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Sausage and Egg Breakfast Casserole

Sausage and egg breakfast casserole with layers of browned sausage, fluffy baked eggs, and melted cheddar for a golden, sliceable result. Cook and bake in one dish with a make-ahead option for easy holiday mornings and brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 lb breakfast sausage ground, mild or spicy
  • 6 eggs large
  • 2 cup whole milk
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
Layers
  • 6 slice white sandwich bread cubed (about 4 cups)
  • 1.5 cup shredded sharp cheddar cheese divided
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup diced green bell pepper
  • 0.25 cup diced yellow onion
Optional Toppings
  • 2 tbsp chopped fresh parsley
  • 1 hot sauce for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish well with butter or cooking spray.
Cook the sausage
  1. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into crumbles, until fully browned, about 6–8 minutes. Drain excess grease and set aside.
Mix the egg base
  1. In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, onion powder, and smoked paprika until smooth and fully combined. Keep whisking until no streaks remain.
Assemble the casserole
  1. Spread the cubed white sandwich bread evenly across the bottom of the prepared baking dish. Make an even layer so every slice soaks through.
  2. Scatter the cooked sausage crumbles over the bread, followed by the diced green bell pepper and yellow onion. Distribute the vegetables across the surface for balanced bites.
  3. Sprinkle 1 cup of shredded sharp cheddar cheese and all of the shredded mozzarella over the sausage layer. Cover the layer so the cheese melts into the eggs.
  4. Slowly pour the egg mixture evenly over everything, making sure all the bread absorbs the liquid. Press lightly with a spatula to help it soak in.
  5. Top with the remaining ½ cup shredded sharp cheddar cheese. Aim for a full, even cover before baking.
Make-ahead option
  1. Cover tightly with plastic wrap and refrigerate overnight for make-ahead prep. Remove from the fridge 20 minutes before baking.
Bake
  1. Bake uncovered at 350°F (175°C) for 40–45 minutes, until the top is golden brown, the edges are set, and the center no longer jiggles when gently shaken. Rotate the pan once halfway through for even browning if your oven runs hot.
Rest, finish, and serve
  1. Let rest for 5–10 minutes before slicing. This helps the casserole set so each piece holds together.
  2. Top with chopped fresh parsley and serve with hot sauce on the side. Add hot sauce to taste for extra heat.

Notes

Pro tip: Press the bread down after pouring the egg mixture so it fully absorbs the custard—this is the key to a sliceable casserole. Refrigerate leftovers up to 3–4 days; reheat in the oven or microwave until hot. Freezing: yes—freeze individual slices up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use turkey breakfast sausage or a plant-based sausage for a lighter option while keeping the same layer technique.