20 Delicious Breakfast Sausage Casserole Recipes Flavorful

Every morning deserves a delicious start, and what better way to kick things off than with a warm, savory breakfast sausage casserole? These comforting dishes are perfect for busy weekdays, lazy weekends, or feeding a crowd. Get ready to discover 20 flavorful recipes that will make your breakfast table the place to be—let’s dive in and find your new favorite!

Cheesy Sausage and Egg Breakfast Casserole

During those busy mornings when you need something hearty and satisfying, this cheesy sausage and egg breakfast casserole comes together beautifully with minimal fuss. Designed to feed a crowd or provide leftovers for the week, it layers savory sausage, creamy eggs, and melty cheese into one comforting dish. Let’s walk through each step carefully to ensure your casserole turns out perfectly every time.

Ingredients

– 1 pound bulk breakfast sausage (I like the mild kind for broader appeal, but spicy works too)
– 1 medium yellow onion, diced (this adds a sweet, aromatic base)
– 6 large eggs (I prefer room temperature eggs here for smoother mixing)
– 1 cup whole milk (for richness; 2% can substitute if needed)
– 1 teaspoon dry mustard powder (it enhances the cheese flavor subtly)
– 1/2 teaspoon garlic powder (my secret for a bit of depth)
– 1/4 teaspoon black pepper (freshly ground if you have it)
– 8 ounces shredded sharp cheddar cheese (I always shred my own—it melts better)
– 6 slices white bread, cubed (day-old bread soaks up the egg mixture nicely)
– 2 tablespoons unsalted butter (for greasing the pan; it prevents sticking)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with the 2 tablespoons of unsalted butter, coating the bottom and sides evenly.
2. Place a large skillet over medium heat and cook the 1 pound of bulk breakfast sausage, breaking it into small crumbles with a spatula, for 8-10 minutes until no pink remains.
3. Add the diced medium yellow onion to the skillet and sauté with the sausage for 5 minutes until the onion is soft and translucent.
4. In a large mixing bowl, whisk together the 6 large eggs, 1 cup of whole milk, 1 teaspoon of dry mustard powder, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper until fully combined and slightly frothy.
5. Stir the cubed 6 slices of white bread into the egg mixture, pressing gently to ensure all pieces are coated and soaked for 2-3 minutes.
6. Fold the cooked sausage and onion mixture into the bread and egg combination, distributing everything evenly.
7. Pour the entire mixture into the prepared baking dish and spread it out into a uniform layer with a spatula.
8. Sprinkle the 8 ounces of shredded sharp cheddar cheese evenly over the top, covering the surface completely.
9. Bake in the preheated 350°F oven for 35-40 minutes, until the edges are golden brown and the center is set (check by inserting a knife—it should come out clean).
10. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before slicing to allow the layers to firm up. Now, for the final touch: this casserole emerges with a golden, cheesy crust and a fluffy, savory interior that’s packed with flavor. Naturally, it pairs wonderfully with a drizzle of hot sauce or a side of fresh fruit for balance, making it a versatile centerpiece for any brunch gathering.

Hash Brown Sausage Breakfast Casserole

Every weekend, I find myself craving a hearty breakfast that can feed a crowd with minimal morning effort. Hash brown sausage breakfast casserole is my go-to solution—it’s layered, baked, and packed with comforting flavors that everyone adores. Let’s walk through the steps together to create this crowd-pleaser.

Ingredients

• 1 lb breakfast sausage—I like mild pork for a balanced flavor
• 1 package (20 oz) frozen shredded hash browns, thawed—trust me, thawing prevents a soggy base
• 6 large eggs, preferably at room temperature for smoother mixing
• 1 cup whole milk—it adds richness compared to skim
• 1 cup shredded cheddar cheese, divided—I reserve a handful for a golden top
• 1/2 cup diced yellow onion—sautéing first brings out sweetness
• 1 tsp garlic powder—my secret for depth without chopping
• 1/2 tsp black pepper, freshly ground for the best aroma
• 1 tbsp unsalted butter—for greasing the dish to avoid sticking

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even baking from the start.
2. Grease a 9×13-inch baking dish thoroughly with 1 tbsp unsalted butter, coating the bottom and sides.
3. Brown 1 lb breakfast sausage in a skillet over medium heat for 8–10 minutes, breaking it into crumbles with a spatula.
4. Add 1/2 cup diced yellow onion to the skillet and cook for 4–5 minutes until softened and fragrant.
5. Transfer the sausage and onion mixture to the greased baking dish, spreading it evenly.
6. Layer 20 oz thawed hash browns over the sausage, pressing gently to form a compact base.
7. In a medium bowl, whisk 6 large eggs vigorously until frothy and uniform in color.
8. Pour 1 cup whole milk into the eggs, whisking continuously to combine fully.
9. Stir in 1 tsp garlic powder and 1/2 tsp black pepper into the egg mixture for seasoning.
10. Fold 3/4 cup shredded cheddar cheese into the egg mixture, reserving the rest for later.
11. Pour the egg mixture evenly over the hash browns in the baking dish.
12. Sprinkle the remaining 1/4 cup cheddar cheese on top for a golden, cheesy crust.
13. Bake uncovered for 40–45 minutes, until the center is set and the edges are lightly browned.
14. Let the casserole rest for 10 minutes before slicing to allow layers to firm up.

Baked to perfection, this casserole emerges with a crispy top and a tender, savory interior. The hash browns soak up the egg and sausage flavors, creating a satisfying bite every time. For a fresh twist, serve it with a side of sliced avocado or a dollop of salsa to brighten up each plate.

Southern-Style Sausage and Grits Casserole

Ready to master a comforting Southern classic? This sausage and grits casserole transforms humble ingredients into a creamy, savory breakfast bake that’s perfect for feeding a crowd or meal prepping for busy mornings. Let’s walk through each step together to ensure your casserole turns out perfectly golden and flavorful every single time.

