Picture this: it’s a crisp Saturday morning, and the aroma of sizzling sausage fills the kitchen, promising a hearty start to the day. That’s the magic of Breakfast Sausage Casserole—it’s my go-to for feeding a crowd without the fuss. I’ve made this Breakfast Sausage Casserole countless times for family brunches, and it never fails to impress with its layers of savory goodness.
What I love most is how this Breakfast Sausage Casserole comes together effortlessly the night before, so you wake up to breakfast ready to bake. In my experience, it’s the perfect blend of comfort food that feels homemade yet sophisticated. If you’re looking for an easy way to elevate your mornings, stick with me—I’m excited to share this recipe that’s become a staple in our home.
For more breakfast inspiration, check out our ultimate moist blueberry muffins to pair alongside, or dive into our best homemade cornbread recipe for a Southern twist.
Key Takeaways:
- Breakfast Sausage Casserole is a make-ahead wonder that’s perfect for busy mornings or holiday gatherings.
- Prep time is just 20 minutes, with baking taking about an hour for ultimate convenience.
- The savory sausage and cheesy layers create an irresistible flavor explosion in every bite.
- Use fresh ingredients and don’t skip the overnight soak for the best texture in your Breakfast Sausage Casserole.
- Store leftovers in the fridge for up to 3 days, or freeze for quick future meals.
Why You’ll Adore This Breakfast Sausage Casserole
Ultimate Make-Ahead Convenience: There’s nothing better than waking up to a Breakfast Sausage Casserole that’s already prepped and waiting in the fridge. It saves you precious morning time, letting you focus on coffee and good company instead. I’ve relied on this trick during hectic weekends, and it always turns chaos into calm.
Family-Pleasing Flavors: The combination of spicy sausage, fluffy eggs, and melted cheese is pure bliss—it’s hearty without being heavy. What I find interesting is how it appeals to kids and adults alike, making breakfast a joyful event. You’ll love how customizable it is to tweak the heat level just right.
Budget-Friendly Comfort: This Breakfast Sausage Casserole uses simple pantry staples that won’t break the bank. In my experience, it’s a smarter alternative to takeout brunches, delivering restaurant-quality taste at home. Plus, it stretches to serve 8-10 people easily.
Versatile for Any Occasion: Whether it’s a cozy family meal or a potluck contribution, this dish shines. Here’s the thing: it reheats beautifully, so leftovers are never a problem. Let’s be honest, who wouldn’t want more of that savory goodness?
Essential Ingredients for Breakfast Sausage Casserole
Breakfast Sausage: Opt for a pound of mild or spicy pork sausage—it’s the heart of the dish, providing that smoky, savory base. I always brown it first to release the flavors, which infuses the entire Breakfast Sausage Casserole with irresistible depth. Without it, you’d miss the comforting essence that makes this recipe a hit.
Eggs: You’ll need 8 large eggs to bind everything together into a custard-like consistency. They add protein and create the fluffy texture once baked. In my kitchen, fresh eggs make all the difference in how creamy the final casserole turns out.
Shredded Cheddar Cheese: A cup or two of sharp cheddar brings gooey, melty perfection to this Breakfast Sausage Casserole. It melts beautifully during baking, adding a tangy contrast to the sausage. What I love is how it crisps up on top for that golden finish everyone craves.
How to Make Breakfast Sausage Casserole
Prep the Sausage and Veggies
Brown the sausage in a skillet over medium heat until it’s fully cooked and crumbly, which takes about 8-10 minutes—don’t skip draining the fat for a less greasy Breakfast Sausage Casserole. Stir in diced onions and bell peppers if you like a bit of crunch, sautéing until softened. This step builds layers of flavor that will soak into the bread overnight. In my experience, using fresh veggies keeps everything vibrant and appealing.
Assemble the Layers
Grease a 9×13 baking dish and layer cubed bread at the bottom, then scatter the sausage mixture and cheese on top. Whisk together the eggs, milk, mustard, salt, and pepper in a bowl until smooth and frothy. Pour this mixture evenly over the layers, pressing down gently so the bread absorbs it all. The scent alone will have you anticipating that first bite.
