Sausage Brunch Bake is my kind of breakfast casserole: savory, cheesy, and filling without being fussy. It’s the sort of thing I like to put on the table for a lazy weekend or when we’ve got people coming over in the morning.
What makes this one especially good is the mix of bread cubes soaking up a simple egg custard, plus browned sausage and a little bit of veg so it doesn’t feel one-note. I also like that it slices cleanly once it rests, so serving is easy.
For me, it’s best with a simple fruit plate or something fresh on the side, and maybe hot sauce on the table for anyone who wants it. It’s also a solid choice when you need a make-ahead brunch that still tastes like a real breakfast.
Why You’ll Love This Recipe
Easy brunch bake: Everything goes into one 9×13 dish, and it’s simple to slice and serve.
Hearty and satisfying: Sausage, eggs, and cheese make this feel like a full meal, not just a snack.
Great texture: The bread soaks up the custard so you get a soft center with a little bit of structure.
Make-ahead friendly: You can assemble it the night before, then bake it in the morning with minimal effort.
Flexible: You can change the cheese, add extra veggies, or even swap in hash browns depending on what you have.
Ingredients You’ll Need
Meat and Vegetables
- Breakfast sausage: I like the regular pork breakfast sausage here, but mild or hot both work. Just make sure you brown it well so it isn’t greasy in the casserole.
- Yellow onion: Adds a little sweetness and makes the filling taste more “breakfast-y.” Any onion works if that’s what you have.
- Bell pepper: I use bell pepper for color and a little bite. Red or orange is a bit sweeter, green is more classic.
- Garlic: Fresh is best here, but the jarred kind works too. It just rounds out the sausage and eggs.
- Olive oil: Only use it if your sausage is very lean and the pan looks dry. Most breakfast sausage has plenty of fat.
Egg Custard
- Eggs: This is the main structure, so I stick with large eggs. It sets up nicely and still stays tender.
- Whole milk: Whole milk gives a richer, softer casserole. You can use 2% if needed, but it won’t be quite as creamy.
- Dijon mustard: Optional, but I like the little bit of tang. It doesn’t make it taste like mustard, it just perks everything up.
- Kosher salt: Sausage and cheese both bring salt, so don’t go heavy-handed. If you’re using table salt, use a bit less.
- Black pepper: Basic, but important here. I like a generous grind.
- Smoked paprika: Optional, but it adds a gentle smoky flavor that works really well with sausage.
Assembly
- Day old bread cubes: This is where the casserole gets its texture. Slightly stale bread holds up better and doesn’t turn mushy.
- Sharp cheddar cheese: Sharp cheddar is my go-to because it actually tastes like something after baking. Pre-shredded is fine if you’re in a hurry.
- Mozzarella cheese: Optional, but nice if you want it a little stretchier and milder. I use it when I have an open bag.
- Cooking spray or butter: Grease the dish well so the corners don’t stick. Butter gives nicer edges, but either works.
- Green onions: Optional, but I like them for a fresh finish. Chives work too.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking dish with cooking spray or butter.
- Brown the sausage: Cook the breakfast sausage in a large skillet over medium heat, breaking it up into crumbles, until browned.
- Cook the vegetables: Add the onion and bell pepper and cook until softened, then add the garlic and cook briefly, about 30 seconds to 1 minute.
- Drain the grease: If there’s a lot of grease in the skillet, carefully drain it off so the casserole doesn’t turn oily.
- Add the bread: Spread the bread cubes evenly in the greased baking dish.
- Add the filling: Spoon the sausage and vegetable mixture over the bread, then sprinkle the cheddar (and mozzarella, if using) over the top.
- Whisk the custard: In a bowl, whisk the eggs, milk, Dijon mustard (if using), salt, pepper, and smoked paprika (if using) until smooth.
- Pour the custard: Pour the egg mixture evenly over the casserole, then press down lightly so the bread absorbs the liquid.
- Rest: Let the casserole sit for 10 minutes so the bread can soak up the custard.
- Bake: Bake for about 45 to 55 minutes, until the center is set, a knife comes out clean, and the internal temperature reaches 160°F.