Ingredients

– 1 cup stone-ground grits (they have the best texture)
– 4 cups water
– 1 tsp kosher salt (I prefer it for even seasoning)
– 1 lb breakfast sausage, casings removed if needed
– 1 medium yellow onion, diced (sweet varieties work nicely here)
– 4 large eggs, at room temperature for easier mixing
– 1 cup sharp cheddar cheese, shredded (freshly grated melts smoother)
– 1/2 cup whole milk (for extra creaminess)
– 2 tbsp unsalted butter, cubed (my go-to for rich flavor)
– 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Bring 4 cups of water and 1 tsp kosher salt to a rolling boil in a medium saucepan over high heat.
3. Whisk in 1 cup stone-ground grits gradually to prevent clumping.
4. Reduce heat to low, cover the saucepan, and simmer the grits for 20–25 minutes, stirring every 5 minutes, until thickened and tender.
5. While grits cook, brown 1 lb breakfast sausage in a skillet over medium heat for 8–10 minutes, breaking it into crumbles with a spatula.
6. Add 1 diced yellow onion to the sausage and sauté for 5–7 minutes until the onion is translucent and fragrant.
7. Tip: Drain any excess sausage grease for a less greasy casserole, but leave a tablespoon for flavor.
8. In a large bowl, whisk 4 room-temperature eggs with 1/2 cup whole milk and 1/4 tsp black pepper until fully combined.
9. Stir the cooked grits, sausage-onion mixture, 1 cup shredded cheddar cheese, and 2 tbsp cubed butter into the egg mixture until evenly incorporated.
10. Tip: Let the grits cool slightly before adding to the eggs to avoid scrambling them.
11. Pour the combined mixture into the prepared baking dish and spread it into an even layer with a spatula.
12. Bake at 375°F for 30–35 minutes, or until the edges are bubbly and the top is golden brown.
13. Tip: Check for doneness by inserting a knife in the center—it should come out clean, not wet.
14. Remove the casserole from the oven and let it rest for 10 minutes before serving. Velvety grits meld with savory sausage and sharp cheddar in every bite, creating a hearty texture that’s both creamy and substantial. For a fresh twist, top individual servings with sliced green onions or a dash of hot sauce, or pair it with a simple arugula salad to balance the richness.

Spinach and Sausage Breakfast Bake

When you need a hearty breakfast that practically makes itself, this spinach and sausage bake delivers every time. We’ll walk through each simple step together, building layers of flavor that meld perfectly in the oven.

Ingredients

• 1 pound breakfast sausage – I prefer mild pork sausage for its balanced flavor
• 1 tablespoon olive oil – extra virgin is my go-to for better flavor
• 1 medium yellow onion, diced – about 1 cup for nice texture
• 2 cloves garlic, minced – fresh garlic makes all the difference
• 5 ounces fresh spinach – I like to buy pre-washed to save time
• 6 large eggs – room temperature eggs incorporate better
• 1 cup whole milk – the richness really elevates the custard
• 1 teaspoon salt – fine sea salt distributes evenly
• ½ teaspoon black pepper – freshly ground adds warmth
• 1 cup shredded cheddar cheese – sharp cheddar gives great flavor

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound breakfast sausage to the hot skillet, breaking it into small crumbles with a wooden spoon.
4. Cook sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
5. Transfer cooked sausage to the prepared baking dish using a slotted spoon, leaving drippings in the skillet.
6. Add diced onion to the same skillet and cook for 4-5 minutes until softened and translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant – don’t let it brown.
8. Add fresh spinach to the skillet and cook for 2-3 minutes until wilted, stirring constantly.
9. Spread the spinach mixture evenly over the sausage in the baking dish.
10. In a medium bowl, whisk 6 eggs until well beaten and frothy.
11. Pour 1 cup whole milk into the eggs while whisking continuously.
12. Add 1 teaspoon salt and ½ teaspoon black pepper to the egg mixture, whisking to combine.
13. Tip: When pouring the custard over your ingredients, do it slowly to ensure even distribution without disturbing the layers.
14. Pour the egg mixture evenly over the sausage and spinach in the baking dish.
15. Sprinkle 1 cup shredded cheddar cheese evenly over the top.
16. Bake at 375°F for 30-35 minutes until the center is set and the top is golden brown.
17. Tip: Check for doneness by inserting a knife in the center – it should come out clean with no liquid egg mixture.
18. Remove from oven and let rest for 10 minutes before serving – this allows the custard to set properly.
19. Tip: Use a sharp knife to cut clean portions, wiping the blade between cuts for neat slices.

Out of the oven, you’ll find a beautifully golden top giving way to tender layers beneath. The savory sausage and earthy spinach create a satisfying texture against the creamy custard base. Consider serving wedges with fresh fruit or topping individual portions with hot sauce for an extra kick.

Crescent Roll Sausage Breakfast Casserole

Very few breakfast dishes combine convenience and comfort quite like this crescent roll sausage casserole. Visualize flaky crescent dough layered with savory sausage, eggs, and cheese—it’s the kind of meal that feels special but comes together with minimal effort. Let’s walk through each step to ensure your casserole turns out perfectly golden and satisfying.

Ingredients

– 1 can (8 oz) refrigerated crescent roll dough (I like to keep it chilled until the last moment for easier handling)
– 1 lb breakfast sausage (mild or spicy—your choice!)
– 6 large eggs (I prefer room temperature eggs here for smoother mixing)
– 1/2 cup whole milk (for a richer texture)
– 1 cup shredded cheddar cheese (freshly shredded melts better than pre-shredded)
– 1/4 tsp black pepper (freshly cracked adds a nice bite)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Unroll the crescent dough and press it evenly into the bottom of the prepared dish, sealing any perforations.
3. Cook the breakfast sausage in a skillet over medium heat for 8–10 minutes, breaking it into small crumbles with a spatula until no pink remains.
4. Drain any excess grease from the sausage using a slotted spoon.
5. Sprinkle the cooked sausage evenly over the crescent dough layer.
6. In a medium bowl, whisk together the eggs, milk, and black pepper until fully combined and slightly frothy.
7. Pour the egg mixture slowly over the sausage layer, ensuring even coverage.
8. Top evenly with the shredded cheddar cheese.
9. Bake at 375°F for 25–30 minutes, or until the center is set and the top is golden brown.
10. Remove from the oven and let the casserole rest for 5 minutes before slicing.

You’ll love the contrast of the flaky, buttery crust with the savory sausage and creamy egg filling. For a fun twist, serve squares topped with a dollop of salsa or alongside fresh fruit for a balanced brunch spread.

