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A whole sausage breakfast casserole in a white rectangular baking dish, with a golden, uneven surface of toasted sourdough bread, browned sausage, and melted cheese. Small pieces of chopped green parsley are scattered over the top. A bowl of raspberries and blueberries, small serving bowls, and silverware sit around the casserole.
4.86 from 139 votes

Sausage Breakfast Casserole Recipe

This Sausage Breakfast Casserole combines savory sausage, eggs, day-old bread, Gouda, and Parmesan cheese in one hearty, delicious dish. Baked until golden on top and soft and custardy in the center, it's perfect for Christmas morning, holiday brunches, or feeding a crowd. Assemble it at least an hour ahead or refrigerate overnight for an easy make-ahead breakfast.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Refrigeration1 hour
Total Time2 hours 40 minutes
Servings: 10 servings
Calories: 537kcal
Chef: Jessica Randhawa

Ingredients

  • 1 tablespoon olive oil - or butter
  • 1 medium yellow onion - diced
  • 1 pound ground pork breakfast sausage - or sweet or hot Italian sausage
  • 8 large eggs
  • 3 cups whole milk -
  • ½ teaspoon salt - plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 cup grated Parmesan cheese
  • 1 cup Gouda cheese - freshly shredded
  • 10 cups cubed day-old bread - measured after cutting (sourdough, French bread, challah, or brioche)
  • freshly chopped parsley - to garnish

Instructions

  • Prepare the baking dish. Lightly spray a 9x13-inch baking dish with nonstick cooking spray or grease with butter. Set aside while preparing the other ingredients.
  • Cook the sausage and onions. Warm the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, stirring occasionally. Add the ground sausage and cook for approximately 12-15 minutes, breaking it apart with a wooden spoon or spatula until fully cooked and browned. Drain off excess grease, if necessary. Remove from the heat and let the mixture cool until no longer hot.
    1 tablespoon olive oil, 1 medium yellow onion, 1 pound ground pork breakfast sausage
  • Prepare the egg mixture. Crack the eggs into a large mixing bowl. Add the whole milk, salt, black pepper, and garlic powder. Whisk thoroughly until the eggs are fully blended with the milk and seasonings.
    8 large eggs, 3 cups whole milk, ½ teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder
  • Combine the sausage and cheese. Add the grated Parmesan, shredded Gouda, and cooled sausage and onion mixture to the bowl of whisked eggs. Stir gently until the sausage and cheese are distributed throughout the mixture.
    1 cup grated Parmesan cheese, 1 cup Gouda cheese
  • Assemble the casserole. Arrange the cubed day-old bread in an even layer in the prepared baking dish. Carefully pour the egg, sausage, and cheese mixture over the bread, spreading the sausage and cheese across the dish as evenly as possible. Gently press the bread down with the back of a spoon to help it absorb the liquid.
    10 cups cubed day-old bread
  • Cover and refrigerate. Cover the baking dish tightly with aluminum foil and refrigerate for at least 1 hour or overnight. This soaking time is essential for allowing the bread to absorb the egg and milk mixture before baking.
  • Bake the casserole. Preheat the oven to 350°F. Keeping the dish covered with aluminum foil, bake for 35 minutes. Carefully remove the foil and continue baking for approximately 25 minutes, or until the surface is golden brown and the center is fully set. Check the center with an instant-read thermometer; it should register 165°F.
    If refrigerated overnight: Plan for approximately 20-30 minutes of additional baking time, as the casserole will be thoroughly chilled. If the surface becomes too brown before the center is cooked through, loosely cover it with foil.
  • Rest and serve. Remove the casserole from the oven and let it stand for 5-10 minutes. Cut into 10 portions, garnish with freshly chopped parsley if desired, and serve warm.
    freshly chopped parsley

Notes

  • Bread: Measure the 10 cups of bread after cutting it into cubes, without packing them into the measuring cup. Day-old sourdough, French bread, challah, and brioche all work well. If using fresh bread, spread the cubes on a baking sheet and dry them in a 300°F oven for 10-15 minutes, until slightly dry but not browned. Cool before using.
  • Don't skip refrigeration: The assembled casserole must be refrigerated for at least 1 hour to give the bread time to absorb the egg mixture. You can also assemble it the night before and refrigerate overnight.
  • Adjust the baking time: A casserole refrigerated overnight generally takes 20-30 minutes longer to bake than one chilled for just an hour. Always check the center for doneness rather than relying on time alone.
  • Check the center: The casserole is done when the middle is set and reaches an internal temperature of 165°F. Cover loosely with foil if the top browns too quickly.
  • Storage and freezing: Refrigerate leftovers in an airtight container for up to 3-4 days. For longer storage, freeze individual portions of the fully baked casserole for 2-3 months. Thaw overnight in the refrigerator and reheat to 165°F.

Nutrition

Calories: 537kcal | Carbohydrates: 33g | Protein: 29g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 226mg | Sodium: 1124mg | Potassium: 426mg | Fiber: 3g | Sugar: 8g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 444mg | Iron: 3mg
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