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Sausage Egg and Cheese Breakfast Casserole

Sausage egg and cheese breakfast casserole layers browned breakfast sausage, sharp cheddar, and bread cubes under a savory egg custard. Baked until the center is set, it has a tender middle and golden top, with a 10-minute rest before serving.
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Prep Time 15 minutes
Cook Time 55 minutes
Standing and resting 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened
  • 1 lb breakfast sausage bulk
  • 6 cups bread cubes 1-inch
  • 2 cups sharp cheddar cheese shredded
  • 8 eggs large
  • 2 cups whole milk
  • 1 tsp dry mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. 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.
  4. Spread the bread cubes in the prepared baking dish.
  5. Top the bread evenly with the sausage and cheddar cheese.
  6. Whisk the eggs, milk, dry mustard, salt, and pepper in a large bowl.
  7. Pour the egg mixture evenly over the bread.
  8. Let the casserole stand for 10 minutes so the bread can absorb some of the egg mixture.
  9. Bake for 45 to 55 minutes, until the center is set and reaches 160°F.
  10. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, make sure the bread is evenly covered with the egg mixture before baking. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Use a dairy-free milk and cheese alternative if needed, though the texture may vary.