This sausage and egg casserole recipe is a hearty make-ahead breakfast with savory pork sausage, fluffy eggs, Cheddar cheese, and bread that soaks up the creamy egg mixture overnight. Assemble it before bed, bake it in the morning, and you have a warm, satisfying breakfast with very little morning prep.
This is the kind of breakfast casserole that works especially well when you have family staying over, need something filling for a weekend brunch, or simply want breakfast ready to go without standing at the stove first thing in the morning. Most of the preparation happens the night before.
The combination is straightforward but reliable. The sausage brings plenty of savory flavor, Cheddar melts throughout the casserole, and slightly dry bread absorbs the seasoned egg and milk mixture while it rests. After baking, you get a tender interior with browned edges and little pockets of sausage and melted cheese in every serving.
Ingredients
You only need a short list of familiar breakfast staples for this casserole, which makes it especially convenient for holidays and busy mornings.
- Pork sausage: One pound of bulk sausage provides the casserole’s main savory flavor and makes it substantial enough for a full breakfast.
- Large eggs: Eight eggs form the base and help everything bake into a sliceable casserole.
- Whole milk: Gives the egg mixture moisture and a richer, softer consistency after baking.
- White bread: Day-old bread is especially useful because it absorbs the egg mixture without becoming overly mushy.
- Cheddar cheese: Adds a sharp, savory flavor and melts throughout the casserole.
- Dry mustard: A small amount adds depth and balances the richness of the sausage, eggs, and cheese without making the casserole taste strongly of mustard.
- Salt: Seasons the egg mixture and brings the other flavors together.
- Nonstick cooking spray: Helps the finished casserole release cleanly from the baking dish.
Cooking Steps
STEP 1: Heat a large skillet over medium-high heat. Add the bulk pork sausage and cook for about 10 minutes, breaking the meat into smaller crumbles as it browns. Continue cooking until there is no pink remaining, then drain away the excess grease thoroughly.
STEP 2: Crack the eggs into a large mixing bowl and whisk until the yolks and whites are completely combined. Pour in the milk, then add the salt and dry mustard. Whisk again so the mustard and salt are evenly dispersed through the liquid.
STEP 3: Add the cubed bread to the egg mixture along with the shredded Cheddar and cooked sausage. Gently fold everything together until the bread is evenly coated and the sausage and cheese are distributed throughout the bowl.
STEP 4: Lightly coat a 7 × 11-inch baking dish with nonstick cooking spray. Pour the casserole mixture into the prepared dish and gently spread the ingredients into an even layer so it cooks consistently from edge to center.
STEP 5: Cover the baking dish and refrigerate it for at least 8 hours, or leave it overnight. This resting period is important because it gives the bread enough time to absorb the egg and milk mixture.
STEP 6: When you’re ready to bake, remove the casserole from the refrigerator and let it stand at room temperature for about 30 minutes. Meanwhile, preheat the oven to 350°F.
STEP 7: Bake the casserole for approximately 40 minutes, or until the center is fully set. Check for doneness by inserting a clean knife near the middle. It should come out clean rather than coated with uncooked egg.
STEP 8: Remove the baking dish from the oven and let the casserole rest for a few minutes. This short cooling period helps the slices hold together better when serving. Cut into portions and serve warm.
How to Store & Reheat
Once the casserole has cooled, transfer leftovers to an airtight container or cover the baking dish tightly. Refrigerate for up to 3 to 4 days.
For individual servings, the microwave is the quickest reheating option. Heat a portion until the center is hot, checking it in short intervals so the eggs do not become rubbery.
If you’re reheating several portions, place them in an oven-safe dish, cover loosely, and warm in a moderate oven until heated through. Oven reheating takes longer but can help the casserole retain more of its original texture.
You can also freeze cooked portions for longer storage. Wrap individual cooled pieces well and place them in a freezer-safe container for up to about 2 months. Thaw overnight in the refrigerator before reheating for the most even results.
Can I assemble this breakfast casserole the night before?
Yes. In fact, overnight refrigeration is an important part of this casserole. The assembled dish should chill for at least 8 hours so the bread has time to absorb the seasoned egg and milk mixture. That makes it particularly convenient for holiday mornings and brunches.
Why should I use day-old bread?
