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Easy Ultimate Cheesy Sausage Breakfast Casserole

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A hearty, cheesy breakfast casserole with savory sausage, tender bread, and a crispy cheese crust. Perfect for feeding a crowd with minimal effort, this forgiving recipe turns a kitchen disaster into a most-requested dish.

Ingredients

Scale
  • 1 pound (450g) breakfast sausage, casings removed
  • 8 large eggs, room temperature
  • 2 cups (480ml) whole milk
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/4 teaspoon (0.5g) garlic powder
  • 1/4 teaspoon (0.5g) onion powder
  • 6 cups (about 200g) day-old bread cubes, crusty sourdough or French bread
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) Monterey Jack cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1/2 cup (75g) diced bell peppers (optional)
  • 1/4 cup (25g) sliced green onions (optional)
  • 1 cup (150g) frozen hash browns, thawed (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or non-stick spray.
  2. Heat a large skillet over medium-high heat. Add the sausage, breaking it up into small crumbles. Cook for 6-8 minutes until no pink remains and the sausage is nicely browned. Drain off excess fat, leaving about 1 tablespoon in the pan. Set aside to cool slightly.
  3. Spread the bread cubes on a baking sheet. Brush lightly with melted butter. Toast in the oven for 5-7 minutes until the edges start to turn golden. Let cool for a few minutes.
  4. Spread the toasted bread cubes evenly in the prepared baking dish. Scatter the cooked sausage over the bread. If using bell peppers or hash browns, sprinkle them over now.
  5. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, garlic powder, and onion powder until smooth and slightly frothy, about 30 seconds.
  6. Reserve about 1/2 cup of the cheddar and 1/4 cup of the Parmesan for the top. Sprinkle the remaining cheddar and Monterey Jack evenly over the sausage and bread layer. Pour the egg custard evenly over everything. Gently press down with a spatula to help the bread absorb the liquid.
  7. Let the casserole sit at room temperature for 10-15 minutes. After resting, sprinkle the reserved cheddar and Parmesan over the top.
  8. Place the dish on the middle rack of the preheated oven. Bake for 40-45 minutes until the center is set and the top is golden brown and bubbly. If the top browns too quickly after 30 minutes, loosely cover with foil.
  9. Let the casserole rest for 10-15 minutes before cutting.
  10. Sprinkle with sliced green onions or fresh parsley. Cut into squares and serve warm.

Notes

Use day-old bread for best texture. Let the casserole rest before cutting to ensure clean slices. For a make-ahead version, assemble without the final cheese topping and refrigerate up to 24 hours; add cheese and bake for 50-55 minutes. The casserole freezes well for up to 3 months.

Nutrition

Keywords: breakfast casserole, sausage casserole, cheesy casserole, egg bake, brunch recipe, easy breakfast, holiday breakfast, crowd-pleaser

Find it online: https://sweetstirring.com/easy-ultimate-cheesy-sausage-breakfast-casserole/