This classic, comforting breakfast staple combines savory pork sausage, fluffy eggs, and melted sharp cheddar cheese, all soaked into soft cubed bread. It is the ultimate crowd-pleaser for holiday mornings, family brunches, or weekend meal prep, bringing warmth and satisfaction to any breakfast table.
The texture of this dish is truly exceptional. The top bakes to a beautiful golden-brown, slightly crispy crust, while the interior remains incredibly moist, custard-like, and rich. The savory, spiced notes of the breakfast sausage perfectly balance the sharp, creamy cheddar and the delicate, buttery egg base.
The beauty of this casserole lies in its make-ahead nature. You can assemble it entirely the night before, let the flavors meld in the refrigerator, and simply pop it in the oven the next morning for a stress-free, aromatic start to your day.
- Prep: 20 mins
- Cook: 45 mins
- Total: 1 hour 5 mins
- Yield: 8 servings
Ingredients
- 1 pound bulk pork breakfast sausage
- 6 cups cubed day-old white or French bread (about 1-inch cubes)
- 2 cups shredded sharp cheddar cheese, divided
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons fresh chives, finely chopped (for garnish)
Instructions
- Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
- Heat a large skillet over medium-high heat. Add the bulk pork sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 8 to 10 minutes. Drain excess grease and let cool slightly.
- Spread the cubed bread evenly across the bottom of the prepared baking dish.
- Sprinkle the cooked sausage evenly over the bread cubes, then top with 1.5 cups of the shredded cheddar cheese.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, ground mustard, onion powder, salt, and black pepper until completely smooth and combined.
- Pour the egg mixture evenly over the bread, sausage, and cheese layer, ensuring all the bread cubes are moistened.
- Cover the baking dish tightly with aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to absorb the custard.
- Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator about 20 minutes before baking to take the chill off.
- Bake covered with foil for 35 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese on top, and bake uncovered for an additional 10 to 15 minutes, or until the center is set and the top is golden brown.
- Let the casserole rest for 10 minutes before slicing. Garnish with chopped fresh chives and serve warm.
Chef's Tips for Success
- For the best texture, use day-old, slightly stale bread. Fresh bread can absorb too much moisture and become soggy instead of holding its structure.
- Customize your casserole by adding sautéed bell peppers, onions, or sliced mushrooms along with the sausage for extra color and flavor.
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