This is the perfect make-ahead breakfast! Prepare this easy Sausage and Egg Casserole the night before, and all you need to do is bake it in the morning.
Calling all brunch lovers. This is your casserole! It’s easy, cheesy, and so simple to prepare.
This recipe for make-ahead Sausage and Egg Casserole with cheese is from a 1980s church cookbook. I selected it because it’s really easy to make—just place everything in a casserole dish and bake.
The base is a layer of cubed white bread, topped with sausage, cheese, and a mixture of eggs and milk.
The eggs and milk create a silky custard-like texture, and when that’s topped with the crumbled sausage and cheese, it’s an irresistible breakfast casserole that everyone will love.
And you can make it ahead! I love a good make-ahead casserole, like my Overnight French Toast Casserole. For this recipe, I recommend assembling the casserole the night before. Then, you just need to bake and serve it in the morning.
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You need seven ingredients for this cheesy make-ahead casserole:
- Cubes of white bread create the base. You can use sandwich bread or a bakery bread that is a little crustier—they are both delicious.
- A combination of milk and eggs sink into the bread to create a savory custard.
- Salt and dry mustard flavor the dish. Skip the dry mustard if you don’t have it!
- Shredded cheese is a must for a breakfast casserole! I used cheddar.
- A one-pound package of breakfast sausage gets crumbled, cooked, and baked into the casserole. I used the regular variety of Jimmy Dean.
How to make sausage and egg casserole
Start by greasing a 13×9 inch baking pan with cooking spray.
Then, crumble the sausage into a large skillet. Place the skillet over medium heat and cook, stirring occasionally, until the sausage is browned and cooked through.
In a large bowl, whisk together the eggs, milk, salt, dry mustard, and cheese.
If you don’t have dry mustard, you can just leave it out. It’s delicious either way.
Place the cubed bread in the prepared casserole dish, followed by the crumbled sausage.
Pour the egg mixture over the top. Most of the cheese will likely float to the surface. That is a good thing for making a cheesy top to the breakfast casserole!
Cover the dish and place the breakfast casserole in the refrigerator overnight, or for at least 2 hours.
When you’re ready to serve it, bake the breakfast casserole for 40–50 minutes at 350°F, or until the top is golden brown and the eggs are set in the middle.
Top with parsley, if desired, and serve.
Frequently Asked Questions
Yes! This casserole is designed to be made ahead. Assemble the casserole ingredients in the dish the night before, and bake it the following morning. You can assemble the casserole up to 24 hours in advance.
Any type of bulk sausage that you like is good for breakfast casserole. You can use regular sausage, breakfast sausage, sage sausage, or even Italian sausage.
Yes! Instead of cheddar, try colby jack, monterey jack, or swiss. If you’re using Italian sausage, you can try using an Italian shredded cheese blend.
Since bread is an essential ingredient in this dish, I don’t recommend adapting this casserole to be gluten-free. Instead, try a gluten-free breakfast casserole that uses hash browns instead, such as this Sausage Hash Brown Breakfast Casserole (it also has instructions for how to make it dairy-free).
Substitute 1 tablespoon yellow mustard or Dijon mustard for 1 teaspoon of dry mustard. You can also omit it.
Reheating and freezing instructions
Sausage and Egg Breakfast Casserole is best served while it’s still warm.
To re-heat the casserole, place cooled slices on a baking sheet and place the baking sheet in a 400°F oven for 8–10 minutes, or until the slices are heated through.
You can also put the entire (cooked) casserole in the oven for 15–18 minutes, or until heated through.
To freeze breakfast casserole, place a double layer of foil over the UNCOOKED casserole and freeze for up to 1 month. Defrost in the refrigerator for 24 hours, remove the foil, and then bake as directed.
You can also freeze slices of cooked casserole. To do so, wrap slices in a layer of foil, then place in a resealable freezer bag. Freeze for 1–2 months. Defrost in the refrigerator for at least 8 hours, and then heat in a 400°F oven for 8–10 minutes.
Bacon is a must alongside this casserole! Since the oven is at 350°F for the casserole anyway, it’s an excellent time to make bacon on a sheet pan while the casserole is baking.
If you’re feeling fancy (and want something sweet), Praline Bacon is extra delicious and your guests/family will LOVE it.
And if you love a good 13×9 inch casserole like I do, this Overnight French Toast Casserole is a sweet addition to your menu. For something more simple, a German Pancake with Apples is delicious, too.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Sausage and Egg Casserole
- 1 lb. mild bulk sausage
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 6 slices bread, cubed
- 1 cup shredded cheddar cheese
- Spray a 13×9 inch dish with cooking spray.
- Place sausage in a large skillet. Cook, stirring occasionally, until sausage is browned. Crumble and let cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, and dry mustard. Add the bread cubes and cheese, and toss gently to combine.
- Transfer the mixture to the prepared 13×9 inch dish. Refrigerate overnight, or for at least 2 hours.
- Preheat oven to 350°F. Bake for 45 minutes, or until the casserole is cooked through.
- Let cool for 5 minutes and serve.