Creamy Sausage and Egg Breakfast Casserole – Comforting, Make-Ahead Brunch

Looking for a cozy breakfast that feeds a crowd and doesn’t make you hover over the stove? This creamy sausage and egg breakfast casserole is your answer. It’s savory, cheesy, and rich without feeling heavy, and it bakes up beautifully with minimal effort.

You can prep it the night before or whip it together in the morning. It’s perfect for holidays, lazy weekends, or meal prep. Pair it with fresh fruit and coffee, and breakfast is done.

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Creamy Sausage and Egg Breakfast Casserole - Comforting, Make-Ahead Brunch

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Ingredients

• 1 pound (450 g) breakfast sausage, casings removed
• 1 tablespoon olive oil or butter (if needed for sautéing)
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced (optional for color and sweetness)
• 2 cloves garlic, minced
• 8 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups shredded cheese, divided (cheddar, Monterey Jack, or Gruyère work well)
• 3 cups day-old bread cubes (such as French bread, brioche, or sourdough), 1-inch pieces
• 2 green onions, thinly sliced
• Fresh parsley or chives, chopped, for garnish
• Nonstick spray or butter for greasing the baking dish

Instructions

• Prep the oven and dish: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
• Cook the sausage: Heat a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes.Transfer to a paper towel–lined plate to drain.
• Sauté the aromatics: If the pan looks dry, add olive oil or butter. Add the onion and bell pepper. Cook until soft and lightly golden, 5–7 minutes.Stir in the garlic and cook 30 seconds until fragrant. Remove from heat.
• Whisk the custard: In a large bowl, whisk the eggs, milk, heavy cream, Dijon, paprika, salt, and pepper until well combined.
• Layer the casserole: Scatter the bread cubes evenly in the baking dish. Top with the cooked sausage, sautéed vegetables, and half of the shredded cheese.
• Add the egg mixture: Pour the egg mixture evenly over everything.Gently press the bread down with a spatula so it soaks up the custard. Sprinkle the remaining cheese and green onions on top.
• Optional rest: For the creamiest texture, cover and chill for 30 minutes or up to overnight. If you’re short on time, you can bake it right away.
• Bake: Uncover and bake for 35–45 minutes, until the center is set but still slightly jiggly and the top is golden.A knife inserted near the center should come out mostly clean.
• Rest and serve: Let the casserole rest for 10 minutes. Garnish with parsley or chives. Slice and serve warm.

What Makes This Recipe So Good

• Ultra creamy texture: A touch of cream and cheese turns eggs into a custardy, luxurious bite.
• Deep savory flavor: Browned sausage, onions, and a hint of Dijon give it a well-rounded, satisfying taste.
• Hands-off cooking: Once it’s in the oven, you’re free to set the table or relax.
• Great for make-ahead: Assemble the night before and bake in the morning.

  It reheats well, too.

• Flexible ingredients: Swap the sausage, cheeses, or veggies to match what you have.

Ingredients

• 1 pound (450 g) breakfast sausage, casings removed
• 1 tablespoon olive oil or butter (if needed for sautéing)
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced (optional for color and sweetness)
• 2 cloves garlic, minced
• 8 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups shredded cheese, divided (cheddar, Monterey Jack, or Gruyère work well)
• 3 cups day-old bread cubes (such as French bread, brioche, or sourdough), 1-inch pieces
• 2 green onions, thinly sliced
• Fresh parsley or chives, chopped, for garnish
• Nonstick spray or butter for greasing the baking dish

Step-by-Step Instructions

1. Prep the oven and dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
2. Cook the sausage: Heat a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes.

   Transfer to a paper towel–lined plate to drain.

3. Sauté the aromatics: If the pan looks dry, add olive oil or butter. Add the onion and bell pepper. Cook until soft and lightly golden, 5–7 minutes.

   Stir in the garlic and cook 30 seconds until fragrant. Remove from heat.

4. Whisk the custard: In a large bowl, whisk the eggs, milk, heavy cream, Dijon, paprika, salt, and pepper until well combined.
5. Layer the casserole: Scatter the bread cubes evenly in the baking dish. Top with the cooked sausage, sautéed vegetables, and half of the shredded cheese.
6. Add the egg mixture: Pour the egg mixture evenly over everything.

