Easy Make-Ahead Cheese, Egg, and Sausage Breakfast Casserole
There’s nothing quite like a hearty breakfast casserole to kickstart your day, especially when it’s as comforting and flavorful as this Cheese, Egg, and Sausage Breakfast Casserole. This beloved dish is a true crowd-pleaser, perfect for leisurely weekend brunches, bustling holiday mornings, or even a simple yet satisfying weekday meal prep. Imagine a warm, golden casserole, brimming with savory sausage, fluffy eggs, and rich, melty Cheddar cheese – it’s a taste of home, reminiscent of those cherished family recipes passed down through generations. The best part? It’s incredibly easy to prepare in advance, making your mornings stress-free and delicious.
If you appreciate the convenience of an easy-to-assemble breakfast that can be prepped the night before, much like a delightful Croissant Bread Pudding, or the simplicity of a mouthwatering slow cooker ham with pineapple, then this reliable casserole recipe is designed for you. It combines classic breakfast flavors into one effortless dish that guarantees a satisfying start to any day.
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⭐ Why This Casserole is a Family Favorite
For me, this incredible casserole immediately brings to mind the magic of Christmas morning. There’s a special joy in waking up to the aroma of a delicious breakfast already cooking, and this recipe delivers exactly that. I’ve been making this sausage, egg, and cheese casserole for Christmas breakfast for over 25 years, and it’s become an unmissable tradition that my kids absolutely adore.
Its undeniable appeal lies in its make-ahead convenience. Like a robust Green Chili Egg Casserole, this dish allows you to do all the prep work the night before. This means less scrambling in the morning and more precious time spent with loved ones, making it ideal for holidays, special occasions, or simply making a busy morning feel a little more luxurious. Just assemble, cover, refrigerate, and then bake when you’re ready!
This casserole is also remarkably easy to adapt to your family’s tastes. You don’t need to be overly precise with measurements – a little more cheese, a dash more sausage, or slightly less bread will still result in a fantastic meal. (Though, rest assured, the provided recipe offers exact measurements for those who prefer them!) It’s a forgiving recipe that encourages creativity, allowing you to tailor it to your liking every time you make it.
🧀 Essential Ingredients for Your Breakfast Casserole
One of the many reasons this Cheese, Egg, and Sausage Casserole has become my absolute go-to breakfast staple is the simplicity and accessibility of its ingredients. Most items are likely already in your pantry or easily found at any grocery store. The classic combination of savory sausage and creamy cheese creates a hearty and filling foundation that pairs beautifully with other breakfast favorites. Imagine serving it alongside crispy Cheesy Potatoes with Corn Flakes and a vibrant fresh fruit tart for an unforgettable brunch spread.
Cheese: While Cheddar cheese is undeniably delicious in this breakfast casserole, I often opt for a Mild Cheddar. Its excellent melting properties are perfect for creating that irresistible, gooey texture that binds the bread and sausage together. You could also experiment with sharp cheddar for a more pronounced flavor, or a blend of cheeses for added complexity.
Cubed Bread: The key to a successful casserole is a sturdy bread that won’t turn to mush when saturated with the egg mixture. A loaf of French bread is my personal favorite, as its robust crust and crumb hold up beautifully. Avoid using regular sandwich bread at all costs! I’ve learned from experience that standard sandwich bread is simply too thin and lacks the structural integrity needed to withstand the liquid ingredients and baking process, resulting in a soggy bottom rather than a firm, flavorful base. For alternative options, check out the FAQs below.
Sausage: Whether you prefer the convenience of crumbled ground sausage or the heartiness of link sausage, either will work wonderfully in this recipe. If you choose link sausage, remember to dice them into uniform, bite-sized chunks after cooking to ensure even distribution throughout the casserole.
Eggs and Milk: These form the custardy base of the casserole. Using whole milk will give a richer result, but any milk will do. Make sure to whisk them thoroughly with the seasonings to ensure a consistent texture and flavor in every bite.
Ground Mustard, Salt, and Pepper: These seasonings are crucial for balancing the flavors. Ground mustard adds a subtle tang that elevates the richness of the eggs and cheese without being overpowering. Don’t skip it!
This substantial breakfast casserole effortlessly serves a crowd, making it an ideal choice for gatherings. I once prepared two pans of this casserole and served several dozen guests at a bridal shower brunch. The ability to prep everything well in advance made the event much more enjoyable and stress-free!
For a comprehensive list of all ingredients and precise measurements, please scroll down to the detailed recipe card below.
📖 Versatile Substitutions and Flavor Variations
The beauty of this Cheese, Egg, and Sausage Casserole lies in its incredible versatility. It serves as a fantastic blank canvas, allowing for endless combinations and customizations. Feel free to experiment with different ingredients to create a unique and classic breakfast casserole that perfectly suits your family’s preferences or dietary needs.
