I keep this make-ahead cheesy sausage and egg breakfast casserole in heavy rotation because it yields perfectly sliceable, richly cheesy squares that impress everyone at the table.

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I am obsessed with this Easy Cheesy Sausage and Egg Breakfast Casserole because it hits mornings like a savory punch. I love the way ground breakfast sausage sings with melted shredded sharp cheddar cheese, all bready and custardy without trying too hard.

The smell drags me out of bed faster than coffee. And leftovers that reheat like they never surrendered flavor.

But it’s not fussy, just honest comfort for actual people who need big, reliable breakfasts. Gooey cheese, browned sausage bits, eggs that set up just right.

Breakfast that makes weekday chaos feel like something I can handle. No fuss

Ingredients

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Ground breakfast sausage: salty, hearty protein that makes it feel like weekend brunch, seriously comforting.
Eggs: the glue that holds everything together, plus they give fluffy, custardy bites.
Whole milk: adds creaminess and richness so the casserole isn’t dry or sad.
Day old bread: soaks up custard, gives soft, slightly chewy texture and comfort vibes.
Sharp cheddar: punchy, melty cheese that brings gooey, tangy goodness in every forkful.
Yellow onion: sweet, savory bits that caramelize a touch and add real depth.
Kosher salt: seasons the whole thing so it doesn’t taste flat or boring.
Black pepper: gives a little background heat and brightens flavors.
Butter or olive oil: browns the sausage and onion so they taste better.
Parsley or green onions: fresh pop of color and mild oniony brightness, if you want.
Nonstick spray or extra butter: keeps the casserole coming out clean and pretty.

Ingredient Quantities

1 pound ground breakfast sausage

8 large eggs

1 1/2 cups whole milk

6 cups cubed day old bread (about 8 slices, crusts ok)

2 cups shredded sharp cheddar cheese

1 small yellow onion, finely diced (about 1/2 cup)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon butter or olive oil (for browning the sausage and onion)

2 tablespoons chopped fresh parsley or green onions (optional, for brightness)

Nonstick cooking spray or a little extra butter to grease the baking dish

How to Make this

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1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish with nonstick spray or a little butter.

2. In a large skillet heat 1 tablespoon butter or olive oil over medium heat, add 1 pound ground breakfast sausage and cook until mostly browned, breaking it up as it cooks.

3. Add the finely diced small yellow onion to the skillet and cook another 3 to 4 minutes until the onion is soft and the sausage is fully cooked. Drain any excess grease if needed.

4. In a big bowl whisk together 8 large eggs, 1 1/2 cups whole milk, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until blended.

5. Add 6 cups cubed day old bread and 2 cups shredded sharp cheddar cheese to the egg mixture, toss gently so the bread starts to soak up the custard.

6. Fold in the cooked sausage and onion mixture, making sure it’s evenly distributed. If using, stir in 2 tablespoons chopped fresh parsley or green onions for a little brightness.

7. Pour the whole mixture into the prepared baking dish, press down lightly so the bread is submerged in the egg mixture. Cover with plastic wrap or foil if you want to make ahead.

8. For make ahead: refrigerate covered for up to 24 hours, then remove the cover and let sit at room temp for about 15 minutes before baking. Otherwise bake right away.

9. Bake uncovered at 350°F for 45 to 55 minutes, or until the center is set and the top is golden and a knife inserted in the center comes out clean. If the top browns too fast, tent with foil.

10. Let the casserole rest 10 minutes before slicing so it firms up, then garnish with extra parsley or green onions if you like and serve warm.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch baking dish
3. Large skillet or sauté pan
4. Large mixing bowl
5. Whisk
6. Wooden spoon or heatproof spatula
7. Chef knife and cutting board
8. Measuring cups and spoons
9. Plastic wrap or foil for covering and a heatproof oven mitt

FAQ

Q: Can I make this casserole ahead of time? A: Yes. Assemble it, cover tightly and refrigerate for up to 24 hours. If you let it sit overnight the bread soaks up the egg better and it actually tastes more cohesive. If it sits longer the bread gets soggy and the texture changes.

Q: Can I freeze it? A: Yes. You can freeze the assembled, unbaked casserole for up to 2 months. Wrap it well with plastic then foil. Thaw in the fridge overnight before baking, add a few extra minutes to the bake time. You can also freeze leftovers after baking for about 2 months, thaw and reheat.

Q: What if I dont have day old bread or want a gluten free option? A: Day old sandwich bread works best because it soaks up egg without getting mushy, but you can use croissants, brioche or rolls for richer flavor. For gluten free use a sturdy GF bread and cut into cubes, results will be similar but might be slightly more crumbly.

Q: Can I swap the whole milk for something else? A: Yes. 2% milk is fine, half and half will make it richer and creamier. Non dairy milks can be used but the texture may be thinner and less custardy, so consider adding a little extra egg if using a thin plant milk.