Apple and Sausage Breakfast Strata

Using day-old bread for this strata creates the perfect texture—it soaks up the custard without becoming mushy. This make-ahead breakfast is perfect for busy mornings or holiday gatherings when you want something impressive but hands-off.

Ingredients

• 6 large eggs (I prefer room temperature eggs here for better incorporation)
• 2 cups whole milk (the richness makes all the difference)
• 1 lb breakfast sausage (I always choose maple-flavored for that sweet-savory balance)
• 2 medium apples, peeled and diced (Granny Smith hold their shape beautifully)
• 6 cups cubed day-old French bread (stale bread absorbs the custard perfectly)
• 1 cup shredded sharp cheddar cheese (extra sharp gives the best flavor punch)
• 1 tsp dry mustard powder (my secret ingredient for depth)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter (for greasing the baking dish)

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13 inch baking dish with the 2 tablespoons of unsalted butter.
2. Brown 1 pound of breakfast sausage in a skillet over medium heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon.
3. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
4. Peel and dice 2 medium apples into 1/2-inch pieces.
5. Spread 6 cups of cubed day-old French bread evenly across the bottom of your prepared baking dish.
6. Layer the cooked sausage and diced apples evenly over the bread cubes.
7. Sprinkle 1 cup of shredded sharp cheddar cheese over the sausage and apple layer.
8. In a large bowl, whisk together 6 room temperature eggs until well beaten and slightly frothy.
9. Add 2 cups of whole milk, 1 teaspoon dry mustard powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the eggs, whisking vigorously until fully combined.
10. Pour the egg mixture evenly over the layered ingredients in the baking dish.
11. Press down gently on the top layer with a spatula to ensure all bread pieces are submerged in the custard.
12. Cover the baking dish with aluminum foil and refrigerate for at least 4 hours or overnight to allow the bread to fully absorb the custard.
13. Bake covered at 350°F for 40 minutes, then remove the foil and continue baking for another 20-25 minutes until the top is golden brown and the center is set.
14. Insert a knife into the center—if it comes out clean, your strata is perfectly cooked.
15. Let the strata rest for 10 minutes before slicing to allow the layers to set properly.

Expect a wonderfully textured dish where the apples soften into sweet pockets against the savory sausage. The custard-soaked bread bakes up light and fluffy while the cheese forms a golden, crispy top crust. Serve warm squares with a drizzle of maple syrup for breakfast or pair with a simple green salad for a satisfying brunch.

Biscuit and Sausage Gravy Casserole

Mornings just got better with this comforting breakfast casserole that layers flaky biscuits with rich sausage gravy—perfect for feeding a crowd with minimal fuss. Gather your ingredients and let’s build this hearty dish step by step, ensuring every bite is packed with flavor and warmth.

Ingredients

– 1 pound bulk breakfast sausage (I like using sage-seasoned for extra flavor)
– 1/4 cup all-purpose flour (spoon and level it for accuracy)
– 2 1/2 cups whole milk (keep it cold to prevent clumping)
– 1/2 teaspoon black pepper, freshly ground
– 1/4 teaspoon garlic powder (my secret for depth)
– 1/4 teaspoon onion powder
– 1/16 teaspoon cayenne pepper (just a pinch for subtle heat)
– 1 can (16.3 oz) refrigerated biscuit dough (I prefer flaky layers, but any type works)
– 1/2 cup shredded cheddar cheese (sharp cheddar melts beautifully)
– 2 tablespoons unsalted butter (for greasing the pan)

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the unsalted butter, coating the bottom and sides evenly.
2. Brown the bulk breakfast sausage in a large skillet over medium heat, breaking it into small crumbles with a spatula until no pink remains, about 8–10 minutes.
3. Sprinkle the all-purpose flour over the cooked sausage and stir continuously for 1 minute to cook out the raw flour taste—this creates a roux for thickening.
4. Gradually pour in the whole milk while whisking to prevent lumps from forming, then add the black pepper, garlic powder, onion powder, and cayenne pepper.
5. Bring the gravy to a simmer over medium heat, stirring frequently until it thickens enough to coat the back of a spoon, about 5–7 minutes; tip: avoid boiling to keep the gravy smooth.
6. Turn off the heat and let the gravy sit for 2 minutes to thicken slightly further.
7. Cut each refrigerated biscuit into quarters and arrange them evenly in the buttered baking dish.
8. Pour the warm sausage gravy over the biscuit pieces, ensuring they’re fully covered.
9. Sprinkle the shredded cheddar cheese evenly over the top for a golden, cheesy crust.
10. Bake at 375°F for 20–25 minutes, or until the biscuits are golden brown and the gravy is bubbly around the edges; tip: check at 20 minutes to avoid over-baking.
11. Remove the casserole from the oven and let it rest for 5 minutes before serving—this helps the layers set. Golden and bubbling straight from the oven, this casserole boasts fluffy biscuits soaked in savory gravy with a hint of spice from the cayenne. Serve it alongside scrambled eggs for a brunch spread, or scoop it into bowls for a cozy, all-in-one meal that’s sure to become a weekend favorite.

Mexican Chorizo Breakfast Casserole

Looking for a make-ahead breakfast that packs serious flavor? Let’s build this Mexican Chorizo Breakfast Casserole together, layer by layer, so you can confidently serve a crowd or enjoy easy weekday mornings. This methodical approach ensures every component cooks perfectly.

