Imagine waking up to the smell of savory sausage and melted cheese on a lazy Sunday morning. Whether it is Easter brunch or a cozy family gathering, you deserve a stress-free start to your day.
This sausage and egg breakfast casserole is my favorite way to feed a hungry crowd. It is warm, golden, and incredibly satisfying for everyone at the table. You can even prep it ahead of time to keep things simple.
Why This Recipe Is a Winner
This dish is a total game-changer for your weekend routine. It uses simple ingredients that you likely already have in your pantry. The combination of sharp cheddar and savory pork is pure comfort food at its best.
It is especially perfect for spring holidays like Mother’s Day. You get to spend more time with your family and less time at the stove. Your guests will love the tender, custard-like texture of every single bite.
Simple Method
Making this casserole is as easy as browning sausage and whisking a few eggs. You simply layer your ingredients and let the oven do the hard work. It is a beginner-friendly recipe that never fails to impress.
The secret is letting the bread soak up all that creamy egg mixture. This ensures every piece is flavorful and moist. Even if you are not a pro cook, you can master this easily.
Ingredients You’ll Need
We use fresh, wholesome ingredients to make this dish shine for your family.
- 1 pound ground pork breakfast sausage
- 10 large eggs
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard powder
- 6 cups cubed white bread, approximately 1-inch cubes
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon unsalted butter, for greasing dish
- 2 tablespoons fresh chives, finely chopped
Step-by-Step
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9×13 inch ceramic baking dish with butter.
- Place a large skillet over medium-high heat and cook the ground sausage until fully browned and crumbled, approximately 8-10 minutes. Drain the rendered fat.
- In a large mixing bowl, whisk the eggs, whole milk, salt, black pepper, and dry mustard powder until the mixture is homogeneous.
- Distribute the cubed bread evenly across the bottom of the prepared baking dish to form a base layer.
- Layer the browned sausage evenly over the bread cubes, followed by the shredded cheddar cheese.
- Pour the egg and milk mixture slowly over the layers, ensuring all bread cubes are saturated.
- Transfer the dish to the center rack of the oven and bake for 40 to 45 minutes, or until the custard is set and the internal temperature reaches 160 degrees Fahrenheit.
- Remove from the oven and allow the casserole to rest for 10 minutes to stabilize the structure. Garnish with chopped chives before slicing into 8 portions.
Best Ways to Enjoy It
Serve this warm right out of the baking dish for the best experience. It looks beautiful on a brunch spread next to fresh seasonal fruit. A hot cup of coffee or a bright glass of orange juice pairs perfectly.
For a special occasion, set the table with your favorite linens. This dish is hearty enough to be the main star. Your family will keep coming back for just one more slice.
Keep It Fresh
If you have leftovers, they store beautifully in the refrigerator for three days. Simply cover the dish tightly with foil or plastic wrap. This makes it a great option for easy weekday breakfasts later on.
To reheat, put a slice in the oven at 350°F until warmed through. You can also use the microwave for a quick thirty-second zap. It stays moist and delicious even the next day!
Recipe Tips
- Don’t skip the rest time after baking to ensure clean slices.
- Use a high-quality sharp cheddar for the best flavor punch.
- Drain the sausage fat well so the casserole isn’t greasy.
- Prep the whole dish the night before for an even easier morning.
- For Easter, add a handful of fresh sautéed spinach for color.
- Cut your bread into uniform cubes so they cook evenly.
- Whisk the eggs thoroughly to get that light and airy texture.
Ways to Switch It Up
- Swap the pork sausage for turkey sausage for a lighter version.
- Use sourdough bread cubes for a delicious, tangy flavor twist.
- Add diced bell peppers for a fresh garden crunch.
- Mix in a dash of hot sauce for a little morning heat.
Common Questions
Can I make this the night before?
Yes, you absolutely can! Assemble everything, cover it, and keep it in the fridge overnight. Just add five extra minutes to the bake time.
What kind of bread works best?
Sturdy white bread or French bread works wonders here. You want something that can soak up the custard without falling apart. Avoid very thin sandwich bread if possible.
Is this casserole freezer-friendly?
It sure is! Bake it fully, let it cool, and then freeze individual slices. It is perfect for those mornings when you are in a rush.
I hope this cozy breakfast brings your family together this season. There is nothing better than a warm meal shared with the people you love. Happy cooking!
— Lidia
Classic Sausage and Egg Breakfast Casserole
Ingredients
- 1 pound ground pork breakfast sausage
- 10 large egg s
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard powder
- 6 cups cubed white bread, approximately 1-inch cubes
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon unsalted butter, for greasing dish
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9x13 inch ceramic baking dish with butter.
- Place a large skillet over medium-high heat and cook the ground sausage until fully browned and crumbled, approximately 8-10 minutes. Drain the rendered fat.
- In a large mixing bowl, whisk the eggs, whole milk, salt, black pepper, and dry mustard powder until the mixture is homogeneous.
- Distribute the cubed bread evenly across the bottom of the prepared baking dish to form a base layer.
- Layer the browned sausage evenly over the bread cubes, followed by the shredded cheddar cheese.
- Pour the egg and milk mixture slowly over the layers, ensuring all bread cubes are saturated.
- Transfer the dish to the center rack of the oven and bake for 40 to 45 minutes, or until the custard is set and the internal temperature reaches 160 degrees Fahrenheit.
- Remove from the oven and allow the casserole to rest for 10 minutes to stabilize the structure. Garnish with chopped chives before slicing into 8 portions.
