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!
“It’s the perfect breakfast casserole. 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: During the holidays, many grocery stores offer sausage in bulk, eliminating the need to remove casings. Alternatively, you can easily 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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Delicious! Wouldn’t change a thing about it. Took it to a teachers appreciation breakfast and everyone wanted the recipe. Love how quick it is to put together and so nice to just be able to throw it in the oven the next morning. I would recommend if you are traveling with it, not to cover it as it will make the top soggy
I decided to make this dish for my husband’s birthday, I chose it primarily because I could make it the night before and just get up early enough to stick it in the oven. It was risky because he isn’t a huge breakfast eater and he also gets up early. Needless to say this was a HIT, he loved it and the leftovers were great to have throughout the week. I followed this recipe exactly as posted and it turned out perfect. I made this again for some visitors and they loved it too. This is a keeper in my book, plus it’s fairly easy to make and would be great for larger crowds.
Made this along with your Drunken Caramel French Toast for Easter. Both were wonderful hits! This was soo easy to make and so tasty. My whole family loved it! Thank you for this awesome recipe that will definitely be made again!
I’m thinking about making this for a missionary homecoming for about 85 people. I like the idea of making it with Drunken Caramel French Toast. Does anyone have that recipe?
Here you go, Julie: https://www.onceuponachef.com/2009/09/drunken-caramel-french-toast.html
This looks like a fantastic addition to my Easter brunch menu! Does the bread need to be a few days stale?
Thanks!
Hi Jill, The bread can be stale, but it does not need to be. Enjoy!
Jenn,
Just made this and it is in the refirdgerator. Looks so fab and thanks for the recipe. Quick question…Do you bake uncovered or with foil?
Hi Michele, Bake it uncovered. Hope you enjoy it 🙂
I made this for Christmas breakfast for the family and we all loved it. I loved being able to refrigerate it overnight and pop in the oven in the morning. I am planning to do this for Easter morning. It is delicious with a fruit platter.
This was a hit at the PTO breakfast for my child’s middle school!
Absolutely divine!!!! I love bread puddings but never tried a savory recipe and I am glad that I finally did – it’s filling, feeds a legion of people and tastes great – I made it the day before and it really was stellar. Being that I do not eat pork I made mine with turkey sausage and it wad top notch – I love this site~~
Love this recipe. We have a lot of brunches at our church and this is easy and very flavorful. Thank you for excellent recipes that are tasty and turn out great every time.
My finance and I don’t eat pork, if i substituted Turkey would it be just as good?
Yes, that will work fine — chicken too.