I love this casserole because it brings together classic breakfast flavors in one easy dish. The eggs turn soft and custardy, the sausage adds rich savory notes, and the bread soaks up the mixture to create a perfectly tender texture. It’s a great make-ahead option, bakes beautifully in a large pan, and slices cleanly into portions—perfect when I’m serving a group.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I brown the sausage in a skillet over medium heat and drain off any excess fat.
In an extra-large mixing bowl, I crack and whisk the eggs until smooth.
I stir in the milk and kosher salt.
I cut the dried bread slices into small cubes and mix them into the egg mixture.
I add the shredded cheddar cheese and cooked sausage, stirring everything together thoroughly.
I pour the mixture into a generously greased 13×18-inch baking pan.
I bake the casserole in a preheated 350°F (175°C) oven for 45–60 minutes, or until the center is set.
I let it rest for a few minutes before slicing and serving warm.
Servings and Timing
This recipe yields about 20 servings. Prep time takes around 20 minutes, baking takes 50 minutes, and the total time comes to approximately 70 minutes.
Variations
I enjoy adding chopped bell peppers, onions, or spinach for extra color and nutrients. If I want more cheese flavor, I mix in a blend of cheddar and Monterey Jack. Breakfast sausage, spicy sausage, or turkey sausage all work well depending on the flavor I’m after. Sometimes I replace the bread cubes with frozen hash browns for a heartier texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat larger amounts in the oven at 325°F (165°C) until heated through. This casserole also freezes well—I wrap portions tightly and freeze for up to 2 months.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble it the night before, refrigerate it, and bake it the next morning.
Can I use different types of bread?
Yes, any sturdy bread works—white, wheat, sourdough, or even brioche.
Can I substitute the sausage?
Absolutely. I use bacon, ham, turkey sausage, or a plant-based option depending on what I have.
Why does the bread need to be slightly dried?
Dry bread absorbs the egg mixture better, giving the casserole a great texture.
Can I add vegetables?
Yes, sautéed vegetables like onions, peppers, mushrooms, or spinach work beautifully.
Conclusion
This Sausage Egg Cheese Casserole is a dependable, crowd-pleasing breakfast that’s as easy as mixing, pouring, and baking. I love how hearty and flavorful it is, and how effortlessly it feeds a large group. Whether I’m prepping for a brunch, potluck, or weekend breakfast, this casserole delivers comforting, classic flavors every time.
