Classic Breakfast Casserole (Egg Bake)

A yellow rectangular baking dish filled with a classic breakfast casserole with the handles of the dish being held by a person holding two linen napkins.

Classic Breakfast Casserole (Egg Bake)

Course: Breakfast / Brunch

Cuisine: American

Prep Time: 15

Cook Time: 45

Chill and Rest Time (Combined): 2

Servings:

Calories: 351kcal

Author: Kris Longwell

This Classic Breakfast Casserole is a warm, comforting dish made with fluffy eggs, savory sausage, melty cheese, and soft bread baked to golden perfection. It’s easy to make ahead and perfect for holidays, brunch, or cozy weekend mornings.

Print Recipe

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.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition