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Sausage Breakfast Casserole

Sausage breakfast casserole made as an overnight breakfast casserole: bread, eggs, sausage, and sharp cheddar baked into a golden, puffed, custardy set bake. Prep ahead for holiday breakfast or brunch casserole, then bake uncovered until completely set.
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Prep Time 15 minutes
Cook Time 50 minutes
8 hours or overnight 8 hours
Total Time 9 hours 5 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Sausage Breakfast Casserole
  • 1 lb breakfast sausage Cook and crumble before assembling.
  • 8 bread Cube the slices.
  • 8 eggs Use large eggs.
  • 2.5 cup whole milk
  • 2 cup sharp cheddar Shred; reserve 1.5 cups for the first layer and use the rest on top.
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt Add to taste.
  • 0.25 black pepper Add to taste.
  • fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Grease a 9x13 dish, then spread the bread cubes evenly across the bottom so they form an even layer.
  2. Scatter the cooked sausage crumbles and 1.5 cups of shredded cheddar over the bread, distributing it to corners as well.
  3. Whisk the eggs, whole milk, dry mustard, garlic powder, onion powder, salt, and black pepper until smooth, then pour the mixture over the bread and sausage.
  4. Top with the remaining cheddar, cover the dish, and refrigerate overnight or at least 4 hours until the bread fully soaks.
Bake and serve
  1. Bake uncovered at 350°F for 45–50 minutes, until the casserole is golden and completely set in the center.
  2. Let it cool briefly, garnish with fresh chives, and serve warm.

Notes

Pro tip: for the cleanest set, let the casserole sit out at room temperature for 15 minutes before baking so it bakes through evenly. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave. Freeze baked leftovers up to 2 months; thaw overnight in the fridge before reheating. For a lighter option, use low-fat milk and reduced-fat cheddar (the texture will be slightly less rich but still set).