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, 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 houseguests, Christmas morning, or any special occasion—this classic breakfast casserole recipe is the answer. Packed with savory sausage and cheddar cheese, with a creamy center and 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 sip coffee and 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!
“This recipe has become a Christmas morning tradition in our family! So good.”
What You’ll Need To Make The Breakfast Casserole
- Sausage: During the holidays, many grocery stores sell sausage in bulk, eliminating the need to remove casings. If you have links, simply remove the meat by squeezing it out or snipping the casing with scissors and peeling it away. Feel free to use chicken or turkey sausage for a lighter option, or for a vegetarian version, try my spinach and cheese strata.
- Yellow onion: Adds subtle sweetness and depth to the casserole.
- White sandwich bread: Acts as the base, soaking up the custard and giving the casserole its structure. No need to use anything fancy.
- Sharp cheddar (or any good melting cheese): Cheddar adds rich, tangy flavor, but Monterey Jack, Colby Jack, Gouda, or Gruyère all work well.
- Fresh parsley: Brightens everything up with fresh, herby flavor.
- Eggs + half-and-half: Whisk together to form the creamy, custard-like mixture that holds the casserole together.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep the bread. Cutting the bread into cubes about 1 inch in size, then set them aside.
Step 2: Cook the sausage and onions. Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces as you go, until it’s nicely browned, about 10 minutes. Scoop the sausage into a bowl, leaving the drippings in the pan. Turn the heat down to medium, add the onions and another tablespoon of butter, and cook until they’re soft and translucent, about 5 minutes.
Step 3: Put the base ingredients together. Combine the onions, sausage, bread cubes, grated cheese, and parsley in a large bowl and toss well to combine.
Step 4: Make the custard. In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper.
Step 5: Assemble. Spread the casserole mixture into a buttered baking dish. Pour the egg mixture evenly over the top. Cover tightly with plastic wrap and refrigerate for at least a few hours, or overnight. (If you’d like to prep even further ahead, you can freeze the assembled casserole at this point for up to two months.)
Step 6: Bake. 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 and enjoy!
Video Tutorial
More Brunch Recipes To Feed A Crowd
Breakfast Casserole
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 (2.5-cm) 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 (23 x 33-cm) 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 (175°C) 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.
Notes
Nutrition Information
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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As a recovering vegetarian, I don’t even like Italian sausage but I loved this recipe. Made it for Christmas brunch. Will make it again and won’t change a thing. Used spicy Italian sausage. The kids all had seconds and I’m pretty sure it’s going into the rotation for the next time we’re all together.
I made this for a breakfast gathering, and it smelled so wonderful in the car. It did not disappoint when I got to try it. My husband was so sad that I didn’t bring anything home for him, but I will definitely make this again for an upcoming breakfast this weekend!
I would like to make this for Christmas morning, but there’s only 2 of us. How much should I reduce ingredients by to make it in an 8×8 pan. Thanks
Hi Ellen, I’d cut the recipe in half. Happy holidays!
Thanks for such a speedy reply!! Have a great holiday season!E
Hi Jenn, any chance unseasoned white bread stuffing cubes could be used in place of the bread called for in this recipe? If so, how many ounces should be used? I have a full bag left from Thanksgiving and am trying to use it up. Thank you for your help with this question!
Sure, Staci, I think that should work (and you’ll need 16 ounces). Please LMK how it turns out with stuffing cubes!
Family really enjoyed breakfast casserole. My son was asking if we could add shredded or diced potatoes? I was thinking a half bag. If possible would we have to increase the eggs and half n half?
Or should we just cook potatoes on the stove top and serve on the side?
Thanks again for all the wonderful dishes.
Scott
I haven’t tried it, but I think it should work to add some potatoes. For the amount you want to use, I’d add another egg and an additional 1/4 cup half and half (and I’d use a full teaspoon of salt). Enjoy!
I absolutely loved all of your recipes. What are your thoughts on freezing this dish?
Hi Sasha, I haven’t tried freezing this dish, and not certain how well it would freeze with the eggs and dairy. Sorry!
Yes, it freezes well. I prepare the recipe, including adding the egg mixture, wrap in foil and freeze. Allow to defrost in the refrigerator overnight and bake according to recipe. This dish has made a lovely gift when delivered in an aluminum pan for a family to bake up the following morning. It’s always a hit! Thank you Jen.
Hi Jen, I use many of your recipes and have your cookbook – seriously in love with everything I have made, as is my family! A quick question – if I omit the cheese and add savory fresh herbs, could I use this as the main “stuffing” dish for the turkey? I like a bread pudding consistency instead of dry, so I think it would work but wanted your professional opinion:) Thank you!
So glad you like the recipes! I do think you could get away with what you’re suggesting here. I’d love to hear how it turns out if you try it!
can you make this with sourdough?
Sure – hope you enjoy!
This looks delicious! I’d like to make this and the spinach/cheese strata at the same time. Do you have a suggestion for baking time and temperature?
Hi Alice, I’d bake them both at 325°. The bread pudding will just take a few minutes longer. I’d start with at least 5 additional minutes. Hope you enjoy both!
I am hesitant to review the recipe because I did not cook it exactly as written. I used the recipe more as a template. I had a loaf of Jim Lahey’s No-Knead Bread that I had made that was languishing in the freezer. I cut it up, crust and all. Because of the rather tough crust on my bread, I increased the liquid by 2 more eggs and one more cup of milk. I was a an ounce shy on the cheddar, so I made up the difference with Asiago. It turned out great! This is a very forgiving recipe. Within limits, you can tinker with the flavors, the breads, and the cheeses. Savory Sausage and Cheddar Bread Pudding will make a great breakfast dish for weekends when we have house guests!
I made this with a loaf of white gluten free bread from Trader Joes, and just to make it a little easier on myself, I did not cut the crusts off. I simply cubed the bread. I also made a smaller batch of this with no meat for my vegetarian daughter, but added red chili peppers for the spice that I feel like you would miss by not using spicy sausage. Both were outstanding!!
Hi Jenn,
Is this bread pudding freezable? Thanks!
Hi Jami, I haven’t tried freezing this dish, and not certain how well it would freeze with the eggs and dairy. You can, however, prepare it a few days ahead, refrigerate, and bake before serving.