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Sausage and Egg Bake

Sausage and Egg Bake – Christmas Breakfast Casserole - Cozy, Make-Ahead Brunch Favorite

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) breakfast sausage (pork or turkey; mild or spicy)
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, diced (optional but festive and flavorful)
  • 2 cloves garlic, minced
  • 8 large eggs
  • 2 cups (480 ml) whole milk (or 1 1/2 cups milk + 1/2 cup half-and-half for extra richness)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Dijon mustard (optional, for depth)
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 6 cups cubed bread (about 10–12 ounces; day-old French bread, sourdough, or brioche)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons chopped fresh parsley or chives (for garnish)
  • Butter or cooking spray for greasing the pan

Method
 

  1. Prep the pan: Lightly grease a 9x13-inch baking dish with butter or cooking spray. This prevents sticking and helps the edges crisp nicely.
  2. Cook the sausage: In a large skillet over medium heat, brown the sausage, breaking it into crumbles. Cook until no longer pink and lightly caramelized. Transfer to a paper-towel-lined plate.
  3. Sauté the aromatics: In the same skillet, add the onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
  4. Whisk the custard: In a large bowl, whisk the eggs, milk, salt, pepper, Dijon, and smoked paprika until smooth. You want a well-mixed, well-seasoned custard.
  5. Build the base: Spread the cubed bread evenly in the baking dish. Scatter the sausage and sautéed vegetables on top. Sprinkle 1 1/2 cups of the shredded cheese over everything.
  6. Pour and press: Pour the egg mixture evenly over the bread and sausage. Gently press the bread down with the back of a spoon so it soaks up the custard.
  7. Rest time (optional but ideal): Cover the dish tightly and refrigerate for at least 30 minutes, or overnight for best texture. This helps the bread absorb the custard fully.
  8. Bake: Preheat the oven to 350°F (175°C). Uncover the casserole and bake for 35–45 minutes, until the center is set and the top is lightly golden. A knife inserted in the center should come out clean or with moist crumbs, not wet egg.
  9. Add final cheese: Sprinkle the remaining 1/2 cup cheese on top during the last 5 minutes of baking to melt.
  10. Rest and serve: Let the casserole stand 10 minutes before slicing. Garnish with parsley or chives. Serve warm with hot sauce or a side of fruit.