You know those weekend mornings when you wake up starving and just need something hearty and delicious to start your day? That’s when my Cheesy Sausage Breakfast Casserole comes to the rescue! This has been my family’s go-to breakfast for years – the kind of dish that disappears before I even get a second cup of coffee. My kids actually cheer when they smell it baking, and honestly, I don’t blame them. There’s something magical about how the crispy bread soaks up those fluffy eggs, the sausage gets all browned and savory, and the cheese… oh, the cheese melts into perfect golden pockets of gooey goodness.
What I love most (besides how incredible it tastes) is how easy this casserole is to throw together. I’ve made it half-asleep more times than I can count, and it still turns out perfect every time. It’s saved my bacon (pun intended) for lazy Sundays, holiday mornings, and even unexpected guests. The best part? You can prep it the night before – just pop it in the oven when you wake up. Nothing beats that “I’ve got breakfast handled” feeling while the incredible aroma of sausage and cheese fills your kitchen.
Why You’ll Love This Cheesy Sausage Breakfast Casserole
Trust me, this casserole is about to become your breakfast MVP. Here’s why:
- Effortless mornings: Throw it together in 15 minutes flat – even with sleep in your eyes!
- Meal prep magic: Assemble it the night before and just bake when you wake up. Hello, extra sleep!
- Crowd-pleaser: My picky kids, meat-loving husband, and even my health-conscious sister-in-law all clean their plates.
- Endlessly adaptable: Swap in bacon, toss in veggies, or use whatever cheese you’ve got – it’s foolproof.
- Leftover wizard: Tastes even better reheated, so you’ve got breakfast for days.
Seriously, I’ve made this for every occasion from Christmas morning to postpartum meal trains. It never disappoints!
Ingredients for Cheesy Sausage Breakfast Casserole
The magic of this casserole comes from simple ingredients working together perfectly. Here’s exactly what you’ll need:
- 1 lb breakfast sausage – I always use the loose kind, but if you’ve got links, just squeeze the meat out of the casings
- 6 large eggs – Room temperature is best, but I’ve used cold eggs in a pinch
- 2 cups shredded cheddar cheese – Pack it firmly in your measuring cup for maximum cheesiness!
- 1 cup whole milk – The higher fat content makes the custard extra creamy
- 1 tsp salt – Kosher salt works wonders here
- 1/2 tsp each: black pepper, garlic powder, onion powder – This trio adds depth without overpowering
- 4 cups cubed bread – About 6 slices of day-old French bread, cut into 1-inch pieces (stale bread absorbs better!)
Pro tip: I always keep extra cheese and sausage on hand because my family begs me to make a double batch!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this casserole! Just grab these basic kitchen tools:
- 9×13 inch baking dish – My trusty Pyrex has seen countless batches of this casserole
- Large mixing bowl – For whisking up that golden egg mixture
- Whisk – The secret to perfectly blended eggs
- Skillet – For browning that sausage to golden perfection
- Measuring cups – Because eyeballing cheese amounts never works out well!
That’s it! I’ve made this with even less (hello, college days), but these tools give you the best results every time.
How to Make Cheesy Sausage Breakfast Casserole
Alright, let’s get cooking! This recipe couldn’t be simpler, but I’ll walk you through each step with all my hard-earned tips to make sure your casserole turns out perfect.
Step 1: Preheat and Prep
First things first – crank your oven to 350°F. While it’s heating, grab your 9×13 dish and give it a quick spray with cooking oil. I learned the hard way that skipping this step leads to stubbornly stuck-on cheese (and tears when scraping the pan!).
Step 2: Brown the Sausage
Heat your skillet over medium and crumble in that pound of breakfast sausage. Here’s my secret: don’t stir too much! Let it get nice and browned on one side before flipping – those crispy bits add amazing texture. Once it’s cooked through (about 5-7 minutes), drain the grease thoroughly. I tilt the pan and use a spoon to scoop it out – soggy casserole is nobody’s friend!
