Cheesy Sausage Brunch Bake is my kind of weekend casserole: savory, cheesy, and hearty enough that you don’t need much else on the table.
The bread soaks up the egg custard and bakes into a soft, sturdy base with golden edges, while the sausage keeps every bite flavorful. I like the little hit of spice from smoked paprika and black pepper, and I almost always add green chiles when I have them.
This one is especially good for holiday mornings, brunch with friends, or any time you want an overnight breakfast casserole that bakes up reliably in a 9×13.
Why You’ll Love This Recipe
Brunch-ready: It eats like a full plate of sausage, eggs, and toast all in one scoop.
Make-ahead friendly: I love that you can prep it the night before, then just bake it in the morning.
Comfort-food flavor: Sharp cheddar, browned sausage, and a warm egg custard is a combination I never get tired of.
Easy to tweak: Use green chiles, mushrooms, a different cheese, or a spicier sausage depending on what you like.
Feeds a group: It’s a simple 9×13 sausage breakfast casserole that slices cleanly and serves a table without fuss.
Ingredients You’ll Need
Casserole Base
- Breakfast sausage: I use classic pork breakfast sausage, but spicy sausage is great here too if you want more heat.
- Day-old bread cubes: Slightly stale bread is ideal because it soaks up the egg mixture without turning to mush. Any sturdy sandwich bread or bakery loaf works.
- Sharp cheddar cheese: Sharp cheddar stands up to the sausage and keeps the casserole from tasting flat. Pre-shredded is fine, but freshly shredded melts a little smoother.
- Unsalted butter: This helps the bread toast up a bit and adds that buttery breakfast flavor.
- Diced green chiles (optional): I like these for a mild peppery bite that doesn’t overpower the casserole.
- Sliced mushrooms (optional): Canned mushrooms work in a pinch, but make sure they’re drained really well so the bake doesn’t get watery.
Egg Custard
- Eggs: This is the structure of the whole dish, so use large eggs and whisk well so it bakes evenly.
- Whole milk: Whole milk gives a richer, softer custard. Half-and-half is even richer, and 2% works if that’s what you keep around.
- Kosher salt: Seasoning matters here because the bread and eggs are mild on their own.
- Black pepper: I like a generous amount since it plays really well with sausage and cheddar.
- Dry mustard: This adds that subtle “breakfast sandwich” flavor in the background. Don’t worry, it doesn’t taste like straight mustard.
- Garlic powder: A little garlic makes the whole casserole taste more savory without being garlicky.
- Smoked paprika: This is a small thing, but it adds a warm smokiness that fits the sausage perfectly.
Finish
- Green onions: I like the fresh bite on top right before serving.
- Hot sauce: Serve it at the table so everyone can do their own heat level.
Recipe Instructions
- Preheat: Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook sausage: Brown the sausage in a skillet over medium heat until cooked through, then drain it well.
- Add bread: Put the bread cubes in the baking dish.
- Add butter: Drizzle the melted butter over the bread, then toss to coat as evenly as you can.
- Add fillings: Spread the cooked sausage over the bread, sprinkle with cheddar, and add the green chiles and/or mushrooms if you’re using them.
- Whisk custard: Whisk the eggs, milk, salt, pepper, dry mustard, garlic powder, and smoked paprika until fully combined.
- Pour custard: Pour the egg mixture evenly over the casserole, then gently press down on the bread so it can soak it up.
- Rest: Let it rest for 10 minutes at room temperature, or cover and refrigerate for 8 to 12 hours. If it’s been refrigerated, let it sit out for about 20 minutes before baking.
- Bake: Bake uncovered until puffed, golden, and set in the center (160°F), about 40 to 55 minutes.
- Serve: Rest for 10 minutes, then garnish with green onions and serve with hot sauce.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the sausage really well. If there’s a lot of grease left behind, the bottom of the casserole can turn heavy and oily.
Use bread that’s a little stale. Fresh, soft bread can break down too much once it soaks up the custard. Day-old cubes hold their shape better.
Press the bread down gently. You’re not mashing it, just helping the top layer soak so you don’t end up with dry corners.
Watch the top near the end. If it’s browning faster than the center is setting, tent it with foil for the last 10 to 15 minutes.
Check the center for doneness. I like using a thermometer and pulling it when it hits 160°F, especially if you’re baking it straight from the fridge.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Hot sauce: Put a couple of bottles on the table and let everyone choose. A vinegar-forward sauce is especially good with cheddar and sausage.
- Fresh fruit: A bowl of berries, melon, or oranges is an easy side that doesn’t require cooking. It’s nice next to a rich casserole like this.
- Salsa or pico: Spoon a little on top for a fresher, brighter bite. This is also great with sliced avocado if you have it.
- Simple salad: If this is more of a lunch-brunch situation, I like a basic green salad with a light dressing. Nothing fancy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave, or warm the whole pan in the oven until hot.
You can make this recipe ahead and bake it the next morning. Assemble the casserole, cover it tightly, and refrigerate it for 8 to 12 hours.
If you’re baking it cold from the fridge, plan on adding a few extra minutes to the bake time. I still like to check the center temp so it’s set.
If you want them to last longer, freeze individual portions or freeze the baked casserole wrapped well. Thaw in the fridge overnight before reheating.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make this as an overnight breakfast casserole?
Yes. Assemble it, cover it, and refrigerate for 8 to 12 hours. In the morning, let it sit at room temp for about 20 minutes while the oven heats, then bake.
How do I know when the center is done?
The center should look set (not wet or jiggly), and a thermometer in the middle should read 160°F. If the top is getting too dark before it’s done, tent with foil and keep baking.
Can I use hash browns instead of bread?
You can swap the bread for thawed shredded hash browns for more of a potato base. It usually needs a longer bake time, around 50 to 65 minutes.
What other cheese works besides cheddar?
Pepper jack is great if you like a little kick. A cheddar-mozzarella blend also melts nicely and still tastes familiar.
Do I have to use green chiles or mushrooms?
No, you can leave them out and it’s still a solid sausage egg casserole. If you do add them, make sure they’re drained well so you don’t water down the custard.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheesy Sausage Brunch Bake
INGREDIENTS
Casserole Base
- 1 lb breakfast sausage
- 6 cups day old bread cubes
- 2 cups shredded sharp cheddar cheese
- 4 tbsp unsalted butter melted
- 1 4 oz can diced green chiles drained optional
- 1 4 oz can sliced mushrooms drained optional.
Egg Custard
- 8 large eggs
- 2 cups whole milk
- 1 tsp kosher salt
- 1 2 tsp black pepper
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 4 tsp smoked paprika.
Finish
- 2 tbsp sliced green onions
- hot sauce for serving.
INSTRUCTIONS
Assemble
- heat oven to 350 F and grease a 9x13 inch baking dish
- brown sausage in a skillet over medium heat until cooked through then drain well
- add bread cubes to the dish and drizzle with melted butter then toss to coat
- spread cooked sausage evenly over bread then sprinkle with cheddar and add green chiles or mushrooms if using
- whisk eggs milk salt pepper dry mustard garlic powder and paprika until fully combined then pour evenly over the casserole and gently press bread down to absorb
- rest 10 minutes at room temperature or cover and refrigerate 8 to 12 hours then bring to room temperature 20 minutes before baking.
Bake and Serve
- bake uncovered until puffed golden and the center is set and reaches 160 F about 40 to 55 minutes
- rest 10 minutes then garnish with green onions and serve with hot sauce.
