Ultimate Savory Breakfast Sausage & Cheese Casserole Recipe

I’m sharing my Cheesy Sausage Breakfast Casserole, featuring melty cheese, seasoned sausage and fluffy eggs all baked together into one hearty morning dish.

I named this Ultimate Savory Breakfast Sausage & Cheese Casserole because it keeps pulling me back for more. I mix crumbled breakfast sausage with sharp cheddar cheese and bake it until everything is gooey and the edges get a little crisp, not too fancy yet totally addictive.

People call it a Sausage Cheese Breakfast Casserole, and some friends even swear it is the Best Sausage Breakfast Casserole they’ve ever had, which makes me wanna shout from the kitchen but also wonder why mine tastes better at 9 am. Trust me you’ll wanna pin this one, I know I already made it twice.

Ingredients

• Breakfast sausage: salty, fatty and savory, adds protein but high in saturated fat.
• Eggs: rich in protein, vitamins D and B12, makes custardy texture, not sweet.
• Day old bread: soaks up custard, gives carbs and fiber if whole grain, holds structure.
• Sharp cheddar: salty, tangy, melts great, adds protein and calcium, boosts savory notes.
• Whole milk: makes custard rich and creamy, adds fat and calcium, not sweet alone.
• Onion: adds savory sweet bite when cooked, provides fiber and mild sweetness.
• Garlic: tiny punch of umami, low calories, gives depth and not sweet flavor.
• Chives or parsley: fresh herb brightness, low calorie, adds color and light oniony freshness.

Ingredient Quantities

• 1 lb breakfast sausage raw, mild or spicy
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 8 large eggs beaten
• 2 cups whole milk
• 6 cups day old bread cut into 1 inch cubes (about 8 slices)
• 3 cups sharp cheddar cheese shredded
• 1 cup Monterey Jack or mozzarella shredded (optional)
• 1/2 cup grated Parmesan (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dry mustard powder
• 1/2 tsp paprika or smoked paprika (optional)
• 2 tbsp chopped fresh chives or parsley (optional)
• 2 tbsp butter melted for greasing the pan

How to Make this

1. Preheat oven to 350 F 175 C and grease a 9×13 inch baking dish with the melted butter.

2. In a large skillet over medium heat brown the breakfast sausage, breaking it up with a spoon; when its almost cooked add the finely chopped yellow onion and cook until softened, stir in the minced garlic for the last 30 seconds then drain off excess fat.

3. In a big bowl whisk the beaten eggs with the whole milk, salt, black pepper, dry mustard powder and the paprika if using until combined.

4. Put the day old bread cubes into a second large bowl, fold in the cooked sausage and onion mixture plus 2 cups of the shredded sharp cheddar and the optional Monterey Jack or mozzarella and the optional grated Parmesan, reserving about 1 cup of cheddar and a couple tablespoons of Parmesan for the top.

5. Pour the egg and milk mixture evenly over the bread and sausage, toss gently so the bread soaks up the custard and every bit gets coated, press down with a spatula a few times to help it absorb.

6. Let the assembled casserole sit for 10 to 20 minutes at room temp so the bread soaks up the liquid, or cover and refrigerate overnight for a make ahead option.

7. Sprinkle the reserved cheddar and the extra Parmesan over the top, cover the dish loosely with foil and bake for 30 to 35 minutes.

8. Remove the foil and bake another 10 to 15 minutes until the center is set and the top is golden and bubbly, a knife inserted in the middle should come out mostly clean.

9. Rest the casserole for 10 to 15 minutes so it firms up, then sprinkle with the chopped fresh chives or parsley if using, slice and serve warm.

10. Leftovers keep in the fridge for up to four days or you can freeze portions for longer storage, reheat covered in a 350 F oven until warmed through.

Equipment Needed

1. Oven preheated to 350 F
2. 9×13 inch baking dish, buttered
3. Large skillet or frying pan for browning the sausage
4. Two large mixing bowls
5. Whisk for the eggs and milk
6. Rubber spatula and wooden spoon for folding and pressing the bread
7. Chef knife and cutting board for the onion and bread cubes
8. Measuring cups and spoons, plus a cheese grater and a slotted spoon to help drain fat

FAQ

Ultimate Savory Breakfast Sausage & Cheese Casserole Recipe Substitutions and Variations

• breakfast sausage: swap with 1 lb ground pork seasoned with sage and a pinch of fennel (same flavor); or 1 lb ground turkey or chicken for a leaner casserole (add 1 tbsp butter if it seems dry); or 1 lb plant based sausage crumbles or crumbled tempeh for a vegetarian/vegan option; or use maple or sweet sausage for a slightly sweet-savory twist.
• whole milk: use 2% or skim plus 2 tbsp heavy cream to mimic richness; or half and half for a creamier set; or unsweetened oat or almond milk for dairy free (oat keeps texture best); or dilute evaporated milk 1:1 with water in a pinch.
• day old bread: substitute brioche or croissants for a richer, custardy bake; or use plain sandwich rolls or French baguette cubes (same amount); or use gluten free bread cubes; or for a non-bread option try 6 cups frozen hash brown cubes for a potato-based casserole.
• sharp cheddar cheese: swap with Colby Jack or mature Gouda for similar sharpness; or use Monterey Jack or mozzarella if you want milder melt; or grate a mix of Parmesan + mozzarella to boost umami and stretch the cheddar.

Pro Tips

– Use day old bread if you can, but if yours is still soft just tear or cube it and lay it on a baking sheet to dry out for a bit. It’ll soak the custard without turning into mush, and trust me the texture is way better.

– Brown the sausage well and drain most of the fat, but don’t get rid of it all. A tablespoon or two left in the pan adds flavor and helps the top brown; too much fat though and the casserole gets greasy.

– Grate your own cheese instead of using pre-shredded. Pre-shredded has anti-caking stuff that stops it from melting smooth. Mixing a sharper cheddar with a melty cheese like Monterey Jack gives flavor and creaminess.

– If you’re making it ahead, press the bread down so it soaks evenly and chill overnight. When you bake it straight from the fridge let it sit at room temp a little so it bakes evenly, otherwise the middle can stay soggy while the edges overcook.