Step 3: Whisk the Egg Mixture
In your biggest bowl, crack those 6 eggs. Now whisk like you mean it! Add the milk, salt, pepper, garlic powder, and onion powder. Keep whisking until it’s completely smooth – no streaks of yolk should remain. This is what gives your casserole that perfect custardy texture.
Step 4: Layer It Up
Spread your bread cubes evenly in the greased dish. Scatter the cooked sausage over the top – I like to leave some clumps for extra meaty bites. Now shower it with that glorious cheese! Don’t be shy – press some cheese into the nooks between bread cubes for melty surprises.
Step 5: The Pour and Soak
Slowly pour your egg mixture over everything, making sure to cover all the bread. I like to use a spoon to gently press down any dry spots. Now here’s the patience test – let it sit for 5 minutes so the bread can soak up all that eggy goodness.
Step 6: Bake to Perfection
Slide it into your preheated oven and bake for 45 minutes. You’ll know it’s done when the edges are golden brown and the center doesn’t jiggle when you nudge the pan. If you’re unsure, poke a knife in the center – it should come out clean.
Step 7: The Hardest Part – Waiting!
Resist the urge to dig in immediately! Let your masterpiece rest for 5 minutes after baking. This lets everything set up properly and prevents scrambled eggs when you cut into it. Use this time to brew some coffee – you’ve earned it!
Now grab a spatula and serve up the most delicious breakfast your family will rave about for days. The crispy top, the soft center, the melty cheese… pure morning magic!
Tips for the Best Cheesy Sausage Breakfast Casserole
After making this casserole more times than I can count, I’ve picked up some foolproof tricks to take it from good to “Oh my gosh, can I have the recipe?” amazing:
- Overnight soak: For the absolute best texture, assemble everything the night before and let it soak in the fridge overnight. The bread turns into this custardy perfection that’ll make you swoon!
- Grease be gone: Seriously, drain that sausage grease like your casserole’s life depends on it. I use a paper towel to blot the meat – soggy bottoms are the enemy!
- Day-old bread: Stale bread absorbs the egg mixture way better than fresh. No stale bread? Just toast fresh cubes lightly first.
- Cheese strategy: Reserve a handful of cheese to sprinkle on top during the last 5 minutes of baking for that gorgeous golden crust.
- Rest time: Don’t skip letting it sit after baking! Those 5 minutes make all the difference for clean slices.
Follow these tips and you’ll have everyone thinking you’re a breakfast wizard!
Variations & Substitutions
One of my favorite things about this casserole is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved) over the years:
- Meat swaps: Turkey sausage works beautifully for a lighter option. My bacon-loving friends swear by using cooked, crumbled bacon instead – just reduce the salt since bacon’s saltier.
- Bread options: Gluten-free? Use your favorite GF bread cubes. I’ve even made this with leftover croissants when feeling fancy – the buttery layers are incredible!
- Veggie boost: Toss in a handful of sautéed mushrooms, spinach, or diced bell peppers when layering. My kids don’t notice when I sneak some grated zucchini into the egg mixture!
- Cheese varieties: Swap half the cheddar for pepper jack if you like spice, or try Gruyère for a more sophisticated flavor.
- Dairy-free: Use almond milk and dairy-free cheese – just add an extra egg to help it set properly.
The possibilities are endless – make it your own and it’ll become your signature breakfast dish too!
Serving Suggestions
Now that your Cheesy Sausage Breakfast Casserole is piping hot and smelling irresistible, let’s talk about how to serve it up for maximum deliciousness! My family loves it with:
- Fresh fruit: The sweetness of ripe melon or berries cuts perfectly through the richness. I often arrange a colorful fruit platter on the side.
- Hot sauce: For those who like a kick, I put out several options – my personal favorite is Cholula for its vinegary tang.
- Creamy avocado: Sliced avocado or a quick guacamole adds amazing contrast to the crispy cheese top.
- Simple greens: A light arugula salad with lemon dressing balances everything beautifully.
For holiday brunches, I’ll sometimes bake individual portions in muffin tins – they make adorable breakfast “cupcakes” everyone can grab and go!
