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Fluffy Baked Sausage Breakfast Casserole

Fluffy baked sausage breakfast casserole made with crumbled browned sausage, custardy eggs, and golden melted cheddar over tender bread cubes. Bakes uncovered until the center sets and the top turns deep golden, then rests for clean slices.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

breakfast sausage
  • 1 lb breakfast sausage
butter and aromatics
  • 1 tbsp butter
  • 0.5 medium yellow onion diced
bread and cheese
  • 6 cup day-old French bread cut into 1-inch cubes
  • 2 cup shredded sharp cheddar cheese
  • 0.25 cup grated Parmesan cheese
egg custard
  • 8 large eggs
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
garnish
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and grease the dish
  1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter.
  2. Grease a 9×13-inch baking dish with butter.
Cook sausage and onion
  1. Cook the breakfast sausage in a large skillet over medium heat for 6–8 minutes, breaking it into crumbles until browned and no pink remains, then transfer to a plate.
  2. Melt the butter in the same skillet and sauté the diced yellow onion for 4–5 minutes until soft and translucent.
Assemble the casserole
  1. Spread the bread cubes evenly in the prepared baking dish.
  2. Top the bread with the cooked sausage, sautéed onion, and 1½ cups of the cheddar cheese.
  3. Whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, paprika, kosher salt, and black pepper until smooth.
  4. Pour the egg mixture evenly over the bread, then gently press the bread cubes so they absorb the custard.
  5. Let the casserole rest for 10 minutes.
  6. Sprinkle the remaining cheddar cheese and the Parmesan cheese evenly over the top.
Bake and finish
  1. Bake uncovered for 45–50 minutes, until the center is set, the top is golden brown, and a knife inserted in the center comes out clean.
  2. Rest the casserole for 10 minutes before slicing, then garnish with chopped fresh parsley and serve warm.

Notes

For the fluffiest, custard-soft texture, press the bread only gently right after pouring the egg mixture so the cubes absorb without breaking. Refrigerate covered up to 3 days; reheat individual portions in the microwave until hot, or rewarm the whole dish at 325°F until heated through. Freezing is not recommended for best custard texture. Dietary swap: use a gluten-free day-old bread if you want a gluten-free version (the bake time may vary slightly).