Sausage and Egg Breakfast Casserole

Name: Sausage and Egg Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 lb breakfast sausage, casings removed; 6 cups cubed day-old bread; 2 cups shredded cheddar cheese; 8 large eggs; 2 1/2 cups milk; 1 tsp dry mustard; Salt and pepper, to taste; 2 tbsp chopped chives, optional

Sausage and Egg Breakfast Casserole photo 1

8 servings15 min prep45 min cookEasy

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The Story Behind It

The Tale of Sausage and Egg Breakfast Casserole

Story updated September 18, 2026

Breakfast casseroles grew out of American home cooking traditions of make-ahead, overnight dishes meant to feed a crowd with minimal morning effort, popularized especially through mid-20th-century church and community cookbooks. Layering bread, eggs, sausage, and cheese made them a holiday and potluck staple.

Ingredients

Scale:· 8 servings

1 lb breakfast sausage, casings removed
6 cups cubed day-old bread
2 cups shredded cheddar cheese
8 large eggs
2 1/2 cups milk
1 tsp dry mustard
Salt and pepper, to taste
2 tbsp chopped chives, optional

Instructions

1Grease a 9x13-inch baking dish. Brown the sausage in a skillet over medium heat, breaking it into crumbles, until fully cooked, about 7 minutes, then drain.
2Spread the bread cubes in the baking dish and scatter the cooked sausage and half the cheese over the top.
3Whisk the eggs, milk, dry mustard, salt, and pepper together, then pour evenly over the bread and sausage.
4Press down gently on the bread so it soaks up the egg mixture, cover, and refrigerate for at least 2 hours or overnight.
5When ready to bake, preheat the oven to 350°F (175°C) and top the casserole with the remaining cheese.
6Bake, uncovered, for 40 to 45 minutes, until puffed, golden, and set in the center. Let rest 5 minutes, then sprinkle with chives and serve.

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