Go Back

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

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. Prep the oven and dish: Preheat the oven to 350°F (175°C). Grease a 9x13-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.