Name: Sausage, Egg and Cheese Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 slices white bread, cubed and dried (see Note 1); 1 pound ground breakfast sausage; 6 large eggs; 2 cups whole milk; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon dried mustard powder; 2 cups shredded cheddar cheese, divided; ¼ cup chopped green onions or chives

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This Sausage Egg and Cheese Casserole is the perfect dish for a hearty breakfast or brunch! Made with breakfast sausage, fluffy eggs, bread and cheddar cheese, it’s an ideal choice for busy weekdays, Christmas morning, or meal prep.

This breakfast casserole pairs beautifully with fresh fruit salad!

Sausage, Egg and Cheese Casserole in a white rectangular dish viewed from overhead.

Why you’ll love this recipe

This easy breakfast casserole recipe has become a staple in my household as I’ve tested it and I think you’ll love it too. This casserole is

incredibly easy to make with just 6 main ingredients.
a great make-ahead option that reheats beautifully, so we like to use this recipe for meal prep or assemble it the night before a holiday brunch.
customizable with different proteins, breads or added veggies.

Ingredients and variations

Here’s what you’ll need to make this Sausage and Egg Casserole. See the recipe card below for full details.

Sausage – any type of ground sausage will work. We recommend breakfast sausage, but you can also use turkey sausage, chorizo, or Italian sausage. Plant-based sausage also works for a vegetarian option. Just be sure to remove the casings, if needed.
Eggs – large size
Bread – we used basic white bread, but you can use whole wheat, gluten-free bread or another sturdy bread like sourdough. This gives more bulk to the casserole. You could also substitute cooked diced potatoes (a great way to use leftover potatoes!).
Whole milk – we recommend using whole milk for the creamiest texture, but you can use 2% if that’s what you have on hand.
Shredded cheddar cheese – for savoury flavour and a delicious melty topping!
Mustard powder – we use just a bit for nice flavour.
Salt & pepper
Green onions or chives – optional garnish, but adds nice colour and freshness.

How to make breakfast casserole

First, make sure to dry out the bread cubes, by leaving them out for 1-2 days or using the oven. See my tips in Note 1 of the recipe card below.

Next, cook the sausage in a large frying pan and drain the excess grease. In a large bowl, whisk together the eggs, milk, mustard powder, salt and pepper.

A six-photo process collage showing the steps to make Sausage, Egg & Cheese Casserole.

Add the dried bread, cooked sausage and a cup of the shredded cheddar cheese to the large bowl with the egg mixture and gently stir until well combined.

Transfer the mixture to the greased casserole dish and top with the remaining shredded cheese. Cover the casserole dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for another 15 minutes or until the eggs are set and the top is turning golden brown.

A slice of Sausage, Egg and Cheese Casserole being taken from the dish with a white serving spatula.

Tips for Success

Dry the bread cubes. You can technically skip this step, but the texture can be a bit soggy. Drying the bread (like we do with stuffing) helps it soak up the liquid and gives the casserole a more pleasing bite.
Whisk the eggs really well. You want the yolks and whites to be extremely well blended for the fluffiest texture.
Test for doneness. You’ll know the casserole is done when the eggs in the middle are set, the top is starting to turn golden brown and a knife inserted into the centre comes out clean.
Boost the nutrition by adding sautéed veggies like chopped fresh spinach, small-dice bell pepper or small broccoli florets. The sauté is necessary to remove excess moisture from the vegetables or they can make the casserole watery.

A forkful of Sausage, Egg and Cheese Casserole being taken from a slice on a stack of three white plates.

To prep ahead

Assemble the casserole the night before your meal (follow the recipe to step 5, but don’t bake), cover tightly and place in the fridge. Simply bake the casserole in the morning, adding a few more minutes of cook time if necessary.

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