Egg & Sausage Breakfast Casserole is a savory, make-ahead dish that’s perfect for busy mornings, brunches, and holiday gatherings. Loaded with bell peppers, onions, sausage, eggs, crusty bread, spinach, and melted cheese, it’s a hearty casserole that can be assembled the night before for an effortless morning.
This Sausage Breakfast Casserole reheats well and serves a crowd, making it an excellent option for holiday breakfasts or weekend brunch. Prepare it the evening before, refrigerate, and bake in the morning for a warm, comforting meal with minimal effort.
Egg and Sausage Breakfast Casserole
Overnight casseroles simplify holiday mornings: all the prep and most of the cleanup can be done ahead of time. This casserole soaks up a creamy egg custard and bakes into golden, crisp-topped squares that are easy to serve to family and guests.
Ingredients for Sausage Breakfast Casserole:
- Sausage – Ground pork sausage provides savory flavor and protein. Use your preferred variety.
- Oil – For sautéing onions and peppers until tender.
- Peppers – Red, orange, or yellow bell peppers add color, crunch, and nutrients.
- Onion – Sweet onion is recommended; sauté first so it becomes soft and sweet.
- Spinach – Baby spinach adds color and vitamins; roughly chop and add to taste.
- French Bread – Hearty crusty bread soaks up the custard without falling apart; day-old bread works well.
- Eggs – Form the custard that binds the casserole and adds protein.
- Milk – Whole milk or half-and-half makes the custard rich and moist.
- Mustard Powder – A small amount enhances the flavor.
- Cheese – Cheddar or another good melting cheese adds creaminess and a golden top.
How to make Egg & Sausage Casserole:
Time needed: 1 hour and 10 minutes
- Brown Sausage
Brown the sausage over medium-high heat until cooked through. Transfer to a paper towel-lined plate to drain.
- Sauté Vegetables
Heat oil in the pan over medium. Sauté diced onion for 2 minutes, add diced bell pepper and cook about 5 minutes until tender. Stir in spinach and cook until wilted, about 1 minute. Combine with the cooked sausage and set aside.
- Mix
In a large bowl, whisk the eggs. Add milk, ground mustard, salt, and pepper. Stir in shredded cheese until evenly combined.
- Prep Pan
Grease a 9×13-inch baking dish and spread the bread cubes evenly across the bottom.
- Assemble
Spread the sausage and vegetable mixture over the bread. Pour the egg and cheese mixture evenly on top. Season with a little extra salt and pepper, cover, and refrigerate for at least 2 hours or overnight to allow the bread to absorb the custard.
- Bake
Bake uncovered at 350°F (175°C) for 40–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the casserole rest for 10 minutes before slicing and serving.
FAQs
Meat – Swap sausage for diced ham or cooked bacon.
Vegetables – Use different bell pepper colors or add mushrooms, tomatoes, or broccoli.
Bread – French, Italian, or brioche are all good; day-old bread is ideal.
Milk – Substitute half-and-half, heavy cream, or a dairy-free milk.
Cheese – Try Colby, Monterey Jack, Gouda, or Swiss instead of cheddar.
Allow at least 2 hours for the bread to soak up the egg mixture, but you can assemble it up to 24 hours in advance and refrigerate before baking.
TOOLS USED TO MAKE THIS MAKE AHEAD BREAKFAST CASSEROLE:
- Cast iron skillet – Great for browning sausage and sautéing vegetables evenly.
- Meat chopper – Handy for breaking up ground meat while browning.
- Cutting board – Use a stable board for chopping vegetables and bread.
LOOKING FOR MORE BREAKFAST RECIPES? CHECK OUT THESE:
- 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
10 mins
1 hr
1 hr 10 mins
Ingredients
- 1 pound ground pork sausage
- 2 teaspoons oil
- 2 cups diced bell pepper
- 1/2 sweet onion, diced
- 1 cup packed, chopped spinach
- 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 shredded cheddar cheese
Instructions
- Brown the sausage over medium-high heat. Drain on paper towels.
- Heat oil in a skillet over medium. Cook onions 2 minutes, add bell peppers and cook about 5 minutes until tender. Stir in spinach and cook until wilted. Mix in the cooked sausage and set aside.
- In a large bowl, whisk the eggs. Stir in milk, mustard powder, salt, and pepper. Mix in shredded cheese.
- Grease a 9×13-inch pan and spread the bread cubes evenly in the bottom.
- Top the bread with the sausage and vegetable mixture, then pour the egg mixture over everything. Cover and refrigerate for at least 2 hours or overnight.
- Bake at 350°F for 40–45 minutes uncovered, until golden and a toothpick comes out clean. Let rest 10 minutes before slicing.