Q: How do I know when it is done baking? A: Bake at 350 F for about 45 to 55 minutes depending on your dish and oven. The edges should be golden and the center should be mostly set with only a tiny jiggle. An instant read thermometer should register about 160 to 165 F in the center.

Q: Whats the easiest way to reheat leftovers? A: For single servings use the microwave for 30 to 60 seconds. For a whole dish reheat covered in a 325 F oven for 15 to 25 minutes until warmed through. Spritz or dot with a little water or butter to keep it from drying out.

Easy Cheesy Sausage And Egg Breakfast Casserole (Make Ahead In Minutes) Recipe Substitutions and Variations

Ground breakfast sausage
- Ground turkey or chicken sausage for less fat
- Chorizo for a spicy, smoky kick
- Diced ham or Canadian bacon if you want pork but different texture
- Plant based breakfast sausage crumbles to make it vegetarian
8 large eggs
- 10 to 12 egg whites if you want it lighter
- 2 cups liquid egg substitute (like Egg Beaters) for easier measuring
- About 2 cups silken tofu blended smooth plus 1 tbsp cornstarch for an egg free version
1 1/2 cups whole milk
- Half and half for a richer, creamier texture
- 2% milk plus 1 tbsp melted butter if you dont have whole milk
- Unsweetened almond or oat milk for dairy free (texture will be a bit lighter)
- Heavy cream thinned with a little water if you want extra custardy results
6 cups cubed day old bread
- Stale croissant or brioche pieces for a richer, buttery casserole
- Challah or Hawaiian bread for a slightly sweet finish
- English muffins or rolls if thats what you have on hand
- Gluten free bread cubes for GF needs

Pro Tips

1) Brown the sausage well and let it cool a bit before folding it into the custard. If you add it too hot the eggs can start to set weird, and the bread will soak up less liquid, so give it five minutes off heat or the casserole can end up dry.

2) Use drier, day old bread and cube it fairly small. Big chunks leave soggy pockets and tiny crumbs make it dense. If your bread is too fresh, toast the cubes in the oven for 8 to 10 minutes until just crisp, then proceed.

3) Let the assembled dish sit in the fridge for a few hours or overnight when you can. The longer it soaks the creamier the center will be, but take it out 15 to 20 minutes before baking so it isn’t stone cold going into the oven or it will take longer to set.

4) If the top is browning too fast, tent loosely with foil and finish baking until a knife comes out mostly clean. For extra richness sprinkle a little grated cheddar on top in the last 5 minutes and broil for 1 minute if you want a golden crust, but watch it close because it burns fast.

Easy Cheesy Sausage And Egg Breakfast Casserole (Make Ahead In Minutes) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I keep this make-ahead cheesy sausage and egg breakfast casserole in heavy rotation because it yields perfectly sliceable, richly cheesy squares that impress everyone at the table.

Servings

servings

Calories

461

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×13 inch baking dish
3. Large skillet or sauté pan
4. Large mixing bowl
5. Whisk
6. Wooden spoon or heatproof spatula
7. Chef knife and cutting board
8. Measuring cups and spoons
9. Plastic wrap or foil for covering and a heatproof oven mitt

Ingredients

1 pound ground breakfast sausage
8 large eggs
1 1/2 cups whole milk
6 cups cubed day old bread (about 8 slices, crusts ok)
2 cups shredded sharp cheddar cheese
1 small yellow onion, finely diced (about 1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter or olive oil (for browning the sausage and onion)
2 tablespoons chopped fresh parsley or green onions (optional, for brightness)
Nonstick cooking spray or a little extra butter to grease the baking dish

Directions

Preheat oven to 350°F and lightly grease a 9×13 inch baking dish with nonstick spray or a little butter.
In a large skillet heat 1 tablespoon butter or olive oil over medium heat, add 1 pound ground breakfast sausage and cook until mostly browned, breaking it up as it cooks.
Add the finely diced small yellow onion to the skillet and cook another 3 to 4 minutes until the onion is soft and the sausage is fully cooked. Drain any excess grease if needed.
In a big bowl whisk together 8 large eggs, 1 1/2 cups whole milk, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until blended.
Add 6 cups cubed day old bread and 2 cups shredded sharp cheddar cheese to the egg mixture, toss gently so the bread starts to soak up the custard.
Fold in the cooked sausage and onion mixture, making sure it’s evenly distributed. If using, stir in 2 tablespoons chopped fresh parsley or green onions for a little brightness.
Pour the whole mixture into the prepared baking dish, press down lightly so the bread is submerged in the egg mixture. Cover with plastic wrap or foil if you want to make ahead.
For make ahead: refrigerate covered for up to 24 hours, then remove the cover and let sit at room temp for about 15 minutes before baking. Otherwise bake right away.
Bake uncovered at 350°F for 45 to 55 minutes, or until the center is set and the top is golden and a knife inserted in the center comes out clean. If the top browns too fast, tent with foil.
Let the casserole rest 10 minutes before slicing so it firms up, then garnish with extra parsley or green onions if you like and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.