Sausage Breakfast Casserole

5 from 19 votes

Sausage Breakfast Casserole

This easy Sausage Breakfast Casserole is a make-ahead breakfast made with eggs, sausage, cheese, and bread for a creamy, satisfying bake. Prep it the night before, refrigerate, and bake fresh in the morning for a stress-free breakfast that’s perfect for holidays, brunch, or busy weekends.

Prep Time10

Cook Time1 30

Refrigerate before baking8

Total Time9 40

Course: Breakfast, brunch, Dinner

Cuisine: American

Keyword: Breakfast, brunch, casserole, eggs, sausage

Servings: people

Calories: 253kcal

Author: Sally Humeniuk

Equipment

9 x 13 baking dish

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 sausage links until barely pink inside and browned nicely on the outside. If the outsides are nicely browned, this adds flavor and color that baking won't necessarily achieve. (You can use "precooked" links if you like and skip the precooking of the sausage.) Remove sausage from the pan and place on a plate to cool slightly, then cut into bite-size pieces. If using bulk sausage, break them up into bite-size pieces before cooking (thirds or fourths). Don't overcook the sausage.
10-12 links sausage
Grease a 9x13 baking dish with butter or cooking spray. Cut bread into cubes about ½" to 1" in size or to your liking, but smaller is better. Arrange the bread cubes in the bottom of the baking dish.
6 slices bread
Sprinkle grated cheese over the bread. Top with the sausage pieces.
2 cups cheddar
Crack eggs into a large bowl and add 2 ¼ cups milk, ground mustard, onion salt, and cayenne pepper. Mix well, using a fork. Pour egg mixture over the casserole, pouring to coat all of the bread.
8 large eggs, 2 ½ cups whole milk, 1 tsp ground mustard, ½ tsp onion salt, ⅛ tsp cayenne pepper
Cover the casserole with plastic wrap or foil and refrigerate for at least 3 hours or overnight.

The next morning before baking:

Preheat oven to 325°F and place oven rack at center position. Take casserole out of the refrigerator and remove covering.
Combine 1 cup cream of mushroom soup with a generous ½ cup milk and whisk with a fork. . Add 1 minced garlic clove, ¼ teaspoon black pepper, and stir well. Pour mixture evenly over the casserole.
1 cup condensed cream of mushroom soup, ½ cup whole milk, 1 clove garlic, ¼ tsp black pepper
Place casserole on a baking sheet because the casserole raises and bubbles towards the end of baking. Bake uncovered for 1 hour or until the top is nicely golden and the eggs look set.
Remove casserole from oven, sprinkle 2 Tablespoons fresh parsley and cut into individual servings. Six to eight pieces, depending on portion sizes you want.
2 tbsp fresh parsley or chives
Any leftovers can be covered and refrigerated for two days, then reheated in oven (preferable) or microwave. The casserole is good reheated but is best when served right out of the oven.

Notes

Notes & Tips for the Best Sausage Breakfast Casserole

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.

Nutrition