Ingredients

– 1 pound Mexican chorizo, casings removed (I prefer the fresh kind from the butcher counter for maximum flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 1 red bell pepper, diced (about 1 cup)
– 6 large eggs (I take them out 30 minutes beforehand—room temp eggs incorporate more smoothly)
– 1 cup whole milk (for a richer custard, this is my go-to)
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 4 cups cubed day-old bread (about 1-inch cubes from a rustic loaf)
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh cilantro
– Cooking spray

Instructions

1. Preheat your oven to 350°F and generously spray a 9×13-inch baking dish with cooking spray.
2. Heat a large skillet over medium-high heat and add the chorizo, breaking it up with a spoon for 5-7 minutes until fully cooked and browned.
3. Add the diced onion and red bell pepper to the skillet with the chorizo and cook for 5-6 minutes, stirring occasionally, until the vegetables have softened.
4. Transfer the chorizo and vegetable mixture to the prepared baking dish, spreading it into an even layer.
5. In a large mixing bowl, whisk the eggs vigorously for about 1 minute until they are pale and frothy.
6. Pour the milk into the eggs and continue whisking for another 30 seconds until fully combined.
7. Whisk in the cumin, garlic powder, kosher salt, and black pepper until the spices are evenly distributed throughout the liquid.
8. Tip: Letting the egg mixture sit for 2 minutes allows the spices to hydrate and distribute their flavor more evenly.
9. Arrange the cubed bread evenly over the chorizo mixture in the baking dish.
10. Slowly pour the egg mixture over the bread, making sure to cover all pieces completely.
11. Tip: Gently press down on the bread with a spatula to help it absorb the egg mixture, which prevents dry spots.
12. Sprinkle the shredded cheddar cheese evenly over the entire casserole.
13. Cover the baking dish tightly with aluminum foil and bake at 350°F for 25 minutes.
14. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan).
15. Tip: Insert a knife into the center—if it comes out clean, your casserole is perfectly cooked.
16. Remove the casserole from the oven and let it rest for 10 minutes before slicing.
17. Sprinkle the chopped fresh cilantro over the top just before serving.

Diving into this casserole reveals wonderfully contrasting textures—the crispy top gives way to a moist, savory interior where the spicy chorizo melds beautifully with the creamy egg custard. For a creative twist, serve individual squares topped with cool avocado slices or a dollop of tangy crema to balance the richness, making each bite a perfect harmony of flavors and textures.

Pepper Jack Sausage and Potato Bake

Getting a satisfying dinner on the table doesn’t have to be complicated, and this Pepper Jack Sausage and Potato Bake is the perfect proof. Gather your ingredients and let’s walk through this simple, one-pan meal that delivers maximum flavor with minimal effort. You’ll be amazed at how these basic components transform into something truly special.

Ingredients

– 1.5 lbs russet potatoes, scrubbed and diced into 1-inch cubes (I leave the skins on for extra texture and nutrients)
– 1 lb smoked sausage, sliced into ½-inch rounds (I use kielbasa for its robust flavor)
– 1 large yellow onion, chopped into ½-inch pieces (this size ensures they cook evenly without burning)
– 1 red bell pepper, chopped into 1-inch strips (the vibrant color makes the final dish pop)
– 2 tbsp extra virgin olive oil (my go-to for roasting as it has a higher smoke point)
– 1 tsp garlic powder (I prefer this over fresh garlic here to prevent burning)
– 1 tsp smoked paprika (this adds that wonderful smoky depth)
– ½ tsp black pepper, freshly ground
– 1 cup shredded Pepper Jack cheese (I buy a block and shred it myself for better melting)
– 2 tbsp chopped fresh parsley for garnish (the fresh herb brightens up the rich flavors)

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
2. Place the diced potatoes, sliced sausage, chopped onion, and bell pepper strips in the prepared baking dish.
3. Drizzle the extra virgin olive oil evenly over the ingredients in the dish.
4. Sprinkle the garlic powder, smoked paprika, and black pepper over everything.
5. Use your hands or a large spoon to toss all ingredients until they’re uniformly coated with oil and spices.
6. Spread the mixture into a single, even layer across the baking dish.
7. Place the dish in the preheated oven and bake for 35 minutes. Tip: Rotate the pan halfway through baking for even browning.
8. Remove the dish from the oven – the potatoes should be fork-tender and the sausage edges slightly crisped.
9. Evenly sprinkle the shredded Pepper Jack cheese over the entire surface of the bake.
10. Return the dish to the oven and bake for 5-7 minutes, until the cheese is fully melted and bubbly. Tip: Watch closely during this final stage to prevent the cheese from burning.
11. Remove from oven and let rest for 5 minutes before serving. Tip: This resting time allows the flavors to settle and makes serving easier.
12. Garnish with chopped fresh parsley just before serving.

Nothing beats the way the creamy, slightly spicy Pepper Jack cheese blankets the tender potatoes and savory sausage. The potatoes develop wonderfully crisp edges while staying fluffy inside, creating a perfect textural contrast with the juicy bell peppers. Next time, try serving it alongside a crisp green salad or scooping it into warm tortillas for a completely different meal experience.

Maple Glazed Sausage and Sweet Potato Casserole

Gathering around the table for a comforting meal just got easier with this simple casserole that combines savory and sweet in perfect harmony. Let me walk you through creating this cozy dish that will become your new fall favorite.

Ingredients

– 1 pound breakfast sausage – I like using maple-flavored for extra sweetness
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 1/4 cup pure maple syrup – the real stuff makes all the difference
– 2 tablespoons olive oil – extra virgin is my go-to for roasting
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 cup chopped pecans for topping

Instructions

1. Preheat your oven to 400°F and grease a 9×13 inch baking dish.
2. Heat a large skillet over medium-high heat and cook the breakfast sausage for 8-10 minutes, breaking it into small crumbles with a wooden spoon until browned.
3. While the sausage cooks, peel the sweet potatoes and cut them into uniform 1-inch cubes for even cooking.
4. Transfer the cooked sausage to the prepared baking dish using a slotted spoon, leaving any excess grease behind.
5. In a large bowl, combine the cubed sweet potatoes with olive oil, dried thyme, garlic powder, and black pepper, tossing until evenly coated.
6. Spread the seasoned sweet potatoes evenly over the sausage in the baking dish.
7. Drizzle the maple syrup evenly over the entire casserole.
8. Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 400°F.
9. Remove the foil and sprinkle the chopped pecans evenly over the top.
10. Return the casserole to the oven uncovered and bake for another 15-20 minutes until the sweet potatoes are fork-tender and the pecans are lightly toasted.

Finally, this casserole emerges with beautifully caramelized edges and a perfect balance of savory sausage against the sweet maple glaze. For a complete meal, serve it alongside a simple green salad or enjoy it as a hearty breakfast that will keep you satisfied all morning long.