Slightly stale bread is drier than freshly baked bread, so it absorbs the egg mixture more effectively while still maintaining some structure. Fresh white bread can work, but very soft bread may produce a wetter, less defined texture after the casserole is baked.
How do I know when the egg casserole is fully cooked?
The center should look set rather than liquid or jiggly. Insert a clean knife near the middle of the casserole; when it comes out clean, the eggs are cooked through. Letting the dish rest briefly after baking also makes the portions easier to cut.
Can I use a different type of sausage?
You can use another bulk breakfast sausage with a similar texture if desired. Keep in mind that sausage varieties differ in salt, seasoning, and fat content, so the final flavor may change. Drain the cooked meat well before adding it to the egg mixture.
Can I prepare it without the overnight rest?
The casserole benefits significantly from the long refrigeration period because the bread needs time to soak up the liquid. A short rest may leave the mixture less evenly absorbed, so preparing it the evening before you plan to bake it gives the most reliable result.
Perfect Pairings
Because this casserole already contains eggs, sausage, bread, and cheese, simple sides work especially well.
- Fresh fruit: Berries, melon, grapes, or sliced oranges provide a fresh contrast to the warm, savory casserole.
- Roasted breakfast potatoes: Crispy potatoes make the meal extra hearty and are a good option when serving a larger brunch.
- Simple green salad: For a later brunch, lightly dressed greens add freshness without competing with the casserole’s rich flavors.
Helpful Tips
- Drain the sausage thoroughly. Excess grease can make the egg mixture heavy and leave an oily layer in the finished casserole.
- Give it the full chilling time. An overnight rest allows the bread cubes to soak evenly and helps create a cohesive texture instead of separate layers of bread and egg.
- Let the cold dish warm slightly before baking. Taking it out of the refrigerator about 30 minutes before it goes into the oven helps it bake more evenly and avoids putting an extremely cold baking dish directly into a hot oven.
This sausage and egg breakfast casserole is especially useful when you want a substantial homemade breakfast without doing all the work in the morning. Cook the sausage, combine everything in one dish, and refrigerate it overnight. By morning, all that’s left is a brief room-temperature rest and about 40 minutes in the oven.
The result is warm, cheesy, savory, and filling, with tender bread holding the eggs and sausage together in every slice. Whether you’re planning a holiday breakfast, feeding overnight guests, or preparing a leisurely weekend brunch, this make-ahead casserole keeps the morning simple while still giving everyone a satisfying hot meal.
Sausage and Egg Casserole Recipe
Ingredients
- 8 large eggs
- 6 slices white bread preferably a day old, cut into ½-inch cubes
- 1 cup Cheddar cheese freshly grated or shredded
- 1 teaspoon salt
- 1 pound bulk pork sausage such as Jimmy Dean regular pork sausage
- 2½ cups milk preferably whole milk for a richer casserole
- 1 teaspoon dry ground mustard such as Coleman’s
- Nonstick cooking spray as needed for coating the baking dish
Instructions
- Cook the pork sausage in a large skillet over medium-high heat for approximately 10 minutes, breaking it into crumbles as it cooks. Continue until the meat is evenly browned and no pink remains. Drain thoroughly and discard the excess grease.
- Crack the eggs into a large mixing bowl and beat them until blended. Add the milk, salt, and dry mustard, then stir until the seasonings are evenly distributed throughout the egg mixture.
- Add the cubed white bread, shredded Cheddar cheese, and drained cooked sausage to the egg mixture. Fold everything together until the ingredients are evenly incorporated.
- Coat a 7 × 11-inch baking dish lightly with nonstick cooking spray. Transfer the casserole mixture to the prepared dish and spread it into an even layer.
- Cover the baking dish and place it in the refrigerator for 8 hours or overnight, giving the bread sufficient time to soak up the liquid mixture.
- Preheat the oven to 350°F (175°C). Take the refrigerated casserole out 30 minutes before baking and allow it to stand at room temperature.
- Place the casserole in the preheated oven and bake for approximately 40 minutes. It is finished when a knife inserted near the center comes out clean.
- Remove the baked casserole from the oven and allow it to cool for a few minutes before serving hot.
Notes
- Day-old white bread works particularly well because its slightly drier texture readily absorbs the egg and milk mixture.
- Whole milk provides additional richness.
- Regular Jimmy Dean pork sausage and Coleman’s dry mustard may be used as indicated in the original ingredient preferences.