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Sausage & Cheese Breakfast Casserole - Cozy, Make-Ahead Comfort

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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), casings removed if linked
  • 8 large eggs
  • 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup half-and-half for richer texture)
  • 6 cups cubed day-old bread (French, Italian, sourdough, or brioche), 1-inch cubes
  • 2 cups shredded cheese (cheddar, Colby Jack, or a blend)
  • 1 small yellow onion, finely chopped (optional but recommended)
  • 1 red bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard (optional, adds subtle depth)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika or sweet paprika
  • 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
  • 2 tablespoons unsalted butter (for greasing the dish)
  • Fresh chives or parsley, chopped (for garnish)

Method
 

  1. Prep the pan: Grease a 9x13-inch baking dish with butter. This helps prevent sticking and adds flavor to the edges.
  2. Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it into small crumbles. Brown until no pink remains and edges are slightly crisp, about 7–9 minutes. Transfer to a paper towel–lined plate.
  3. Sauté aromatics: In the same skillet, add onion and bell pepper with a pinch of salt. Cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant. Remove from heat.
  4. Toast the bread (optional but worth it): If your bread is very fresh, spread the cubes on a sheet pan and bake at 325°F (165°C) for 8–10 minutes to dry them slightly. This helps the casserole hold its structure.
  5. Whisk the custard: In a large bowl, whisk eggs, milk, Dijon, salt, pepper, and paprika until well combined. You want a smooth, even mixture.
  6. Layer the casserole: Spread bread cubes in the prepared dish. Sprinkle the cooked sausage, onion-pepper mixture, and 1 1/2 cups of the shredded cheese over the bread.
  7. Add the custard: Pour the egg mixture evenly over the top, pressing down gently with a spatula to help the bread soak it up. Let it sit 10–15 minutes at room temperature, or cover and refrigerate overnight.
  8. Bake: Preheat oven to 350°F (175°C). If chilled overnight, let the dish sit on the counter while the oven heats. Sprinkle the remaining 1/2 cup cheese over the top and bake 40–50 minutes, until the center is set and the edges are golden.
  9. Rest and garnish: Let the casserole rest 10 minutes before slicing. Garnish with chopped chives or parsley for a fresh finish.
  10. Serve: Cut into squares and serve warm. Add hot sauce or salsa on the side if you like a kick.