Sausage and Egg Casserole

Name: Sausage and Egg Casserole
Prep time: 20 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: american
Ingredients: 450 g pork sausage (breakfast sausage, casings removed if using links); 6 slices bread (day-old white or sourdough, cut into 1-inch cubes); 8 pcs egg (large); 1.5 cup whole milk; 1.5 cup cheddar cheese (shredded); 1 pcs onion (small, finely chopped); 1 pcs bell pepper (small, any color, diced); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 pinch dry mustard powder; 1 tbsp butter (for greasing the baking dish)

RATING

4.5/5(118)

TASTE SCORE

9/10

Hearty, satisfying breakfast casserole layered with savory pork sausage, fluffy eggs, cubed bread, and melted cheddar cheese. Perfect for feeding a crowd on busy mornings or holiday brunches — just assemble the night before and pop it in the oven.

PREP

20m

COOK

SERVES

1 PIECE

470 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prepare the baking dish.
1.Preheat oven to 350°F (175°C).
2.Grease a 9x13 inch baking dish with butter, coating the bottom and sides evenly.
saute · ~12 min
Brown the sausage and vegetables.
1.Heat a large skillet over medium-high heat.
2.Add the pork sausage and break it into crumbles with a wooden spoon.
3.Cook until browned and no longer pink, about 6-8 minutes.
4.Add chopped onion and bell pepper to the skillet.
5.Sauté until vegetables are softened, about 3-4 minutes.
6.Drain off any excess fat and set aside to cool slightly.
TIPLet the sausage mixture cool for 5 minutes before combining with eggs so it doesn't scramble them.
assemble
Layer the casserole base.
1.Spread the bread cubes evenly across the bottom of the greased baking dish.
2.Sprinkle the cooked sausage and vegetable mixture over the bread.
3.Top with 1 cup of the shredded cheddar cheese.
mix · ~1 min
Whisk the egg custard.
1.In a large mixing bowl, crack all 8 eggs.
2.Add the milk, salt, black pepper, and dry mustard powder.
3.Whisk vigorously until the mixture is smooth and fully combined, about 1 minute.
assemble · ~15 min
Pour custard over the layers and rest.
1.Slowly pour the egg custard mixture evenly over the bread, sausage, and cheese layers.
2.Use a spatula to gently press down on the bread cubes so they soak up the liquid.
3.Sprinkle the remaining 0.5 cup cheddar cheese on top.
4.Let the casserole rest for at least 15 minutes so the bread absorbs the custard. For best results, cover and refrigerate overnight.
TIPAn overnight soak makes the casserole extra creamy and cohesive — perfect for advance prep.
bake · ~45 min
Bake until puffed and golden.
Place the casserole in the preheated oven and bake uncovered for 40-45 minutes, until the top is golden brown and the center is set. A knife inserted into the middle should come out clean.
TIPIf the top browns too quickly, tent loosely with foil for the last 10 minutes.
rest · ~10 min
Let the casserole set before slicing.
Remove from the oven and let it rest on a cooling rack for 10 minutes. This allows the casserole to firm up so it slices cleanly.
TIPSlicing too soon makes it fall apart — patience pays off.
serve
Slice into 8 squares and serve warm.
Cut the casserole into 8 equal portions and use a spatula to lift each piece onto plates. Serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old bread so it absorbs the custard without turning mushy.
2
Let the sausage mixture cool 5 minutes before adding eggs to prevent curdling.
3
Press bread cubes gently into the custard to ensure even soaking.
4
Refrigerate overnight for a creamier, more cohesive casserole.
5
Bake until a knife inserted in the center comes out clean — that's doneness.
6
Tent with foil if the top browns too quickly during baking.
7
Rest 10 minutes before slicing so the casserole holds its shape.