Sausage Egg and Cheese Casserole

5 from 1 vote

Sausage Egg and Cheese Casserole

A hearty sausage egg and cheese casserole that's perfect for feeding a crowd. Make it ahead and bake in the morning, or throw it together the same day. This easy breakfast casserole is loaded with flavor!

Course Breakfast, Brunch

Cuisine American

Keyword easy sausage breakfast casserole, overnight breakfast casserole with sausage, sausage breakfast casserole, sausage egg and cheese breakfast casserole, sausage egg and cheese casserole

Prep Time 20

Cook Time 1 20

Chilling Time 8 30

Total Time 10 10

Servings people

Calories 235kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

1 lb. bulk pork sausage
½ cup diced onion
12 large slices white sandwich bread (about 588 grams), crust trimmed and cubed (I use Pepperidge Farm Hearty White)
8 ounces cheddar cheese, grated (about 2 cups)
10 large eggs
3 cups whole milk
½ teaspoon dry mustard
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Brown the sausage and onion in a large skillet over medium-high heat until the meat is no longer pink (about 7 minutes); drain.
Grease a deep 9 x 13-inch baking dish. Arrange the bread cubes in the bottom of the dish. Add the sausage on top, followed by the cheese.
In a large bowl, whisk together the eggs, milk, dry mustard, kosher salt, and black pepper.
Pour the egg mixture over the casserole. Cover tightly with foil and refrigerate for 8 hours (or overnight).
In the morning, allow the dish to rest on the counter for 30-60 minutes before baking. Preheat the oven to 350°F.
Remove the foil and bake the casserole (uncovered) for 60-80 minutes, or until the eggs are set and a knife inserted in the center comes out clean. Loosely cover the casserole with foil about halfway through, or whenever it begins to brown if you don't want the top to get too dark. The casserole will puff up very high in the oven, but will “deflate” significantly as it cools – this is normal.
Let the casserole stand for about 10 minutes, and then slice into squares and serve.

Notes

Use a deep 9 x 13-inch baking dish to prevent overflow as the casserole puffs up in the oven.
Cook and drain the sausage well before adding to the casserole to avoid excess grease.
Whole milk or half-and-half creates the richest custard. Low-fat milk will work but won't be as creamy.
For best results, refrigerate the assembled casserole for at least 8 hours (or overnight) before baking. This allows the bread to soak up the egg mixture.
If short on time, you can chill for 2-3 hours or bake immediately; the texture just won't be as custardy.
Let the casserole sit on the counter for 30-60 minutes before baking if it's been refrigerated overnight.
The casserole will puff dramatically in the oven and deflate as it cools; this is normal.
Tent loosely with foil halfway through baking if the top is browning too quickly.
Let the casserole rest for at least 10 minutes after baking so it sets up and slices cleanly.
Store leftovers in an airtight container in the fridge for 3-4 days. Freeze baked casserole for up to 3 months.

Nutrition