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Classic Sausage and Egg Breakfast Casserole

This is the breakfast casserole that started it all for so many of us! It's hearty, filling, and absolutely perfect for feeding a crowd on Christmas morning or meal prepping for those crazy weekday mornings. The best part? You can assemble it the night before and just pop it in the oven when you wake up.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound ground breakfast sausage
  • 6 slices white bread cubed
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large skillet over medium heat, cook the sausage until browned and crumbled, about 8-10 minutes. Drain excess grease.
  3. Layer the bread cubes in the bottom of the prepared baking dish. Top with cooked sausage and shredded cheese.
  4. In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper until well combined.
  5. Pour the egg mixture evenly over the bread, sausage, and cheese. Press down gently with a spatula to ensure all bread is soaked.
  6. Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours).
  7. When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake uncovered for 45 minutes until golden brown and set in the center.
  8. To freeze: After step 5, cover tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.