Name: Sausage Brunch Bake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 lb breakfast sausage; 6 cups day old bread cubes; 2 cups shredded cheddar cheese; 8 large eggs; 2 cups whole milk; 1 tsp dry mustard; 1 tsp kosher salt; ½ tsp black pepper; ½ cup diced yellow onion; ½ cup diced bell pepper; butter or cooking spray for the baking dish; chopped parsley for garnish.

Sausage Brunch Bake is the kind of breakfast casserole I lean on when I want something savory, filling, and low-effort once it’s in the oven. It’s got that cozy mix of eggs, bread, and melted cheese that just works.

My favorite thing about this version is the texture: the bread stays soft and custardy in the middle, but you still get golden edges and little cheesy spots on top. The sausage makes it feel like a real meal, and the onion and bell pepper give it a little freshness so it doesn’t taste heavy.

I like serving this for weekend brunch, holiday mornings, or anytime I’m feeding a group and don’t want to stand at the stove. It’s also great with simple sides like fruit, hot sauce, or a small salad if you’re doing a brunch spread.

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Why You’ll Love This Recipe

Make-ahead friendly: You can assemble it the night before, then bake it in the morning without scrambling around.

Real breakfast flavor: Sausage, cheddar, and eggs taste like a classic diner-style breakfast, just baked into one dish.

Soft but not soggy: The bread soaks up the egg mixture into a custardy middle, while the top still bakes up golden.

Easy to serve: Slice it like lasagna and you’re done. No flipping, no batches, no timing a bunch of pans.

Flexible: It’s simple to swap cheeses or add extras like mushrooms or hash browns depending on what you have.

Ingredients You’ll Need

Casserole

Breakfast sausage: I use regular breakfast sausage (not maple). Any brand works, but I like one that isn’t overly greasy so the casserole doesn’t feel heavy.

Day-old bread cubes: Slightly stale bread soaks up the egg mixture better. Sandwich bread, French bread, or a basic loaf all work.
Shredded cheddar cheese: Sharp cheddar is my go-to because it holds its flavor after baking. Pre-shredded is fine, but freshly shredded melts a little smoother.
Eggs: This is the backbone of the casserole. Large eggs are what I always use for a consistent set.

Whole milk: Whole milk makes the custard richer and keeps the middle tender. If you only have 2%, it still works.
Dry mustard: Don’t skip it if you have it. It doesn’t taste “mustardy,” it just makes the egg-and-cheese flavor taste a little more breakfast-y.

Kosher salt: Sausage and cheese can be salty, so I keep this simple and taste-aware. If your sausage is very salty, you can pull it back a touch.

Black pepper: Just enough to keep it from tasting flat. Freshly cracked is nice, but regular ground pepper is fine.
Yellow onion: I like the mild sweetness you get once it cooks down a bit. White onion works too.
Bell pepper: Any color is fine. I usually grab green for a more savory taste, but red is great if you want it a little sweeter.

Butter or cooking spray: This helps the edges release cleanly. I tend to use spray for convenience.
Chopped parsley: Totally optional, but it’s nice for a little color and a fresher finish.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.

Brown the sausage: Cook the sausage in a skillet over medium heat until it’s cooked through, breaking it up as it cooks. Drain off excess fat.
Cook the vegetables: Add the diced onion and bell pepper to the skillet and cook for 3 to 4 minutes, until slightly softened. Let the mixture cool for about 5 minutes.
Add the bread: Spread the bread cubes evenly in the greased baking dish.

Add the sausage mixture: Spoon the sausage, onion, and pepper mixture evenly over the bread.
Add the cheese: Sprinkle the shredded cheddar over the top.
Whisk the egg mixture: In a large bowl, whisk the eggs, milk, dry mustard, salt, and pepper until fully combined.

Pour the eggs: Pour the egg mixture evenly over the casserole. Press down gently so the bread absorbs the liquid, then let it rest 10 minutes (or cover and refrigerate 2 to 12 hours).

Bake: Bake uncovered for 45 to 55 minutes, until puffed, set in the center, and golden on top.
Rest: Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley 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 bread that’s a little dry. Day-old bread really does make a difference here. If your bread is fresh and soft, cube it and leave it out on the counter for a bit to dry out.

Let the sausage mix cool a little. If it’s piping hot when it hits the eggs, it can start warming the custard too fast. Five minutes is enough.

Press the bread down before baking. You don’t need to mash it, just a gentle press so the top cubes aren’t dry later. This is especially important if your bread cubes are on the bigger side.

Tent with foil if it’s browning fast. If the top is getting too dark before the center is set, lay foil over it loosely for the last 10 to 15 minutes.

Check the center, not the corners. The edges set first. I look for the middle to be set and not jiggly, then I pull it and let it finish during the rest time.

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: A few dashes on top is really good with the sausage and cheddar. I like something vinegary, but any hot sauce works.
Fresh fruit: A bowl of berries or sliced melon is a nice, easy side. It keeps the plate from feeling too heavy.

Yogurt: Plain or vanilla yogurt with a little granola is an easy brunch add-on. It’s especially nice if you’re serving this as part of a bigger spread.
Simple salad: If you’re serving this closer to lunch, a small green salad with a tangy dressing works well. Nothing fancy, just crisp greens.

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, so it’s easy to grab slices as needed.

To reheat, warm individual pieces in the microwave until hot, or reheat the pan in a 350°F oven until heated through. The microwave is fastest, but the oven keeps the top a little firmer.

You can also make this recipe ahead. Assemble the casserole, cover it, and refrigerate for 2 to 12 hours, then let it sit at room temperature for about 15 minutes before baking.

If you want to freeze it, freeze individual portions so you can thaw and reheat what you need. 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 overnight?

Yes. Assemble it, cover, and refrigerate for 2 to 12 hours. In the morning, I like to let it sit out for about 15 minutes while the oven heats, then bake as directed.

What kind of bread works best?

Anything sturdy is good: French bread, a basic bakery loaf, even sandwich bread. The main thing is that it’s a little dry so it soaks up the egg mixture instead of turning mushy.

How do I know when it’s done?

The center should be set and not look wet or jiggly, and the top should be golden. If you’re unsure, stick a knife in the middle; it should come out clean, without liquid egg on it.

Can I swap the cheese?

Definitely. Pepper jack is great if you want a little heat, and a cheddar-mozzarella blend melts really nicely. I’d just avoid very wet fresh cheeses here.

Can I add hash browns or mushrooms?

Yes. You can mix in about 2 cups thawed frozen hash browns, or add about 1 cup sautéed mushrooms. If you add mushrooms, cook off their moisture first so the casserole doesn’t get watery.

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.

Sausage Brunch Bake

Savory breakfast casserole with sausage, eggs, bread, and melted cheese baked until golden

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings 8