Egg & Sausage Breakfast Casserole is a savory, make-ahead dish perfect for busy mornings, holiday brunches, or casual gatherings. This hearty casserole combines savory pork sausage with sautéed peppers and onions, tender spinach, cubes of crusty bread, eggs, milk, and melted cheese to create a custardy, satisfying breakfast that can be prepared the night before.
This Sausage Breakfast Casserole is ideal for making ahead: assemble it the night before, refrigerate, and bake in the morning for an effortless, crowd-pleasing meal. It holds well for brunches and holiday breakfasts and pairs nicely with fruit, simple salads, or a light yogurt on the side.
Egg and Sausage Breakfast Casserole
Overnight casseroles are a stress-free solution for special mornings. Prepping and cleaning up the night before leaves you free to enjoy a relaxed morning with family and friends while the casserole bakes to golden perfection.
Ingredients for Sausage Breakfast Casserole:
- Sausage – 1 pound ground pork sausage adds rich flavor and protein. Use your preferred variety.
- Oil – A small amount to sauté the vegetables until tender.
- Peppers – About 2 cups diced bell pepper for color and crunch; red, orange, and yellow work well.
- Onion – 1/2 sweet onion, diced and sautéed so it softens before baking.
- Spinach – 1 cup packed baby spinach, chopped for added nutrients and color.
- French Bread – 6 cups crusty bread cut into 3/4-inch cubes; day-old bread soaks up the custard without becoming mushy.
- Eggs – 12 large eggs to bind the casserole and create a rich texture.
- Milk – 3/4 cup whole milk or half-and-half to make the custard; dairy-free alternatives can be used.
- Mustard Powder – 1 teaspoon ground mustard for subtle depth of flavor.
- Cheese – 1 cup shredded cheddar (or another melting cheese) for creaminess and flavor.
How to make Egg & Sausage Casserole:
Time needed: 1 hour and 10 minutes
- Brown the sausage. Cook the sausage over medium-high heat until browned and cooked through. Drain on paper towels and set aside.
- Sauté the vegetables. Warm the oil in the same pan over medium heat. Sauté the diced onion for about 2 minutes, then add the bell pepper and cook 4–5 minutes until tender. Stir in the spinach and cook another minute until wilted. Combine with the cooked sausage and set aside.
- Whisk the custard. In a large bowl, whisk the eggs, then stir in milk, mustard powder, salt, and pepper. Fold in the shredded cheese.
- Prepare the pan. Grease a 9×13-inch baking dish and spread the bread cubes evenly across the bottom.
- Assemble and chill. Scatter the sausage and vegetable mixture over the bread, then pour the egg and cheese mixture evenly on top. Season with salt and pepper, cover, and refrigerate for at least 2 hours or overnight to let the bread soak up the custard.
- Bake and serve. Uncover and bake at 350°F for 40–45 minutes until the top is golden, slightly crisp, and a toothpick inserted near the center comes out clean. Let the casserole rest for about 10 minutes before slicing and serving.
FAQs
Meat – Swap sausage for diced ham or cooked bacon.
Vegetables – Use different bell peppers or add mushrooms, tomatoes, or broccoli.
Bread – French, Italian, or brioche all work; day-old bread soaks up the custard best.
Milk – Substitute half-and-half, heavy cream, or a dairy-free milk.
Cheese – Cheddar is great, but Colby, Monterey Jack, gouda, or Swiss will also melt nicely.
Allow at least 2 hours in the refrigerator for the bread to absorb the egg and milk mixture, though preparing it up to 24 hours ahead works well for busy mornings.
Tools used to make this breakfast casserole
- Cast iron skillet – Great for browning sausage and sautéing vegetables evenly.
- Meat chopper – Helpful for breaking up ground meat while it browns.
- Cutting board – Useful for prepping vegetables and bread.
Looking for more breakfast recipes?
- Ham and Cheese Breakfast Casserole
- Overnight Pumpkin French Toast Casserole
- Tater Tot Breakfast Casserole
- Sweet Potato & Sausage Breakfast Casserole
- Overnight Apple French Toast Casserole
Sausage Breakfast Casserole
Egg & Sausage Breakfast Casserole is a savory dish loaded with peppers, onions, sausage, eggs, bread, and cheese. It’s ideal for making ahead of time.
Ingredients
- 1 pound ground pork sausage
- 2 teaspoons oil
- 2 cups bell pepper, diced
- 1/2 sweet onion, diced
- 1 cup spinach, packed and chopped
- 6 cups crusty French bread, 3/4-inch cubes
- 12 large eggs
- 3/4 cup whole milk or half-and-half
- 1 teaspoon ground mustard powder
- 1 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1 cup cheddar cheese, shredded
Instructions
- Brown the sausage over medium-high heat. Drain and set aside.
- Add oil to the pan over medium heat. Cook the onion 2 minutes, add bell pepper and cook about 5 minutes until tender. Add spinach and cook 1 minute until wilted. Mix in the sausage and set aside.
- In a large bowl, whisk the eggs. Stir in the milk, mustard powder, salt, and pepper. Fold in the cheese.
- Grease a 9×13-inch pan and spread the bread cubes across the bottom.
- Top the bread with the sausage and vegetable mixture, pour the egg mixture over everything, then cover and refrigerate for at least 2 hours or overnight.
- Bake uncovered at 350°F for 40–45 minutes until golden and set. Let cool 10 minutes before slicing and serving.