If you’re looking for a comforting, hearty start to your morning, this Cheddar Breakfast Sausage Casserole Recipe is a total game-changer. It’s perfect for weekend brunches, feeding a crowd, or even prepping ahead for busy weekday mornings. With its melty cheese, savory sausage, and pillowy bread cubes soaking up those rich eggs, you’re in for a warm, satisfying dish that feels like a big cozy hug on a plate.
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Why You’ll Love This Cheddar Breakfast Sausage Casserole Recipe
This dish blends simple, familiar ingredients into a layered breakfast masterpiece that’s both indulgent and easy to prepare. Whether you’re feeding your family or hosting friends, the golden cheesy crust and savory sausage will make everyone ask for seconds—and maybe thirds!
- Texture you want: Soft, custardy bread cubes with a slightly crispy, toasty edge.
- Flavor that pops: Sharp cheddar cheese paired with the spicy richness of breakfast sausage.
- Everyday ingredients: Pantry staples and simple dairy make this casserole super approachable.
- Works for any night: Great for breakfast, brunch, or even a comforting dinner option.
Ingredient Spotlight
For a reliable Cheddar Breakfast Sausage Casserole Recipe, picking the right ingredients is half the magic. I always recommend using quality breakfast sausage and a sharp Cheddar to make that flavor sing. The bread should be day-old or slightly stale — it soaks up the custard perfectly without getting gummy.
- Breakfast sausage: Choose a fresh, flavorful pork sausage with a good balance of seasoning.
- Cheddar cheese: Sharp or extra-sharp cheddar adds a wonderful tang and melty texture.
- Bread: Slightly stale white or French bread cubes absorb custard best while holding shape during baking.
Seasonality & Sourcing
Since this Cheddar Breakfast Sausage Casserole Recipe mostly uses staple pantry and dairy ingredients, you can find everything year-round. For best sausage flavor, visit your local butcher or farmers market, especially in cooler months when hearty, spiced sausages are fresh. Using a sharp cheddar that’s been aged a bit really lifts this dish beyond basic comfort food. If you’re on a budget, store-brand sausages and cheeses work well too without sacrificing much taste.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish—this ensures your casserole comes out clean and golden without sticking. Next, cube your bread evenly; I like about 1-inch pieces so they soak up the custard but maintain a bit of bite. Avoid wetting the bread beforehand—day-old bread has the perfect dryness for soaking without turning mushy.
Step 2 — Cook & Build Flavor
Cook the breakfast sausage over medium heat in a skillet until it’s browned and fully cooked, about 7-9 minutes. I usually break it up with a spatula so it cooks evenly and crisps in places. Drain any excess fat to keep the casserole from becoming greasy. Then, layer the bread cubes in your prepared dish, scatter the sausage over it, and sprinkle with generous shredded Cheddar cheese. Whisk eggs, milk, dry mustard, salt, and pepper in a bowl until smooth, then pour this custardy mix evenly over everything. If your sausage isn’t browned enough, the casserole can taste too mild; too much fat, and it gets soggy—so keep a close eye!
Step 3 — Finish & Rest
Bake for 40-45 minutes until the casserole is puffed, set, and golden brown on top. You’ll notice the edges crisping nicely—that’s a great sign! Let it cool for about 10 minutes before serving. This resting step helps everything settle so slices keep their shape without drying out. I find the flavors deepen a bit after resting, making for a more balanced bite.
Troubleshooting Cheddar Breakfast Sausage Casserole Recipe
If your casserole feels dry, try adding a splash more milk to your egg mixture next time or cover loosely with foil while baking to retain moisture. For bland results, double-check your seasoning—dry mustard enhances depth here, so don’t skip it! If sogginess is an issue, ensure you’ve drained sausage fat well and use stale bread rather than fresh. Finally, if the center is undercooked but edges are too brown, tent with foil and bake a little longer at a lower temp.
Pro Tips
I remember the first time I tried this casserole; the cheese was mild, and it didn’t pop as much as I wanted. Switching to a sharper cheddar brought everything to life. Also, letting the casserole rest before slicing is crucial to avoid a runny mess. This recipe is forgiving, but small tweaks make it shine.
- Heat control: Cook sausage on medium, not high, to avoid burning and drying.
- Timing window: Don’t rush baking—make sure it’s fully set but not overbaked for the best creaminess.
- Make-ahead move: Assemble the night before, refrigerate, then bake fresh in the morning.
- Avoid this pitfall: Don’t use fresh bread or your casserole will turn too mushy.
