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Fluffy Baked Sausage Breakfast Casserole

Fluffy baked sausage breakfast casserole with savory browned sausage, bread cubes that soak up a custardy egg mixture, and melty cheddar baked until puffed and golden. Make it ahead by refrigerating overnight for an easy, hands-off crowd-ready holiday morning.
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Prep Time 15 minutes
Cook Time 45 minutes
chilling 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Breakfast casserole base
  • 1 lb breakfast sausage
  • 8 large eggs
  • 1.5 cup milk
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cup cubed bread
  • 2 cup shredded cheddar cheese
  • 0.25 cup fresh chives, chopped for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the sausage
  1. Brown the breakfast sausage in a skillet over medium-high heat for 6–7 minutes, breaking it apart as it cooks. Drain any excess fat.
Mix the egg mixture
  1. Whisk together the eggs, milk, garlic powder, salt, and pepper until smooth. The mixture should look fully combined with no visible egg streaks.
Assemble and refrigerate
  1. Layer the cubed bread in a greased 9x13-inch baking dish, then top with the cooked sausage and half the cheese. Aim for an even layer so the bake sets uniformly.
  2. Pour the egg mixture evenly over the top, pressing down gently so the bread soaks it up. Cover and refrigerate for at least 2 hours, or overnight.
Bake
  1. Preheat the oven to 350°F. Sprinkle the remaining cheese over the top right before baking.
  2. Bake at 350°F for 40–45 minutes, until puffed and golden. The center should be set and the edges lightly browned.
Finish and serve
  1. Garnish with fresh chives and let rest for 5 minutes before serving. This helps the casserole hold its fluffy texture when cut.

Notes

Pro tip: drain sausage well so the egg mixture doesn’t turn greasy, and press the bread down just enough to soak without compacting. Refrigerate covered up to 3 days; reheat at 325°F until warmed through. Freezing: yes, freeze baked portions up to 2 months, thaw overnight in the fridge and reheat. For a lighter option, use reduced-fat shredded cheddar and 2% milk to cut calories while keeping the same fluffy bake.