This is the kind of breakfast that makes a weekend feel special. Warm, cheesy, and loaded with savory sausage, this Breakfast Casserole With Cheddar comes together with simple pantry staples and just a bit of prep. It’s perfect for feeding a crowd or setting yourself up for a stress-free morning.

You can assemble it ahead, bake it fresh, and enjoy leftovers that reheat beautifully. If you like a breakfast that’s hearty without being fussy, this one hits the mark.

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What Makes This Breakfast Casserole With Cheddar Special

Overhead shot of a freshly baked breakfast casserole with cheddar and sausage in a 9x13 white cerami

This casserole checks all the boxes: comforting, flavorful, and practical. The combination of browned sausage and sharp cheddar gives it richness, while eggs bind everything into a tender, custard-like bake.

Bread cubes or hash browns add structure, so every slice feels substantial. You can customize it with veggies and spices without losing the base flavor. Best of all, it’s a “mix and bake” recipe that doesn’t demand perfection.

Ingredients

1 pound breakfast sausage (pork or turkey; mild or hot)
8 large eggs
2 cups milk (whole or 2%; see alternatives for dairy-free)
6 cups bread cubes (sturdy sandwich bread, brioche, or sourdough), or 4 cups frozen shredded hash browns
2 cups shredded sharp cheddar cheese, divided
1 small onion, finely chopped (optional)
1 red bell pepper, diced (optional)
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard (optional, for depth)
1/2 teaspoon smoked paprika or regular paprika
2 tablespoons butter (for greasing the dish)
Chives or green onions, sliced, for garnish (optional)

How to Make It – Instructions

Close-up detail of a single plated square of the casserole on a matte stoneware plate, showing gooey

Prep the dish and oven. Heat the oven to 350°F (175°C).Grease a 9×13-inch baking dish with butter. If using bread, lightly toast the cubes in the oven for 8–10 minutes until dry but not browned. This helps the casserole set up.
Cook the sausage. In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through, about 6–8 minutes.Drain excess fat if needed and set aside.
Sauté the aromatics. In the same pan, add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.Remove from heat.
Make the egg mixture. In a large bowl, whisk eggs, milk, salt, pepper, paprika, and Dijon until smooth. Stir in 1 1/2 cups of the cheddar, reserving 1/2 cup for the top.
Layer the base. Add bread cubes (or frozen hash browns) to the baking dish. Scatter cooked sausage and sautéed veggies evenly over the top.
Pour and settle. Pour the egg mixture evenly over the dish.Press down gently with a spatula to help the bread absorb the liquid. Let it sit for 10 minutes, or cover and refrigerate up to 12 hours for an overnight bake.
Bake. Sprinkle the remaining 1/2 cup cheddar on top. Bake uncovered for 40–50 minutes, until the center is just set and a knife comes out mostly clean.If the top browns too quickly, tent with foil for the last 10 minutes.
Rest and serve. Let the casserole rest 10–15 minutes before slicing. Garnish with chives or green onions. Serve warm with hot sauce, salsa, or a simple fruit salad.

How to Store

Refrigerator: Cool completely, then cover tightly or portion into airtight containers.Keep for up to 4 days.
Freezer: Wrap whole or in individual portions with plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge.
Reheat: Microwave individual slices 1–2 minutes, or warm in a 325°F oven, covered, for 15–20 minutes.Add a splash of milk before reheating if it looks dry.

Benefits of This Recipe

Feeds a crowd easily. One pan, 8–10 servings, no juggling a dozen pans on the stove.
Make-ahead friendly. Assemble the night before for a calm morning.
Balanced and satisfying. Protein-rich eggs and sausage, carbs from bread or potatoes, and calcium from cheese keep you full.
Easy to customize. Swap veggies, meats, or cheeses to match what you have.
Budget-conscious. Uses common ingredients and stretches a pound of meat across many servings.

Common Mistakes to Avoid

Skipping the bread toasting step. If your bread is very soft, it can turn soggy. Drying it helps the casserole set.
Too much liquid. Stick to the egg-to-milk ratio. Extra milk or watery vegetables can make the center loose.
Underseasoning. Eggs need salt.Taste your sausage and veggies; season the egg mixture accordingly.
Cutting too soon. Let it rest after baking. This helps it firm up and slice cleanly.
Uneven layering. Scatter sausage, veggies, and cheese evenly so every bite has a bit of everything.

Alternatives

Meat swaps: Use cooked bacon, ham, chicken sausage, or a plant-based sausage. If using bacon, cook until crisp and drain well.
Cheese options: Monterey Jack, pepper jack, Swiss, or a Colby blend all work.For extra melt, combine cheddar with mozzarella.
Vegetable add-ins: Mushrooms, spinach, broccoli florets, or zucchini. Sauté and drain to remove moisture.
Bread vs. potatoes: Use day-old baguette for chew, brioche for richness, or frozen hash browns for a gluten-free base (check labels).
Dairy-free: Swap milk with unsweetened almond or oat milk and use a dairy-free cheese. Add an extra egg to help bind.
Spice profile: Add cumin and chili powder for a Tex-Mex vibe, or Italian seasoning and sun-dried tomatoes for a Mediterranean twist.

FAQ

Can I make this the night before?

Yes.

Assemble fully, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5–10 extra minutes if needed until the center is set.

How do I know when it’s done?

The edges will be puffed and golden, and the center should jiggle slightly but not look wet. A knife inserted in the center should come out mostly clean with no runny egg.

What if I only have pre-shredded cheese?

Pre-shredded works fine.

It may not melt as smoothly due to anti-caking agents, but it’s convenient and still delicious.

Can I halve the recipe?

Yes. Use an 8×8 or 9×9-inch dish, 4 eggs, 1 cup milk, 3 cups bread, 1 cup cheese, and half the sausage. Bake 30–40 minutes.

How do I add more veggies without making it watery?

Sauté vegetables until most moisture cooks off, then cool slightly before adding.

Avoid frozen veggies unless you thaw and pat them dry.

Is there a way to lighten it up?

Use turkey sausage, 2% milk, and reduce cheese to 1 1/2 cups. Add more veggies like spinach and peppers to bulk it up without extra calories.

Can I use egg whites?

You can replace up to half the whole eggs with liquid egg whites. If replacing all, the casserole will be lighter and may need an extra 5–10 minutes to set.

What’s the best way to reheat without drying it out?

Cover with foil and reheat at 325°F until warm.

A teaspoon of milk drizzled over each piece helps keep it moist.

Can I bake it in muffin tins?

Yes. Grease well, fill cups three-quarters full, and bake 18–22 minutes. Great for grab-and-go breakfasts.

What if I don’t have Dijon?

Skip it or use 1/2 teaspoon of yellow mustard or a pinch of dry mustard.

It adds subtle depth but isn’t essential.

Wrapping Up

Breakfast Casserole with Cheddar and Sausage is a reliable crowd-pleaser that’s simple to make and easy to adapt. It’s hearty, cheesy, and perfect for weekends, holidays, or any morning you want to keep stress low. With a handful of pantry staples and some basic prep, you’ll have a golden, satisfying bake on the table.

Keep this recipe in your back pocket—you’ll use it again and again.