Breakfast Casserole
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In need of a brunch dish that’s both delicious and easy? My breakfast casserole, brimming with sausage and Cheddar cheese, is your answer. Simply assemble it the night before and bake it to golden perfection in the morning!
If you’re on the lookout for a delicious yet stress-free brunch option, look no further than the classic breakfast casserole. This comforting dish combines traditional breakfast ingredients—eggs, meat, vegetables, cheese, and bread—baked in a single pan for ease. The best part? You can assemble it the night before and simply bake it the following morning, leaving you more time to spend with your guests.
This version, brimming with savory sausage and tangy sharp cheddar, delivers robust flavor, a crispy golden top, and a creamy center. The recipe was given to me by one of my oldest and closest friends, Kelly Santoro, who got it from her friend Corey, who got it from his mother, who originally found it in an old spiral-bound church cookbook. Such is the path of a great recipe!
Table of Contents
“I’ve made this recipe a few times now and it’s quickly become my family’s go-to holiday or special event breakfast. So simple, so easy to prep, and so flavorful.”
What You’ll Need To Make The Breakfast Casserole
- Sweet or spicy pork sausage: Acts as the main protein and flavor base of the casserole. Around the holidays, many grocery stores offer sausage in bulk style, eliminating the need to remove casings. If bulk sausage isn’t available, you can easily remove the meat from its casings by squeezing it out or snipping the casing with scissors and peeling it away.
- Yellow onion: Provides a subtle sweetness and depth of flavor.
- White sandwich bread: Serves as the structure of the casserole, absorbing the egg mixture and giving body and texture to the final dish.
- Grated sharp cheddar cheese: Adds a rich, tangy flavor that complements the sausage, while also contributing to the casserole’s cheesy, creamy texture.
- Fresh parsley: Offers a burst of color and fresh, herby flavor, brightening the overall taste.
- Eggs: Bind the ingredients together, creating the custard-like base that solidifies when baked, giving the casserole its structure.
- Half-and-half: Enhances the creaminess and richness of the egg mixture, contributing to the moist and tender texture of the casserole.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Start by cutting the bread into cubes. Set aside.
Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes.
Transfer the sausage to a large mixing bowl, leaving the fat in the pan. Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes.
Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley.
Toss well, then spread the mixture evenly into the prepared baking pan.
In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
Pour the egg mixture evenly over the bread mixture.
Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
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Frequently Asked Question
Yes, you can freeze the casserole before baking. Assemble the casserole according to the recipe, but don’t bake it. Cover it tightly with plastic wrap and then aluminum foil. It can be frozen for up to two months. When you’re ready to bake, thaw it in the refrigerator overnight, then bake as directed.
The best way to reheat the breakfast casserole is in the oven. Preheat your oven to 350°F (175°C), cover the casserole with aluminum foil to prevent it from drying out, and heat for about 20 minutes, or until warmed through. For individual portions, a microwave can be used, heating in 30-second intervals until hot.
I don’t recommend it, as turning this particular casserole into a vegetarian dish would require too many adjustments due to its reliance on sausage for flavor. However, for a fantastic vegetarian alternative, I recommend trying my Spinach and Cheese Strata (“strata” is just a fancy term for a breakfast casserole).
Absolutely! You can substitute pork sausage with either chicken or turkey sausage to suit your dietary preferences or for a lighter version of the casserole.
Video Tutorial
Breakfast Casserole
In need of a brunch dish that’s both delicious and easy? My breakfast casserole, brimming with sausage and Cheddar cheese, is your answer. Simply assemble it the night before and bake it to golden perfection in the morning!
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 pound sweet or spicy pork sausage (casings removed)
- 1 medium yellow onion, chopped
- 1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes
- 2½ cups grated sharp cheddar cheese
- ½ cup chopped fresh parsley
- 6 large eggs
- 2 cups half-and-half
- Scant teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Grease a 9 x 13-inch baking dish with butter.
- In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
- Turn the heat down to medium, then add the onions to the pan along with the remaining 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese, and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
- In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper.
- Pour the egg mixture evenly over the bread mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F and set an oven rack in the middle position. Bake for about one hour, uncovered, until puffed and golden brown. Slice into squares and serve immediately.
- Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.
- Freezer-Friendly Instructions: To freeze the casserole before baking, assemble it according to the recipe, but don't bake it. Cover it tightly with plastic wrap and then aluminum foil. It can be frozen for up to two months. When you're ready to bake, thaw it in the refrigerator overnight, then bake as directed.