Broccoli Cheddar Sausage Breakfast Bake

Let’s create a satisfying breakfast bake that comes together beautifully with minimal morning effort. Layering broccoli, savory sausage, and sharp cheddar creates a hearty dish perfect for feeding a crowd or meal prepping for the week ahead. Follow these steps carefully for a golden, bubbly result every time.

Ingredients

– 1 pound breakfast sausage, I like using mild pork for balanced flavor
– 1 medium head broccoli, cut into small florets (about 4 cups)
– 8 large eggs, I prefer room temperature for smoother mixing
– 1 cup whole milk, 2% works fine but whole milk gives richer texture
– 1 cup shredded sharp cheddar cheese, divided
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil, extra virgin is my go-to for sautéing

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. Add 1 pound breakfast sausage to the hot skillet, breaking it into small crumbles with a wooden spoon.
4. Cook sausage for 6-8 minutes, stirring occasionally, until browned and no pink remains.
5. Transfer cooked sausage to the prepared baking dish using a slotted spoon, spreading it evenly.
6. Add broccoli florets to the same skillet and sauté for 3-4 minutes until bright green and slightly tender.
7. Spread sautéed broccoli evenly over the sausage layer in the baking dish.
8. In a large bowl, whisk 8 eggs vigorously for 30 seconds until fully combined and slightly frothy.
9. Pour 1 cup milk into the eggs while continuing to whisk.
10. Add 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the egg mixture.
11. Stir in 3/4 cup shredded cheddar cheese until evenly distributed throughout the mixture.
12. Pour the egg and cheese mixture evenly over the sausage and broccoli layers.
13. Sprinkle the remaining 1/4 cup cheddar cheese across the top of the bake.
14. Bake at 375°F for 25-30 minutes until the center is set and the top is golden brown.
15. Insert a knife into the center – it should come out clean when fully cooked.
16. Let the bake rest for 5 minutes before slicing to allow the layers to set properly.

Each slice reveals beautiful layers of tender broccoli, savory sausage, and creamy egg custard. The sharp cheddar creates a golden crust that contrasts wonderfully with the soft interior. Try serving squares with fresh fruit or topping individual portions with hot sauce for an extra kick.

French Toast Sausage Casserole

Breakfast just got a whole lot more exciting with this make-ahead casserole that transforms humble ingredients into a comforting morning masterpiece. By preparing this the night before, you’ll wake up to a house filled with the irresistible aroma of cinnamon and maple, ready to bake while you sip your first coffee. This methodical approach ensures every component melds together perfectly for a stress-free brunch centerpiece.

Ingredients

– 1 loaf challah bread, cut into 1-inch cubes (I prefer challah for its rich, eggy texture)
– 1 pound breakfast sausage, casings removed if needed
– 8 large eggs, preferably at room temperature for better incorporation
– 2 cups whole milk (the higher fat content creates a creamier custard)
– 1/2 cup pure maple syrup, plus extra for serving
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon kosher salt
– 4 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the breakfast sausage in a skillet over medium heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Drain the cooked sausage on paper towels to remove excess grease.
4. Arrange the challah bread cubes evenly in the prepared baking dish.
5. Sprinkle the cooked sausage crumbles evenly over the bread layer.
6. In a large bowl, whisk the 8 eggs vigorously for about 1 minute until frothy and well-combined.
7. Add the whole milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the eggs, whisking continuously for 2 minutes until fully incorporated.
8. Slowly pour the egg mixture evenly over the bread and sausage in the baking dish.
9. Use a spatula to gently press down on the bread, ensuring all pieces absorb the custard mixture.
10. Drizzle the melted butter evenly over the entire surface of the casserole.
11. Cover the baking dish tightly with aluminum foil and refrigerate for at least 4 hours or overnight for best results.
12. When ready to bake, place the covered casserole in the preheated 375°F oven and bake for 30 minutes.
13. Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and the center is set.
14. Let the casserole rest for 10 minutes before serving to allow the custard to fully set.

Serve this warm casserole with an extra drizzle of maple syrup for that classic French toast flavor. The texture combines crispy top layers with soft, custard-soaked bread beneath, while the savory sausage adds wonderful contrast to the sweet cinnamon notes. For a special touch, top with fresh berries or a dusting of powdered sugar just before serving.

Pumpkin Spice Sausage Breakfast Casserole

Keeping your breakfast routine exciting during fall just got easier with this hearty casserole. Kindly follow each step carefully, and you’ll have a comforting dish that fills your kitchen with the warm aroma of pumpkin and spices. Let’s begin by gathering our ingredients and prepping our workspace.

Ingredients

– 1 pound breakfast sausage (I prefer mild pork sausage for balanced flavor)
– 6 large eggs (room temperature eggs blend more smoothly)
– 1 cup pumpkin puree (not pumpkin pie filling—this distinction matters!)
– 1 cup whole milk (the richness makes a noticeable difference)
– 8 slices bread, cubed (day-old sourdough is my favorite for better texture)
– 1 cup shredded cheddar cheese (I always grab extra-sharp for more flavor punch)
– 2 tablespoons maple syrup (real maple syrup brings that authentic fall sweetness)
– 1 teaspoon pumpkin pie spice (homemade blend beats store-bought, in my opinion)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon unsalted butter (for greasing the dish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly with 1 tablespoon unsalted butter.
2. Brown 1 pound breakfast sausage in a skillet over medium heat for 8-10 minutes, breaking it into small crumbles with a spatula until no pink remains.
3. Transfer the cooked sausage to a large mixing bowl using a slotted spoon to drain excess grease.
4. Add 8 slices of cubed bread and 1 cup shredded cheddar cheese to the bowl with the sausage, tossing gently to combine.
5. In a separate medium bowl, whisk 6 large eggs vigorously for 1 full minute until frothy and pale yellow.
6. Whisk in 1 cup pumpkin puree, 1 cup whole milk, 2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully smooth.
7. Pour the egg mixture over the sausage-bread combination, stirring carefully until every piece is evenly coated.
8. Transfer the entire mixture to your prepared baking dish, spreading it into an even layer with a spatula.
9. Bake at 375°F for 35-40 minutes, or until the center is fully set and the top develops a golden-brown crust.
10. Remove from oven and let rest for 10 minutes before slicing to allow the custard to firm up properly.
Finally, this casserole emerges with a custardy interior and savory-sweet layers that make ordinary mornings feel special. For a festive twist, serve individual portions topped with extra maple syrup and a sprinkle of toasted pecans. Fresh from the oven, it’s the ultimate cozy breakfast that tastes even better when shared.

