Casserole Mornings (Or, The Tale of My Favorite Lazy Brunch)
Alright, so let me just say this: if you ever stumble into my kitchen on a Sunday morning—usually around the time I realize coffee hasn’t magically poured itself—you’d probably catch me in slippers, tossing together this Easy Sausage and Egg breakfast casserole. It started as a way to feed a crowd without losing my mind (or burning the toast, which, yes, has happened more times than I like to admit). There’s just something about the smell of sausage sizzling away that makes everyone shuffle out of bed with a little more enthusiasm, you know?
One time, my cousin tried to help by adding hot sauce straight into the eggs. Bold move. Let’s just say, the casserole had... character that morning. But honestly, that’s half the fun of this dish—there’s room to goof up and it still ends up delicious. Plus, who needs perfection when you’ve got melted cheese?
Why I Keep Coming Back to This Casserole
I make this when I want breakfast to sort itself out while I chat with family or, let’s be real, scroll aimlessly through my phone. My family goes absolutely bonkers for this because it’s hearty but not fussy; I can assemble it the night before, and nobody complains about leftovers (though, actually, leftovers are rare—teenagers eat like they’re prepping for a marathon).
And, between you and me, I used to stress about fancy brunches. Now, I just pop this in the oven and everyone thinks I’ve got it together. Joke’s on them!
What You’ll Need (And How I Cheat Sometimes)
- 1 pound (about 450g) breakfast sausage (pork’s classic, but I’ve swapped in turkey sausage when that’s what’s in the fridge—nobody noticed!)
- 8 large eggs (sometimes I use 6 eggs and ¼ cup extra milk, no one’s called me out yet)
- 2 cups milk (whole milk makes it richer, but honestly skim works. My grandmother swore by 2%—I think it was just always on sale)
- 2 cups shredded cheddar cheese (or whatever’s lingering in the cheese drawer; Swiss is weirdly good)
- 6 cups day-old bread, cubed (any kind—sourdough, sandwich, even the odd bagel chopped up, I won’t judge)
- ½ teaspoon salt (or a bit more if you’re feeling salty)
- ¼ teaspoon black pepper
- Optional: ½ teaspoon dry mustard, diced bell peppers, chopped green onions, or a handful of spinach if you’re feeling healthy
How I Actually Make It (With a Few Detours)
- Brown the sausage. Grab a skillet, toss in the sausage, and cook over medium heat until crumbly and browned. (This is also where I sneak a tiny bite—quality assurance, right?) If it’s really greasy, I’ll drain off some fat, but a little left behind is flavor city.
- Layer the bread. Scatter your bread cubes in a greased 9x13-inch casserole dish. Sometimes I squeeze the cubes in; if you’ve got a smaller pan, just mound them up a little.
- Add the sausage and cheese. Sprinkle the cooked sausage evenly over the bread, then go wild with the cheese and any extras like peppers or spinach. (I once tried olives—would not recommend. Tasted like a pizza that forgot it was breakfast.)
- Whisk the eggs and milk. In a big bowl, whisk together eggs, milk, salt, pepper, and dry mustard if you’re using it. Pour this over everything in the dish. Don’t worry if it looks like a mess—the bread soaks it all up and it sorts itself out in the oven.
- Let it sit (if you’ve got time). Cover and refrigerate overnight, or at least 30 minutes if you’re impatient like me. It lets the bread soak up all the good stuff, but I’ve totally skipped this step in a rush and it’s still tasty. Maybe not as puffy, but hey, breakfast waits for no one.
- Bake. Preheat your oven to 350°F (175°C). Bake, uncovered, for about 45–50 minutes or until the top is golden and the center doesn’t jiggle like jelly. Give it a poke with a knife—if it comes out clean-ish, you’re golden. If not, five more minutes. (I tend to check it obsessively. Paranoid? Maybe.)
What I’ve Learned (Mostly the Hard Way)
- If you use super fresh bread, it gets a bit mushy. Day-old or even slightly stale bread is perfect; who knew procrastination could be so useful?
