Breakfast Sausage Casserole

When you need to feed a crowd for breakfast or brunch, this breakfast sausage casserole is your answer. It’s the ultimate comfort food—savory sausage, fluffy eggs, melted cheese, and soft bread cubes all baked together into one glorious dish.

The best part? You can assemble it the night before, let it soak overnight, and simply pop it in the oven in the morning. Perfect for holidays, family gatherings, or lazy weekends when you want something warm and satisfying without spending hours in the kitchen. Serve it with fresh fruit or a simple green salad for a complete meal.

Ingredients

For the Casserole:

• 1 lb (450g) breakfast sausage (mild or spicy)
• 1 medium onion, diced
• 1 red bell pepper, diced (optional)
• 6 cups cubed bread (about 6-8 slices, brioche, challah, or sourdough)
• 2 cups (225g) shredded cheddar cheese, divided
• 8 large eggs
• 2 cups (480ml) whole milk or half-and-half
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika (optional)
• 2 tablespoons fresh parsley or chives, chopped (for garnish)

For Serving (optional):

• Hot sauce
• Fresh fruit

Instructions

1. Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until browned and cooked through, about 5 to 7 minutes. Add the diced onion and bell pepper (if using) during the last 3 minutes of cooking. Drain excess fat and set aside to cool slightly.

2. Prepare the Bread: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the bread cubes evenly in the bottom of the dish. Top with the cooked sausage mixture and half of the shredded cheese (about 1 cup).

3. Make the Custard: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until well combined and smooth.

4. Assemble and Soak: Pour the egg mixture evenly over the bread and sausage. Press down gently with a spatula to ensure all the bread is submerged. Sprinkle the remaining cheese on top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight (8 to 12 hours).

5. Bake: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let sit at room temperature for 15 to 20 minutes while the oven preheats.

Bake uncovered for 45 to 55 minutes, until the casserole is puffed, golden brown, and a knife inserted in the center comes out clean. If the top is browning too quickly, tent loosely with foil.

6. Rest and Serve: Remove from the oven and let rest for 10 to 15 minutes before serving. This allows the casserole to set for cleaner slices. Garnish with fresh parsley or chives. Serve warm with hot sauce if desired.

This Breakfast Sausage Casserole is the ultimate make-ahead breakfast—hearty, cheesy, and guaranteed to please a crowd.