Can I substitute the breakfast sausage?

Yes, turkey or plant-based sausage can be used for a lighter or vegetarian variation without sacrificing flavor.

What bread works best in this dish?

Day-old white or whole wheat bread cubes absorb the egg mixture well and provide a sturdy base for the casserole.

Chopped spinach or mushrooms can be sautéed with the peppers and onions for added nutrition and flavor.

Draining excess fat after browning helps prevent the casserole from becoming greasy and balances the texture.

This casserole can be assembled a few hours in advance and refrigerated until baking for convenience on busy mornings.

Salt, black pepper, and smoked paprika create a warm, smoky undertone complementing the sausage and eggs.

A hearty and flavorful breakfast casserole packed with sausage, eggs, and cheese—perfect for busy mornings and guaranteed to please a crowd.

This casserole quickly became my go-to for weekend breakfasts when I need something filling yet simple.

Protein: 1 pound (450 g) breakfast sausage casings removed
Vegetables: 1 cup (120 g) diced bell peppers (any color), 1/2 cup (60 g) diced onion
Bread & Dairy: 4 cups (200 g) cubed day-old bread (white or whole wheat), 1 1/2 cups (180 g) shredded cheddar cheese, 8 large eggs, 1 1/2 cups (360 ml) milk
Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika (optional)
Cooking: 1 tablespoon butter (for greasing the baking dish)

Step 1:: Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
Step 2:: In a large skillet over medium heat, cook the sausage breaking it up with a spoon until browned and cooked through about 5 minutes. Drain excess fat if needed.
Step 3:: Add diced bell peppers and onion to the skillet. Sauté for 2–3 minutes until slightly softened.
Step 4:: Spread cubed bread evenly in the prepared baking dish. Layer the cooked sausage and vegetables over the bread.
Step 5:: Sprinkle shredded cheddar cheese evenly over the sausage mixture.
Step 6:: In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika (if using). Pour the egg mixture evenly over the casserole.
Step 7:: Bake uncovered for 20–25 minutes, or until the eggs are set and the top is lightly golden.
Step 8:: Let cool for 5 minutes before serving.

My family loves gathering around the table on Sunday mornings enjoying this warm comforting meal together.

Large skillet, Mixing bowls, Whisk, 9x13-inch (23x33 cm) baking dish, Knife and cutting board

Contains Eggs, Milk (Dairy), Wheat (Gluten), and possibly Soy (in some sausages and bread). Check sausage and bread labels for additional allergens.

Per serving: Calories 410, Total Fat 26 g, Carbohydrates 19 g, Protein 23 g

This casserole is a perfect balance of savory flavors and makes busy mornings stress free.

→ Can I substitute the breakfast sausage?: Yes, turkey or plant-based sausage can be used for a lighter or vegetarian variation without sacrificing flavor.
→ What bread works best in this dish?: Day-old white or whole wheat bread cubes absorb the egg mixture well and provide a sturdy base for the casserole.
→ How can I add more vegetables?: Chopped spinach or mushrooms can be sautéed with the peppers and onions for added nutrition and flavor.
→ Is it necessary to drain the cooked sausage?: Draining excess fat after browning helps prevent the casserole from becoming greasy and balances the texture.
→ Can I prepare this dish ahead of time?: This casserole can be assembled a few hours in advance and refrigerated until baking for convenience on busy mornings.
→ What spices enhance the flavor?: Salt, black pepper, and smoked paprika create a warm, smoky undertone complementing the sausage and eggs.