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 looking for a crowd-pleasing, stress-free brunch option—perfect for weekend guests, Christmas morning, or any special occasion—this classic breakfast casserole recipe is the answer. Packed with savory sausage, tangy cheddar, and a creamy center topped with a golden crust, it’s as flavorful as it is easy to make. Best of all, you can assemble it the night before and bake it in the morning, leaving you free to enjoy time with your guests.
This recipe has a wonderful backstory: it came to me from my dear friend Kelly Santoro, who got it from her friend Corey, who got it from his mother—who first discovered it in an old spiral-bound church cookbook. Such is the path of a great recipe!
“Always a hit for Christmas morning breakfast and work potluck!”
What You’ll Need To Make The Breakfast Casserole
- Sausage: During the holidays, many grocery stores offer sausage in bulk, eliminating the need to remove casings. Alternatively, you can remove the meat from its casings by squeezing it out or snipping the casing with scissors and peeling it away. Feel free to replace the pork sausage with chicken or turkey sausage for a lighter option; for a vegetarian version, try my spinach and cheese strata.
- 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 spices in the sausage, while also contributing to the casserole’s cheesy, creamy texture. I love cheddar here, but any good melting cheese such as Monterey jack, Colby jack, gouda, or Gruyère will work nicely.
- Fresh parsley: Lends color and fresh, herby flavor.
- Large Eggs: Bind the ingredients together, creating the custard-like base that solidifies when baked and gives the casserole structure.
- Half-and-half: Enhances the creaminess and richness of the egg mixture.
- 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 nonstick large 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 bowl, leaving the grease in the pan. Reduce the temperature to medium heat, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 min.
Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley.
Stir well, then spread the mixture into an even layer in 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 put in the fridge for at least a few hours or overnight. (At this point you can also freeze the casserole for up to two months.)
Preheat the oven to 350°F. Bake for about one hour, uncovered, until the dish has puffed up and the top of the bread is golden brown. Serve immediately.
Video Tutorial
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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.
- Reheating Instructions: The best way to reheat the 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.
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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Just finished having this for our Christmas morning breakfast, and we LOVED it! It bakes up so beautifully golden brown and puffy, and it is so delicious. The texture is perfect, neither too eggy nor too dry, and it is so easy to prep the night before and just pop in the oven in the morning. We’ve never had a specific traditional Christmas morning breakfast before, but we do now!
So yummy! Will make again!
Hello, I was wondering if I can make this in muffin tins instead of a large baking pan. Any thoughts? I am very excited to make it regardless. Thanks for sharing the recipe!!
Hi Kate, Yes, but I’ve never baked this that way, so I’m not sure how long they will take — I’d start checking them at about 15 minutes (but keep an eye on them). Please LMK how they turn out!
Hello, I was wondering the same thing. Did you try this in muffin tins?
I made this for family for the day after Thanksgiving, and there wasn’t a piece left! It was easy and delicious. The top was golden and crunchy. This dish had great flavor. I knew I’d be tired of cooking on the holiday, so I’d prepared the onion and sausage mix ahead of time (and froze it). That night, I prepared the custard and combined. So easy. Another keeper!
I am going to be making this for tomorrow morning, do you think store bought brioche would work instead of white bread and should I dry the bread out overnight? Thank you, I am so excited for this!!!
Hi Lana, I do think brioche will work. There is no need to dry out the bread, but it won’t hurt anything if you’d like to go that route.
OMG, it was fantastic!! Made it for a work meeting and they devoured it! didn’t dry the bread and used the brioche because that’s just what I had. Thank you so much, def will be making this again!! It is delicious!
Delish!! And I substituted seasoned Impossible Beef for the sausage. Quick, easy and now part of my go-to recipes!
Hi Jenn! Looks delicious can’t wait to try – if I wanted to make half the amount what pan should I use? And should I just half every ingredient? Thanks!
Yes, just halve all the ingredients and bake it in an 8×8-inch baking dish. Bake time should be about the same, but keep an eye on it. Enjoy!
This is our favorite breakfast egg dish! Do you think there is a way to cook this in a slow cooker(rectangle shape)? We are remodeling, and my oven is out is not useable…
Glad you like it! I don’t have experience with a crock pot, so I don’t have a lot of wisdom to share. These tips for converting recipes to slow cookers may be helpful.
This recipe freezes beautifully uncooked. I always make a double batch, put in disposable aluminum pans, write cooking directions on the lid in sharpie then place in the freezer. Defrosting in the refrigerator overnight is usually sufficient. The next morning I turn it out into a pretty casserole dish, making sure bread cubes are thoroughly coated with egg mixture then bake according to recipe instructions. It’s convenient to have a quick, delicious breakfast to serve to guests with minimal prep. This has a been a family favorite for years. Thank you Jenn!
If you’re using some other bread, what is the quantity or weight to use? Your site is my favorite for well-explained, no-fail, delicious recipes the whole family loves.
Hi Ellen, I’ve never measured the bread, but I think it should about be 10 – 12 cups. Hope you enjoy!
Hi Jenn,
Made this 2x and everyone is asking for the recipe.
Another WINNER!!! Keep them coming