This make-ahead Sausage Breakfast Casserole is made with eggs, cheddar cheese, bread, sausage links, and a creamy mushroom topping. Assemble it the night before, then bake it in the morning for an easy holiday breakfast or brunch.
Why You’ll Love This Sausage Breakfast Casserole
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Perfect make-ahead breakfast – Assemble the casserole the night before and bake it fresh in the morning with minimal effort.
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Hearty and satisfying – Eggs, sausage, cheese, and bread create a filling breakfast casserole that keeps everyone full for hours.
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Great for holidays and guests – Ideal for Christmas morning, brunch gatherings, or feeding a crowd without standing over the stove
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Easy to customize – Use your favorite bread or cheese, swap the sausage, or leave it out for a vegetarian version.
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Creamy, savory texture – The egg custard and mushroom soup topping bake into a rich, tender casserole with golden edges.
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Freezer-friendly leftovers – Bake once and enjoy again later for busy mornings.
Is it just me or does pretty much everybody eat some sort of breakfast casserole on Christmas morning? My mom started serving this version many years ago, she called it Sausage Fondue. Now the recipe card is fragile and faded but this classic will live on in our family for generations to come. I’ve tried many breakfast casseroles for comparison and though I’ve found a few others we really like, we come back to this one for a truly comforting recipe that hits all the important points.
One of my friends described this dish as “perfectly custardy and delicious”. The combination of the egg mixture and just the right amount of bread create the perfect custard-creamy texture she’s talking about. Let me tell you how I put it together and what makes this one so special.
Tips for making Sausage Breakfast Casserole
A few simple tips make all the difference when it comes to texture, flavor, and a perfectly baked sausage breakfast casserole.
Bread matters in this breakfast casserole. After testing French bread and whole grain options, classic white sandwich bread gives the softest, most custardy texture. Day-old bread works well if you have it, but fresh, fluffy sandwich bread also produces excellent results. Grease a 9×13-inch baking dish, then cut the bread into small cubes, about ½ inch in size. Use just enough bread to cover the bottom of the dish—six slices (or even five) provide the perfect base without making the casserole too dense.
Once the bread is cubed and arranged in the buttered pan, sprinkle cheese evenly over the top. Mild or sharp cheddar both work well, as does Monterey Jack. Shown here is Colby cheese, a flavorful blend of cheddar and Jack that melts beautifully.
How to Make Sausage Breakfast Casserole
Use any sausage you like, with a few tips for best results. Skinless sausage gives a better bite, and while precooked links work well, a quick sauté adds color and flavor that baking alone won’t. For even distribution, cut the sausage into fourths so there’s a little in every bite.
This step creates the creamy texture of the casserole. Whisk together eight eggs, milk, onion salt, dried mustard, and cayenne, then pour the mixture evenly over the bread, cheese, and sausage. Refrigerate for at least 3 hours to give the bread time to fully absorb the egg mixture, or refrigerate overnight for an easy make-ahead breakfast.
This final step is what sets this sausage breakfast casserole apart. Just before baking, pour a mixture of condensed cream of mushroom soup, milk, and minced garlic evenly over the casserole. While homemade soup can be used, condensed soup delivers the same creamy result with far less effort—especially helpful during busy holiday mornings.
Bake the casserole low and slow at 325°F for about 1 hour. The egg mixture will puff up as it bakes, and the top will turn golden. Once removed from the oven, the casserole will settle slightly before slicing and serving.
Frequently Asked Questions
Can I make this sausage breakfast casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for at least 3 hours or overnight. Bake fresh in the morning for best texture and flavor.
How do I know when the breakfast casserole is fully baked?
The casserole is done when the top is golden, the center is set, and a knife inserted in the middle comes out mostly clean. The eggs should not look wet or jiggly.
Can I freeze sausage breakfast casserole?
Yes. Bake the casserole, cool completely, then cut into portions. Wrap each piece tightly and freeze for up to 2 months. Thaw overnight and reheat until hot.
Can this breakfast casserole be made without sausage?
Absolutely. Omit the sausage for a vegetarian version and add vegetables like bell peppers or mushrooms for extra flavor and texture.