- I once forgot to grease the pan. Let’s just say, egg cement is real and terrifying. Always grease.
- Mixing cheeses is fun, but blue cheese is not breakfast material. Just trust me on this one.
If You Want to Mix Things Up
- I’ve thrown in cooked mushrooms—delicious. Jalapenos? Spicy but fun. Broccoli works if you chop it small, but cauliflower just made it taste weird (sorry, cauliflower fans).
- Swapping out the sausage for cooked bacon is a win. Veggie sausage is... honestly fine, but not my favorite. Maybe I’m old fashioned.
Tools I Use (But Won’t Judge You If You Don’t)
- 9x13-inch casserole dish (though I’ve made it in two loaf pans in a pinch—uneven, but it worked)
- Mixing bowl (or just a big pitcher—I’ve done both)
- Whisk (fork works if you’re desperate, or just use a clean hand—I won’t tell)
How to Store (If You Have Any Left... Ha!)
Pop leftovers in an airtight container and store in the fridge for up to 3 days. It reheats surprisingly well in the microwave; sometimes I think it tastes even better the next day when the flavors hang out together. But, honestly, in my house it never lasts more than a day! I tried freezing it once and it was okay, though the bread went a bit chewy. Not my favorite result, but edible.
How We Serve It (According to Tradition... Sort Of)
I like to slice it up and serve with a little side of fruit, mostly so I can pretend I’ve ticked the “healthy” box. When we’re feeling fancy (which is, let’s face it, rare), I’ll make a simple salad on the side or a batch of these quick muffins from Sally’s Baking Addiction. And if it’s a holiday, there’s always extra hot sauce on the table—thanks, cousin.
Lessons Learned (a.k.a., Don’t Do What I Did)
- Don’t rush the soak. I once tried to pour-and-bake in ten minutes flat, and it came out oddly dry in spots. Actually, I find it works better if you let it sit at least 30 minutes, but overnight is magic.
- Don’t go overboard on the cheese, as wild as that sounds. Too much and it turns into a grease-fest. Moderation is key (coming from me, that’s saying something).
Questions Folks Have Actually Asked Me
- Can I use gluten-free bread? Yep! I’ve done it for my cousin, Crissy. It’s a bit softer, so try to dry it out a bit first—leave it out overnight or toast it lightly.
- How far in advance can I make this? I’d say up to 24 hours ahead, covered in the fridge. If you stretch that, things get a bit soggy—but hey, some folks like it that way.
- Does it freeze well? Kind of. You can freeze individual squares, but the texture changes. I’d recommend just eating it fresh if you can swing it.
- Can I add veggies? Absolutely. I usually toss in whatever’s lurking in the crisper drawer. Just cook them first so they don’t leak water all over the joint.
- Where do you get your sausage? I honestly just grab whatever’s on sale at the local supermarket, but if you want something fancier, check out ButcherBox for good-quality stuff delivered to your door. Bit of a treat, that.
- Why is my casserole watery? Usually it’s too much milk or not enough bake time. Or maybe the bread was too fresh. Give it a few more minutes in the oven—it usually sorts itself out.
Oh, and quick digression—last week my neighbor showed up with homemade jam right as this casserole was coming out of the oven. We slathered it on toasted bread and called it a side dish. Not traditional, but boy, it worked. Sometimes the best breakfasts are the ones that make you laugh.
If you’re after more hearty breakfast ideas, I’m a fan of this overnight sausage strata too. I mean, you can never have too many ways to eat eggs and bread, right?
Ingredients
- 1 pound breakfast sausage
- 6 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 4 cups cubed bread (day-old or toasted)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Drain excess fat.
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3In a large bowl, whisk together eggs, milk, salt, black pepper, and garlic powder.
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4Layer the cubed bread evenly in the prepared baking dish. Sprinkle cooked sausage and shredded cheddar cheese over the bread.
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5Pour the egg mixture evenly over the casserole. Gently press down to ensure the bread soaks up the liquid.
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6Bake for 40 minutes or until the casserole is set and the top is golden brown. Garnish with chopped parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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