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Easy Sausage Egg and Cheese Breakfast Casserole Recipe (Best!)

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This make-ahead breakfast casserole features layers of day-old bread, savory sausage, sharp cheddar, and a creamy custard. It’s perfect for feeding a crowd on holiday mornings or lazy weekends.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 10 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 cups day-old bread, cubed (brioche, challah, or French bread)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 small yellow onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons unsalted butter, melted (optional)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and break it apart with a wooden spoon. Cook for 6 to 8 minutes until browned and cooked through. Transfer to a plate lined with paper towels using a slotted spoon. Leave about 1 tablespoon of drippings in the pan.
  2. Cook the onion: Add the diced onion to the same skillet with the reserved drippings. Cook over medium heat for 3 to 4 minutes until soft and translucent. Scrape the onion into the bowl with the sausage and let cool.
  3. Make the custard: In a large mixing bowl, whisk the 10 eggs vigorously for about 30 seconds until combined and slightly frothy. Add the whole milk, heavy cream, garlic powder, mustard powder, and black pepper. Whisk until smooth and uniform.
  4. Layer the casserole: Spread half of the bread cubes evenly in a 9×13-inch baking dish. Sprinkle half of the cooked sausage and onion mixture over the bread. Top with half of the shredded cheddar and half of the mozzarella. Repeat the layers with the remaining bread, sausage mixture, and both cheeses.
  5. Pour the custard: Slowly pour the egg mixture evenly over the layered casserole. Use a rubber spatula to gently press down on the bread cubes, encouraging them to soak up the custard. Do not stir. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Bake: Preheat the oven to 350°F. Remove the casserole from the fridge and let it sit on the counter for 15 to 20 minutes. Brush the top with melted butter if using. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 20 to 25 minutes, until the top is golden brown and the center is set (a knife inserted in the center comes out clean).
  7. Rest and serve: Let the casserole rest on a cooling rack for 10 minutes before slicing. Slice into squares, garnish with fresh chives or parsley, and serve warm.

Notes

For best texture, let the casserole rest overnight in the fridge. Use day-old bread to avoid mushiness. Shred your own cheese for smoother melting. Let the casserole rest 10 minutes after baking before slicing.

Nutrition

Keywords: breakfast casserole, sausage egg and cheese casserole, make-ahead breakfast, holiday brunch, easy breakfast recipe

Find it online: https://gleefulfork.com/easy-sausage-egg-and-cheese-breakfast-casserole-recipe-best/