Sausage Breakfast Casserole
This sausage breakfast casserole is the perfect breakfast or brunch dish for any occasion. It’s festive enough for the holidays, but it would also make a great dish for Mother’s Day brunch. A flavorful, French toast casserole that is also easy. Make it a day before you need it and just pop it in the oven on the day of the celebration.
🍽️ Recipe Name: Sausage Breakfast Casserole
⏰ Ready In: 13 hours with overnight rest in the refrigerator.
⏳ Prep Time: 20 minutes
🔥 Cook Time: 1 hour
👥 Serves: 10
🥕Main Ingredients: Bread, sausage, onions, apple, dried cranberries, cheese, sage.
🍳 Special Equipment: 9×13-inch baking dish
⭐ Why You’ll Love It: It only takes about 20 minutes to prep, can be assembled the night before, and feeds a crowd.
👇 Full measurements and instructions are in the recipe card below.
The combination of savory breakfast sausage, apples, dried cranberries, and sage gives this casserole a wonderful balance of flavors. The bread soaks up the egg custard overnight, while the cheese adds a creamy, savory finish. It’s a complete breakfast in one baking dish, making it especially handy when there’s a houseful of holiday guests.
What You Need
- Bread: Loaf of day-old crusty bread, like Italian, brioche, or challah.
- Breakfast sausage: Use regular pork breakfast sausage, sage-flavored sausage. Unless you reduce the fresh sage in the recipe.
- Onion: Finely chopped white or yellow onion.
- Chopped apple: Cut the apple into about ½-inch dice.
- Cheese: We used mixed cheddar cheese blend, but gouda would be delicious, too.
- Eggs: If you can find them, farm-fresh extra-large eggs make a big difference in this casserole.
- Milk: Whole milk works well, but you can use part whole milk and part heavy cream for an even creamier result.
- Dried cranberries: No need to rehydrate them, since they will soak up the egg and milk custard overnight.
- Sage: Use finely chopped fresh sage, if available.
- Salt: Just a bit of kosher salt brings all of the flavors together.
- Pepper: Freshly ground black pepper adds a bit of a bite.
How to Make It
Brown the pork sausage in a heavy-bottom skillet over medium-high heat.
When the sausage is almost done, lower the heat and add the onion.
Add all of the ingredients to a large mixing bowl to make stirring easier.
Whisk the eggs, then whisk in the milk.
Pour egg mixture over the bread. Gently stir the ingredients in a large bowl. Make sure the bread cubes are moist.
Grease a 9×13-inch casserole dish with butter or margarine, or spray it with cooking spray. Pour the casserole ingredients into the prepared baking dish. Cover. Refrigerate overnight.
Remove the casserole from the refrigerator while the oven preheats to 350°F. Bake the covered casserole for about 30 minutes. Uncover and bake for about 30 more minutes, or until the top is golden brown and the center reaches 165°F on an instant-read thermometer.
Let the casserole stand for about 10 minutes to rest. Slice it into squares.
Storage and Reheating.
Store leftovers for 3-4 days in an airtight container in the refrigerator. To extend storage, freeze for about two months, tightly wrapped.
Reheat single servings in the microwave for 1½ minutes. Cover with paper towels. You can also reheat it in aluminum foil in the oven at 350°F for about 15 minutes.
Make-Ahead Tips
- Assemble the casserole the night before, cover it tightly, and refrigerate.
- Refrigerate for at least 8 hours to give the bread time to absorb the custard.
- Take it out of the refrigerator while the oven preheats.
- Don’t skip the covered portion of baking. It helps the center cook without overbrowning the top.
Substitutions and Variations
- Bread: Brioche and challah make a softer, richer casserole. Italian bread gives it a little more structure.
- Cheese: Try Gouda, sharp cheddar, or Swiss.
- Apples: Honeycrisp, Granny Smith, or Fuji will work.
- Sausage: Mild or regular breakfast sausage works best. Maple sausage would give it a sweeter flavor.
- Cranberries: Dried cherries would be a good substitute.
- Add other veggies, like mushrooms, spinach, or bell peppers.
Frequently Asked Questions
Yes, but the bread needs time to absorb the custard. If you’re short on time, let it rest in the refrigerator for at least 1–2 hours. The texture may be slightly different.
Yes, but slightly stale bread absorbs the custard better. If your bread is fresh, cube it and dry it in a low oven before assembling the casserole.
Yes, but for the best texture, assemble it no more than 24 hours before baking. If you need to get started earlier, cook the sausage and onions, chop the bread, and prepare the other ingredients up to two days ahead. Store everything separately in the refrigerator, then combine it the night before baking.
What to Serve With Sausage Breakfast Casserole
This hearty breakfast casserole is practically a complete meal on its own. We served it with fresh apple slices, which complemented the sausage and cranberries. For a Christmas brunch, try a fresh fruit salad or a colorful crudité platter. Grilled asparagus is another great choice for Easter or Mother’s Day brunch. For a summer gathering, serve it with a refreshing watermelon blueberry feta salad.
Tools That Make This Recipe Work
This sausage breakfast casserole is a great choice for Christmas morning, Easter, Mother’s Day, or any time you’re feeding a crowd. With just 20 minutes of prep time and an overnight rest in the refrigerator, it’s an easy way to serve a hearty, homemade breakfast without spending the morning in the kitchen.
Sausage Breakfast Casserole
Ingredients
- 1 pound Regular pork breakfast sausage
- ½ cup Onion, finely diced
- 1 heaping cup Honeycrisp apple, finely diced
- ½ cup Sweetened dried cranberries
- 2 cups Shredded cheddar cheese
- 1 teaspoon Fresh sage, chopped
- 1 loaf Day-old Italian bread, cubed about 10 cups
- 8 Large eggs
- 3 cups Whole milk
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Brown the pork sausage in a heavy-bottomed skillet over medium-high heat.1 pound Regular pork breakfast sausage
- When the sausage is almost done, lower the heat and add the onion.½ cup Onion, finely diced
- Add all of the ingredients to a large mixing bowl to make stirring easier.1 heaping cup Honeycrisp apple, finely diced, ½ cup Sweetened dried cranberries, 2 cups Shredded cheddar cheese, 1 teaspoon Fresh sage, chopped, 1 loaf Day-old Italian bread, cubed
- Whisk the eggs, then whisk in the milk.8 Large eggs, 3 cups Whole milk
- Pour egg mixture over the bread. Add salt and pepper. Gently stir the ingredients in a large bowl. Make sure the bread cubes are moist.½ teaspoon Salt, ½ teaspoon Black Pepper
- Grease a 9×13-inch casserole dish with butter or margarine, or spray it with cooking spray. Pour the casserole ingredients into the prepared baking dish. Cover. Refrigerate overnight.
- Remove the casserole from the refrigerator while the oven preheats to 350°F. Bake the covered casserole for about 30 minutes. Uncover and bake for about 30 more minutes, or until the top is golden brown and the center reaches 165°F on an instant-read thermometer.
- Let the casserole stand for about 10 minutes to rest. Slice it into squares.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!Notes
- Assemble the casserole the night before and refrigerate for at least 8 hours to allow the bread to absorb the custard.
- Whole milk works well, but you can replace some of it with heavy cream for a richer casserole.
- Brioche, challah, or crusty Italian bread can be used.
- Leftovers can be refrigerated in an airtight container for 3–4 days.
- Reheat individual servings in the microwave or cover with foil and warm in a 350°F oven until heated through.