What to serve with Sausage Breakfast Casserole
This casserole has all the hearty, savory flavors you want in a breakfast. Add fresh fruit and breakfast pastries for an easy brunch, or round out a larger holiday spread with hash browns, yogurt, juice, or mimosas. My family likes to kind of go casserole crazy and we serve the Sausage Breakfast Casserole alongside a French Toast Casserole or Chocolate French Toast with Candied Bacon, crispy bacon and Lemon Garlic Potatoes.
This Sausage Breakfast Casserole has been part of our family’s Christmas mornings for years, but it’s just as good for a weekend brunch or anytime you’re feeding a group. I especially love that nearly all the work is done ahead—the next morning, just add the creamy mushroom topping, bake, and breakfast is ready.
Sausage Breakfast Casserole
Ingredients
Make ahead portion of recipe:
- 10-12 links sausage skinless links or bulk sausage, about ½ to ¾ pound.
- 6 slices bread favorite sandwich bread, french bread or any thicker sliced bread
- 2 cups cheddar grated
- 8 large eggs
- 2 ½ cups whole milk
- 1 tsp ground mustard
- ½ tsp onion salt
- ⅛ tsp cayenne pepper
Add next morning just before baking:
- 1 cup condensed cream of mushroom soup or homemade mushroom soup if desired. See recipe note
- ½ cup whole milk
- 1 clove garlic minced
- ¼ tsp black pepper or to taste
Just before serving:
- 2 tbsp fresh parsley or chives chopped
Instructions
Make ahead portion of recipe:
- Cook the sausage. Cook the sausage links until browned on the outside and just cooked through; avoid overcooking since they will cook again in the casserole. Transfer to a plate to cool slightly, then cut into bite-size pieces. If using bulk sausage, break it into bite-size pieces as it cooks.10-12 links sausage
- Prepare the baking dish. Grease a 9x13-inch baking dish with butter or cooking spray. Cut the bread into ½- to 1-inch cubes and arrange evenly in the bottom of the dish.6 slices bread
- Add the cheese and sausage. Sprinkle the grated cheddar evenly over the bread, then top with the cooked sausage pieces.2 cups cheddar
- Make the egg mixture. In a large bowl, whisk together the eggs, 2½ cups milk, ground mustard, onion salt, and cayenne until well combined. Pour evenly over the bread, cheese, and sausage, making sure all of the bread is moistened.8 large eggs, 2 ½ cups whole milk, 1 tsp ground mustard, ½ tsp onion salt, ⅛ tsp cayenne pepper
- Cover and refrigerate. Cover the baking dish with plastic wrap or foil and refrigerate for at least 3 hours or overnight, allowing the bread to absorb the egg mixture.
When ready to bake:
- Preheat the oven. Preheat the oven to 325°F with a rack in the center. Remove the casserole from the refrigerator and uncover.
- Add the mushroom topping. Whisk together the condensed cream of mushroom soup and ½ cup milk until smooth. Stir in the garlic and black pepper, then pour the mixture evenly over the casserole.1 cup condensed cream of mushroom soup, ½ cup whole milk, 1 clove garlic, ¼ tsp black pepper
- Bake. Place the baking dish on a rimmed baking sheet to catch any bubbling around the edges. Bake uncovered for about 1 hour, or until the top is golden and the eggs are set in the center.
- Garnish and serve. Remove from the oven and sprinkle with chopped parsley or chives. Let stand for a few minutes, then cut into 6 to 8 portions and serve warm.2 tbsp fresh parsley or chives
Equipment
Notes
- Best bread choice- Regular white sandwich bread gives the softest, most custard-like texture. Whole grain or hearty breads work, but the casserole will be slightly firmer. Cut bread into small cubes (½"–1") so it absorbs the egg mixture evenly.
- Sausage tips- Brown sausage until just cooked through. Well-browned sausage adds flavor, but avoid overcooking since it finishes baking in the oven. Bulk or link sausage both work well.
- Using homemade mushroom soup- If using homemade or non-condensed mushroom soup, skip the added ½ cup milk and increase the soup by ½ cup to maintain the creamy consistency.