- Rest again: Let it rest for 10 minutes before slicing, then garnish with green onions if you want.
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
Use day-old bread. Fresh bread can get too soft in the middle. Slightly stale bread holds its shape and still soaks up plenty of custard.
Brown the sausage well. A little color on the sausage adds more flavor, and it keeps the casserole from tasting flat. Break it up small so you get sausage in every slice.
Drain the pan if it looks greasy. Some sausage renders a lot of fat, and it can make the bottom feel heavy. I usually drain most of it and leave just a little behind for flavor.
Press the bread down before baking. You don’t need to mash it, just press lightly so the top isn’t dry. The 10-minute rest helps a lot, too.
Check the center for doneness. Ovens vary, and the middle is the last place to set. If the edges are browned but the center still wiggles a lot, give it another 5 to 10 minutes.
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
- Fruit: A simple fruit salad or a plate of melon and berries is nice next to this. It keeps the plate from feeling too heavy.
- Hot sauce: Set out hot sauce or salsa for serving. I like it best with something vinegary like Tabasco, but any kind works.
- Potatoes: If you want a bigger brunch, add crispy breakfast potatoes on the side. Roasted baby potatoes are easy and don’t take much attention.
- Something fresh: A quick arugula salad with lemon and olive oil is a good contrast. Keep it simple.
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. I usually keep it right in the baking dish, tightly covered, since it’s easy for grabbing quick portions.
Reheat slices in the microwave until hot, or warm the whole casserole in the oven at 350°F until heated through. If you’re doing the oven, cover it with foil so the top doesn’t dry out.
You can also make this recipe ahead by assembling it and refrigerating for up to 12 hours before baking. If it’s going into the oven cold, plan on adding about 5 to 10 minutes to the bake time.
If you want them to last longer, freeze individual portions in a freezer-safe container. 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 use fresh bread instead of day-old?
You can, but the texture is better with day-old bread because it holds up in the custard. If your bread is fresh and soft, I’d cube it and leave it out on the counter for a bit to dry, or toast it lightly before using.
How do I know when the casserole is done?
The center should look set (not wet), and a knife inserted near the middle should come out clean. If you have a thermometer, the internal temperature should reach 160°F.
Can I swap hash browns for the bread?
Yes. Use about 4 cups frozen shredded hash browns instead of the bread cubes, and reduce the milk to 1 1/2 cups so it doesn’t end up too loose.
What other cheeses work well?
Pepper jack is great if you want a little heat, and Swiss is nice if you want a milder, more classic breakfast casserole flavor. I usually stick with at least one good “melty” cheese so the slices hold together.
Can I add more vegetables?
Yes, spinach and mushrooms both work well here. Just keep in mind that mushrooms give off water, so cook them down first, and squeeze out excess moisture from spinach if you’re using a lot.
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
Sausage Brunch Bake
INGREDIENTS
Meat and Vegetables
- 1 lb breakfast sausage
- 1 cup yellow onion diced
- 1 cup bell pepper diced
- 2 cloves garlic minced
- 1 tbsp olive oil if needed.
Egg Custard
- 8 large eggs
- 2 cups whole milk
- 1 tsp Dijon mustard optional
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional.
Assembly
- 6 cups day old bread cubes
- 2 cups sharp cheddar cheese shredded
- ½ cup mozzarella cheese shredded optional
- cooking spray or 1 tbsp butter for greasing
- sliced green onions for garnish optional.
INSTRUCTIONS
Prep and Cook Filling
- Preheat oven to 350 F and grease a 9x13 inch baking dish. Brown sausage in a large skillet over medium heat breaking into crumbles then add onion and bell pepper and cook until softened then add garlic and cook briefly then drain excess grease.
Assemble and Bake
- Add bread cubes to the baking dish and spread evenly then top with sausage mixture and sprinkle with cheese. Whisk eggs milk mustard and seasonings until smooth then pour evenly over the casserole and press lightly so bread absorbs liquid then rest 10 minutes. Bake until center is set and a knife comes out clean and the internal temperature reaches 160 F about 45 to 55 minutes then rest 10 minutes before slicing and garnish as desired.
