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If you love your breakfast casserole with bread, then this is the recipe for you! It pairs toasty chunks of bread with savory sausage, eggs, and plenty of cheese.
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Pin RecipeA Hearty Way to Start the Day!
Make this breakfast casserole with bread, and you can enjoy a hot, hearty morning meal without spending hours in the kitchen. You can even assemble it the night before so you can pop it in the oven in the morning. We love that, right?!
The recipe is very similar to a French toast casserole, except instead of sweet flavors, it leans savory with cheese and sausage. You can feel free to swap the sausage for ham, bacon (Canadian or otherwise), or even roasted veggies for a meatless breakfast bake.
Quick Tip
If you can’t tell if your breakfast casserole is done, check it with a toothpick or cake tester just like you would a cake. You’ll want the middle to be firm and for the toothpick to come out clean.
How to Store Leftover Breakfast Casserole With Bread
Store any leftovers wrapped in the baking dish, or transfer them to an airtight container. Refrigerate for up to 3 days. Reheat in a 350ºF oven or in the microwave until warmed through. This breakfast casserole can also be frozen for up to 2 months; let it thaw in the refrigerator before reheating.
More Crowd-Pleasing Breakfast Casseroles
We make breakfast casseroles a LOT at my house. And that means I have a lot of recipes to share! Here are some of my favorites:
- This Sheet Pan Breakfast Bake is a thinner version of a traditional breakfast casserole. I love all the crispy edges!
- If you have a weakness for puffy, buttery crescent rolls, you better run to the kitchen and make this Crescent Roll Breakfast Casserole! It’s always a hit, as is this Crescent Roll Sausage Breakfast Casserole.
- Let your slow cooker do the work and make my Crockpot Breakfast Casserole for a holiday breakfast.
- Swap the bread for potatoes and you get this Cheesy Breakfast Potato Casserole!
Cheesy Sausage and Egg Breakfast Casserole With Bread
Equipment
- 9×13 baking dish
- Heavy Skillet
- Mixing bowl
Ingredients
- 1 pound pork breakfast sausage
- 1 medium onion diced
- 8 large eggs
- 2 cups shredded cheddar cheese
- 2 cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 slices white bread cut into 1” cubes and toasted
Instructions
- Preheat the oven to 350F. Grease a 9×13 baking dish.
- In a heavy skillet, cook the sausage with a little vegetable oil, breaking up the sausage with a spoon, until cooked and browned. Remove from the pan.1 pound pork breakfast sausage
- In the same skillet, cook the onion until translucent, about 4-5 minutes. Remove from the pan and set aside.1 medium onion
- In a large mixing bowl, whisk together the eggs, ½ the cheese, milk, and seasoning until combined. Stir in the toasted bread, cooked sausage and onions. Pour into the prepared baking dish, top with the remaining cheese, cover, and refrigerate at least 8 hours or preferably overnight.8 large eggs, 2 cups shredded cheddar cheese, 2 cups whole milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, 6 slices white bread
- Let the casserole come to room temperature before baking for 40-50 minutes, uncovered, or until a cake tester comes out clean.
Video
Nutrition
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My family loved this dish!
This is packed with protein! We make muffins and casserole! Love it
Really close to a “brunch egg” casserole my mom always makes. Hers uses dried mustard though and croutons. So I added 1 tsp regular yellow mustard (what i had on hand) and an little Italian seasoning. I also used 12 eggs and about a cup of milk
Thank you for the feedback, Lauren! We’re so glad you were able to make it work for you!
I dried out my hearty white bread in the oven just a bit. It was absolutely delicious.
We’re so glad you enjoyed it, Linda!
Why are we preheating the oven if we’re going to leave it in the fridge overnight? Just wondering. I’m still going to try it, but I won’t preheat till I’m ready to bake it lol
Could I put shredded hash brown in that casserole?
Sure!
I think there was too much milk to the eggs, and I ended up having to cook it for far longer than what was listed. It ended up tasting like really wet scrambled eggs and cheese.