Savory Bread and Egg Sausage Breakfast Casserole Recipe

BY Emily Parker December 31, 2025

A well-crafted breakfast is the cornerstone of a successful morning, especially when hosting a crowd or preparing for a holiday. This Sausage Breakfast Casserole Recipe offers a sophisticated yet accessible approach to the classic morning bake, utilizing a rich egg custard and hearty bread to create a texture that is both light and satisfying. By combining savory pork sausage with the sharp tang of aged cheddar, you achieve a balanced flavor profile that appeals to both children and adults. The beauty of this dish lies in its efficiency, as it utilizes whole quantities of pantry staples to minimize waste while maximizing flavor and ease of preparation.

Table of Contents

Ingredients for the Morning Bake

The following components are organized to ensure a smooth preparation process. Using high-quality dairy and fresh eggs will significantly impact the final texture of the custard.

The Protein and Cheese

One pound (sixteen ounces) uncooked pork breakfast sausage, casings removed
One tablespoon extra virgin olive oil
Eight ounces sharp white cheddar cheese, freshly shredded (approximately two cups)

The Custard Base

Twelve large eggs, room temperature preferred
Two cups half-and-half
Two teaspoons dry mustard powder
One and a half teaspoons kosher salt
One half teaspoon freshly cracked black pepper

The Texture

Six thick slices of hearty white sandwich bread or sourdough (approximately eight to nine ounces)
Cooking spray or additional olive oil for the baking dish

Instructions

Brown the pork sausage in a large skillet with olive oil over medium-high heat.
Prepare a nine by thirteen inch ceramic or glass baking dish with non-stick spray.
Whisk the eggs, half-and-half, dry mustard, salt, and pepper in a large mixing bowl.
Cube or tear the white bread into one-inch pieces and grate the cheddar cheese.
Incorporate the cooked sausage, the bread cubes, and half of the cheese into the egg mixture.
Transfer the mixture to the prepared baking dish and top with the remaining cheese.
Refrigerate for at least eight hours or bake immediately at three hundred fifty Fahrenheit.
Bake uncovered for fifty to fifty-five minutes until the center is set and the top is golden.
Allow the dish to rest for ten minutes before slicing into squares.

Mastering the Step-by-Step Details

Preparing the Sausage

Heat your skillet until the olive oil shimmers. When adding the sausage, use a heavy wooden spoon to aggressively break the meat into small, uniform crumbles. This ensures every bite of the finished dish has an even distribution of protein. You are looking for a deep golden-brown color; the rendered fat carries immense flavor, so use a slotted spoon to transfer the meat to the eggs while leaving excess grease behind.

Crafting the Custard

Whisking the eggs and half-and-half requires a bit of vigor. You want the whites and yolks fully integrated with no visible streaks. The dry mustard acts as an emulsifier and a flavor enhancer, providing a subtle acidic counterpoint to the rich fat of the sausage and cheese. If you have time, let your eggs sit on the counter for twenty minutes before whisking to ensure a smoother blend.

Assembly and Soaking

The integration step is where the magic happens. By folding the bread directly into the bowl of liquid rather than layering it in the pan, you ensure every single cube is saturated with custard. If you are baking this immediately, let the assembled pan sit for fifteen minutes on the counter. This prevents the bread from floating and creates a cohesive, pudding-like interior rather than a dry, bready one.

The Perfect Bake

Set your oven rack to the middle position. The casserole is finished when the edges have pulled away slightly from the sides of the dish and the center no longer wobbles when shaken. A knife inserted into the middle should come out clean, without any liquid egg clinging to the blade. The top should be a vibrant, toasted gold with crispy cheese peaks.

Expert Tips for Culinary Success

Bread Selection Matters: Avoid standard, thin-sliced white bread which can turn into mush. Opt for a “Texas Toast” thickness or a dense Pullman loaf that can withstand a long soak without losing its structural integrity.
Fresh Grating: Always grate your cheese from a block. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which interferes with a smooth, gooey melt in the oven.
Temperature Control: If you are baking the dish straight from the refrigerator, increase the bake time by five to ten minutes or let it sit at room temperature for thirty minutes to take the chill off.
The Mustard Secret: Do not skip the dry mustard. It doesn’t make the dish taste like yellow mustard; instead, it provides a “lift” that cuts through the richness of the twelve eggs.
Internal Temperature: For the most precise results, use an instant-read thermometer. The center of the casserole should register one hundred sixty Fahrenheit.
Resting Period: Cutting into the casserole too early will cause the slices to fall apart. That ten-minute rest allows the protein structures in the eggs to firm up.

Variations and Substitutions

Vegetarian Alternative: Replace the pork sausage with sixteen ounces of sautéed cremini mushrooms and a teaspoon of smoked paprika to maintain a savory, “meaty” depth.
Spice it Up: Use “hot” breakfast sausage or add a four-ounce can of drained diced green chiles to the custard for a Southwest flair.
Dairy Swap: For a lighter version, use whole milk instead of half-and-half, though the final result will be slightly less creamy.
Greens Addition: Fold in two cups of fresh baby spinach or chopped kale when mixing the bread and eggs for added color and nutrition.

Serving Suggestions

This dish is a complete meal on its own, but it pairs beautifully with a bright, acidic side to balance the density of the eggs. A simple fruit salad with mint and lime juice provides a refreshing contrast. Alternatively, serve with a side of lightly dressed arugula or a dollop of sour cream and fresh chives on top of each slice. For a brunch spread, a glass of cold orange juice or a spicy tomato-based cocktail completes the experience.

Frequently Asked Questions

Can I make this recipe without a long soak?

Yes, you can bake it immediately after assembly. However, you should allow the bread to sit in the egg mixture for at least fifteen minutes before putting it in the oven so the liquid can penetrate the center of the bread cubes.

How do I store and reheat leftovers?

Place cooled leftovers in an airtight container and refrigerate for up to four days. To reheat, use a microwave for one minute or place a slice in a three hundred twenty-five Fahrenheit oven for ten minutes to maintain the crispy top.

Is it possible to freeze this casserole?

It is best to freeze the casserole after it has been fully baked and cooled. Wrap individual slices or the entire dish in foil and plastic wrap; it will stay fresh for up to two months. Thaw in the refrigerator before reheating.

What other cheeses work well?

While sharp white cheddar is recommended, Gruyère offers a sophisticated nutty flavor, and Pepper Jack is excellent if you prefer a bit of heat and moisture.

Nutrition Information

Nutrient	Amount per Serving
Calories	385 kcal
Protein	22 g
Carbs	14 g
Fat	28 g
Fiber	1 g
Sugar	3 g
Sodium	840 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.