Here are some creative ingredients to mix and match:
Turkey Sausage: For those looking to reduce fat and calories without sacrificing flavor, turkey sausage is an excellent substitute. It offers a lean alternative while still providing that savory, hearty element.
Vegetables: Boost the nutritional value and add vibrant color by incorporating about 1 cup of your favorite cooked, diced vegetables. Consider a colorful mix of bell peppers (green, red, or yellow), sautéed mushrooms, caramelized onions, or even blanched asparagus pieces. Spinach or kale wilted down and squeezed dry also make fantastic additions.
Different Cheeses: Don’t limit yourself to just Cheddar! Swiss, Monterey Jack, Colby, pepper jack for a spicy kick, or even a blend of Italian cheeses can offer different flavor profiles and melting textures.
Hash Browns: For a delightful twist, you can partially replace the bread with potatoes. Reduce the cubed bread by half and add about 3 cups of frozen hash browns. It’s perfectly fine if the hash browns defrost slightly overnight in the baking dish as they will absorb some of the egg mixture. If you’re curious about the best frozen hash brown brands, you can find me among the food experts quoted in this Simply Recipes article!
Spices and Herbs: Enhance the flavor profile with additional spices. A pinch of red pepper flakes can add a subtle heat, while dried oregano or a touch of thyme can bring an aromatic depth. Fresh chives or parsley sprinkled on top after baking also add a lovely fresh finish.
Cream Cheese: For an extra layer of creaminess and richness, dot small cubes of cream cheese throughout the casserole layers. It melts into delightful pockets of tang and luxury.
Pro Tip: When adding extra ingredients like vegetables or hash browns, remember to adjust the amounts of bread or sausage slightly. This prevents overcrowding the baking dish and ensures all ingredients cook evenly and get adequately coated in the egg mixture.
🥗 Step-by-Step Guide to a Perfect Casserole
Creating this delicious breakfast casserole is a straightforward process, especially with our clear step-by-step instructions and helpful photos. Follow along to ensure every layer is perfectly prepared for a consistently delightful result.
Step 1: Begin by grating your Cheddar cheese. Freshly grated cheese melts much better and has a superior flavor compared to pre-shredded varieties. Set it aside. (Photo #1)
Step 2: In a skillet over medium heat, cook your 12-16 ounces of sausage until it’s beautifully browned and thoroughly cooked through. If using ground sausage, break it up into small crumbles as it cooks. (Photo #2)
Step 3: If you opted for link sausage, once cooked, carefully dice each link into bite-sized chunks. This ensures every spoonful of casserole gets a hearty piece of sausage. (Photo #3)
Step 4: Take your sturdy loaf of French bread and slice it into thick pieces. Then, cut each slice into uniform 1-inch cubes. Remember to discard the tough heel ends, as they can become too hard after baking. (Photo #4)
Step 5: In a separate bowl, whisk together the eggs, milk, salt, pepper, and the crucial ground mustard. Whisk vigorously until all the ingredients are thoroughly blended and the mixture is smooth and uniform. This ensures an even custard base for your casserole. (Photo #5)
Step 6: Prepare a 13″ x 9″ baking dish by spraying it generously with cooking spray (like Pam) to prevent sticking. Place half of your cubed bread evenly across the bottom of the dish, followed by half of the shredded cheese. (Photo #6)
Step 7: Now, evenly distribute half of your cooked sausage over the cheese layer. (Photo #7)
Step 8: Gently pour half of the whisked liquid egg mixture over the layers of bread, cheese, and sausage. Try to distribute it as evenly as possible. (Photo #8)
Step 9: Repeat the layering process. Add the remaining cubed bread on top of the first set of layers. (Photo #9)
Step 10: Finally, add the remaining shredded cheese, the rest of the cooked sausage, and pour the last half of the liquid egg mixture over everything. (Photo #10)
Pro Tip: To ensure every bread cube gets a good coating and the liquid is evenly absorbed, gently press down on the bread cubes with the back of a spoon or your hands. This helps the egg, milk, and spice mixture penetrate throughout the casserole.
Step 11: Cover the baking dish tightly with foil (spray the underside of the foil with cooking spray to prevent sticking) and refrigerate overnight. When ready to bake, preheat your oven to 350°F (175°C). Bake the covered casserole for 40-45 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown, the edges are bubbly, and the center is set and no longer jiggly. (Photo #11)
💭 Recipe FAQs: Frequently Asked Questions
Here are some common questions about making this delightful cheese, egg, and sausage casserole, along with helpful answers to ensure your success:
Absolutely! While French bread is my top recommendation, other excellent choices include hearty Italian bread, a rustic sourdough loaf, or even brioche rolls for a touch of sweetness and richness. The key is to select a denser bread with a “sturdy” crust that can truly hold its shape and absorb the egg mixture without becoming mushy. This structural integrity is crucial for achieving that perfect balance of tender and slightly crisp textures. On the other hand, regular sandwich bread is generally too soft and thin, and it tends to fall apart during the baking process, resulting in a less appealing texture.
