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Breakfast Casserole With Cheddar and Sausage – Hearty, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

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)

Method
 

  1. Prep the dish and oven. Heat the oven to 350°F (175°C). Grease a 9x13-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.
  2. 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.
  3. 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.
  4. 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.
  5. Layer the base. Add bread cubes (or frozen hash browns) to the baking dish. Scatter cooked sausage and sautéed veggies evenly over the top.
  6. 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.
  7. 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.
  8. 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.