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Sausage and egg casserole in a greased 9x13-inch baking dish with one pound breakfast sausage browned and drained, spread over six cubed slices of day-old bread, topped with two cups shredded sharp cheddar cheese, and covered with a custard of eight large eggs whisked with two cups whole milk, one teaspoon dry mustard, one teaspoon salt, and black pepper to taste - refrigerated overnight and baked at 350°F for 40-45 minutes until the center is perfectly set and the top is golden

Sausage and Egg Casserole

A hearty, cheesy baked breakfast casserole with seasoned sausage, fluffy egg custard, and melted cheddar layered over soft bread. Make it the night before and bake fresh in the morning.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb breakfast sausage, bulk or casings removed
  • 8 large eggs
  • 2 cups whole milk
  • 6 slices white or sandwich bread, cubed day-old preferred
  • 2 cups shredded cheddar cheese, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard powder
  • salt and black pepper to taste
  • 1 tbsp butter for greasing dish
  • fresh chives or parsley for garnish optional

Equipment

  • 9x13 Baking Dish
  • Skillet
  • Large mixing bowl

Method
 

  1. Brown sausage in a skillet over medium heat, breaking apart as it cooks. Drain fat and cool slightly.
  2. Grease a 9x13 baking dish. Layer cubed bread across the bottom.
  3. Add cooked sausage over bread. Sprinkle 1.5 cups cheddar on top.
  4. Whisk eggs, milk, garlic powder, onion powder, mustard, salt, and pepper together. Pour evenly over the layered dish.
  5. Press bread down gently to soak. Top with remaining cheese. Cover and refrigerate at least 1 hour or overnight.
  6. Remove from fridge 20 minutes before baking. Preheat oven to 350°F.
  7. Bake uncovered for 45 to 55 minutes until center is set and top is golden. Rest 5 to 10 minutes before slicing.

Notes

  • Cool sausage before layering to prevent watery custard.
  • Let casserole rest 20 minutes at room temperature before baking from cold.
  • Tent with foil after 30 minutes if top browns too fast.
  • Freezes well in individual portions for up to 2 months.