This is one of those cozy, hearty breakfast recipes you can toss together in a few minutes and everyone loves it. It’s perfect for lazy weekends, holidays, or even meal prep for the week.
You just layer it up, bake it, and boom—warm, cheesy, savory goodness in every bite.
Why I Love This Recipe
I grew up with this dish showing up at every family holiday—Christmas mornings, weekend brunches, even as a surprise dinner some nights when nobody wanted to cook. It’s a one-dish wonder that tastes even better the next day.
- You can make it ahead of time and just bake in the morning
- It uses basic ingredients you probably already have
- It’s super filling and satisfying
- Leftovers? Even better the next day
- You can change it up depending on what you have
What You’ll Need
- 1 lb breakfast sausage (crumbled)
- 8 large eggs
- 2 cups shredded cheddar cheese
- 2 cups whole milk
- 6 slices white sandwich bread, cubed
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ cup diced onion
- Butter for greasing the dish
Pro Tips
- Lightly toast the bread cubes first if you want a firmer texture
- Use freshly shredded cheese—it melts better than pre-shredded
- Let the casserole sit for 10 minutes after baking so it sets
- Want spice? Use hot sausage or toss in diced jalapeños
- Mix everything in a big bowl first so the egg coats the bread evenly
Tools Required
- Large mixing bowl
- Whisk
- 9×13 baking dish (ceramic or glass)
- Frying pan
- Cutting board and knife
- Measuring cups and spoons
Substitutions and Variations
- Use turkey sausage or veggie sausage
- Swap cheddar for mozzarella or pepper jack
- Add diced bell peppers, mushrooms, or spinach
- Use gluten-free bread
- Try croissants or bagels instead of white bread for a twist
Make Ahead Tips
You can prep the whole casserole the night before! Cover it and refrigerate overnight, then bake in the morning. Add 10–15 minutes to the bake time if it’s going in cold from the fridge.
Cooking Steps
Step 1: Brown the Sausage and Onion
Cook 1 lb of crumbled breakfast sausage and ½ cup diced onion in a skillet over medium heat until fully browned and cooked through. Drain the excess grease.
Step 2: Cube the Bread
Cut 6 slices of white sandwich bread into small cubes. You can leave the crusts on.
Step 3: Whisk the Eggs and Milk
In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.
Step 4: Layer the Casserole
Grease your 9×13 baking dish with butter. Add cubed bread, then pour sausage and onion mix evenly over it. Sprinkle 2 cups shredded cheddar cheese on top.
Step 5: Pour Egg Mixture
Pour the egg mixture evenly over the entire casserole. Press gently with a spoon so everything gets soaked.
Step 6: Bake the Casserole
Bake at 350°F for 40–45 minutes until the center is set and the top is golden brown.
Step 7: Let It Rest & Serve
Remove from oven and let rest for 10 minutes before slicing and serving.
Leftovers and Storage
Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. You can also freeze slices—just wrap them tightly in foil and freeze for up to 2 months.
Makes
Servings: 8 large squares
Total Time: 1 hour (15 min prep, 45 min bake)
Macros (Per Serving – Approximate)
- Calories: 390
- Protein: 20g
- Fat: 28g
- Carbs: 15g
Why This Recipe Works (Quick Science)
The bread soaks up the egg mixture like a sponge, turning into a soft, custardy base once baked. The fat from the sausage and cheese adds flavor and richness, while the eggs give it structure so it holds its shape.
Common Mistakes
- Overbaking: Makes it dry. Pull it when the center is just set.
- Too much grease: Drain the sausage well before layering.
- Not soaking enough: Press the bread down a little to help it absorb the eggs.
- Cold ingredients: Room temp eggs and milk mix better and bake more evenly.
What to Serve With
- Fresh fruit or a fruit salad
- Hash browns or roasted potatoes
- A simple green salad for brunch
- Warm biscuits or toast on the side
FAQ
Can I use almond milk instead of whole milk?
Yes, just make sure it’s unsweetened and unflavored. The texture may be slightly less rich.
Can I add veggies?
Absolutely! Try chopped spinach, bell peppers, or mushrooms—just cook them first to release water.
Can I prep this in a slow cooker?
No, this recipe is best baked to get that golden, crispy top.
Final Thoughts
This sausage egg cheese casserole is one of those no-fail, warm-you-up recipes that always hits the spot. It’s easy, filling, and flexible enough to suit whatever’s in your fridge. Give it a try and let me know how it went in the comments!