Nutrition Information
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- Per serving (8 servings)
- Calories: 669
- Fat: 44 g
- Saturated fat: 20 g
- Carbohydrates: 37 g
- Sugar: 8 g
- Fiber: 3 g
- Protein: 32 g
- Sodium: 1098 mg
- Cholesterol: 251 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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We made this recipe last night with a few changes as we like more flavor than just the ingredients listed. We used french bread (didn’t cut off the crusts), added chopped bell pepper and sliced baby portabello mushrooms and sauteed along with the onions. Also added about 7oz chopped green chilies, rosemary, thyme and granulated garlic, whole milk (instead of half and half), and mexican blend cheese. We didn’t wait to cook…just mixed all and put in 9×13 dish and cooked. It turned out great! Used to live in New Orleans and Lafayette, LA ( now live in Colorado) and have made lots of different bread puddings over the last 30 years. You may put in the refrigerator prior to cooking for convenience, but really not necessary. 4 stars for original but with our additions would give a 5 star….have to rate the original. We like a bit more flavor and the chilies were added due to our new cuisine here in Colorado were we roast green chilies and peel skins off, then put in freezer for use in recipes like chili rellenos and chicken tortilla casserole, etc.
I have been making these egg casseroles for years. This one is, by far, the best! I made it for our Mother’s Day brunch. My family voted this to be their new favorite. Thanks for recipes I know I can count on! And ~ Happy Mother’s Day!!
I followed this recipe to the T! It looked so delicious and smelled so wonderful. I was so looking forward to sharing it with my family in the morning. I refrigerated it overnight as instructed and try to bake it off the next morning! To my dismay about 20 minutes into cooking it the casserole dish cracked! The dish was ruined!! Not only had I wasted all of that food but I had nothing to serve my family for breakfast as I had used all the breakfast ingredients in this casserole. I was later told that you can’t put an ice cold glass casserole dish into a hot oven??? Why would someone that had gone to culinary school, written cookbooks and now posts recipes on the internet not mentioned this important detail??
Hi Joseph, I’m so sorry you had a problem with your casserole dish cracking. I’ve done it a zillion times and never had a problem with it, but I know that it had to be disappointing not only to not have breakfast for your family but also have a cracked dish — I’m sorry!
Pyrex or Corelle dish would be fine. Maybe yours was a cheaper type of casserole dish?
Hi Jenn!
This looks delicious! I was wondering if I could sub potatoes for some of the bread?? Would cook time change at all?
Thank you!!
If they were cooked, diced potatoes, I think it would work with no modifications.
Dear Jen,
I have the recipe sitting in the fridge now for tomorrow. I don’t need to wait to give it 5 stars, I already know it will be amazing.
But that’s not why I’m writing. I just needed to write to say that if you made a recipe app, I’d be the first to download it (says anyone who knows who you are), and it would make a killing.
Xo,
Bri
😊
I’ll strongly second this. A OUAC recipe app would be killer. I’d pay a one-time purchase up to $5 for the convenience of not having to print out your amazing recipes from my laptop to take to the kitchen while cooking. The interface has to be quick and easy though.
Seriously think about it Jenn!
Good to know! I will add it to my list of potential enhancements to the blog. Keep in mind though that my website is mobile-friendly which makes it very easy to view/use regardless of what device you’re viewing it on.
The Paprika recipe app is outstanding … read the reviews. It’s a bargain for an ipad but pricy for a computer.
I had some crusty rosemary garlic bread and a little whole wheat sandwich bread that I needed to use up so I did a search on savory bread pudding. Although I usually try to follow a recipe the first time I make it, I did the search with the intent of using up the ingredients that I had on hand. I didn’t measure the bread as I wanted to use it all up, I had spicy italian sausage and extra sharp cheddar cheese. I did 1 1/2 the amount of egg/half-n-half mixture because the crusty bread was so much more dense than a regular sandwich bread. Also, my pan was a little deeper so I baked it until a knife came out clean.
This recipe is a great basic recipe that accepts all kinds of tweaks and substitutions. I will have to try it as written, but anyone wondering if you can use different ingredients, the answer is yes. Thank you for the recipe!
Can I bake this in a disposable baking pan for easy travel?
Sure. Enjoy!
Could you use different bread? How much bread is used?
Sure, Carrie. And I’ve never measured the bread, but I suspect it should about be 10 – 12 cups. Hope you enjoy!
Do you have to use fresh grated cheese or does the shredded prepackaged work? Thanks!
Hi Jen, I prefer freshly grated cheese because packaged cheeses contain additives to keep the cheese from getting clumpy. That said, you’ll still get a good finished dish if you use pre-grated cheese. Hope that helps!
This was AMAZING! I got so many compliments. I did use the prepackaged shredded cheese and it turned out great! Definitely a keeper! Thanks so much!!
Most grocery stores will shred cheeses from the deli counter for you. No work for you and none of that additive-laced pre-shredded junk!
Thanks for the tip, Lynn!
This was excellent. Whole family loved it!! So easy to make.
I did add extra bread that needed to be used up, plus extra Gouda cheese and red pepper flakes and it was really good! Definitely making this again.
Any reason why this couldn’t be made with gluten free bread?
Bethany, It’s perfectly fine to make this with gluten-free bread – enjoy! 🙂
Hi Jen,
This recipe sounds wonderful. Do you think this could be “Christmasified” by omitting the cheese and adding stuffing spices – sage, thyme, rosemary? I’d love to try doing this but not if the recipe won’t work with the changes.
Hi Pamela, what you’re describing sounds a lot like one of my stuffing recipes. Check this out and see if it fits the bill.