Keto Sausage and Veggie Egg Bake

During those busy weekday mornings when you need something satisfying yet simple, this keto sausage and veggie egg bake comes to the rescue. Designed to be prepared ahead and reheated effortlessly, it delivers protein-packed fuel without the carb-heavy guilt, making it a staple for anyone following a low-carb lifestyle.

Ingredients

• 1 lb breakfast sausage – I like using a spicy variety for an extra kick, but mild works too
• 8 large eggs – I prefer room temperature eggs here for more even cooking
• 1/2 cup heavy cream – this creates the creamiest texture
• 1 cup shredded cheddar cheese – freshly grated melts so much better than pre-shredded
• 1 cup chopped bell peppers – I use a mix of red and green for color
• 1/2 cup chopped onion – yellow onions are my go-to for their balanced flavor
• 1 tbsp olive oil – extra virgin olive oil is my preferred choice
• 1 tsp garlic powder – this adds depth without overpowering
• 1/2 tsp salt – I use fine sea salt for even distribution
• 1/4 tsp black pepper – freshly ground makes all the difference

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 2 minutes until shimmering.
3. Add 1 pound of breakfast sausage to the hot skillet, breaking it into small crumbles with a wooden spoon.
4. Cook the sausage for 6-8 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
5. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
6. Add 1 cup chopped bell peppers and 1/2 cup chopped onion to the same skillet.
7. Sauté the vegetables for 5-7 minutes until they’re softened and the onions become translucent.
8. In a large mixing bowl, crack 8 large eggs and whisk vigorously until well combined and slightly frothy.
9. Pour 1/2 cup heavy cream into the eggs while continuously whisking to create a smooth mixture.
10. Add 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the egg mixture, whisking to incorporate evenly.
11. Stir in the cooked sausage and sautéed vegetables until everything is well distributed throughout the egg mixture.
12. Fold in 1 cup shredded cheddar cheese, reserving 2 tablespoons for topping.
13. Pour the complete mixture into your prepared baking dish, spreading it evenly with a spatula.
14. Sprinkle the reserved 2 tablespoons of cheese evenly over the top of the bake.
15. Bake at 375°F for 25-30 minutes until the edges are golden brown and the center is completely set.
16. Insert a toothpick into the center – it should come out clean when fully cooked.
17. Remove the bake from the oven and let it rest on a cooling rack for 10 minutes before slicing.

The finished bake emerges with a golden, slightly crisp top that gives way to a tender, custard-like interior. Each slice reveals savory sausage morsels and colorful vegetable bits suspended in the rich egg base. For a fresh twist, serve it with a dollop of salsa or avocado slices, or pack individual portions for grab-and-go breakfasts throughout your week.

Bacon and Sausage Breakfast Lasagna

Preparing a hearty breakfast casserole doesn’t have to be complicated, especially when you layer familiar flavors in a lasagna-style dish. This bacon and sausage breakfast lasagna combines savory meats, creamy eggs, and melty cheese for a crowd-pleasing morning meal that’s perfect for weekends or special occasions.

Ingredients

• 12 lasagna noodles (I prefer the no-boil kind to save time)
• 1 lb breakfast sausage (mild or hot, depending on your spice preference)
• 8 slices thick-cut bacon (crispy bacon adds great texture)
• 10 large eggs (I like to use room temperature eggs for even cooking)
• 2 cups whole milk (whole milk makes the egg mixture extra creamy)
• 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor)
• 1 cup ricotta cheese (full-fat ricotta creates lovely creamy pockets)
• 1/2 cup grated Parmesan cheese (freshly grated melts beautifully)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil (extra virgin olive oil is my go-to for cooking)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Cook the breakfast sausage in a large skillet over medium heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
4. Cook the bacon in the same skillet over medium heat for 6-8 minutes per side until crispy and browned.
5. Drain the bacon on paper towels, then chop it into 1/2-inch pieces.
6. Whisk the eggs, milk, salt, black pepper, and garlic powder in a large bowl until fully combined and slightly frothy.
7. Arrange 4 lasagna noodles in a single layer on the bottom of the prepared baking dish.
8. Pour one-third of the egg mixture evenly over the noodles.
9. Sprinkle half of the cooked sausage and half of the chopped bacon over the egg layer.
10. Dot half of the ricotta cheese by teaspoonfuls over the meat layer.
11. Sprinkle one-third of the cheddar cheese and one-third of the Parmesan cheese over the ricotta.
12. Repeat the layering process with 4 more noodles, another third of egg mixture, remaining meats, remaining ricotta, and another third of both cheeses.
13. Top with the final 4 noodles and pour the remaining egg mixture over everything.
14. Sprinkle the remaining cheddar and Parmesan cheeses evenly over the top.
15. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.
16. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and the center is set when gently shaken.
17. Let the lasagna rest for 10 minutes before slicing to allow the layers to set properly.

The finished lasagna emerges with golden, bubbly cheese topping layers of tender noodles and savory meats. Each slice holds together beautifully while offering contrasting textures from crispy bacon edges to creamy ricotta pockets. Serve it warm with a side of fresh fruit or roasted potatoes for a complete breakfast spread that will have everyone coming back for seconds.

Sun-Dried Tomato and Sausage Frittata Bake

Breakfast just got more exciting with this hearty frittata bake that combines savory sausage with tangy sun-dried tomatoes. By baking instead of stovetop cooking, we ensure even cooking and a beautifully golden top every single time. This methodical approach makes it perfect for weekend brunch or meal prep throughout the week.

