Wake up to a warm, savory breakfast casserole recipe that layers fluffy eggs, melty cheese, and hearty sausage for an effortless, crowd-pleasing brunch.
Let me explain why this dish has become my go-to weekend treat. This baked breakfast casserole—a kind of strata—is one of those recipes that feels festive without fuss. It’s perfect for holiday mornings, lazy Sundays, or feeding a houseful of hungry kids. The marriage of eggs, sausage, cheese, and soft bread cubes creates a tapestry of flavors and textures: creamy custard pockets, crispy edges, and pockets of spice. You know what? I first whipped this up when my book club begged for something more exciting than muffins, and now it’s a staple. Plus, you can sneak in veggies or swap meats for a lighter twist—and still call it easy.
Why You’ll Love This Recipe
- Hands-off prep: just assemble and bake.
- Feeds a crowd—ideal for brunch, potlucks, or overnight guests.
- Customizable: swap turkey sausage or add spinach.
- Make-ahead friendly: prep the night before (hello, stress-free morning!).
- Balanced bites: protein-packed eggs meet carbs and cheese.
- One-dish cleanup—no juggling pans.
- Friendly on budgets: ingredients you likely already have.
- Kid-approved: cheesy, comforting, and fun to serve.
Ingredients
• 1 pound breakfast sausage (mild or spicy), crumbled and browned
• 8 large eggs, room temperature (for fluffiness)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 4 cups cubed day-old French bread (about 6 slices; ciabatta works too)
• 2 cups shredded cheddar cheese (sharp or mild; or a mix of cheddar and Monterey Jack)
• 1 teaspoon salt
• ½ teaspoon black pepper, freshly ground
• 1 teaspoon dried oregano or Italian seasoning
• ½ cup diced bell peppers (red or green)
• ¼ cup chopped green onions (scallions), plus extra for garnish
• 1 cup baby spinach leaves, roughly chopped (optional—adds color and nutrients)
• Cooking spray or 1 tablespoon melted butter (for greasing the dish)
(Tip: Use whole milk Greek yogurt instead of half-and-half for tang; try turkey sausage or diced ham for variety.)
Directions
- Preheat and prep. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or melted butter. This ensures crispy edges.
- Brown the sausage. In a large skillet over medium heat, cook crumbled sausage until no pink remains, about 5–7 minutes. Drain excess fat—nobody wants a soggy casserole.
- Layer bread and sausage. Spread half of the bread cubes in the baking dish. Sprinkle half of the browned sausage over the top, followed by half of the cheese, peppers, spinach, and green onions.
- Whisk eggs and milk. In a roomy bowl, whisk together eggs, whole milk, salt, pepper, and oregano until smooth. You can use a fork or a hand mixer on low—whichever you prefer.
- Combine and soak. Pour half of the egg mixture over the first layer. Gently press the bread with the back of a spoon so it soaks up the custard. Repeat with remaining bread, sausage, veggies, and egg mixture. Top with last of the cheese.
- Rest or bake immediately. For best results, cover and refrigerate for 30 minutes to overnight—this soak-time makes the center tender. If you’re pressed for time, pop it right in the oven.
- Bake to golden. Bake uncovered for 40–45 minutes, until the top is puffed and golden and a toothpick in the center comes out clean. Let rest 5 minutes before slicing. Garnish with extra scallions and serve warm.
Servings & Timing
Yield: 8–10 generous servings
Prep Time: 20 minutes (plus optional chilling)
Chill Time: 30 minutes to overnight (for best texture)
Cook Time: 40–45 minutes
Total Time: about 1 hour (plus any soak time)
Variations
• Veggie-loaded: swap sausage for diced mushrooms, zucchini, or broccoli florets.
• Meat lover’s: add cooked bacon bits or diced ham with the sausage.
• Light & bright: use egg whites plus two yolks and skim milk.
• Southwestern twist: stir in 1 can drained black beans, ½ cup corn, and a sprinkle of taco seasoning.
• Cheesy swap: try pepper jack for heat or feta for tang.
• Gluten-free: substitute gluten-free bread cubes and check sausage label.
Storage & Reheating
Refrigerator: Cover leftovers tightly with foil or store in an airtight container for up to 4 days.
Freezer: Wrap individual slices in plastic and foil; freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in a 350°F oven for 10–15 minutes or zap in the microwave for 1–2 minutes until hot.
Make-Ahead Tip: Assemble the night before, cover, and refrigerate—slice and bake in the morning for a hands-off start.
Notes
• I learned that day-old bread soaks up more of that egg-cheese custard—fresh bread can get soggy too quickly.
• For extra creaminess, add ½ cup sour cream or crème fraîche to the egg mix.
• If the top browns too fast, tent loosely with foil halfway through baking.
• Want uniform slices? Let the casserole cool 10 minutes, then run a sharp knife along the edges before cutting.
FAQs
Q: Can I use frozen sausage?
A: Yes—thaw and drain well, then proceed as directed to avoid excess moisture.
Q: What if I don’t have day-old bread?
A: Toast fresh bread cubes for 5 minutes so they dry out slightly before using.
Q: Can I make this vegetarian?
A: Absolutely—swap sausage for crumbled firm tofu or your favorite plant-based breakfast crumbles.
Q: How do I know when it’s done?
A: Look for a golden top, puffed edges, and no runny center when you insert a toothpick.
Q: Is there a dairy-free option?
A: Use almond milk or oat milk plus a dairy-free cheese alternative—you might lose some richness, but the texture holds up.
Q: Can I halve the recipe?
A: Sure—use an 8×8-inch dish and adjust bake time to about 30–35 minutes.
Q: Why did my casserole turn out dry?
A: Likely not enough liquid or bread didn’t soak long—next time, add a splash more milk or chill longer before baking.
Q: Any advice for a crispier edge?
A: Bake in a glass or metal pan instead of ceramic, and don’t cover it while baking.
Conclusion
This breakfast casserole recipe ticks every box: easy prep, hearty flavor, make-ahead magic, and total comfort-food vibes. Whether it’s a holiday brunch or a simple Sunday morning, this egg-and-cheese bake delivers. Give it a whirl, leave me a comment on how you tweaked it, and don’t forget to explore my savory quiche or sweet French toast casserole next!
Breakfast Casserole
Ingredients
- 1 pound breakfast sausage crumbled and browned
- 8 large eggs room temperature
- 2 cups whole milk or half-and-half for extra creaminess
- 4 cups cubed day-old French bread about 6 slices; ciabatta works too
- 2 cups shredded cheddar cheese sharp or mild; or a mix of cheddar and Monterey Jack
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 cup diced bell peppers red or green
- 1/4 cup chopped green onions scallions, plus extra for garnish
- 1 cup baby spinach leaves roughly chopped (optional—adds color and nutrients)
- Cooking spray or 1 tablespoon melted butter for greasing the dish
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or melted butter.
- In a large skillet over medium heat, cook crumbled sausage until no pink remains, about 5–7 minutes. Drain excess fat.
- Spread half of the bread cubes in the baking dish. Sprinkle half of the browned sausage over the top, followed by half of the cheese, peppers, spinach, and green onions.
- In a roomy bowl, whisk together eggs, whole milk, salt, pepper, and oregano until smooth.
- Pour half of the egg mixture over the first layer. Gently press the bread with the back of a spoon so it soaks up the custard. Repeat with remaining ingredients. Top with the last of the cheese.
- Cover and refrigerate for 30 minutes to overnight for best results. Alternatively, bake immediately for a quicker option.
- Bake uncovered for 40–45 minutes until the top is puffed and golden. Let rest before serving.
