This Classic Breakfast Casserole is the ultimate crowd‑pleasing morning dish! Fluffy eggs, savory sausage, melty cheese, and soft bread bake together into cozy, golden perfection. It’s easy to make ahead and always a hit for holidays, brunch, or lazy weekend mornings.
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🥚 The Ingredients
This comforting casserole combines simple breakfast staples into a rich, fluffy, and savory bake that’s satisfying enough to feed a crowd. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes with Substitutions and Variations
- Eggs: The star of the dish! They create a fluffy, custard‑like texture. For a lighter version, you can replace a few whole eggs with egg whites.
- Breakfast Sausage: Adds hearty flavor and a touch of spice. Swap with bacon, diced ham, turkey sausage, or even sautéed veggies for a meat‑free version.
- Cheese: Sharp cheddar gives the best flavor, but you can mix in Monterey Jack, Swiss, or pepper jack for a twist.
- Bread: Day‑old or slightly dried bread cubes soak up the egg mixture perfectly. Try French bread, sourdough, or even croissants for an extra-rich flavor.
- Milk: Whole milk gives a creamy texture, but half‑and‑half makes it even more indulgent. For a lighter option, use 2% milk or unsweetened almond milk.
- Ground Mustard: Adds a subtle tang that balances the richness—if you don’t have it, a small spoonful of Dijon mustard works too.
- Add‑ins: Customize your casserole with sautéed onions, bell peppers, spinach, or mushrooms for extra flavor and color.
- Make it spicy: Mix in a pinch of cayenne or top with sliced jalapeños for a little heat.
See the recipe card (with video) below for a full list of ingredients and measurements.
💡 Tips for Success
- Use day‑old bread: Slightly dried bread absorbs the egg mixture better, giving you a soft, custardy interior without turning soggy.
- Whisk well: Beat the eggs and milk until fully combined and slightly frothy — this helps the casserole bake up light and fluffy.
- Layer evenly: Spread the bread, sausage, and cheese evenly in the dish so every bite has a perfect mix of flavor and texture.
- Let it rest before baking (optional): For the best texture, cover and refrigerate the assembled casserole for at least 30 minutes or overnight to let the bread soak up the custard.
- Don’t overbake: The casserole is done when the center is just set and the top is lightly golden — overbaking can make it dry.
- Rest before serving: Let it sit for 10–15 minutes after baking to make slicing easier and to help the flavors meld.
- Make‑ahead friendly: Assemble the night before, refrigerate, and bake fresh in the morning for a stress‑free breakfast or brunch.
👩🏼🍳 How to Make Classic Breakfast Casserole
- Step 1: Cook the sausage in a large skillet. Set aside.
- Step 2: In a large bowl, whisk together the eggs with the milk, mustard, salt, and pepper.
- Step 3: Add the cubed bread, cheese, and cooked sausage. Gently stir to combine.
- Step 4: Transfer the mixture to a greased 9×13″ baking dish and use a spoon to spread it evenly.
- Step 5: Bake for 45 minutes, until fluffy and lightly browned. Let rest for 10 minutes before slicing.
- Step 6: Cut into slices and serve at once!
Expert Tip
For the fluffiest texture and best flavor, let the casserole rest for at least 20–30 minutes before baking (or overnight if you can). This gives the bread time to fully absorb the egg mixture, so every bite is soft and custardy inside with a perfectly golden top. If baking straight away, lightly press the bread down into the custard to help it soak evenly.
🍽️ How To Serve
- Pair with Maple Pepper Bacon: The sweet‑savory kick of crispy maple‑glazed bacon with a touch of black pepper perfectly complements the rich, cheesy casserole.
- Add something fresh: Balance the meal with a bright fruit salad, fresh berries, or orange slices to lighten the plate.
- Classic breakfast sides: Serve alongside hash browns, buttery toast, or flaky buttermilk biscuits for a hearty, diner‑style spread.
- Brunch upgrade: Round out the table with a simple green salad, homemade cinnamon rolls, or a pitcher of fresh orange juice or mimosas.
- For holidays or gatherings: This casserole stays warm beautifully on a brunch buffet — just cover lightly with foil to keep it soft and steamy.
🙋🏽♂️ Frequently Asked Questions
Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate it overnight. It’s best that way! In the morning, let it sit at room temperature for about 20–30 minutes before baking as directed.
The casserole is ready when the center is set and no longer jiggly, and the top is lightly golden. A knife inserted in the middle should come out clean.
Absolutely. Bake it first, let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
Use turkey sausage, reduced‑fat cheese, and 2% milk. You can also replace some of the bread with sautéed vegetables like spinach, mushrooms, or bell peppers.
Yes! Simply use your favorite gluten‑free bread — it absorbs the egg mixture beautifully and bakes up just as fluffy.
Definitely! Try diced ham, cooked bacon, or even chorizo. For cheese, swap cheddar for Swiss, pepper jack, or a blend for extra flavor.
☀️ More Amazing Breakfast Dishes
Ready to make a breakfast dish that everyone will love? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Breakfast Casserole (Egg Bake)
Video
Equipment
- 8'x12" baking dish
Ingredients
- 1 lb breakfast sausage
- 1 tablespoon unsalted butter room temperature
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon Kosher salt
- 1 teaspoon dry mustard
- 2 slices white bread cubed, preferably day old (sitting out)
- 1 cup cheddar cheese shredded
Instructions
- Cook the sausage and then set aside to cool. Grease the dish with the softened butter.1 lb breakfast sausage, 1 tablespoon unsalted butter
- In a large bowl, whisk the eggs until lightly beaten. Whisk in the milk, salt, and dry mustard.6 large eggs, 2 cups whole milk, 1 teaspoon Kosher salt, 1 teaspoon dry mustard
- Gently stir in the cubed bread, cheddar cheese, and cooked sausage. Stir until just combined. Transfer to the prepared dish. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes, preferably several hours, or even better, overnight.2 slices white bread, 1 cup cheddar cheese
- Preheat oven to 350°F.
- Remove the dish from the fridge, remove plastic wrap, and let rest at room temperature for 20 to 30 minutes.
- Bake the casserole for 45 minutes, or until the center is no longer jiggly and the top is lightly browned. Remove from the oven and let stand for 10 minutes.
- Slice and serve at once.
Notes
- Assemble the casserole the night before for an easy, stress‑free morning—just cover and refrigerate overnight.
- Use day‑old or slightly dried bread for the best texture; it soaks up the egg mixture without getting soggy.
- Swap the sausage for bacon, ham, or sautéed vegetables to change up the flavor.
- For a lighter version, use turkey sausage, reduced‑fat cheese, and low‑fat milk.
- To make it gluten‑free, use your favorite gluten‑free bread.
- Leftovers reheat beautifully—cover with foil and warm in a 350°F oven until heated through.
- Serve with Maple Pepper Bacon, fruit salad, or fresh orange juice for a complete breakfast or brunch.
Wes says
Growing up in the Midwest, everyone had an egg bake recipe but this one is seriously the best. Simple ingredients but super delicious!!
Kris Longwell says
The BEST!! And so easy!