Ingredients

– 8 large eggs (I prefer room temperature eggs here for better volume when whisked)
– 1 cup whole milk (the richness really makes a difference in texture)
– 1 pound Italian sausage, casings removed (I like the mild version for broader appeal)
– 1/2 cup sun-dried tomatoes packed in oil, chopped (reserve 2 tablespoons of that flavorful oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced (fresh is always my preference for maximum flavor)
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Heat 2 tablespoons of reserved sun-dried tomato oil in a large skillet over medium-high heat.
3. Add the Italian sausage to the hot skillet, breaking it up with a wooden spoon into small crumbles.
4. Cook the sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
5. Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
6. Add the diced onion to the same skillet and cook for 4-5 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant (tip: don’t let the garlic brown or it will turn bitter).
8. Remove the skillet from heat and stir in the chopped sun-dried tomatoes and cooked sausage.
9. In a large bowl, whisk the eggs vigorously for about 1 minute until well combined and slightly frothy.
10. Pour the milk into the egg mixture and continue whisking until fully incorporated.
11. Add the oregano, salt, and black pepper to the egg mixture, whisking to distribute evenly.
12. Stir the mozzarella and Parmesan cheeses into the egg mixture until well combined.
13. Spread the sausage and vegetable mixture evenly across the bottom of your prepared baking dish.
14. Carefully pour the egg and cheese mixture over the sausage layer, ensuring even distribution.
15. Bake at 375°F for 25-30 minutes until the center is set and the top is golden brown (tip: check doneness by inserting a knife in the center – it should come out clean).
16. Remove from oven and let rest for 5 minutes before slicing (this allows the frittata to set properly for cleaner cuts). The finished frittata emerges from the oven with a beautifully golden, slightly puffed top that gives way to a tender, custardy interior. Each slice reveals layers of savory sausage, sweet sun-dried tomatoes, and melted cheese throughout. Serve warm squares alongside a simple green salad or tuck into breakfast sandwiches for a satisfying start to any day.

Jalapeño Popper Sausage Casserole

Nothing brings comfort quite like a spicy, cheesy casserole, especially when it combines the zesty kick of jalapeños with savory sausage. Now, let’s walk through creating this Jalapeño Popper Sausage Casserole step by step, perfect for beginners looking to master a crowd-pleasing dish. You’ll find each action broken down clearly, so follow along and don’t hesitate to ask questions if anything is unclear.

Ingredients

• 1 pound ground pork sausage (I like using mild for balance, but spicy works if you’re brave)
• 8 ounces cream cheese, softened (room temp blends smoother—trust me)
• 1 cup shredded cheddar cheese (extra sharp is my go-to for that bold flavor)
• 1/2 cup diced jalapeños (remove seeds for less heat, or keep ’em for a kick)
• 1/2 cup whole milk (whole milk makes it creamier, but 2% does in a pinch)
• 1 large egg (room temp helps it incorporate evenly without curdling)
• 1/2 cup panko breadcrumbs (they add a lovely crunch compared to regular crumbs)
• 1 tablespoon unsalted butter (melted for that golden topping)
• 1/2 teaspoon garlic powder (a little goes a long way here)
• 1/4 teaspoon black pepper (freshly ground adds the best aroma)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready when the casserole is assembled.
2. Brown 1 pound of ground pork sausage in a skillet over medium heat for 8–10 minutes, breaking it into crumbles with a spatula until no pink remains.
3. Drain any excess grease from the skillet using a spoon or paper towels to avoid a greasy casserole.
4. Transfer the cooked sausage to a medium mixing bowl and let it cool for 5 minutes to prevent curdling other ingredients.
5. Add 8 ounces of softened cream cheese, 1 cup shredded cheddar cheese, 1/2 cup diced jalapeños, 1/2 cup whole milk, 1 large egg, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper to the bowl.
6. Stir all ingredients until fully combined and creamy, scraping the sides of the bowl to incorporate everything evenly.
7. Spread the mixture into a greased 9×9-inch baking dish, pressing it into an even layer with a spatula.
8. In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted unsalted butter until the crumbs are lightly coated.
9. Sprinkle the breadcrumb mixture evenly over the casserole for a crispy, golden topping.
10. Bake at 375°F for 25–30 minutes, or until the edges are bubbly and the top is golden brown.
11. Remove from the oven and let it rest for 5–10 minutes before serving to allow the flavors to meld.

Just imagine slicing into this casserole—creamy with a slight kick from the jalapeños, balanced by the savory sausage and crunchy panko topping. Jazz it up by serving alongside a crisp green salad or scooping it onto toasted baguette slices for a fun appetizer twist.

Blueberry Sausage Breakfast Bread Pudding

This comforting breakfast bake transforms humble ingredients into a spectacular morning meal that’s perfect for weekend brunches or holiday gatherings. Think of it as a savory French toast casserole meets breakfast strata, where sweet blueberries and savory sausage create a delightful flavor contrast that will have everyone asking for seconds.

Ingredients

– 1 pound breakfast sausage (I like using maple-flavored for that extra sweetness)
– 6 large eggs (room temperature eggs incorporate more smoothly)
– 2 cups whole milk (the richness really makes a difference)
– 1 tablespoon pure maple syrup (the real stuff, not pancake syrup)
– 1 teaspoon vanilla extract (my secret weapon for depth)
– ½ teaspoon kosher salt (it dissolves better than table salt)
– 8 cups cubed day-old bread (I save leftover French bread all week for this)
– 1 cup fresh blueberries (frozen work too, but don’t thaw them)
– 2 tablespoons unsalted butter (for that golden, crispy top)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook the breakfast sausage in a skillet over medium heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Drain the cooked sausage on paper towels to remove excess grease while you prepare the egg mixture.
4. Whisk the eggs vigorously in a large bowl for about 1 minute until they’re pale yellow and slightly frothy.
5. Add the milk, maple syrup, vanilla extract, and kosher salt to the eggs, whisking continuously until fully combined.
6. Place the cubed bread in the prepared baking dish, spreading it evenly across the bottom.
7. Sprinkle the cooked sausage crumbles evenly over the bread layer.
8. Scatter the fresh blueberries across the sausage and bread, distributing them throughout the dish.
9. Pour the egg mixture slowly over everything, making sure to moisten all the bread pieces.
10. Use a spatula to gently press down on the bread, ensuring it soaks up the custard mixture.
11. Dot the top with small pieces of unsalted butter for extra richness and browning.
12. Let the dish sit undisturbed for 15 minutes so the bread fully absorbs the custard.
13. Bake at 350°F for 45-50 minutes until the top is golden brown and the center is set (no liquid should jiggle when you shake the pan).
14. Remove from oven and let rest for 10 minutes before serving to allow the custard to set completely. Now for the best part – this breakfast bread pudding emerges from the oven with a beautifully crisp, buttery top that gives way to a soft, custardy interior. The savory sausage provides a hearty base while the blueberries burst with sweet-tart flavor in every bite. Try serving it with a drizzle of warm maple syrup or alongside crispy bacon for the ultimate breakfast experience.

