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Breakfast Sausage and Egg Casserole
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Breakfast Sausage and Egg Casserole

This savory sausage and egg casserole combines rich Italian sausage, cheddar cheese, and Challah bread soaked in a creamy egg mixture. It's a perfect make-ahead dish for breakfast or brunch, ensuring a hearty and flavorful meal that serves a crowd.  
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter divided
  • 1 19 oz package mild Italian sausages, casings removed
  • 1 medium yellow onion chopped
  • ½ loaf Challah bread or white sandwich bread, diced into 1-inch cubes
  • 2 cups grated cheddar cheese
  • 8 large eggs
  • 2 cups milk or half-and-half
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes optional
  • ¼ cup chopped fresh parsley for garnish

Method
 

  1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
  2. Cook the Italian sausage in 1 tablespoon butter over medium heat, crumbling it into chunks. Transfer to a large mixing bowl.
  3. Sauté the onion in the same pan with the remaining butter until translucent, about 3-5 minutes. Add to the sausage.
  4. Add the cheddar cheese and bread cubes to the sausage mixture. Toss to combine.
  5. Whisk together the eggs, milk, salt, pepper, and red pepper flakes. Pour over the sausage mixture and toss gently to coat the bread.
  6. Transfer the mixture to the prepared baking dish. Cover and refrigerate for at least 2 hours or overnight.
  7. Bake uncovered for 50-60 minutes until golden brown. Let rest for 5 minutes before serving. Garnish with parsley.

Notes

  • You can make this casserole up to 24 hours in advance.
  • Feel free to substitute different cheeses or add vegetables for extra flavor.