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Fuel up for the day with this easy Sausage, Egg, and Cheese Breakfast Casserole with Bread recipe. Toasty chunks of bread team up with savory sausage, eggs, and loads of cheese to create the perfect hearty and wholesome breakfast that everyone will love!
Best of all, you can assemble it the night before – no more rushed mornings! Also try my Overnight Breakfast Casserole and Easy Breakfast Casserole if you love meal prepping ahead of time!
Why you’ll love this family favorite recipe!
⭐️Classic flavors: Sausage, eggs, and bread come together in a savory egg and sausage breakfast bake everyone loves.
⭐️Versatile: Great for breakfast, brunch, or even a cozy breakfast-for-dinner option, just like my Egg and Cheese Breakfast Sandwich.
⭐️Make-ahead: Assemble the night before and simply bake in the morning – perfect for busy days.
Looking for more hearty breakfast recipes? Try my Sausage Hashbrown Breakfast Casserole and Cheesy Egg and Potato Breakfast Casserole.
Table of Contents
Sausage, Egg, and Cheese Breakfast Casserole With Bread Ingredients
See the recipe card for full information on ingredients and quantities.
- Sausage: I used pork breakfast sausage. You can use turkey sausage too!
- Eggs: Large eggs, for protein, moisture, and to add that structure to the casserole.
- Cheese: Sharp cheddar cheese, for that intense flavor.
- Onions: I used yellow onion here for that bit of sweetness.
- Milk: To soak up the bread, and to keep the casserole nice and moist.
- Bread: Holds the casserole together. I used sandwich bread, cut up into squares.
- Seasonings: I kept it simple and just used some salt and pepper. Add some red pepper flakes or cayenne for a kick of heat, or sprinkle some homemade taco seasoning to bump up the flavor.
Variations
- Sausage swap: Feel free to swap the sausage for ham, bacon (Canadian or otherwise), or even roasted veggies for a meatless breakfast bake.
- Extra rich: To make the breakfast casserole extra rich and delicious, swap the milk in the recipe for half and half.
- If you don’t have sandwich bread, feel free to use any other kind of bread here. Challah, sourdough bread and French bread all work well for this recipe. You can use stale bread too!
How to Make Breakfast Casserole with Bread
To make this cheesy sausage and egg breakfast casserole, start by preheating your oven to 350F and greasing a 9×13 baking dish.
- In a heavy skillet, cook the sausage with a little vegetable oil, breaking up the sausage with a spoon, until cooked and browned. Remove from the pan.
- In the same skillet, cook the onion until translucent, about 4-5 minutes. Remove from the pan and set aside.
- In a large mixing bowl, whisk together the eggs, ½ the cheese, milk, and seasoning until combined. Stir in the toasted bread, cooked sausage and onions.
- Pour into the prepared baking dish, top with the remaining cheese, cover, and refrigerate at least 8 hours or preferably overnight.
- Let the casserole come to room temperature before baking for 40-50 minutes, uncovered, or until a cake tester comes out clean.
- Cut and serve or store for later.
Serving Ideas
- Enjoy this cheesy sausage and egg breakfast casserole with bread for breakfast on a rushed weekday along with your cup of coffee – or try my fluffy Dalgona coffee if you want to try something a bit different.
- If you’re making this for a crowd, team it up with some Fruit Salad if you want to keep it simple.
- Sheet Pan Pancakes or classic Homemade Pancakes and Breakfast Sliders to pair it with.
- If you love those puffy, buttery crescent rolls, whip up my Crescent Roll Breakfast Casserole or Crescent Roll Sausage Breakfast Casserole.
- If you’re making this for your holiday breakfast, serve it with some Caramel Apple Monkey Bread and some Pumpkin Coffee Cake for the coziest spread ever!
Recipe FAQs
Store any leftovers wrapped in the baking dish, or transfer them to an airtight container. Refrigerate for up to 3 days. Reheat in a 350ºF oven or in the microwave until warmed through.
This breakfast casserole can also be frozen for up to 2 months; let it thaw in the refrigerator before reheating.
Feel free to experiment with other kinds of cheese like Gruyere, Monterey Jack, Colby Jack and even Gouda.
If you’re looking for a slow cooker breakfast recipe, try my Crockpot Breakfast Casserole which is perfect as a holiday breakfast.
More Easy Breakfast Casserole Recipes
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Sausage Hashbrown Breakfast Casserole
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Hashbrown Egg Casserole
Breakfast Casseroles
Sausage Breakfast Casserole
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Cheesy Egg and Potato Breakfast Casserole
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Sausage, Egg, and Cheese Breakfast Casserole With Bread
Equipment
- 9×13 baking dish
- Heavy Skillet
- Mixing bowl
Ingredients
- 1 pound pork breakfast sausage
- 1 medium onion diced
- 8 large eggs
- 2 cups shredded cheddar cheese
- 2 cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 slices white bread cut into 1” cubes and toasted
Instructions
- Preheat the oven to 350F. Grease a 9×13 baking dish.
- In a heavy skillet, cook the sausage with a little vegetable oil, breaking up the sausage with a spoon, until cooked and browned. Remove from the pan.1 pound pork breakfast sausage
- In the same skillet, cook the onion until translucent, about 4-5 minutes. Remove from the pan and set aside.1 medium onion
- In a large mixing bowl, whisk together the eggs, ½ the cheese, milk, and seasoning until combined. Stir in the toasted bread, cooked sausage and onions. Pour into the prepared baking dish, top with the remaining cheese, cover, and refrigerate at least 8 hours or preferably overnight.8 large eggs, 2 cups shredded cheddar cheese, 2 cups whole milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, 6 slices white bread
- Let the casserole come to room temperature before baking for 40-50 minutes, uncovered, or until a cake tester comes out clean.
Video
Notes
- Add veggies like peppers, spinach and kale to bulk up the breakfast casserole.
- Try using different seasonings to lend it some extra flavor. Taco seasoning and Italian seasoning are great!
- Let the casserole rest for a few minutes before you slice into it and serve. Make sure you don’t overbake the casserole! To check if it is done, gently touch the top- it should feel firm, but spring back when you press into it.
My family loved this dish!
This is packed with protein! We make muffins and casserole! Love it
Really close to a “brunch egg” casserole my mom always makes. Hers uses dried mustard though and croutons. So I added 1 tsp regular yellow mustard (what i had on hand) and an little Italian seasoning. I also used 12 eggs and about a cup of milk
Thank you for the feedback, Lauren! We’re so glad you were able to make it work for you!
I dried out my hearty white bread in the oven just a bit. It was absolutely delicious.
We’re so glad you enjoyed it, Linda!
Why are we preheating the oven if we’re going to leave it in the fridge overnight? Just wondering. I’m still going to try it, but I won’t preheat till I’m ready to bake it lol
Could I put shredded hash brown in that casserole?
Sure!
I think there was too much milk to the eggs, and I ended up having to cook it for far longer than what was listed. It ended up tasting like really wet scrambled eggs and cheese.