- Lower-sodium option- Reduce the sausage amount and use ½ cup condensed mushroom soup plus ½ cup milk. The casserole will be slightly less “saucy” but still flavorful.
- Vegetarian variation- Skip the sausage and add diced red and green bell peppers or sautéed mushrooms for a meatless breakfast casserole.
- Freezing and reheating- Cut baked casserole into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warmed through.
I make this with gluten free bread and gluten free cream of mushroom soup (Walmart brand/Great Value cream of mushroom soup). DELICIOUS!!
Making this for Christmas morning. My family LOVES this casserole 🙂
One of the best breakfast casseroles I’ve ever made. It’s perfect for Christmas breakfast if you have family over. It holds together very well and the flavor is amazing and it’s very simple to make
Thanks so much, Alexandra! I’m glad you liked the recipe as much as my family does. Happy New Year to you.
Our family favorite! Its sitting in the fridge right now for tomorrows brunch. I love how easy it is to make and not much to do the next day.
Delicious, hardy and a great meal when family is all together.
This was great! next time I think I might try it with red peppers. Thanks for the recipe Sally, it was delicious
This was delicious and not soggy either like most. I used sausage links just like in the picture and I think those are my favorite so far to use.
Super simple and easy! Made it for guests and everyone loved it!
Easy to put together the night before. The family loved it! I used pre cooked turkey sausage and it was delicious! Definitely making this again and again!
This sounds incredible, and I am always looking for a savory breakfast options! Love how easy it is too!
This looks so tasty and healthy and comforting! All the decadent breakfast ingredients! Cant wait to make it!
Sally, this has become a family favorite! We LOVE it traditional style with sausage links but sometimes I do it mexi style and add 14oz of green chilies to the sausage and if I want to really heat things up and pepper jack cheese too. Thanks for a great make ahead recipe its wonderful no matter what you put in it!
Thanks, Martha! This is a special family recipe here too. Love the idea of adding the green chilies and pepper jack cheese!
We’ve been making this ever since the recipe came out and we love it! It’s so versatile! We’ve tried it with both sausage links, crumbles and even added a little bacon before. Cant go wrong with the add-ins here. Great recipe Sally! Thank you!
Thanks, Rachel! You made my day with your comment. 🙂
Can I use crumbed sausage instead of sausage links
Hi MC, You definitely could but I’d leave the sausage in nice size bites because what my family loves about the links is the generous bite of sausage.
Before I make this, I have noticed a couple of concerns. Two different temperatures are mentioned. 300 and 325….. Also, here is one of the final steps.
“Bake uncovered for 1 hour or until the top is nicely golden and the eggs look set. During the last 15 minutes of cooking, add the reserved mushroom soup to 1/2 cup of milk and heat on the stove or in the microwave, making sure to not let it boil. Keep heated until casserole is ready to serve.”
What happens with this ‘reserved’ sauce ?
Hi Gary, thanks for catching the error about the 300 degree oven. I made modification to the recipe, finding that 325 for one hour worked better than 300 for 1 1/2. I forgot to make the change in the body of the post. The reserved sauce is optional and can be served to spoon over if more is desired. I’ve clarified that in the recipe, also. Hope you like it.
Based on your notes, should it read “1 Cup condensed soup” instead of one can in the recipe? I had the same question about the “reserved” condensed soup.
Hello Adrienne, thanks for your question. I see how my instructions here could be confusing. I went in and clarified that it’s one cup of cream of mushroom soup, not the whole can. I hope this helps and I apologize for my late response.
This is my favorite! And perfect for Christmas morning
Thanks Jaclyn! Christmas wouldn’t be Christmas here without it. 🙂
This is the perfect way to start a day. Any day actually. And any time of the week. Delicious! 🙂
This is the perfect breakfast on cold morning. I love that it’s generally hands free and more importantly, everyone loved it. 🙂
That looks so hearty and comforting, great to get you fueled up on a cold day!
This looks so delicious and yummy! My family is going to love this recipe! I can’t wait to give this a try!
Oh my gosh, this looks like a hug in a casserole dish! I can’t wait to make it for a weekend breakfast!