Sausage Egg and Cheese Breakfast Casserole

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A crowd-pleasing breakfast casserole with savory sausage, creamy egg custard, and melted cheese layered with day-old bread for perfect texture. Assemble ahead, bake in the morning, and serve warm squares for effortless weekend brunch or meal prep.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 7 servings

Course: Breakfast, Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 pound breakfast sausage pork or turkey, bulk or casings removed
8 large eggs
2 cups whole milk or 2% milk
1 teaspoon salt
0.5 teaspoon black pepper
8 cups day-old white bread cut into 1-inch cubes
2 cups sharp cheddar cheese shredded, divided
2 tablespoons butter for greasing the pan

Equipment

9x13 inch baking dish Greased with butter to prevent sticking
Large skillet To brown and cook sausage
Mixing bowl To whisk eggs, milk, and seasonings
Wooden spoon To break up sausage while cooking

Method

Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter. Spread evenly so nothing sticks.
Cook the sausage in a large skillet over medium heat for 7-8 minutes until browned and crumbly, breaking it apart with a wooden spoon. Drain fat completely before setting aside.
Cut the bread into 1-inch cubes and layer evenly in the greased baking dish. Sprinkle the cooked sausage and half the shredded cheese over the bread.
Whisk together 8 eggs, 2 cups milk, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Pour egg mixture evenly over the bread and sausage, pressing down gently so the bread soaks up the liquid.
Top with remaining cheese and bake uncovered for 40-45 minutes until center is set and top is golden. A knife inserted in the center should come out clean. Let rest for 5 minutes before slicing into squares.

Notes

Drain cooked sausage completely before adding to prevent greasy casserole.

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