Variations & Substitutions
You can easily customize this Cheddar Breakfast Sausage Casserole Recipe to suit diets or flavor preferences. Swap breakfast sausage for turkey sausage or a vegetarian alternative if you prefer. Try mixing in diced bell peppers or spinach for extra veggies. Use gouda or Monterey Jack instead of Cheddar for a different cheesy vibe. Gluten-free bread works here, just make sure it’s sturdy enough to soak the custard and hold together.
Great Debates
Butter vs. oil to grease the dish? I’ve tried both, and butter adds a lovely nutty aroma and helps create crisp edges, but a neutral oil works fine if you want to keep it lighter. Another hot topic: fresh vs. stale bread. Stale bread is key here to avoid sogginess, but lightly toasting fresh bread cubes can be a quick substitute if you forgot to save day-old bread.
Make-Ahead, Storage & Freezing
This casserole is a great make-ahead option. Assemble the night before in your baking dish, cover tightly with foil or plastic wrap, and refrigerate. Bake fresh in the morning for a bright, custardy outcome. Leftovers store well in an airtight container in the fridge for up to 4 days. To freeze, bake fully, cool completely, then wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven to avoid drying out.
Yield & Conversions
This Cheddar Breakfast Sausage Casserole Recipe serves about 6 hungry people comfortably. For a larger crowd, simply double the ingredients and use a larger dish or two 9×13 pans. To halve, use an 8×8-inch dish and reduce baking time slightly. For metric fans, 1 pound sausage is about 450g, 6 slices bread equals roughly 180g cubed, and 2 cups milk is around 475ml.
Serving Ideas & Pairings
This casserole pairs beautifully with simple fresh fruit or a crisp green salad to cut through the richness. A dollop of sour cream or a mild salsa on the side can add a nice tang. For drinks, freshly brewed coffee or a classic mimosa complement the dish perfectly. If you want to keep things cozy, a side of sautéed greens or roasted potatoes makes a satisfying brunch spread.
FAQs
Absolutely! Feel free to substitute Gouda, Monterey Jack, or even a pepper jack for a spicier kick. Just pick a cheese that melts well and has good flavor.
The key is using slightly stale bread and draining excess sausage fat before layering. Also, don’t over-soak the bread with too liquid an egg mixture.
Yes! Assemble the casserole the night before, refrigerate it covered, and bake fresh in the morning for best texture and flavor.
Reheat individual portions in the microwave or warm the whole casserole in a 325°F (160°C) oven covered with foil to prevent drying.
Notes, Tools & Special Equipment
A 9×13-inch baking dish is perfect for this recipe—any glass or ceramic works well for even baking and nice browning. A good nonstick skillet for browning sausage helps with clean-up and even cooking. I always use a whisk for the egg mixture to get a silky custard. If you have an instant-read thermometer, you can check doneness at about 160°F; the casserole should be firm but still moist.
PrintPrintable Recipe 📖
Cheddar Breakfast Sausage Casserole Recipe
A hearty and delicious Breakfast Casserole featuring savory sausage, melted Cheddar cheese, and soft bread cubes baked in a flavorful egg custard. Perfect for a comforting morning meal or brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Meat
- 1 pound breakfast sausage
Dairy
- 1 ½ cups shredded Cheddar cheese
- 6 large eggs
- 2 cups milk
Bakery
- 6 slices of bread, cubed
Spices and Seasonings
- 1 teaspoon dry mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13-inch baking dish to prevent sticking.
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and fully cooked through. Drain any excess fat to keep the casserole from becoming greasy.
- Assemble the casserole base: Spread the cubed bread evenly across the bottom of the prepared baking dish. Layer the cooked sausage evenly over the bread, then sprinkle the shredded Cheddar cheese on top.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
- Combine and bake: Pour the egg mixture evenly over the layered bread, sausage, and cheese. Bake in the preheated oven for 45 minutes or until the casserole is set in the center and the top is golden brown.
- Cool before serving: Allow the casserole to cool slightly for a few minutes before cutting and serving. This helps it set further and makes serving easier.
Notes
- Use day-old or slightly stale bread for better texture as it absorbs the egg mixture more effectively.
- For a spicier version, substitute the breakfast sausage with spicy sausage or add diced jalapeños.
- Feel free to add vegetables like bell peppers, onions, or mushrooms to increase nutritional value.
- This casserole can be prepared the night before—assemble everything, cover, refrigerate, and bake in the morning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
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