Homestyle Breakfast Egg Casserole With Cheese and Sausage

Quick Recipe Version (TL;DR)

• Yield: 8 servings (one 9×13-inch casserole)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes resting)

Quick Ingredients

• 10 large eggs
• 1 1/2 cups whole milk
• 6 cups (about 8 oz) day-old bread, cut into 3/4-inch cubes
• 2 cups (8 oz) shredded sharp cheddar
• 1 cup (4 oz) shredded Monterey Jack
• 8 oz breakfast sausage
• 8 slices bacon
• 1 cup diced bell pepper
• 1/2 cup diced onion
• 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika
• Butter or nonstick spray for the pan

Do This

• 1. Heat oven to 350°F. Grease a 9×13-inch baking dish.
• 2. Cook bacon until crisp; crumble. Brown sausage; drain.
• 3. Sauté onion and bell pepper 3–4 minutes; cool slightly.
• 4. Add bread to dish; top with meats, veggies, and cheeses.
• 5. Whisk eggs, milk, and seasonings; pour evenly over the casserole.
• 6. Bake 50–60 minutes until set (center hits 160°F). Rest 10 minutes.

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Why You’ll Love This Recipe

• Hearty and sliceable: Bakes up into clean squares that are easy to serve.
• Classic breakfast flavors: Eggs, melty cheese, smoky bacon, and savory sausage in every bite.
• Great for a crowd: One pan feeds a family (or brunch guests) without stovetop juggling.
• Make-ahead friendly: Assemble the night before and bake in the morning.

Grocery List

• Produce: 1 bell pepper, 1 yellow onion, 2 garlic cloves (optional), 3 green onions (optional)
• Dairy: 10 large eggs, whole milk, sharp cheddar, Monterey Jack, butter
• Meat: bacon, breakfast sausage
• Bakery: day-old sandwich bread or sturdy loaf (French bread, sourdough, or Texas toast)
• Pantry: kosher salt, black pepper, smoked paprika, Dijon mustard (optional), nonstick spray

Full Ingredients

For the casserole

• Day-old bread: 6 cups (about 8 oz) cut into 3/4-inch cubes
• Sharp cheddar cheese: 2 cups (8 oz), shredded
• Monterey Jack cheese: 1 cup (4 oz), shredded

Breakfast meats

• Bacon: 8 slices (about 8 oz), cooked crisp and crumbled
• Breakfast sausage: 8 oz, casings removed if using links

Vegetables (simple and classic)

• Bell pepper: 1 cup diced (about 1 medium pepper)
• Yellow onion: 1/2 cup diced (about 1/2 medium onion)
• Garlic: 2 cloves, minced (optional)
• Green onions: 3 tablespoons sliced, for finishing (optional)

Egg custard

• Eggs: 10 large
• Whole milk: 1 1/2 cups
• Kosher salt: 1 teaspoon
• Black pepper: 1/2 teaspoon
• Smoked paprika: 1/2 teaspoon
• Dijon mustard: 1 teaspoon (optional, adds a gentle savory tang)
• Cayenne pepper: 1/8 teaspoon (optional, for mild heat)

For the pan

• Butter: 1 tablespoon, softened (or nonstick spray)

Step-by-Step Instructions

Step 1: Prep the oven and baking dish

Arrange a rack in the center of the oven and preheat to 350°F. Grease a 9×13-inch baking dish with 1 tablespoon butter (or coat well with nonstick spray). Set it aside.

Step 2: Cook the bacon until crisp

In a large skillet over medium heat, cook the 8 slices bacon until crisp, turning as needed, about 8–10 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, crumble or chop into bite-size pieces.

Tip: If there’s a lot of bacon fat in the pan, carefully pour off all but about 1 tablespoon to cook the sausage and veggies for extra flavor.

Step 3: Brown the sausage and sauté the vegetables

Add the 8 oz breakfast sausage to the skillet. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.

Stir in the 1/2 cup diced onion and 1 cup diced bell pepper (and 2 minced garlic cloves if using). Cook until the vegetables soften slightly, about 3–4 minutes. Transfer the mixture to a plate to cool for 5 minutes (this helps prevent the eggs from starting to cook when you assemble).

Step 4: Build the casserole layers

Spread the bread cubes evenly in the prepared baking dish. Sprinkle on the cooked sausage mixture and the crumbled bacon. Top with 2 cups cheddar and 1 cup Monterey Jack, distributing everything so each slice gets a bit of everything.

Step 5: Whisk the egg custard

In a large bowl, whisk together 10 eggs, 1 1/2 cups whole milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Whisk until the eggs are fully blended and no streaks remain, about 30–45 seconds.

If using, whisk in 1 teaspoon Dijon mustard and 1/8 teaspoon cayenne.

Step 6: Pour, press, and let it soak briefly

Pour the egg mixture evenly over the casserole. Use a spatula to gently press the bread down so it’s mostly submerged. Let the casserole stand at room temperature for 10 minutes so the bread can soak up the custard (this helps prevent dry spots).

Step 7: Bake until set and sliceable

Bake at 350°F until the center is set and the top is lightly browned, about 50–60 minutes. The casserole is done when a knife inserted near the center comes out mostly clean and an instant-read thermometer reads 160°F in the middle.

Let the casserole rest for 10 minutes before slicing. Sprinkle with 3 tablespoons sliced green onions (optional) and cut into 8 squares.

Pro Tips

• Use day-old bread: Slightly stale bread absorbs the egg mixture better and bakes up sturdier.
• Cool hot fillings: Let the sausage and veggies cool a few minutes so they don’t scramble the eggs on contact.
• Check doneness by temperature: For a reliably set center, aim for 160°F in the middle.
• Don’t rush the rest: The 10-minute rest helps the custard finish setting so you get clean slices.
• Shred your own cheese if you can: Fresh-shredded melts smoother than pre-shredded (which often contains anti-caking agents).

Variations

• Potato version (instead of bread): Swap the bread for 4 cups (about 20 oz) frozen shredded hash browns, thawed and patted dry. Bake time is similar, but start checking at 55 minutes.
• Veggie-loaded: Add 2 cups packed baby spinach (wilted and squeezed dry) or 1 cup sliced mushrooms (sautéed) for extra hearty vegetables.
• Southwest style: Use Pepper Jack instead of Monterey Jack, add 1 (4 oz) can diced green chiles (drained), and serve with salsa.

Storage & Make-Ahead

Refrigerate: Cool leftovers to room temperature (within 2 hours), cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave at 50% power for 1–2 minutes, or warm covered in a 325°F oven for 12–18 minutes.

Freeze: Wrap individual squares tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, or microwave from frozen in short intervals until hot.

Make-ahead overnight: Assemble the casserole through pouring the egg mixture, cover tightly, and refrigerate for 8–12 hours. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake at 350°F for 55–70 minutes (cold casseroles often take a bit longer).

Nutrition (per serving)

Approximate, based on 8 servings: 420 calories, 25 g protein, 18 g carbohydrates, 28 g fat, 12 g saturated fat, 1 g fiber, 780 mg sodium.