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Easy Cheesy Sausage Breakfast Casserole Recipe

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This Easy Cheesy Sausage Breakfast Casserole is a forgiving, crowd-pleasing dish that comes together in under 20 minutes of active prep. Perfect for brunch gatherings, holiday mornings, or lazy weekends, it features savory sausage, melted cheese, and a soft, custardy bread base.

Ingredients

Scale
  • 1 lb breakfast sausage (ground, not links)
  • 10 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 8 cups cubed bread (about 1 loaf, day-old or slightly stale)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sausage and vegetables: In a large skillet over medium-high heat, cook the ground sausage, breaking it up, until browned and cooked through (6-8 minutes). Leave about a tablespoon of fat in the pan. Add diced onion and red bell pepper, cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  3. Prepare the bread base: Spread the cubed bread evenly across the bottom of the greased baking dish. Let it sit while you prepare the custard.
  4. Make the custard: In a large mixing bowl, whisk the 10 eggs until uniform. Add whole milk, heavy cream, salt, black pepper, smoked paprika, and cayenne (if using). Whisk until fully combined and slightly frothy.
  5. Layer the casserole: Spoon the cooked sausage and vegetable mixture evenly over the bread cubes. Sprinkle half of the shredded cheddar and half of the mozzarella over the sausage. Pour the egg custard evenly over the entire dish, pressing down gently with a spatula to help the bread absorb the liquid.
  6. Top with remaining cheese: Sprinkle the rest of the cheddar and mozzarella over the top.
  7. Let it rest: Either bake immediately after letting it sit on the counter for 15 minutes, or cover tightly with foil and refrigerate overnight. If refrigerating, add 10-15 minutes to the covered baking time.
  8. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and the center is set (it should jiggle slightly). The internal temperature should reach 160°F (71°C).
  9. Check for doneness: Insert a knife into the center; if it comes out clean, it’s done. If the top browns too quickly, cover loosely with foil.
  10. Rest before serving: Let the casserole sit for 5-10 minutes after baking. Garnish with fresh parsley before serving.

Notes

For best results, use day-old or slightly stale bread. Let the assembled casserole rest for at least 15 minutes before baking to allow the bread to absorb the custard. If refrigerating overnight, add 10-15 minutes to the covered baking time. For a gluten-free version, use gluten-free bread. For a dairy-free version, use unsweetened oat milk and dairy-free cheese.

Nutrition

Keywords: breakfast casserole, sausage casserole, easy breakfast, brunch recipe, cheesy casserole, overnight casserole

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