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Best Breakfast Casserole with Sausage

The Best Breakfast Casserole with Sausage

The Best Breakfast Casserole with Sausage is your ultimate solution for a stress-free, delicious, and satisfying morning meal. This recipe delivers a perfect balance of savory flavors and comforting textures, making it ideal for busy weekdays or leisurely weekend brunches, and a guaranteed crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Soaking Time 15 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage pork or your preferred variety
  • 1 loaf (16 ounces) French bread or other sturdy white bread cut into 1-inch cubes (about 8 cups)
  • 1 cup shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped green bell pepper
  • 6 large eggs
  • 2 cups milk whole milk is recommended for richness
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes for a little heat

Equipment

  • Large skillet
  • - Baking Sheet
  • Large mixing bowl
  • Separate bowl
  • 9x13-inch baking dish
  • Aluminum Foil

Method
 

  1. In a large skillet, crumble and cook the breakfast sausage over medium heat until browned. Drain off any excess grease. Add the chopped onion and green bell pepper to the skillet with the sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Remove the skillet from the heat.
    1 pound breakfast sausage, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper
  2. While the sausage cooks, place the cubed French bread in a single layer on a baking sheet. If you prefer slightly crisper bread, you can toast it in the oven at 350°F (175°C) for about 5-10 minutes, or until lightly golden. This step is optional but adds a pleasant texture.
    1 loaf (16 ounces) French bread or other sturdy white bread
  3. In a large mixing bowl, combine the toasted or untoasted bread cubes, the cooked sausage and vegetable mixture, and the shredded cheddar cheese. Toss gently to distribute the ingredients evenly.
    1 loaf (16 ounces) French bread or other sturdy white bread, 1 pound breakfast sausage, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1 cup shredded cheddar cheese
  4. In a separate bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and optional red pepper flakes. Whisk until well combined and slightly frothy.
    6 large eggs, 2 cups milk, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, Pinch red pepper flakes
  5. Pour the egg mixture evenly over the bread, sausage, and cheese mixture in the large bowl. Gently press down with a spoon or spatula to ensure all the bread cubes are moistened by the egg mixture. Let the mixture sit for at least 15-20 minutes (or up to overnight in the refrigerator) to allow the bread to absorb the liquid. This soaking time is crucial for a tender, cohesive casserole.
    6 large eggs, 2 cups milk, 1 loaf (16 ounces) French bread or other sturdy white bread, 1 pound breakfast sausage, 1 cup shredded cheddar cheese
  6. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray. Pour the soaked casserole mixture into the prepared baking dish, spreading it evenly. Cover the baking dish tightly with aluminum foil.
  7. Bake for 30 minutes with the foil on. This ensures the inside cooks through without the top browning too quickly.
  8. Remove the aluminum foil and continue baking for another 20-25 minutes, or until the casserole is puffed up, golden brown on top, and a knife inserted into the center comes out clean.
  9. Let the Best Breakfast Casserole with Sausage rest for 5-10 minutes before serving. This allows it to set properly and makes it easier to slice.

Notes

Storing: Once cooled, store any leftover Best Breakfast Casserole with Sausage in an airtight container in the refrigerator for up to 3-4 days. Ensure the casserole is completely cooled before covering.
Reheating (Oven): Preheat your oven to 325°F (160°C). Cover the casserole with foil and bake for 20-25 minutes, or until heated through. Remove the foil for the last 5-10 minutes if you want to crisp up the top again.
Reheating (Microwave): For a quicker reheat, cut individual portions and place them on a microwave-safe plate. Cover loosely with a damp paper towel and microwave on medium power for 1-2 minutes, or until heated through. Note that the texture might be slightly softer than oven-reheated.
Freezing: You can freeze the assembled, unbaked casserole or baked leftovers. Assemble the casserole in a freezer-safe baking dish, cover tightly with plastic wrap, then with aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed. You may need to add a few extra minutes to the baking time. For baked casserole, allow to cool completely. Cut into individual portions, wrap each portion tightly in plastic wrap, then in aluminum foil, or place in freezer-safe containers. Freeze for up to 2-3 months. Reheat individual portions using the oven or microwave methods described above.
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