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 Time15

Cook Time1

Refrigerate before baking minimum3

Total Time4 15

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 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

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.

Nutrition