   Gently press the bread down with a spatula so it soaks up the custard. Sprinkle the remaining cheese and green onions on top.

7. Optional rest: For the creamiest texture, cover and chill for 30 minutes or up to overnight. If you’re short on time, you can bake it right away.
8. Bake: Uncover and bake for 35–45 minutes, until the center is set but still slightly jiggly and the top is golden.

   A knife inserted near the center should come out mostly clean.

9. Rest and serve: Let the casserole rest for 10 minutes. Garnish with parsley or chives. Slice and serve warm.

How to Store

• Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.

  Reheat portions in the microwave or the oven at 325°F until warm.

• Freeze: Wrap tightly in plastic and foil, or portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 325°F until hot in the center.
• Make-ahead: Assemble the unbaked casserole, cover, and refrigerate up to 24 hours.

  Add 5–10 minutes to the bake time if starting cold from the fridge.

Why This is Good for You

• Protein-rich: Eggs and sausage provide sustained energy and help keep you full longer.
• Balanced meal: Bread offers carbohydrates, while milk and cheese add calcium and fat for satiety.
• Customizable veggies: Onions and peppers bring fiber and antioxidants. You can add spinach, mushrooms, or broccoli to boost nutrients further.
• Portion-friendly: It’s easy to cut into squares and serve sensible portions, especially for meal prep.

Pitfalls to Watch Out For

• Soggy texture: Use day-old or lightly toasted bread so it holds up. Fresh, soft bread can turn mushy.
• Greasy casserole: Drain the sausage well and dab off extra fat.

  Too much grease can separate the custard.

• Overbaking: Pull it when the center is just set. Overcooking makes eggs rubbery instead of creamy.
• Uneven seasoning: Taste the sausage and vegetable mixture and season lightly before adding the custard. Bread absorbs salt, so a little extra can help.
• Cold center: If baking straight from the fridge, add more time and tent with foil if the top browns too quickly.

Recipe Variations

• Low-carb: Skip the bread and add 2 extra eggs plus 1 cup sautéed mushrooms or spinach.

  Bake in a slightly smaller dish.

• Spicy: Use hot Italian sausage or chorizo, add red pepper flakes, and swap in Pepper Jack cheese.
• Herby: Fold in 1 tablespoon chopped fresh thyme and 2 tablespoons chopped parsley to the custard.
• Veggie-loaded: Add 1 cup chopped spinach, 1 cup sliced mushrooms, or 1 cup small broccoli florets (steam or sauté first to remove moisture).
• Different cheeses: Try Gruyère for a nutty flavor, feta for tang, or a blend of cheddar and mozzarella for extra melt.
• Gluten-free: Use your favorite gluten-free bread or swap the bread for cooked, cooled hash browns.
• Mini casseroles: Bake in greased muffin tins (fill 3/4 full) at 350°F for 18–22 minutes for grab-and-go portions.

FAQ

Can I use pre-cooked sausage?

Yes. Crumble or chop it into small pieces and warm it briefly with the onions and peppers to build flavor. Just make sure it’s drained and not greasy before layering.

Do I have to use heavy cream?

No.

You can replace the heavy cream with more milk for a lighter casserole. It won’t be quite as rich, but it will still be tender and delicious.

Can I make this without bread?

Absolutely. Add more vegetables or use thawed, squeezed-dry hash browns instead.

You may need a slightly shorter bake time, so start checking around 30 minutes.

How do I know when it’s done?

Look for a lightly golden top and a center that’s set but still a touch jiggly. A knife inserted near the middle should come out mostly clean with no wet egg.

What if I only have shredded cheese blends?

Use them. A classic “Mexican blend” or “Italian blend” melts nicely and works great.

You can adjust seasoning to taste since some blends are saltier.

Can I add bacon?

Yes. Cook bacon until crisp, crumble it, and use it with or in place of some sausage. Be sure to drain excess fat to keep the casserole from getting greasy.

Final Thoughts

This creamy sausage and egg breakfast casserole is easy, reliable, and always welcome at the table.

It’s simple enough for a weekday but worthy of a special brunch. With a little planning, you can assemble it ahead and bake when you’re ready. Keep the base recipe as a template, then mix and match ingredients to fit your mood.

Warm, cheesy, and satisfying—this one’s a keeper.