Sausage breakfast casserole is one of those comforting, all-in-one dishes that feels right at home on a busy weekday morning or a lingering weekend brunch. At its core, it’s a baked egg dish layered with bread or potatoes, sausage, cheese, and a few vegetables—very much in the spirit of classic American Midwestern casseroles that prioritize heartiness and practicality. Versions of this dish started appearing in community cookbooks in the mid-20th century, often designed to be assembled the night before and baked in the morning for church gatherings or family holidays. This particular version leans into that tradition: simple, reliable, and adaptable, with a golden, bubbly cheese crust; browned sausage; sweet red bell pepper; and a scatter of fresh green herbs on top. It’s ideal if you’re feeding a crowd, want breakfast ready with minimal morning effort, or simply enjoy the ritual of pulling a piping-hot pan of something savory and satisfying out of the oven.
Serve this sausage breakfast casserole warm, straight from the pan, with a simple fresh fruit salad or citrus segments to balance the richness. A lightly dressed green salad—think arugula or mixed greens with a lemony vinaigrette—adds a nice, peppery contrast. Toast or a crusty baguette is optional but welcome if you like something to swipe through the cheesy edges. For a more substantial brunch spread, pair it with roasted breakfast potatoes or hash browns, and offer a small assortment of condiments on the side: hot sauce, salsa, or a spoonful of sour cream. Coffee is an obvious companion, but a pot of black tea or a light brunch cocktail, such as a mimosa or a Bloody Mary, also plays well with the savory sausage and eggs.
Simple Sausage Breakfast Casserole
Servings: 8
Ingredients
1 pound (450 g) breakfast sausage, casings removed if linked
1 tablespoon neutral oil or butter (optional, only if pan is dry)
8 large eggs
2 cups (480 ml) whole milk (or 1 1/2 cups milk + 1/2 cup half-and-half)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika (optional, for a subtle smoky note)
6 cups (about 6–7 slices) cubed day-old bread, 1/2-inch pieces (French bread or sturdy sandwich bread)
1 1/2 cups (about 6 oz / 170 g) shredded cheddar cheese
1/2 cup (about 2 oz / 55 g) shredded mozzarella or Monterey Jack cheese
1 medium red bell pepper, diced (about 1 cup), plus a few extra pieces for topping
3–4 scallions or 2 tablespoons chopped chives, finely sliced, plus extra for garnish
Butter or nonstick spray, for greasing the baking dish
Directions
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