Caramelized Onion and Sausage Strata

Ever find yourself with leftover bread and a craving for something deeply comforting? This caramelized onion and sausage strata transforms simple ingredients into a spectacular brunch or dinner centerpiece. Essentially a savory bread pudding, it’s perfect for feeding a crowd with minimal fuss.

Ingredients

• 1 pound Italian sausage, casings removed – I like the mild version for broader appeal, but spicy works great too
• 2 large yellow onions, thinly sliced – take your time slicing them evenly for perfect caramelization
• 3 tablespoons extra virgin olive oil – my go-to for its fruity notes that complement the onions
• 1 loaf day-old French bread, cut into 1-inch cubes – stale bread absorbs the custard beautifully without getting soggy
• 6 large eggs – I prefer room temperature eggs here for smoother incorporation
• 2 cups whole milk – the richness makes all the difference in the custard
• 1 cup shredded Gruyère cheese – its nutty flavor pairs wonderfully with the caramelized onions
• 1 teaspoon kosher salt – I find it dissolves more evenly than table salt
• ½ teaspoon black pepper, freshly ground
• 2 tablespoons unsalted butter for greasing

Instructions

1. Preheat your oven to 375°F and generously grease a 9×13-inch baking dish with 2 tablespoons of unsalted butter, making sure to coat the corners thoroughly.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over medium-low heat until it shimmers, about 2 minutes.
3. Add 2 thinly sliced yellow onions and cook slowly, stirring every 5 minutes, until they turn deep golden brown – this should take 25-30 minutes total.
4. Push onions to one side of the skillet and add 1 pound Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks for 8-10 minutes until no pink remains.
5. Combine the caramelized onions and cooked sausage in a large bowl with 1 loaf of cubed French bread, tossing gently to distribute evenly.
6. Transfer the bread mixture to your prepared baking dish, pressing down lightly to create an even layer.
7. In that same mixing bowl, whisk 6 room temperature eggs vigorously until pale and frothy, about 1 minute – this incorporates air for a lighter texture.
8. Pour in 2 cups whole milk, 1 teaspoon kosher salt, and ½ teaspoon black pepper, whisking continuously until fully combined.
9. Slowly pour the egg mixture over the bread in the baking dish, using a spatula to press down any floating cubes to ensure thorough saturation.
10. Sprinkle 1 cup shredded Gruyère cheese evenly across the top, covering the surface completely.
11. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes to set the custard base.
12. Remove the foil and continue baking for another 20-25 minutes until the top is golden brown and the center feels firm when gently pressed.
13. Let the strata rest on a wire rack for 10 minutes before slicing – this allows the custard to finish setting for cleaner cuts.

Unbelievably creamy interior contrasts with the crisp, cheesy crust in every bite. The sweet depth of slowly caramelized onions balances beautifully against the savory sausage, while the bread maintains just enough structure to hold its shape. Try serving wedges alongside a bright arugula salad dressed with lemon vinaigrette to cut through the richness.

Pesto Sausage and Mozzarella Breakfast Casserole

Once you’ve tried this hearty breakfast casserole, you’ll understand why it’s become my go-to for weekend brunches and holiday mornings alike. Offering savory sausage, vibrant pesto, and melty mozzarella in every bite, it’s a crowd-pleaser that comes together with minimal fuss. Let’s walk through each step together so you can recreate this delicious dish with confidence.

Ingredients

– 1 pound mild Italian sausage (I prefer removing the casings for easier browning)
– 6 large eggs (bring them to room temperature for better incorporation)
– 1 cup whole milk (the extra fat creates a creamier texture)
– 1/2 cup basil pesto (homemade or store-bought both work beautifully)
– 4 cups cubed day-old bread (I use a rustic Italian loaf for better structure)
– 2 cups shredded mozzarella cheese (divided, with part reserved for topping)
– 1/2 cup grated Parmesan cheese (the real stuff makes all the difference)
– 1 tablespoon olive oil (extra virgin is my go-to for sautéing)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper (freshly ground adds nice flecks of flavor)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound Italian sausage to the hot skillet, breaking it into small crumbles with a wooden spoon.
4. Cook sausage for 6-8 minutes until browned throughout and no pink remains.
5. Transfer cooked sausage to a paper towel-lined plate to drain excess grease.
6. In a large mixing bowl, whisk 6 room temperature eggs until yolks and whites are fully combined.
7. Pour 1 cup whole milk into the eggs while continuously whisking to create a smooth mixture.
8. Add 1/2 cup basil pesto, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper to the egg mixture, whisking until evenly distributed.
9. Stir in 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese until incorporated.
10. Gently fold 4 cups cubed bread into the egg mixture until all pieces are moistened.
11. Let the bread mixture sit for 10 minutes to allow the bread to absorb the liquid.
12. Spread the soaked bread mixture evenly in the prepared baking dish.
13. Sprinkle the cooked sausage crumbles evenly over the bread mixture.
14. Top with the remaining 1/2 cup shredded mozzarella cheese.
15. Bake at 375°F for 35-40 minutes until the top is golden brown and the center is set.
16. Insert a knife into the center to check for doneness—it should come out clean.
17. Remove from oven and let rest for 10 minutes before serving.

This casserole emerges from the oven with a beautifully golden, slightly crisp top that gives way to a moist, savory interior. The pesto infuses every bite with herbal brightness that perfectly complements the rich sausage and creamy mozzarella. Try serving squares topped with fresh cherry tomato halves or alongside a simple arugula salad for a complete meal that feels both comforting and sophisticated.

Summary

Looking for the perfect breakfast? These 20 sausage casserole recipes offer endless variety to start your day right. Whether you prefer classic flavors or something new, there’s a dish here for everyone. Try your favorites and let us know which ones you love in the comments below! Don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious recipes too.