Bake to Golden Perfection
Cover the dish and refrigerate overnight for the flavors to meld in your Breakfast Sausage Casserole, or bake immediately if you’re in a rush. Preheat the oven to 350°F and bake uncovered for 45-50 minutes until puffed and golden, with the center set. Let it rest for 10 minutes post-bake to make slicing easier. For more baking tips, see our sweet and moist cornbread recipe.
Ingredients
- 1 lb breakfast sausage
- 8 large eggs
- 2 cups milk
- 6 cups cubed bread (like French or sourdough)
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion (optional)
- 1/2 cup diced bell pepper (optional)
- 1 tsp mustard
- Salt and pepper to taste
Breakfast Sausage Casserole Instructions
- Brown the sausage in a skillet over medium heat until cooked through; drain excess fat.
- In a greased 9×13 dish, layer bread cubes, sausage, onions, peppers, and cheese.
- Whisk eggs, milk, mustard, salt, and pepper; pour over the layers and refrigerate overnight.
- Bake at 350°F for 45-50 minutes until golden and set; let rest before serving.
Pro Tips for the Best Breakfast Sausage Casserole
Choose Quality Sausage: Go for sausage with minimal additives for a cleaner, bolder taste in your Breakfast Sausage Casserole.
Day-Old Bread Works Best: Stale bread absorbs the egg mixture without getting soggy—it’s a game-changer for texture.
Add Herbs for Extra Zest: A sprinkle of sage or thyme elevates the flavors without overpowering the dish.
You Must Know
- This Breakfast Sausage Casserole serves 8-10 people generously.
- Total time includes overnight chilling for optimal flavor infusion.
- It’s naturally gluten-free if you use gluten-free bread.
- Vegetarian versions swap sausage for plant-based alternatives easily.
How to Store Breakfast Sausage Casserole
Once cooled, cover your Breakfast Sausage Casserole tightly with foil or transfer slices to an airtight container, where it keeps in the fridge for up to 3 days. For longer storage, portion it into freezer bags and freeze for up to 2 months—thaw overnight before reheating. I find reheating in a 325°F oven for 20 minutes restores that fresh-baked crispness perfectly.
Customizing Your Breakfast Sausage Casserole
Swap pork sausage for turkey or even chorizo to adjust the spice in your Breakfast Sausage Casserole. Add veggies like spinach or mushrooms for nutrition without altering the core taste much. If you’re dairy-free, use plant-based cheese and milk alternatives—they work surprisingly well. For a sweet twist, check out our blueberry muffins recipe to inspire fruit add-ins.
What to Serve with Breakfast Sausage Casserole
Pair this hearty dish with a fresh fruit salad to balance the richness, or crisp bacon for extra indulgence. A side of buttery toast or our favorite muffins keeps it simple yet satisfying. Don’t forget beverages—mimosas for brunch vibes or strong coffee to complement the savory notes. In my experience, a green salad adds that refreshing crunch everyone appreciates.
Breakfast Sausage Casserole
Overnight Easy Sausage Breakfast Casserole with cheesy eggs, sausage, hash browns, peppers and onions. Great for make-ahead or last-minute breakfast.
Timing
Recipe Details
Ingredients
- 01 1/2 cup butter ((1 stick))
- 02 1 (30-oz) package shredded hash brown potatoes ((diced is ok, not my fav))
- 03 salt and pepper
- 04 1 pound breakfast sausage ((bulk))
- 05 1/2 green pepper ((chopped))
- 06 1/2 red pepper ((chopped))
- 07 1/2 small onion ((diced))
- 08 1 1/2 cups shredded Monterey Jack cheese ((packed))
- 09 1 1/2 cups shredded sharp cheddar cheese ((packed))
- 10 8 large eggs
- 11 1 1/3 cups half and half ((cream, evaporated milk, or whole milk*))
- 12 1 teaspoon seasoned salt
- 13 1/2 teaspoon kosher salt ((1/4 teaspoon if using table salt))
- 14 1/2 teaspoon black pepper
- 15 1/4 teaspoon dry mustard ((optional))
Instructions
Preheat the oven to 400 degrees F.
