The sausage browns in the skillet, and a little of its fat can cling to the crumbles even after they’re cooked. Draining that excess before it goes into the baking dish keeps the bottom from turning greasy. I build this sausage egg and cheese breakfast casserole in one 9×13-inch dish, layering bread, sausage, and sharp cheddar before pouring the egg mixture over everything.
The 10-minute rest before baking gives the bread time to soak up some of the eggs and milk, so you don’t end up with dry cubes floating over a layer of custard. After baking, the center should be set and reach 160°F. Let it sit for another 10 minutes before serving, and the slices will hold together neatly with tender bread and sausage in every piece.
Kitchen Note
Give the casserole its full 10-minute rest after baking. The center settles as it sits, which makes serving cleaner and keeps the first piece from collapsing on the plate.
Save this sausage egg and cheese breakfast casserole for a make-ahead-style breakfast with a tender center and sharp cheddar in every slice.
Why Draining the Sausage Matters More Than You’d Think
Breakfast sausage brings plenty of flavor, but the fat it releases in the skillet doesn’t need to go into the casserole. If you skip draining it, that extra grease settles around the bread and can leave the bottom slick, even when the egg mixture has baked through. I pour off the excess after the sausage is browned and cooked through, then add the crumbles to the dish.
The layering also keeps the ingredients from bunching into one dense pocket. Spread the bread cubes across the greased dish first, then distribute the sausage and cheddar over them. Pouring the whisked eggs and milk evenly across the surface gives the bread a chance to absorb liquid throughout the pan instead of leaving one corner dry and another heavy with custard. Take a moment to look over the dish before it goes into the oven; the layers should be spread across the full 9×13-inch pan, not piled in the middle.
What the Bread, Sausage, and Cheddar Each Bring
- Bread cubes — The bread gives the egg mixture something substantial to soak into, rather than leaving the casserole as a plain baked egg dish. Cut the cubes evenly so they sit in a consistent layer. A sturdy sandwich loaf or bakery bread both work; whole-wheat bread is a useful swap if you want a firmer, nuttier bite, though it makes the casserole taste more grain-forward.
- Bulk breakfast sausage — Bulk sausage breaks into small crumbles that distribute through the pan, unlike links that would need a different preparation. A standard grocery-store sausage works well here; there’s no need to seek out a specialty brand. For a spicier casserole, choose hot bulk breakfast sausage in place of a mild style while keeping the same form.
- Sharp cheddar — Sharp cheddar gives the egg and bread enough savory cheese flavor to stand up to the sausage. Pre-shredded sharp cheddar is convenient and works; cheese shredded from a block tends to melt more smoothly. A milder cheddar will still melt, but the finished casserole will have a softer cheese flavor.
- Eggs and whole milk — Large eggs provide the structure that sets the casserole, while whole milk makes the baked center tender. Keep the eggs large for the intended balance. Lower-fat milk can be used if that’s what you have, though the custard will be less rich.
- Dry mustard — It adds a quiet savory note that helps round out the cheddar without making the casserole taste strongly of mustard. Use dry mustard rather than prepared mustard; they aren’t a direct swap in this mixture.
Building Even Layers and Baking Until the Center Sets
Brown the sausage and drain the excess
Heat the oven to 350°F and grease a 9×13-inch baking dish with the softened butter. Cook the bulk sausage in a 12-inch skillet over medium heat, breaking it into crumbles as it browns. Keep cooking until the sausage is browned and reaches 160°F; large pieces take longer to cook through than small crumbles. Drain off the excess fat before adding the sausage to the dish.
Spread the bread, sausage, and cheddar
Arrange the 1-inch bread cubes across the bottom of the prepared dish in an even layer. Scatter the cooked sausage over the bread, then top with the shredded sharp cheddar. If the sausage or cheese lands in one concentrated area, redistribute it before adding the eggs so each portion gets a mix of all three.
Whisk and pour the egg mixture
In a large bowl, whisk together the eggs, whole milk, dry mustard, salt, and black pepper until the mixture looks uniform. Pour it evenly over the bread and toppings, working across the dish rather than emptying everything in one spot. Let the casserole stand for 10 minutes so the bread can absorb some of the liquid. The bread should look moistened before the pan goes into the oven.
Bake until the middle is set
Bake at 350°F for 45 to 55 minutes, until the center is set and reaches 160°F. Start checking toward the earlier end of that range, since the exact timing can vary with the dish and oven. The middle shouldn’t look loose when you gently move the pan. Rest the baked casserole for 10 minutes before cutting it into portions.
Simple Ways to Change the Sausage or Bread
Make it with spicy breakfast sausage
Use hot bulk breakfast sausage instead of a mild style, keeping the same amount and cooking it in crumbles. The casserole gets a more pronounced peppery kick without changing the bread-and-egg texture.
Use whole-wheat bread cubes
Swap in whole-wheat bread cut into the same 1-inch cubes. It gives the casserole a nuttier flavor and a slightly sturdier bite than softer white bread, while fitting the same layering and soaking method.
Storage and Reheating
- Refrigerator: Store covered portions in the refrigerator for 3 to 4 days. The bread softens as it sits, so leftovers will be more tender than freshly baked slices.
- Freezer: Freeze individual portions in airtight containers for up to 2 to 3 months. Thaw overnight in the refrigerator for more even reheating.
- Reheating: Warm a portion covered in a 350°F oven until heated through, or microwave it in short intervals. Reheat leftovers to 165°F; avoid leaving a portion in the microwave too long at once, which can make the eggs rubbery at the edges.
Questions That Come Up When Baking This Breakfast Casserole
Sausage Egg and Cheese Breakfast Casserole
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Grease a 9x13-inch baking dish with the softened butter.
- Cook the sausage in a 12-inch skillet over medium heat, breaking it into crumbles, until browned and cooked through to 160°F; drain off excess fat.
- Spread the bread cubes in the prepared baking dish.
- Top the bread evenly with the sausage and cheddar cheese.
- Whisk the eggs, milk, dry mustard, salt, and pepper in a large bowl.
- Pour the egg mixture evenly over the bread.
- Let the casserole stand for 10 minutes so the bread can absorb some of the egg mixture.
- Bake for 45 to 55 minutes, until the center is set and reaches 160°F.
- Let the casserole rest for 10 minutes before serving.