While refrigerating overnight (for at least 8 hours) is highly recommended for the best results, you can certainly bake the casserole on the same day after assembling it. However, it’s essential to allow the ingredients at least 30 minutes to “set” in the baking dish before it goes into the oven. This crucial resting period gives the bread cubes sufficient time to fully absorb the liquid egg mixture. If you skip this step or bake it immediately, you might find some of the bread cubes turn out dry and less flavorful, as they haven’t had a chance to soak up the delicious custard.
I generally do not recommend leaving this casserole unbaked in the refrigerator for more than 24 hours. Beyond that timeframe, the bread can become overly saturated and potentially soggy, and the freshness of the eggs and other dairy might diminish. For longer storage, it’s best to bake the casserole first. Once baked and cooled, you can store it in the refrigerator for up to 4 days and simply reheat individual servings or the entire dish when you’re ready to enjoy it.
Yes, this casserole freezes beautifully! After it’s baked and completely cooled, cover the entire casserole tightly with a double layer of aluminum foil, ensuring it’s sealed to prevent freezer burn. You can then freeze it for up to 3 months. To defrost, remove the casserole from the freezer and transfer it to the refrigerator for a full day to allow the ingredients to thaw gradually. Once mostly defrosted, reheat the covered casserole in an oven preheated to 325°F (160°C) for approximately 45-60 minutes, or until it is thoroughly warmed through and bubbling. For individual portions, simply microwave until hot.
While the ground dry mustard is a wonderful ingredient that adds a subtle, slightly tangy depth and beautifully complements the richness of the eggs and cheese, you can certainly leave it out if you don’t have it. The casserole will still be incredibly delicious and enjoyable without it. If you have Dijon mustard, you can try adding about 1-2 teaspoons for a similar flavor profile, but dry mustard is unique in its mellow yet pungent contribution.
🍽 More Delicious Breakfast & Brunch Recipes
Our Cheese, Egg, and Sausage Casserole is a perennial family favorite and an excellent way to start any day, whether it’s for a cozy breakfast or an elaborate brunch. If you’re looking for more fantastic recipes to kick off your day with flavor and flair, explore these other delightful options:
- Homemade Biscuits (Easy, No Yeast Recipe)
- Easy Raspberry Jam (No Pectin, No Canning)
- Cheese, Egg and Sausage Casserole
- Buttermilk French Toast
If you try this delightful Cheese, Egg, and Sausage Breakfast Casserole, I would absolutely love to hear how it turned out for you! Please take a moment to leave a 🌟 star rating and share your thoughts in a comment below. Your feedback truly brightens my day, and I’m always looking forward to hearing about your cooking adventures!
Recipe
Cheese, Egg and Sausage Casserole
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Ingredients
- 4 cups Cheddar Cheese – grated
- 1 lb pork sausage – links or ground (12-16 ounces)
- 1 loaf French bread – with crusts, remove the heel ends, cut the slices into 1″ cubes
- 10 eggs
- 3 cups milk
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon parsley – optional garnish
Instructions
Prep Casserole Ingredients
- Grate the Cheddar cheese, you’ll need approximately 4 cups, but a little more is fine. Set aside.
- Place a skillet on the stovetop, spray with cooking spray (Pam) and turn the heat to medium. Add the sausage and heat until browned and fully cooked. Turn off the heat and drain the sausage on paper towels.
- Slice a loaf of French bread into thick 1″ slices, discard the heel ends and dice each slice into 5 or 6 cubes, set aside. Note: You’ll want between 6 – 8 cups of cubed bread.
- Crack the eggs into a medium-sized bowl or large glass measuring cup and add the milk, ground mustard, salt and pepper. Whisk until thoroughly blended.
Assemble the Casserole
- Spray a 13″ x 9″ baking dish with cooking spray or grease with shortening. Place half the bread cubes in the dish and top with half the cheese, half the sausage and pour half of the liquid ingredients on top.
- Repeat the same layer one more time.
- Pro Tip: To help evenly distribute the liquid, push down on the bread cubes to help each one get a coating of the egg, milk and spice mixture.
Chill Overnight
- Spray a sheet of foil with cooking spray and place the sprayed side of the foil on top of the ingredients in the baking dish. The cooking spray will help keep the casserole from sticking to the foil during baking.
- Cover the baking dish with foil, seal around the edges of the dish and chill for at least 8 hours or overnight.
Bake
- In the morning, remove the dish from the refrigerator 30 minutes before placing it in the oven.
- Preheat oven to 350°F
- Bake the foil-covered dish for 40 – 45 minutes, remove the foil and return the dish to the oven and bake for another 15 – 20 minutes or until the top of the casserole is lightly browned, the edges are bubbling and the center is set.
- Remove from the oven and sprinkle the top of the casserole with the dried parsley. Serve and enjoy!
Notes
Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.