…
Simon
Thanks, Simon!
This would make a delicious breakfast or dinner idea.
Thanks for linking up. My readers loved it. Check out your feature here: http://www.crystalandcomp.com/2013/10/best-mom-advice-101313/.
I made it for dinner and it definitely hit the spot. Thanks for the feature! Going to check it out now.
Hi there Jazmin! Just wanted you to know I really enjoy your website! I liked your recipe so much, that I made it tonight for dinner! I love omlettes and fritattas for meals, so the egg & cheese casserole fit right in! I am just popping over from the Memories by the Mile Link Party. I “liked”, pinned, and followed. I hope that you will drop by my site for a visit sometime at http://www.kneadedcreations.com. I will look forward to reading your comments. Deb @ Kneaded Creations
Deb, thank you so much for stopping by. I’m so glad you made the recipe!
Awesome, thank you to anonymous for trying it without the bread! I’m going to make it Keto friendly and try this on the weekend. Looks so good!
Yumm, maybe I’ll dream of this casserole. Better yet, the nice warm breakfast could be the perfect surprise for the beau on his b-day. Since I hardly ever wake up before him, let alone get out of bed in the morning, I think it would be outta the norm and the perfect gift- right?!
Thanks for always inspiring me to put my cooking skills to use!
Trisha D.
Perfect for breakfast or dinner! Thanks for sharing at Simple Supper Tuesday.
I made this and it was amazing. I made a couple little changes though. I used ham instead of sausage, seasoned it with garlic and a touchof cumin. I didn’t use cheddar cheese, I used mozzarella and I left out the bread altogether. really? what’s the point in that anyway? anyway, this recipe turned out great. I’ll definitely be making it again.
I love the adjustments you made to the recipe!