Fluffy eggs, savory sausage, melty cheese, and golden bread all baked together into one hearty, comforting dish! This easy make-ahead casserole is perfect for holiday brunches, busy mornings, or cozy dinners. Just assemble it the night before, pop it in the oven the next morning, and wake up to a hot, delicious meal without any stress.
Why You’ll Love This Sausage Casserole
Prep ahead: Assemble the night before and bake when ready.
Feeds a crowd: Perfect for holidays, potlucks, or meal prepping.
Customizable: Add your favorite veggies, swap sausage for bacon or ham, or kick it up with spices.
Freezer-friendly: Bake now and reheat later for quick meals.
Ingredients (Serves 8–10)
1 pound (450g) breakfast sausage (mild or spicy, your choice)
8 large eggs
2 cups whole milk (or half-and-half for creamier texture)
1 teaspoon Dijon mustard (optional, for a slight tang)
6 cups cubed day-old bread (French, sourdough, or white bread work well)
2 cups shredded cheddar cheese (or your favorite cheese blend)
1 small onion, finely chopped (optional)
1 cup diced bell peppers or spinach (optional for added veggies)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)
Instructions
1. Cook the sausage
In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small pieces as it cooks. If using onion and bell peppers, add them halfway through cooking the sausage until softened. Drain any excess fat and set aside.
2. Prepare the egg mixture
In a large bowl, whisk together the eggs, milk, Dijon mustard (if using), salt, pepper, and dried herbs until smooth and combined.
3. Assemble the casserole
Grease a 9×13-inch (23×33 cm) baking dish. Spread half of the bread cubes evenly in the dish. Sprinkle half of the cooked sausage mixture over the bread, then sprinkle with half of the shredded cheese. Repeat the layers with the remaining bread, sausage, and cheese.
4. Pour the egg mixture
Slowly pour the egg mixture over the assembled casserole, pressing down gently to help the bread soak up the liquid.
5. Cover and refrigerate
Cover the dish tightly with foil or plastic wrap and refrigerate overnight, or for at least 4 hours to allow the bread to absorb the egg mixture.
6. Bake the casserole
Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 15 minutes while the oven heats. Bake covered for 35 minutes, then remove the cover and bake for an additional 15 minutes or until the top is golden and the eggs are fully set.
7. Serve and enjoy!
Let the casserole cool for a few minutes before slicing. Serve warm with your favorite breakfast sides or a fresh salad for dinner.
Make-Ahead & Freezer Tips
Make ahead: Assemble and refrigerate overnight before baking.
Freeze before baking: Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Reheat leftovers: Warm individual slices in the microwave or oven until heated through.