Add a 30 ounce package of frozen (shredded is best, diced is ok) hash browns to a 9x13 inch dish. You don't have to thaw them first. Spread them out evenly.
Melt 1/2 cup butter in a small bowl in the microwave and pour the butter over the hash browns. Mix it together so the potatoes get coated. Sprinkle with salt and pepper.
Place the pan in the oven and bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and some are starting to lightly brown. Remove from the oven. Lower the oven temperature to 350.
Meanwhile, chop up 1/2 a green pepper and 1/2 a red pepper. Chop half of a small onion (no more than 3/4 cup or less). Make sure all the veggies are chopped small. (If you want, you can skip all the vegetables entirely! No need to make any adjustments.)
Add 1 pound breakfast sausage (I used Jimmy Dean Regular, the bulk kind) and all the veggies to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
Add the cooked sausage mixture on top of the baked hash browns. You can spread it out so that it is a layer on top of the potatoes, or you can stir it in so everything is evenly distributed. (I like to stir.)
Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
In a large bowl or stand mixer (or you can use a blender!), use a whisk to stir together 8 eggs, 1 and 1/3 cups half and half,* 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon dry mustard.
Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions!)
Bake at 350 (remember to lower the oven temperature) for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn't jiggle a lot when you shake the pan.
Take out of the oven and let set for 5 minutes before serving.
Store leftovers in the fridge. They will keep for about 5 days.
This recipe is great for freezing! I like to freeze individual portions of the baked casserole so that I can pop them out one at a time and microwave for a lovely mid morning breakfast of casserole champions.
Notes & Tips
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Breakfast Sausage Casserole
Can I make Breakfast Sausage Casserole ahead of time?
Absolutely, this is one of its best features—assemble it the night before and bake in the morning. It allows the flavors to develop fully. Just cover and refrigerate until ready.
How long does Breakfast Sausage Casserole last in the fridge?
Your Breakfast Sausage Casserole stays fresh for 3-4 days when stored properly in an airtight container. Beyond that, freeze it to extend usability. Always reheat to an internal temperature of 165°F for safety.
Is Breakfast Sausage Casserole freezer-friendly?
Yes, it freezes beautifully for up to 2 months; wrap tightly to prevent freezer burn. Thaw in the fridge overnight before baking or reheating. It’s a lifesaver for meal prep.
Can I use a different type of bread for Breakfast Sausage Casserole?
Sure, try croissants for a buttery twist or gluten-free options for dietary needs in your Breakfast Sausage Casserole. The key is sturdy bread that holds up to the custard. Experiment to find your favorite.
What if I don’t have time for overnight chilling?
You can bake it right after assembly, though the texture might be slightly less unified. Let it sit for at least 30 minutes if possible. In a pinch, it still tastes amazing.
How do I make Breakfast Sausage Casserole vegetarian?
Replace the sausage with crumbled tofu, tempeh, or veggies like zucchini and mushrooms in your Breakfast Sausage Casserole. Season well to mimic that savory punch. It’s a delicious plant-based alternative.
Can kids eat Breakfast Sausage Casserole?
Definitely, but opt for mild sausage to keep the spice low. It’s a hit with picky eaters due to the cheesy, comforting layers. Cut into fun shapes for extra appeal.
Why is my Breakfast Sausage Casserole soggy?
It might be from too much liquid or underbaking—ensure the eggs are fully set. Use day-old bread next time for better absorption. Your next Breakfast Sausage Casserole will be perfect.
Final Thoughts
From the first sizzle of sausage to that golden, bubbly finish, this Breakfast Sausage Casserole captures everything I love about home cooking—simple, satisfying, and shareable. I’ve seen it bring smiles to countless breakfast tables, and I know it’ll do the same for you. Give this recipe a try this weekend; you won’t regret it—tag us in your creations!