Breakfast Casserole
This post may contain affiliate links. Read my full disclosure policy. In need of a brunch dish that’s both delicious and easy? My breakfast casserole, brimming with sausage and cheddar cheese, is your answer. Simply assemble it the night before and bake it to golden perfection in the morning! If you’re looking for a crowd-pleasing, stress-free brunch option—perfect for weekend guests, Christmas morning, or any special occasion—this classic breakfast casserole recipe is the answer. Packed with savory sausage and cheddar cheese, with a creamy center and golden crust, it’s as flavorful as it is easy to make. Best of all, you can assemble it the night before and bake it in the morning, leaving you free to enjoy time with your guests. This recipe has a wonderful backstory: it came to me from my dear friend Kelly Santoro, who got it from her friend Corey, who got it from his mother—who first discovered it in an old spiral-bound church cookbook. Such is the path of a great recipe! “Always a hit for Christmas morning breakfast and work potluck!” What You’ll Need To Make The Breakfast Casserole Sausage: During the holidays, many grocery stores offer sausage in bulk, eliminating the need to remove casings. Alternatively, you can remove the meat from its casings by squeezing it out or snipping the casing with scissors and peeling it away. Feel free to use chicken or turkey sausage for a lighter option, or for a vegetarian version, try my spinach and cheese strata. Yellow onion: Provides a subtle sweetness and depth of flavor. White sandwich bread: Serves as the structure of the casserole, absorbing the egg mixture and giving body and texture to the final dish. Grated sharp cheddar cheese: Adds a rich, tangy flavor and also gives the casserole a cheesy, creamy texture. I love cheddar here, but any good melting cheese such as Monterey jack, Colby jack, gouda, or Gruyère will work nicely. Fresh parsley: Lends color and fresh, herby flavor. Large Eggs: Bind the ingredients together, creating the custard-like base. Half-and-half: Enhances the creaminess and richness of the egg mixture. Jump to the printable recipe for precise measurements Sausage: During the holidays, many grocery stores offer sausage in bulk, eliminating the need to remove casings. Alternatively, you can remove the meat from its casings by squeezing it out or snipping the casing with scissors and peeling it away. Feel free to use chicken or turkey sausage for a lighter option, or for a vegetarian version, try my spinach and cheese strata. Yellow onion: Provides a subtle sweetness and depth of flavor. White sandwich bread: Serves as the structure of the casserole, absorbing the egg mixture and giving body and texture to the final dish. Grated sharp cheddar cheese: Adds a rich, tangy flavor and also gives the casserole a cheesy, creamy texture. I love cheddar here, but any good melting cheese such as Monterey jack, Colby jack, gouda, or Gruyère will work nicely. Fresh parsley: Lends color and fresh, herby flavor. Large Eggs: Bind the ingredients together, creating the custard-like base. Half-and-half: Enhances the creaminess and richness of the egg mixture. Jump to the printable recipe for precise measurements Step-by-Step Instructions Start by cutting the bread into cubes, then set them aside. Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it into small clumps, until browned, about 10 minutes. Transfer the sausage to a bowl, leaving the grease in the pan. Lower the heat to medium, add the onions, and cook with 1 tablespoon of butter, stirring, until soft and translucent, about 5 minutes. Combine the onions, sausage, bread cubes, grated cheese, and parsley in a large bowl. Spread the breakfast casserole mixture into an even layer in the prepared baking pan. In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper. Pour the egg mixture evenly over the bread mixture. Cover tightly with plastic wrap and refrigerate for at least a few hours, or overnight. (You can also freeze the casserole for up to two months at this point.) Preheat the oven to 350°F. Bake for about one hour, uncovered, until the dish has puffed up and the top of the bread is golden brown. Serve immediately and enjoy! Video Tutorial You May Also Like RecipeComments (497)Add Comment Recipe Comments (497) Add Comment Ingredients 2 tablespoons unsalted butter, divided 1 pound sweet or spicy pork sausage (casings removed) 1 medium yellow onion, chopped 1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes 2½ cups grated sharp cheddar cheese ½ cup chopped fresh parsley 6 large eggs 2 cups half-and-half Scant teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons unsalted butter, divided 1 pound sweet or spicy pork sausage (casings removed) 1 medium yellow onion, chopped 1 loaf (18 slices) white sandwich bread, such as Pepperidge Farm, crusts removed and cut into 1-inch cubes 2½ cups grated sharp cheddar cheese ½ cup chopped fresh parsley 6 large eggs 2 cups half-and-half Scant teaspoon salt ¼ teaspoon freshly ground black pepper Instructions Grease a 9 x 13-inch baking dish with butter. In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan. Turn the heat down to medium, then add the onions to the pan along with the remaining 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese, and parsley. Toss well, then spread the mixture evenly into the prepared baking pan. In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper. Pour the egg mixture evenly over the bread mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F and set an oven rack in the middle position. Bake for about one hour, uncovered, until puffed and golden brown. Slice into squares and serve immediately. Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes. Freezer-Friendly Instructions: To freeze the casserole before baking, assemble it according to the recipe, but don't bake it. Cover it tightly with plastic wrap and then aluminum foil. It can be frozen for up to two months. When you're ready to bake, thaw it in the refrigerator overnight, then bake as directed. Reheating Instructions: The best way to reheat the casserole is in the oven. Preheat your oven to 350°F (175°C), cover the casserole with aluminum foil to prevent it from drying out, and heat for about 20 minutes, or until warmed through. For individual portions, a microwave can be used, heating in 30-second intervals until hot. Grease a 9 x 13-inch baking dish with butter. In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan. Turn the heat down to medium, then add the onions to the pan along with the remaining 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese, and parsley. Toss well, then spread the mixture evenly into the prepared baking pan. In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper. Pour the egg mixture evenly over the bread mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F and set an oven rack in the middle position. Bake for about one hour, uncovered, until puffed and golden brown. Slice into squares and serve immediately. Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes. Freezer-Friendly Instructions: To freeze the casserole before baking, assemble it according to the recipe, but don't bake it. Cover it tightly with plastic wrap and then aluminum foil. It can be frozen for up to two months. When you're ready to bake, thaw it in the refrigerator overnight, then bake as directed. Reheating Instructions: The best way to reheat the casserole is in the oven. Preheat your oven to 350°F (175°C), cover the casserole with aluminum foil to prevent it from drying out, and heat for about 20 minutes, or until warmed through. For individual portions, a microwave can be used, heating in 30-second intervals until hot. Nutrition Information Powered by Per serving (8 servings) Calories: 669 Fat: 44 g Saturated fat: 20 g Carbohydrates: 37 g Sugar: 8 g Fiber: 3 g Protein: 32 g Sodium: 1098 mg Cholesterol: 251 mg Per serving (8 servings) Calories: 669 Fat: 44 g Saturated fat: 20 g Carbohydrates: 37 g Sugar: 8 g Fiber: 3 g Protein: 32 g Sodium: 1098 mg Cholesterol: 251 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breakfast & BrunchHolidaysQuiches, Casseroles, Eggs & SpreadsAmerican Breakfast & Brunch Holidays Quiches, Casseroles, Eggs & Spreads American