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Cozy Cheesy Sausage Breakfast Casserole: Easy Make-Ahead Recipe

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This cozy cheesy sausage breakfast casserole is the perfect make-ahead dish for holiday mornings, brunch gatherings, or lazy weekends. With simple ingredients like sausage, eggs, cheese, and bread, it delivers a golden, crispy top and a soft, custard-like interior that will make everyone at the table go quiet.

Ingredients

Scale
  • 1 pound breakfast sausage (regular or mild, not super lean)
  • 8 large eggs (room temperature preferred)
  • 2 cups whole milk (2% works in a pinch)
  • 1 teaspoon dry mustard powder
  • ½ teaspoon salt (kosher or table salt)
  • ½ teaspoon black pepper (freshly ground preferred)
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon onion powder (optional)
  • 6 cups cubed day-old bread (about 6–8 slices, French loaf or sourdough recommended)
  • 2 cups shredded sharp cheddar cheese (shredded from a block)
  • 1 cup shredded mozzarella cheese
  • ½ cup diced onion (optional, sauté with sausage)
  • ½ cup diced bell pepper (optional, any color)
  • 2 green onions, sliced (for garnish)
  • ¼ teaspoon red pepper flakes (optional, for heat)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it apart with a spatula. Cook for 6-8 minutes, stirring occasionally, until browned and no longer pink. Leave about a tablespoon of fat in the pan for flavor. Set aside to cool slightly. If adding onion or bell pepper, sauté them in the same pan for 2-3 minutes until softened.
  2. Cube the bread: Cut bread into 1-inch cubes. If bread is fresh, toast cubes on a baking sheet at 350°F for 5-7 minutes to dry them out. Day-old bread can be used as-is.
  3. Whisk the egg mixture: In a large mixing bowl, crack 8 eggs. Add 2 cups milk, 1 teaspoon dry mustard, ½ teaspoon salt, ½ teaspoon pepper, and garlic and onion powders if using. Whisk until well combined and slightly frothy, about 30 seconds.
  4. Layer the casserole: Grease a 9×13-inch baking dish. Spread bread cubes evenly across the bottom. Sprinkle cooked sausage over the bread. Sprinkle both cheeses evenly over the top. Pour the egg mixture slowly and evenly over everything, pressing down gently with a spatula to help bread absorb the liquid.
  5. Rest or refrigerate: If baking immediately, let the casserole sit at room temperature for 15-20 minutes. If making ahead, cover with plastic wrap or foil and refrigerate for at least 2 hours or overnight.
  6. Bake: Preheat oven to 350°F. If refrigerated, let the dish sit on the counter for 20 minutes while the oven heats. Cover with foil and bake for 35 minutes. Remove foil and bake for another 15-20 minutes, until the top is golden brown and the center is set (slight jiggle when shaken, or internal temperature reaches 160°F).
  7. Rest before serving: Let the casserole sit for 5-10 minutes after baking. Cut into squares and serve warm. Garnish with sliced green onions if desired.

Notes

Don’t overbake—the center should have a slight wobble when done. Shred your own cheese for best melting. Let the casserole rest overnight if possible for better flavor and texture. Watch salt levels as sausage and cheese are already salty. Use an instant-read thermometer (160°F) if unsure.

Nutrition

Keywords: breakfast casserole, sausage casserole, make-ahead breakfast, cheesy casserole, holiday breakfast, brunch recipe, egg casserole

Find it online: https://novanosh.com/cozy-cheesy-sausage-breakfast-casserole-easy-make-ahead-recipe/