Storing and Reheating Cheesy Sausage Breakfast Casserole
One of the best things about this casserole is how well it keeps – if there are any leftovers, that is! Here’s how to store and reheat like a pro:
- Fridge storage: Let it cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It’ll stay fresh for 3-4 days – though in my house, it never lasts that long!
- Freezer friendly: Cut into individual portions, wrap each piece in foil, and freeze for up to 2 months. Perfect for hurried weekday mornings!
- Reheating magic: For single servings, microwave at 50% power for 1-2 minutes. For larger portions, bake covered with foil at 350°F for about 15 minutes – the foil keeps it from drying out.
Pro tip: A quick spritz of water before reheating helps revive the bread’s texture beautifully!
Nutritional Information
Just so you know what you’re diving into, here’s the scoop on the nutrition for this cheesy sausage breakfast casserole. Remember, these numbers are estimates – your exact counts might vary depending on the brands you use and any tweaks you make. I always say life’s too short to stress over every calorie when you’re eating something this delicious, but it’s good to be informed!
FAQ About Cheesy Sausage Breakfast Casserole
Over the years, I’ve gotten so many questions about this casserole – here are the ones that pop up most often with my tried-and-true answers:
Can I use bacon instead of sausage?
Absolutely! I’ve made this with crispy bacon countless times. Just use about 8-10 slices cooked and crumbled (reduce the salt in the recipe since bacon’s saltier). The smoky flavor is amazing! You can even do half bacon, half sausage if you can’t decide.
How long does it keep in the fridge?
Covered tightly, your casserole will stay fresh for 3-4 days in the fridge. The flavors actually deepen overnight – some might argue it tastes even better as leftovers! Just reheat individual slices in the microwave or pop the whole pan back in the oven at 350°F for about 15 minutes.
Can I make it ahead and freeze it?
Yes! This casserole freezes beautifully. Let it cool completely, then cut into portions and wrap tightly in foil. Freeze for up to 2 months. When ready to eat, bake from frozen (covered with foil) at 350°F for about 30 minutes – no thawing needed!
What’s the best bread to use?
I swear by day-old French bread or sourdough, but really any sturdy bread works. If using fresh bread, toast the cubes lightly first. For gluten-free folks, your favorite GF bread works perfectly – just make sure it’s not too crumbly.
Can I add vegetables to this?
Please do! My favorite additions are sautéed mushrooms, spinach, or bell peppers. Just cook any watery veggies first to remove excess moisture. I’ve even hidden grated zucchini in the egg mixture – the kids never notice!
Final Thoughts
There you have it – my tried-and-true Cheesy Sausage Breakfast Casserole that’s saved countless sleepy mornings in my house! I’d love to hear how it turns out for you. Did your family gobble it up like mine always does? Maybe you put your own spin on it with extra veggies or a different cheese? Whatever you did, drop a comment below and let me know! And if this becomes your new weekend staple like it is ours, I’d be thrilled if you shared the recipe with your friends. Nothing makes me happier than knowing other families are enjoying this cheesy, sausage-y goodness together!
For more breakfast inspiration, check out my Pinterest board!
Print
Cheesy Sausage Breakfast Casserole for Hearty Mornings
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and easy-to-make breakfast casserole packed with sausage, cheese, and eggs.
Ingredients
- 1 lb breakfast sausage
- 6 eggs
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 cups cubed bread
Instructions
- Preheat your oven to 350°F.
- Cook sausage in a skillet until browned. Drain excess grease.
- Whisk eggs, milk, salt, pepper, garlic powder, and onion powder in a bowl.
- Layer bread cubes in a greased baking dish. Top with cooked sausage and cheese.
- Pour the egg mixture evenly over the layers.
- Bake for 45 minutes or until the eggs are set.
- Let cool for 5 minutes before serving.
Notes
- Use any type of bread—day-old works best.
- For extra flavor, add chopped onions or bell peppers.
- Let it sit overnight in the fridge before baking for better absorption.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
