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 and cheddar cheese, with a creamy center and 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 use chicken or turkey sausage for a lighter option, or 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 and also gives the casserole a 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.
- 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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Comments
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Hello Jenn,
I am planning to make your breakfast casserole for Easter brunch this year. Would sourdough bread work (it is a bit denser than sandwich bread), and instead of cheddar use gruyere cheese?
You have a wonderful collection of recipes I use often – thank you!
Best,
Wiesia
Yes and yes (and so glad you like the recipes)! 😊
I had small mozzarella balls on hand and cut them up I also added grape tomatoes cut in half. It’s in the oven now. I hope the mozzarella doesn’t cause a problem. I worry that may have added too much. I’ll let you know how it turns out.
I have made dozens of your recipes and love them! I would like to know can I use brioche bread instead of Pepperidge Farm white sandwich bread? Please let me know. Thank you so much for everything you do.!!
So glad you like the recipes! Yes, you can use brioche here — hope you enjoy! 😊
Thanks for sharing this recipe. I’ve made it 3 times and each time it tastes better than the last batch. Highly recommended for anyone and any where! Tasty and filling.
Hi Jenn,
Been meaning to make this and now have the opportunity to do it when company comes.
How long after taking it out of the fridge should it sit, to bring to room temp. before baking it ?
Much thanks.
Sunny☀️
I’d give it 30 to 40 minutes. Enjoy!
can I increase the eggs and half and half so this serves 8-10? Maybe using 9 eggs and 3 cups 1/2 & 1/2?
Hi Joni, While technically you can, I think it would be better to increase everything. You could try making 1.25 times the recipe.
I would like to take this on a trip. Can I make 24 hours before baking and haul it in a cooler or should I bake the day before and reheat when I get there?
Hi Debbie, you really can go either way, so I’d go with whatever makes sense. Hope you enjoy!
I look forward to trying your recipe but I’m curious why so many recipes call for using 12 eggs….and yours uses 6. I think I actually PREFER the 6 eggs but I noticed even with 12, the other ingredients seem to stay the same amount (sausage/cheese/bread).
Your thoughts please?
Hi Carlene, I haven’t looked at other recipes, but when I developed this, I was aiming for something that was not overly dense (and the more eggs you use, the more dense/frittata-like) it will be. Hope that clarifies, and that you enjoy if you make it!
Can I use evaporated milk instead of half and half? Love your recipes. My husband is starting to think I can cook.
So glad you like the recipes! 😊
I don’t recommend evaporated milk here – sorry!
LOL!
This looks delish. I have a housemade Italian herb bread in the freezer. Do you think an herby bread would work in this recipe? I have never made a breakfast casserole but all of the comments were so favorable
Hi Beth, I do think it would work well!
I actually inherited that cookbook from my mother. It’s called “Recipes for Brides and Other Handicapped People,” and was written by a woman who was confined to a wheelchair, I think because of an automobile accident. Very courageous lady.