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An overhead shot of a freshly baked Breakfast Strata with sausage, bacon, and eggs in a white casserole dish.

Hearty Sausage & Cheddar Breakfast Casserole

A savory and satisfying breakfast casserole packed with seasoned sausage, fluffy eggs, sharp cheddar cheese, and tender bread, perfect for feeding a crowd or preparing ahead.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 6 cups day-old bread cubed (about 8-10 slices)
  • 1 lb ground breakfast sausage
  • 1/2 cup yellow onion finely chopped
  • 1/2 cup bell pepper any color, finely chopped
  • 12 large eggs
  • 2 cups milk whole or 2%
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 2 cups shredded sharp cheddar cheese divided
  • 2 tbsp green onions sliced, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Distribute the cubed bread evenly across the bottom of the prepared baking dish.
  3. In a large skillet, cook the ground breakfast sausage over medium-high heat, breaking it into crumbles, until fully browned. Drain any excess grease. Add the chopped onion and bell pepper to the skillet with the sausage and cook for 5-7 minutes, or until softened.
  4. Spoon the cooked sausage and vegetable mixture evenly over the bread cubes in the baking dish.
  5. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, garlic powder, salt, and black pepper until well combined.
  6. Stir 1.5 cups of the shredded cheddar cheese into the egg mixture.
  7. Carefully pour the egg and cheese mixture over the sausage, vegetables, and bread in the baking dish, ensuring the bread is thoroughly saturated.
  8. For optimal results, or if preparing ahead, cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight (up to 12 hours), to allow the bread to fully absorb the egg mixture.
  9. Remove the plastic wrap (if refrigerated). Bake the casserole, uncovered, for 30 minutes.
  10. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
  11. Continue baking for another 20-25 minutes, or until the casserole is set in the center, golden brown, and the cheese is melted and bubbly. A knife inserted into the center should come out clean.
  12. Let the casserole rest for 5-10 minutes before slicing and serving. Garnish with sliced green onions, if desired.

Notes

Make-Ahead Tip: Assemble the casserole the night before, cover tightly, and refrigerate. In the morning, remove it from the fridge 30 minutes before baking, then bake as directed. This is perfect for stress-free holiday mornings or entertaining!
Variations: Customize by adding other cooked vegetables like mushrooms or spinach. Swap cheddar cheese for Monterey Jack or a Colby-Jack blend. A pinch of red pepper flakes can add a little heat.