Sausage, Egg & Cheese Breakfast Casserole
This Sausage, Egg, and Cheese Casserole is a recipe that has become a staple in our home, especially when we're hosting family and friends. It was inspired by my mother-in-law, who makes the absolute best egg casserole. I've watched her make it over the years and have done my best to recreate the version everyone always goes back for seconds of. With savory sausage, cheesy eggs, and hearty sourdough bread, it's simple, comforting, and perfect for feeding a crowd. Whether you're serving it for a holiday breakfast, hosting a brunch, or welcoming overnight guests, this is one of those dependable recipes that's always a hit and makes mornings feel a little easier.
Sausage, Egg and Cheese Breakfast Recipe
Prep: 20 min | Bake: 50 min | Total: 1 hr 15 min
Yields 6-12 servings
Ingredients
1 - 1.5 pounds ground sausage
6-8 slices sourdough bread, cubed (can use French or white bread)
18 eggs
1 cup whole milk
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
½ teaspoon garlic powder (optional)
½ teaspoon onion powder (optional)
Instructions
1. Prepare the Sausage
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, cook the ground sausage, breaking it into crumbles as it cooks. Continue cooking until browned and fully cooked through. Drain any excess grease and set aside to cool slightly.
2. Assemble the Casserole
Sprinkle the cooked sausage on the bottom of the baking dish. Spread the cubed bread over the sausage.
3. Make the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined. Stir in cheese
Pour the egg mixture evenly over the bread, sausage, and cheese. Gently press the bread down into the egg mixture to ensure it is evenly coated.
4. Chill (Optional but Recommended)
For the best texture, cover the casserole and refrigerate for at least 1 hour or overnight. This allows the bread to absorb the egg mixture and makes it a great make-ahead breakfast.
If baking immediately, let the casserole sit for about 15 minutes before placing it in the oven.
5. Bake
Bake uncovered for 45–55 minutes, or until the eggs are set and the top is lightly golden. A knife inserted into the center should come out clean.
If the top begins browning too quickly, loosely tent with foil during the last 10–15 minutes of baking.
6. Serve
Allow the casserole to rest for 10 minutes before slicing and serving.
Serve warm on its own or alongside fresh fruit, biscuits, or your favorite breakfast sides.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in a 300°F oven until heated through.
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